French-Style Cottage Cheese Pancakes with Banana

1. 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 85 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Wheat flour 20 g
4. 4 Bananas≈ $1.44 per kg 40 g
5. 5 Brown sugar 17 g
6. 6 Cream 20%pack 500 ml ≈ $3.00 17 ml
7. 7 Sugar 15 g
8. 8 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the cottage¹ cheese with the egg until smooth.

2. Add the sugar and stir well.

3. Mash the banana⁴ with a fork into a purée and fold into the cottage¹ cheese mixture.

4. Gradually add the flour and knead into a soft batter that pulls away from the bowl’s sides.

5. Heat the skillet with oil, spoon in the batter, and fry over medium heat for 3–4 minutes per side until golden brown.

6. In a saucepan, dissolve the brown sugar in 1 tablespoon of water, heat for 2 minutes, then stir in the cream⁶ and simmer for 1–2 minutes until thickened.

7. Serve the pancakes warm, drizzled with the sauce.

In short

• In the planner this dish is cooked for two days: reheat on day two.