Fluffy Cottage Cheese Pancakes with Apple
Soft, airy cottage cheese pancakes with chunks of apple. The thick batter makes them tall and sturdy.
- Time
- 25 min
- Serving
- 685 kcal
- Ingredients
- ≈ $0.89
- Protein
- 21 g
Ingredients
- 1 Kefirpack 900 ml ≈ $2.13 160 ml
- 2 Wheat flour 95 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Sugar 18 g
- 5 Baking soda 2 g
- 6 Apples≈ $3.50 per kg 90 g
- 7 Sunflower oil 10 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Warm the cottage cheese slightly until lukewarm, then mix in the egg, sugar, and salt.
Add the flour and baking soda, stirring until the batter is thick and smooth with no lumps. Let it rest for 5 minutes to form bubbles.
Peel the apple6 if desired, then chop it into small cubes and fold into the batter.
Heat a skillet with butter or oil, then spoon the batter onto it.
Cook the pancakes over medium heat for 3 minutes per side until golden brown and the center is dry.
Tips
- Why it works
- Warm the kefir to 37–40°C so the baking soda starts working right away and the fritters rise evenly. Cold kefir gives a sour taste and a poor texture.
- Substitutions
- Use a pear (90 g) instead of the apple, it is softer and will not cook down. Use baking powder (3 g) instead of baking soda, but the fritters will be a bit denser.
- Common mistakes
- If the middle is raw and the edges are burnt, lower the heat to minimum and cook longer, 4–5 minutes per side.
- Storing and reheating
- Keep for 2 days in the fridge and reheat in a dry pan for 3 minutes per side. Do not freeze, they will go soft.
- Serve with
- Serve with low-fat sour cream (20 g) or jam (30 g) for a quick, filling breakfast.
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