Homemade Pancakes with Cottage Cheese and Raspberries Recipe
These pancakes are more cheesy than classic American flapjacks – the batter contains cottage cheese, which makes them moist, delicate and a bit like cheesecake from a pan. In the US, similar cheese pancakes often appear at breakfast in families who like more “protein-rich” versions of sweet dishes. The raspberries add freshness and cut through the sweetness, so you can easily eat two stacks without feeling guilty.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- cottage cheese (Polish twaróg) - 250 g
- egg - 2 pieces
- milk - 120 ml
- wheat flour - 120 g
- baking powder - 6 g
- sugar - 30 g
- vanilla - 1 teaspoon
- raspberries - 150 g
- vegetable oil
- plain yogurt - 150 g
- honey - 2 tablespoons
Main Ingredient:
quark
Preparation
- In a bowl, mix the cottage cheese with the eggs, milk, sugar and vanilla until the mixture is smooth. If the cheese is lumpy, mash it with a fork or briefly blend it with a hand blender.
- Add the flour and baking powder to the wet mixture. Stir with a spoon just until combined – the batter will be thicker than for regular crêpes.
- Rinse the raspberries (if fresh) and pat them dry gently. If using frozen raspberries, do not thaw them beforehand.
- In a small bowl, mix the yogurt with the honey and set aside – this will be the sauce for serving.
- Heat a frying pan over medium heat and lightly grease it with oil. Spoon 1–2 tablespoons of batter per pancake, gently flattening each portion with the back of the spoon.
- Place 2–3 raspberries on top of each pancake, pressing them lightly into the batter. Fry for 2–3 minutes, until the edges are set and the bottom is golden.
- Carefully flip the pancakes and fry for another 1.5–2 minutes, until cooked through in the center. Reduce the heat if needed so they don’t burn.
- Serve immediately with the honey yogurt and the remaining raspberries on top.
Storage
In fridge:
2 days
Freezing:
Yes
Keep leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a dry pan or in the oven. Freeze well-wrapped pancakes in a single layer, then reheat from frozen over low heat.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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