From one of my very first trips to Europe I became interested in different foods I had not seen here in the states. I grew up a picky eater and by euro standards I still am picky, but the past few years I’ve tried a lot and liked a lot of foods. One of my all time favorites is cottage cheese pancakes. Its packed with plenty of protein and has just the right sweetness without going overboard like American recipes like to do.
Heat up a nonstick pan or oiled cast iron pan to medium heat. Mix together…
- 2 to 3 teaspoons of sugar
- 1/2 cup flour
- 1-1/2 cups cottage cheese
- 1 egg
- dash of vanilla
- some oil
You want your pan nice and hot. Add a couple of tablespoons of oil to the pan. You dont need a lot, just enough to keep these from sticking. Put large spoonful sized balls onto pan. Its sloppy enough to go from bowl to pan, no need to make balls out of this. They spread out a bit when cooking. I can usually fit four on a large skillet. Cook each side until golden brown. I like mine burnt, hence the black areas on the pancake in the photo above 🙂 I can make 6 medium sized pancakes with the recipe above or about 3 per person. Double this recipe for a bigger family.
Some tips on making these. Vanilla is not normally added, but its a nice touch. Adding raisins to the batter is popular. Cottage cheese pancakes are usually served with sour cream and some fresh jam. Lately Ive been using our homemade peach jam from our own peaches. DELICIOUS!
Im not sure where this recipe originated, but they are a favorite in Russia and Ukraine. In fact some sidewalk carts will even make these and are a popular treat. I personally love these compared to a regular pancake which is mostly all carbs. Try it out for yourself and let us know what you think!
* For healthier cooking, skip the oil and instead I recommend using Katherine Albrechts pan grease recipe on cast iron, instead of using nonstick pans which release harmful chemicals into your food…