Pancakes with cottage cheese and banana
Origin of the recipe
Pancakes with cottage cheese are a classic Russian dish, rooted in peasant traditions: cottage cheese was prized for its nutritional value and affordability, and pancakes were served on weekdays and holidays alike. Banana, however, only appeared in this combination in the late 20th century, with the spread of exotic fruits in the everyday diet. This combination quickly became popular in family cooking, especially as a children's breakfast or light dessert. Cottage cheese adds protein and fillingness to the dish, while banana adds natural sweetness, softness, and a vibrant flavor, allowing for a reduction in sugar. Today, pancakes with cottage cheese and banana are a favorite choice for those seeking a simple, healthy, and delicious homemade option without artificial additives. They are often prepared without filling (adding the ingredients directly to the batter) or stuffed into ready-made pancakes, served with honey, yogurt, or fresh berries.
What do you need for cooking?
Ingredients
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Milk
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Flour
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Sea salt
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Sugar
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Mayonnaise
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Carbonated water
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Vegetable oil
For the filling
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Bananas
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Cottage cheese
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Condensed milk
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Chocolate
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Mint
Kitchen utensils
- Spoon
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Pour milk into a deep bowl.
Step 2:
Add sugar, salt and vanilla, mix well.
Step 3:
Add mayonnaise and combine the ingredients again until smooth.
Step 4:
Gradually add flour, stirring continuously to avoid lumps.
Step 5:
Add the remaining milk and mix the dough thoroughly.
Step 6:
At the end, add mineral water and beat the mixture until smooth and homogeneous.
Step 7:
Heat a frying pan and lightly grease it with vegetable oil.
Step 8:
Pour the batter in portions, spreading it in a thin layer, and fry the pancakes on both sides until golden brown.
Step 9:
Transfer the finished pancakes to a plate and continue cooking until the batter is used up.
Step 10:
Cut the bananas in half lengthwise.
Step 11:
Place a little cottage cheese and half a banana on each pancake.
Step 12:
Carefully roll the pancake into a roll.
Step 13:
Serve the pancakes warm, topped with condensed milk or your favorite syrup.
Cooking tips:
Use soft, smooth cottage cheese. Full-fat (5–9%) or strained through a sieve is best—this will ensure the filling is tender and spreads easily throughout the pancake.
Choose bananas that are ripe but not overripe. They should be sweet and soft, but not mushy—this will ensure a rich flavor without excess moisture.
Add a little sugar or honey only if needed. A ripe banana is already quite sweet, so taste the filling before adding any sweeteners.
Make thin, elastic crepes. They hold the filling better and don't tear when rolled. Let the batter rest for 10–15 minutes to improve the texture.
Fill the pancakes at the last minute. To prevent them from getting soggy, assemble the portions just before serving.
