These lemon cottage cheese pancakes served with blueberries, yogurt and nuts are the ultimate indulgent breakfast! A slightly altered recipe of the Ukrainian traditional fritters. Despite generally I don’t have a deal with fried food, the pancakes are an exception. Cooking them brings me a feeling of holiday and feast:)
Yield: 3 servings
200 g cottage cheese (drained)
3 tablespoons caster sugar
3 tablespoons rice flour
zest of 1 lemon
1 cm/1/2 inch freshly grated ginger root (or 1/3 teaspoon ground)
handful of black raisins
handful of dried cranberries
a few tablespoons oil, for cooking
- Rub cottage cheese using a fork, or run through a food processor/blender. Add the rest of the ingredients and stir well.
- Heat oil in a nonstick frying pan over medium heat. Dust a work surface with the extra flour. Scoop the dough directly onto the floured surface, roll into a ball, and flatten with your palm forming a patty. Cook the same way you would pancakes. Serve immediately with blueberries, almonds, crème fraîche or yogurt.