- 450g low-fat cottage cheese
- 80g semolina
- 1g vanilla sugar
- 1 egg
- Sour cream
Prepare the cottage cheese
Remember, it doesn’t necessarily have to be a low-fat cottage cheese for this recipe to work. The calorie content depends on you, so focus more on the curds. The smaller they are, the easier it would be to mix the cottage cheese with the other ingredients.
Have the cottage cheese drained and mashed well
Cottage cheese is naturally moist, so remember to drain the liquid using a strainer or colander first and keep it as dry as you can. Next, make sure that you have mashed it well. Destroy the big lumps by crushing them using a fork.
Add semolina, vanilla sugar, and egg
Mix in a large bowl or food processor the appropriate amount of semolina and vanilla sugar, along with one egg to the mashed cottage cheese. Beat or blend the mixture for about 2-3 minutes or until no dry pockets are left.
The batter will be thick and sticky, unlike the usual American pancakes where the solution is runny. If you are used to seeing a wet mixture, it may seem weird, but you don’t have to worry because that is supposed to serve almost like a dough.
Mold the shape of the pancake
Use a spoon or a cookie scoop to get a portion of the mixture and shape it to make a sphere, and flatten it to make a patty. You can also get the whole batter out of the bowl, make a big roll, and cut it into smaller pieces so that they can fit the pan.
If you cannot form the pancakes, then the consistency must be wrong. You can either add more semolina in such cases. Alternatively, you can let the batter sit in the bowl for the meantime.
Get the surface ready for breading
First, make sure that the work surface is clean before you dust it with flour. Spread it to the area where you are going to bread the pancakes. Remember to put flour on your hands as well so that the batter will not stick on you.
Bread the batter in flour
If you weren’t able to make the pancake form because of the batter’s consistency, the flour can solve the problem for you. Scoop the mixture and put it on the floured surface. You can shape it using either of the two molding methods mentioned.
Even if you have already made the form beforehand, you should still not skip this process. If the batter is not coated with flour on both sides, the pancakes will stick on the pan when you proceed to fry them.
Prepare the pan and pre-heat the oil
Put your sauté or cast iron pan on medium heat and add oil to it. Avoid using olive oil because it has a strong flavor and smell. Those can affect the taste and aroma of the pancake. Go for butter, canola, or coconut oil instead.
Fry the pancakes
Do not start frying before the oil is hot enough. To test it, you can sprinkle flour to check if it sizzles. Stay on medium heat to achieve the perfect color. Let one side cook for three minutes before flipping the pancake and wait for the same amount of time.
Remove the excess fat
There may be oil sticking to the pancake, which will make it feel too greasy to eat. In order to get rid of the excess fat, lay it on a napkin right after you get it out of the pan and let the paper absorb the oil.
Serve with sour cream
Pancakes are served best with toppings. For this dish, you can finish it with a dollop of sour cream, as its flavor matches cottage cheese well. Alternatively, you can use yogurt, syrup, jam, chocolate spread, syrup, or something dry like sugar or berries.