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Fast and tasty
Cottage cheese pancakes

Cottage Cheese Pancakes with Blueberry Sauce

Tasty, quick, and irresistible little pancakes for breakfast. A great way to start the day — fast, colorful, and delicious. The pancakes come together easily, and you can use any berries you like for the sauce!

Irisha

Recipe author

Composition / ingredients

Servings:

Egg

Cottage cheese

100

Sugar (or to taste)

Wheat flour

0.5

Kefir (plain unsweetened yogurt works in place of kefir)

150

Baking soda

0.5

Salt (a pinch)

Vegetable oil (for frying)

Sugar

Blueberries

100

Cornstarch (level)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 28 % 11 g

Carbohydrates 58 % 23 g

218 kcal

GI: 13 / 0 / 87

Cooking method

Cooking time: 30 min

Step 1:

Separate the egg into yolk and white.
Step 2:

Beat the yolk with the sugar.
Step 3:

Add the cottage cheese to the yolk (push it through a sieve first for a smoother texture) and mix thoroughly.
Step 4:

Stir in the kefir, a pinch of salt, and the flour (you may need a touch more flour).
Step 5:

Add the baking soda last and mix into a batter (it should have the consistency of pancake batter).
Step 6:

Whip the egg white to stiff peaks and gently fold it into the batter.
Step 7:

Heat a skillet with vegetable oil and fry the pancakes until golden on both sides.
Step 8:

For the sauce, put the blueberries in a saucepan and sprinkle with the sugar.
Step 9:

Bring to a boil over the heat (if there isn't much juice, add a tablespoon of water).
Step 10:

Take the pan off the heat, stir in the cornstarch, and mix thoroughly.
Step 11:

Return it to the heat and warm until the sauce thickens.
Step 12:

Stack the pancakes on a plate.
Step 13:

Spoon the warm blueberry sauce over the top and serve. Enjoy!

Separate the egg into yolk and white. Beat the yolk with the sugar. Add the cottage cheese to the yolk (ideally pushed through a sieve first) and mix thoroughly. Stir in the kefir, a pinch of salt, and the flour (you may need a little more flour), and add the baking soda at the very end as you mix the batter (it should have a pancake-batter consistency). Whip the egg white to stiff peaks and fold it into the batter. Heat a skillet with vegetable oil and fry the pancakes. For the sauce, sprinkle the berries with sugar, set over the heat, and bring to a boil (if there's not much juice, add a tablespoon of water). Take the pan off the heat, stir in the cornstarch, mix thoroughly, then return it to the heat and warm until thickened. The pancakes and sauce are ready — serve and enjoy!