Cottage cheese pancakes like donuts: tender, tall, perfect for breakfast
Cottage cheese pancakes are a classic homemade breakfast. But they often turn out flat and dry. Sound familiar?
- 150 g of cottage cheese, 5% fat
- 2 eggs category C0
- 2 tbsp sour cream
- 1 tbsp. sugar
- A pinch of salt
- ½ h. l. baking soda
- 120 g flour
- Vegetable oil for frying
- Honey, jam, and sour cream are good to serve. These are usually available at home or can be purchased at a nearby store.
- Important information about the ingredients: it's best to use cottage cheese that's not too dry, but not too runny either. If it's grainy, a blender will do the trick. Large C0 eggs provide the right texture. Sour cream adds tenderness and a slight tartness. Baking soda acts as a leavening agent, but it needs to be measured precisely to avoid any off-flavor.
But you want them soft, plump, and tender on the inside. There's a simple recipe that solves this problem. The pancakes turn out truly like little crumpets: lightly browned on the outside, yet airy and tender on the inside.
The secret is to first blend the cottage cheese with eggs and sour cream until smooth. Then you won't notice any grains, and the batter will be smooth and creamy. The finished pancakes are practically weightless. Give them a try—it's an easy way to delight your loved ones with a delicious breakfast.
I'll be honest: for a long time, I couldn't figure out why my pancakes were so flat, even though I followed the recipe. It turns out it was two things: the blender and the heat. Now I'll tell you how.
The set of products is simple and affordable:
How to cook
- Mix the cottage cheese with the eggs, sour cream, sugar, and salt. Blend with an immersion blender for about a minute. The mixture should become smooth and creamy. This is an important step. If you skip it or just mix it with a fork, some cottage cheese grains will remain, and the texture will not be as smooth.
- Add the baking soda and flour. Whisk until a smooth, thick dough forms. Let it sit for 5–10 minutes. During this time, the flour will absorb the moisture, and the baking soda will begin to work. The dough will become slightly denser and at the same time fluffier. Don't skip this step; it affects the outcome.
- Heat a frying pan with a little oil. Spoon the batter into the pan, forming small pancakes.
- Fry over low heat, covered, for about 2 minutes on each side, until golden brown. The lid helps the pancakes rise and cook through.
- Serve hot with sour cream and honey. You can add jam or fresh berries. It's delicious and filling.
Helpful advice
Don't turn the heat up too high. Cottage cheese pancakes brown quickly on the outside but can remain a bit raw in the middle. On low heat, covered, they rise easily and cook evenly. This is the key to making fluffy pancakes from flat ones.
I fried them once over high heat—they turned out beautiful on the outside and raw on the inside. I had to redo them. So take your time.
If something went wrong
- If the dough seems too thick, you can add a spoonful of sour cream.
- If it’s too runny, add a little flour.
- But try not to overdo it, so as not to lose the tenderness.
- Also, don't make the pancakes too large. Smaller portions cook better and look neater.
My personal tricks
- For added flavor, add a little vanilla or lemon zest to the dough. This will add a pleasant note to your breakfast.
- For a denser texture, replace some of the flour with semolina - but then let the dough rest longer.
- If the pancakes have cooled down, reheat them in a frying pan or microwave. The flavor will remain excellent.
These cottage cheese pancakes, like crumpets, are simple, quick, and delicious. Try this recipe, and it's sure to become a staple in your culinary repertoire.
