Cottage cheese pancakes

Step-by-step recipe

Step 1:

Crack the eggs into a bowl, add sugar and salt. Whisk well until smooth.

Step 2:

Add the cottage cheese and whisk gently to avoid lumps.

Step 3:

Gradually add the flour, sifting it through a sieve to avoid lumps. Whisk until smooth.

Step 4:

Pour in the milk and mix well again – the dough should be liquid, like sour cream.

Step 5:

Leave at room temperature for 10 minutes.

Step 6:

Heat a frying pan over medium heat and brush it with a little oil.

Step 7:

Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.

Step 8:

Fry the pancake until the surface is bubbly and matte.

Step 9:

Carefully flip the pancake with a spatula and fry the other side until golden brown.

Step 10:

Place the finished pancake on a plate, covering it with a towel to keep it soft.

Step 11:

Repeat steps 6-10 until all the dough is used up.

Step 12:

Serve the pancakes warm: with sour cream, jam or any other filling of your choice.

Cooking tips

Use smooth cottage cheese. Before mixing, strain the cottage cheese through a sieve or blend it in a blender—this will remove lumps and make the dough smooth.

Don't overdo it with flour. The cottage cheese pancakes should be tender, not dense.

Add flour gradually, depending on the consistency of the dough - it should be like thick sour cream.

Let the batter rest for a bit. After kneading, let it rest for 10–15 minutes—this will improve the texture and make the pancakes more elastic.

Fry over moderate heat. Too high a heat will quickly brown the outside of the pancakes but leave the batter raw inside. It's best to cook at medium or slightly below medium.

Grease the pan sparingly. Cottage cheese pancakes absorb oil easily, and too much will make them greasy. Use a brush or a non-stick pan.

Serve immediately after cooking. Cottage cheese pancakes are especially delicious warm—they're soft, flavorful, and pair perfectly with sour cream, honey, or berries.