Cottage cheese pancakes with coffee
Let's make cottage cheese pancakes with coffee for breakfast. The addition of coffee to the batter makes the pancakes brownish color with a slight coffee flavor. Tender, very fluffy and hearty! Ingredients (for 4 servings)
Cottage cheese (5 % fat content) - 150 g
Kefir (2.5% fat) - 100 ml
Egg - 1 egg
Flour - 150 gr
Instant coffee - 3 teaspoon (without grounds)
Sugar - 2 tablespoons (to taste)
Salt - 0,5 teaspoon (to taste)
Soda - 1 tsp.
Vegetable oil (for frying) - 30 m
Prepare all the ingredients.
Kefir and cottage cheese are suitable for any fat content (kefir by the time of preparation should be at room temperature). The instant coffee should be chosen according to your taste.
Place the cottage cheese in a bowl. Then beat in the egg. Mix the cottage cheese and egg with a spoon until smooth and lump-free.
Stir in the salt and sugar.
Add the kefir and baking soda and stir to combine.
Pour in the coffee and stir to dissolve all the granules.
Sift the flour into the rest of the ingredients, and mix until smooth.
I ended up with a thicker batter that doesn't spread. In this case, the pancakes will turn out more fluffy. If you make the batter like liquid sour cream, the pancakes will be thin and more delicate.
Heat vegetable oil in a frying pan. Spoon out portions of batter. I cover the pan with a lid and cook the pancakes on low heat on each side for 3-4 minutes, until crispy.
The cottage cheese pancakes with coffee are ready. The pancakes are best eaten right after cooking in a warm state with sour cream or sweet additives.
Enjoy your tea time