Cheesecake pancakes with apple batter

Prepare the products according to the list.

The cottage cheese is best moderately moist, pliable, not too dry.

Apples are best sour-sweet or sweet.

You can take more or less sugar, depending on your taste and the sweetness of the apples.

Combine the cottage cheese, sugar and eggs in a deep bowl.

Using an immersion blender, beat the mixture until smooth.

If you don't have an immersion blender then cream the cottage cheese 1 or 2 times through a sieve, then mix with the sugar and eggs.

Add the sifted flour and baking powder to the curd mixture. Note that the amount of flour may vary slightly, as the moisture content of the cottage cheese may vary greatly.

Mix thoroughly. The dough for the pancakes should be tender, light, moderately thick, but not pourable (somewhat similar in consistency to batter for regular pancakes, but a little thicker).

Remove the core and seeds from the apples. Cut apples into 5-8 mm thick circles (if you want apples to be really soft, you can cut them even thinner).

Pour some oil into a pan and rub it with a brush (I used a non-stick pan, I only oiled it for the first batch of fritters).

Place a spoonful of cottage cheese batter in the pan (a piston ice cream spoon is handy), then place an apple circle on top and press it into the batter.

Cover and fry the fritters with the apple rings over low heat (so the fritters heat evenly and cook through) for about 4-5 minutes, until browned.

Then flip the pancakes to the other side and fry for about 3 more minutes without a lid, until the crust browns.

Fry the fritters this way, using all the batter.

The cottage cheese fritters with apple flapjack are ready.

Serve them hot with sour cream and honey!

Bon appetit