Fluffy pancakes with cottage cheese
Description
The baking is simple and quick. For fluffy pancakes, the batter should be quite thick and sticky, not liquid. Be sure to add baking powder or neutralize baking soda with vinegar—these ingredients are responsible for the fluffiness of the dessert. Optionally, add ground cinnamon, vanilla sugar, or cocoa powder.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can add other sweet flavorings to the ingredient list: cinnamon, vanilla, lemon or orange zest, etc.
- 2
Step 2
Break the chicken eggs into a deep container and pour in kefir of any fat content. It is advisable to warm the kefir to at least room temperature so that the pancakes turn out fluffier. If you heat it to 30 degrees, make sure the egg does not curdle—beat everything immediately.
- 3
Step 3
Add the salt and granulated sugar, along with other sweet spices. Whisk everything with a whisk for about 2–3 minutes.
- 4
Step 4
Place the cottage cheese into the whipped mixture and thoroughly mix everything, ensuring it is evenly distributed throughout the egg mixture. If your cottage cheese is clumpy, first mash it with a fork before adding it to the mixture.
- 5
Step 5
Add the high-grade wheat flour in parts and mix it in with a whisk. Add the baking powder and mix everything thoroughly once again. Do not add oil to the dough.
- 6
Step 6
You'll end up with thick, stretchy pancake batter. Don't be alarmed—it's supposed to be like that, not runny!
- 7
Step 7
Heat a skillet with vegetable oil and spoon tablespoons of batter onto it, shaping them into rounds immediately. Reduce the heat to medium—this is essential, otherwise the pancakes will burn on the outside while remaining raw inside. Fry them for 1-2 minutes on each side, flipping them to the other side with a silicone or wooden spatula and a fork.
- 8
Step 8
Fry the remaining pancakes in the same way, placing them on a plate with sour cream or jam. Enjoy your meal!