Cottage cheese pancakes with strawberries

• Preparation time: 15 minutes Total frying time: 15 minutes
• Number of servings: 8-10 large pancakes Per 100 g of pancakes:
• Energy value 189 kcal
• Carbohydrates 28 g
• Including sugars 8 g
• Protein 10 g
• Fat 4 g
• Diet: low-fat, vegetarian, high-protein.
• wheat cake flour 160 g - 1 cup
• high-protein cottage cheese 200 g - 1 package
• 2 large eggs - 120 g after breaking
• vanilla sugar 30 g - large sachet
• baking powder and baking soda, half a level teaspoon each
• fresh strawberries 250 g
• vegetable oil for frying about 10 g

Cottage cheese pancakes with strawberries

Before you start making the pancakes, I recommend reading the entire recipe first to prepare for the next steps. Remove the cottage cheese and eggs from the refrigerator in advance. I recommend high-protein cottage cheese, but regular cottage cheese will work too.

In a bowl, add 160 grams of cake flour, 30 grams of vanilla sugar, and half a teaspoon each of baking powder and baking soda. Mix thoroughly.

Tip: You can replace the vanilla sugar with regular sugar and real vanilla (in the form of seeds or essence), or use 30-50 grams of erythritol.

Crack two very large eggs, weighing approximately 120 grams total, into a bowl of dry ingredients. Add a whole 200-gram package of cottage cheese, preferably high-protein. Both the eggs and the cottage cheese should be removed from the refrigerator at least an hour before making the pancakes. Mix the entire pancake batter thoroughly. It should be quite thick.

Tip: If you have small eggs, crack two eggs and add one yolk from the third egg.

Start heating a large, heavy-bottomed frying pan. Set the heat to medium and wait until the heat is evenly distributed across the entire pan. Pour about a tablespoon of vegetable oil into the pan for frying. Spread the fat evenly throughout the pan. Allow the oil to heat up thoroughly. This will prevent the pancakes from absorbing as much fat.

Using a large spoon, spoon generous, thick portions onto the cheesecakes. I placed four pancakes at a time in a 28 cm pan. Top with a few strawberry slices. When the pancakes begin to lightly brown on the bottom, flip them (mine took about a minute). A spatula will come in handy here. The other side usually takes a little less time to cook. The strawberry protein pancakes are ready to remove from the pan when they are nicely browned and risen on both sides. If they brown too quickly, reduce the heat. How long they will cook depends on the pan, its thickness, and the heat setting. I cooked 10 large pancakes this way.

Tip 1: Adding more fat to the pan will make the pancakes crispier and fluffier. Always wait a moment after adding fat to the pan before adding portions of batter. Because the fat is heated, the batter doesn't absorb it. Tip 2: Pancakes with cheese are very delicate, and the cheese may melt slightly in some places, so flip them carefully and only when the bottom is nicely browned.

Serve these cottage cheese pancakes with strawberries plain or dusted with powdered sugar. They also taste delicious drizzled with syrup or served with yogurt, ice cream, or an extra serving of strawberries. Store them in the refrigerator (for about 2-3 days), preferably in a glass container with a lid. Once removed from the refrigerator, briefly reheat them in a dry, covered pan.

Enjoy your meal.