My first acquaintance with these chubby sweet pancakes, but definitely not the last. They seem to be popular especially in Eastern Europe and when I tasted them I understood why. The texture is thick, due to the cottage cheese in the batter and this combination of mine with blood-oranges and sour cream was spot on. Not too sweet. We enjoyed them for dessert, but they would sit as well on your brunch table.
The recipe is adapted from www.12tomatoes.com
Ingredients for about 18 -20 pancakes:
2 cups/1lb/5 dl cottage cheese or ricotta
3/4 cups/1,8 dl all-purpose flour, plus extra for dusting
2 eggs
1/4 cup/0,6 dl granulated sugar (I used a little less)
1 teaspoon vanilla extract
1/2 teaspoon salt
vegetable oil for frying
Topping suggestions: sour cream, fruit, jam, honey, powdered sugar
Preparation:
1. In a large bowl, combine the cheese, 3/4 cup flour, eggs, sugar, vanilla and salt. Beat with an electric mixer until uniform in consistency, about 2 minutes. There will still be some cheese clumps and the mixture will be very sticky.
2. Place a large skillet over medium heat and add 3-4 tablespoons of oil.
3. Meanwhile, make the patties: dust a clean work surface liberally with flour. Using a spoon, scoop batter from the bowl onto the floured surface in heaping tablespoons. Using a fork and well-floured hands, roll each patty in the flour, then pat with your palm to form into a patty.
4. Once the oil is hot, place the patties into the skillet. Cook 3-4 minutes per side, flipping once during cooking, until golden brown.
5. Serve topped with some combination of fruit, jam, sour cream, powdered sugar and/or honey.
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