Cheese Pancakes with Cottage Cheese and Mascarpone

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

They can be served with sour cream, jam, condensed milk, chocolate sauce, but we prefer to simply dust them with powdered sugar.

Ingredients

Cottage cheese - 17.6 oz
Sugar - 3 tablespoons
Mascarpone Cheese Unagrande - 8.8 oz
Chocolate eggs - 2 pieces
Wheat Flour - 3 tablespoons
Vanilla salt - 2 teaspoons

Step by Step guide

Step 1

Mix all the ingredients with a fork in a deep bowl to avoid lumps (you can strain the cottage cheese, but I always use store-bought low-fat cottage cheese — it's fine as it is).

Step 2

Pour enough sunflower oil into a preheated skillet — the pancakes should not float in it, but they shouldn't burn either; let it heat well — I always place the skillet on the highest burner but set it to the lowest heat.

Step 3

Using a tablespoon, scoop the prepared pancake batter into a bowl with wheat flour, roll it well in the flour, take it in your hands and form a patty; place it in the skillet and fry until golden brown on both sides.

Step 4

Transfer the fried pancakes to a waffle towel with the side that was last fried facing down, and while the next batch is frying, leave them — this helps to remove excess oil.