Cottage cheese pancakes with apples
A great breakfast option is cottage cheese pancakes with apples. Tender pancakes with a rich apple flavor and aroma turn out very juicy. Simple and delicious! Ingredients (for 3 servings)
9 % cottage cheese - 200 gr
Apples - 350 g (2-3 pcs.)
Wheat flour - about 80 g (0.5 cup 250 ml)
Eggs - 2 pcs.
Sugar - 2 tablespoons (or to taste)
Baking powder - 1/2 tsp.
Vegetable oil (for frying) - 3 tablespoon
Prepare the ingredients.
In a deep bowl combine cottage cheese, sugar and eggs.
Using an immersion blender, beat everything into a smooth mass. If you do not have a blender, then you can rub the cottage cheese through a sieve to make the mass more homogeneous.
Peel apples and cut out the core. Grate the pulp on a coarse grater.
Add the grated apples to a bowl with the curd mixture and mix. If the apples are very juicy and have released a lot of juice, then I advise you to squeeze them slightly, so that you do not have to add too much flour.
In batches, stirring each time, pour the flour and baking powder through a fine sieve.
Note that the amount of flour may vary up or down, so add it in batches.
The cottage cheese batter for the pancakes should be quite thick and fall off the spoon in a lump.
Heat vegetable oil in a frying pan over medium heat. Spoon the cottage cheese batter into the pan, forming small pancakes. I do this with an ice cream scoop with a piston - that way the pancakes are shaped beautifully at once. Fry the cottage cheese fritters over medium heat for about 3 minutes. If desired, you can cover with a lid so they heat evenly.
Then flip the pancakes to the other side and cook for about 1-2 minutes more, until browned.
Prepare the rest of the pancakes in the same way.
Ready cottage cheese-apple pancakes lay on a dish lined with paper towels to absorb excess oil.
Fritters with apples are ready.
Bon appetit