Thin pancakes of cottage cheese dough
Thin, soft and tender cottage cheese dough pancakes with kefir and boiling water are always a success! They can be served with sour cream, honey, condensed milk, jam, or used for stuffing with sweet fillings. The cottage cheese pancakes blow up in one sitting, especially with a bang. Ingredients (for 3 servings)
9 % cottage cheese - 150 gr
Kefir - 150 ml
Water (boiling) - 150 ml
Flour - 125 gr (1 cup of 200 ml)
Egg - 1 egg.
Sugar - 1 tbsp.
Baking powder - 1 tsp.
Vanillailla - 1 pinch
Salt - 1 pinch
Refined sunflower oil - 2,5 tablespoons + for greasing the pa
Prepare the necessary ingredients.
Boil water (you will need 150 ml of boiling water).
In the bowl of a blender or food processor put the cottage cheese. Add sugar, vanilla, a pinch of salt and beat the egg.
Grind everything until smooth.
(You can also use an immersion blender or you can first grind the cottage cheese through a sieve and then mix with the rest of the ingredients).
Pour the kefir into the curd mixture.
Turn on the blender for a few more seconds.
Pour the resulting cottage cheese and kefir mixture into a bowl.
Sift the flour mixed with baking powder into the curd base.
Stir to combine. This should form a homogenously thick dough.
Then pour in boiling water and quickly mix again.
Pour in vegetable oil.
Stir until smooth.
The consistency of the batter will turn out pouring, as for ordinary pancakes.
Heat a frying pan and grease with vegetable oil (I only greased the first time, and you look at your pan).
Pour an incomplete ladle of batter into the center of the pan and spread it across the bottom, rotating the pan in a circle.
Fry the pancake over medium-high heat for 30-40 seconds on each side.
Fry all the pancakes this way. I had 9 of them.
The cottage cheese pancakes are ready!
Serve the pancakes hot to the table.
Bon appetit