Cottage cheese pancakes with banana

Preparation time: 20 minutes Total frying time: 20 minutes Number of servings: 10 large pancakes Per 100 g of pancakes: Energy value 192 kcal Carbohydrates 29 g - Of which sugars 12 g Protein 10 g Fat 4 g Diet: low-fat, vegetarian, high-protein.

• cottage cheese - e.g. low-fat (83 kcal per 100 grams) 200 g
• 2 medium ripe bananas - 200 g pulp
• 2 very large eggs - 135 g after breaking
• wheat cake flour 120 g - about 3/4 cup
• regular or fine sugar or erythritol 50 g
• half a teaspoon of baking powder
• clarified butter - for frying 20 g

Cottage cheese pancakes with banana

Eggs, cottage cheese, banana... all ingredients should be at a similar temperature. If you're keeping them in the fridge, take them out on the countertop up to two hours before you plan to make the pancakes.

Sift 120 grams of cake flour with half a teaspoon of baking powder. Add 200 grams of classic cottage cheese and two medium bananas, peeled and mashed with a fork. Mine weighed 200 grams of banana pulp. Mix thoroughly.

Tip: Baking powder can be replaced with baking soda. You can add half a teaspoon of cinnamon to the flour.

Crack 2 very large eggs (135 grams total after beating) into a large bowl. Add 50 grams of caster sugar or erythritol. Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. By the end of the beating process, the mixture should be light and fluffy. Beating can take up to 10 minutes (up to 5 minutes with a good mixer). Transfer the egg mixture to the bowl with the flour, bananas, and cottage cheese. Mix everything slowly with a spatula until you have a relatively smooth batter.

Tip: Some of the regular sugar can be replaced with vanillin or vanilla sugar.

Start heating the pan. Set the heat to medium and wait until the heat is evenly distributed across the entire pan. Pour some clarified butter or vegetable oil into the pan for frying. Spread the fat evenly throughout the pan. Allow the fat to heat up thoroughly. This will prevent the pancakes from absorbing the fat.

Using a large spoon, spoon portions of the batter onto the pancakes and place them in the pan (about 2 full tablespoons per pancake). After about 2-3 minutes, carefully flip each pancake to the other side, which usually takes a little less time to cook. The cottage cheese and banana pancakes are ready to be removed from the pan when they are nicely browned and risen on both sides. If they are browning too quickly, reduce the heat. How long they will cook depends on the pan, its thickness, and the heat setting. The pancakes will continue to rise while frying, so give them some time to cook. Fry them all this way.

Serve cottage cheese and banana pancakes with maple syrup or honey and an extra portion of bananas, or with powdered sugar, whipped cream, your favorite jam, or fresh fruit. Fruit puree and fruit yogurt are also always a good option.

Enjoy your meal.