Cottage Cheese Pancakes
Serve these as is, with a dollop of sour cream, dusted with icing sugar, or with jam
Makes enough for: 11 pancakes
Ingredients
- 450 g cottage cheese
- 45 g semolina
- 25 g sour cream
- 15 mls vanilla sugar
- 1 egg
- 1 lemon, zest only
- 45 g flour, for dredging
- 45 mls canola oil, for frying
Method
- Place the cottage cheese, semolina, sour cream, vanilla sugar, egg and zest into a mixing bowl
- Use a wooden spoon to mix the ingredients together until well combined
- Place the bowl into the fridge for 30 minutes for the batter to firm up
- Place the flour into a large bowl and use an ice cream scoop to scoop up the batter
- Place a scoop of the batter into the flour, top the batter with flour, then shape into a disc
- Shake the excess flour off the pancake then place the pancake onto a chopping board
- Repeat until all the pancakes have been formed
- Place the board into the freezer for 15 minutes
- Place the oil into a large non stick frying pan over a medium temperature
- Remove 4 of the pancakes from the freezer and place into the oil and cook for 5 minutes
- Gently turn and cook for another 4 minutes then remove from the oil and set aside on paper towel to drain
- Repeat until all the pancakes are cooked
- Serve straight away with the topping of your choice