Curd PP PANCAKES
Soft, golden brown...these pancakes are denser and more filling than those made with milk and kefir.
Makes 15 pancakes, 17 cm in diameter
Nutrition per 100 g: 197.08/12.68/7.26/19.91
Nutrition per 1 piece: 85.4/5.5/3.14/8.63
✔️ RECIPE:
Eggs - 3
Cottage cheese 2% - 200 g
Milk 2.5% - 400 ml
Oat flour - 70 g
Whole grain rice flour - 70 g
Vegetable oil - 10 ml
Vanillin - 1 g
Salt - pinch
Baking soda - 1/2 tsp
Sweetener
Place the cottage cheese, eggs, and half of the warm milk in a bowl. Blend until smooth. Add the sweetener, vanilla, salt, and flour. Whisk. Pour in the remaining milk and butter. Add the baking soda and let the batter rest for 15 minutes. Heat a non-stick frying pan well and grease it with butter. Spread the batter in a thin layer. If the batter seems too thick (depending on the moisture content of the cottage cheese), add more milk. Fry the pancakes over low heat until golden brown on both sides. As soon as the edges begin to darken and brown, it's time to flip them. Stack the finished pancakes and store them covered to keep them soft.