Cheesecake pancakes are one of our family’s favorite pancakes. They are an interpretation of the pancakes or little pancakes we are used to. They are usually eaten for breakfast, and always with some kind of syrup or jam. The good thing about them is that they turn out very tender, airy and absolutely nonfat, you can even fry them in a dry pan.
Ingredients:
400 grams of cottage cheese
3 eggs
3 tbsp sugar
vanilla sugar packet
pinch of salt
200 ml of milk
225 grams of flour
1 tsp. baking powder
3 Tbsp. vegetable oilI had low-fat cottage cheese, there is no need to strain it.
Mix the cottage cheese, 3 egg yolks, sugar and vanilla sugar in a blender until smooth.
Add milk and vegetable oil – mix it up. Gradually add flour sifted with baking powder. Leave the obtained curd dough for 10-15 minutes.
Beat 3 whites with salt and gently, in batches, add to the batter.
Heat a frying pan with a little oil, you can grease occasionally with a brush dipped in oil. Spoon a tablespoonful of dough onto the pan to form a round pancake with a spoon. Fry over medium heat until crispy, about 1 minute on each side.
Since the pancakes are almost unsweetened, you can serve them with sweet sauce, jam, or jam.
Bon appetit!