If there is unused cottage cheese in the refrigerator, which is about 4 days old, then prepare fluffy pancakes with cottage cheese and marmalade from it. Delicate and just melting in your mouth! Step-by-step recipe with a photo. Video recipe.
Fritters are a great dish, especially when you need to quickly prepare breakfast, dinner, or a snack. And if they are also with cottage cheese, then this is just a healthy and nutritious breakfast. At the same time, the cottage cheese is not felt at all in the dish, which gives a chic opportunity for mothers to feed their picky babies with this product, if they do not use it on their own. The marmalade added to the dough dissolves a little during baking, but remains a complete piece. This dish is ideal topped with jam or sour cream. Although such pancakes do not need to be watered, they will be delicious just with a cup of freshly brewed tea or coffee.
The dough for this recipe is kneaded with kefir, to which cottage cheese is added. But the fermented milk product can be replaced with yogurt, sour milk, yogurt, etc. To make the pancakes especially lush, you will need to add more flour to the dough, but then they will be denser, not so tender and contain more calories. You can also achieve splendor by adding soda to the dough or separately beating the egg whites until airy white peaks. For more flavor, you can add vanillin, lemon zest, ground tangerine peels, cinnamon, etc. to the dough.
See also how to cook apple pancakes with sour cream and raisins.
- Caloric content per 100 g - 287 kcal.
- Servings - 15-18
- Cooking time - 30-40 minutes
Ingredients:
- Kefir - 100 ml
- Fruit jelly - 30 g
- Eggs - 1 pc.
- Vegetable oil - for frying
- Sugar - 30 g or to taste
- Flour - 200 g
- Cottage cheese - 100 g
- Salt - a pinch
Step-by-step preparation of pancakes with cottage cheese and marmalade, recipe with photo:
1. Place cottage cheese in a deep bowl. If it is very watery, then remove the moisture first, otherwise you will have to add more flour. The percentage of fat content of the curd does not matter, so take a product with any fat content.
2. Pour room temperature kefir into a bowl of cottage cheese.
3. Stir cottage cheese with kefir until smooth, breaking all curd lumps.
4. Add sugar, a pinch of salt and flour to the food, sift through a fine sieve to enrich it with oxygen.
5. Knead the dough. Its consistency should be soft, but not spread, but keep its shape.
6. Into the dough add raw eggs.
7. Knead the dough until smooth.
8. Cut the marmalade into pieces of about 0.5-0.7 mm and add to the dough, which to mix.
9. Pour vegetable oil into a frying pan and heat well. Spoon it into a small portion with a tablespoon and put it in the pan. The pancakes should not be in contact with each other.
10. Fry pancakes on both sides over medium heat until golden brown, about 1.5-2 minutes on each side. I recommend using ready-made pancakes with cottage cheese and marmalade immediately from the pan, when they are the most tender, soft and airy.
See also a video recipe on how to make cottage cheese pancakes.
