Why are my pancakes flat?

The eggs may not be whisked enough, or the cottage cheese is too wet. Ensure the eggs are whipped to a stable foam and the cheese is well-drained.

Can I replace the sweetener with sugar?

Yes, use 1-2 tablespoons of sugar. Calories will increase, but the texture will remain the same.

Why do my pancakes fall apart while frying?

The batter may be too runny (wet cottage cheese) or the foam wasn't stiff enough. Press the cheese well or whisk the eggs longer.

Do I need to add flour?

This recipe doesn't require flour. If the batter is too thin, add 1 tablespoon of cornstarch to bind it.

Cheesecakes

Name: Cheesecakes
Total time: 20 min
Yield: 2 порции
Cuisine: International
Ingredients: Cottage cheese — 300 g; Chicken egg — 55 g; Bulk sweetener — 10 g; Salt — 2 g

35min

367g

Nutrition per 100g

162

These cottage cheese pancakes are a classic that wins with their tenderness and lightness. The secret is eggs whipped into a thick foam and cottage cheese pressed through a sieve for smoothness. No flour, no extra carbs — just a delicate, airy texture. Serve with sour cream, berries, or honey for a perfect breakfast any day.

BreakfastFried FoodsDairy ProductsDessertSnack

WHAT YOU WILL NEED

From ingredients

4 products

Base

Sweetener

Spices

SIMPLE PROCESS

Step by step recipe

The key is proper preparation: whisk the eggs for at least 10 minutes until thick and fluffy, then add the sweetener and whisk for another 5 minutes. Press the cottage cheese through a sieve for a smooth, silky texture. The batter should be like thick sour cream. Fry over medium heat like pancakes until golden brown.

Step 1

Whisk the Eggs

In a bowl, whisk the eggs with salt using a mixer on high speed for at least 10 minutes until thick and fluffy.

Step 2

Add the Sweetener

Add the sweetener and continue whisking for another 5 minutes until smooth and glossy.

Step 3

Prep the Cottage Cheese

Press the cottage cheese through a fine sieve to remove any lumps and achieve a silky texture.

Step 4

Combine the Batter

Gently fold the whisked eggs into the cottage cheese using a spatula, mixing from bottom to top until smooth. The batter should be like thick sour cream.

Step 5

Fry

Heat a skillet with oil over medium heat. Drop spoonfuls of the batter onto the pan, shaping them into rounds. Fry for 2-3 minutes per side until golden brown.

Step 6

Serve

Transfer the pancakes to paper towels to absorb excess oil. Serve hot or cold with sour cream, yogurt, or berries. Enjoy!

CHEF'S TIP

Whisk Eggs for 10 Minutes

Long whisking is the key to fluffiness — the eggs need to form a thick, stable foam.

Always Press Cottage Cheese Through a Sieve

This removes lumps and makes the mixture smooth and creamy. Wet cottage cheese is the main reason for runny batter.

Don't Add Flour

This recipe doesn't need flour — the airy egg foam and dry cottage cheese are enough. Flour makes the pancakes dense.

Fry Over Medium Heat

Cook over medium heat until golden brown on both sides. Don't flip too early — let them set properly.

SUBSTITUTIONS

Add your taste

With Vanilla Extract Add 1 tsp of vanilla extract or a pinch of vanillin for extra aroma.
With Raisins or Dried Apricots Fold 1 oz (30g) of raisins, dried apricots, or dried cranberries into the batter for added sweetness and texture.
With Lemon Zest Add the zest of half a lemon for a fresh, citrusy twist.
Bake in the Oven Instead of frying, place the pancakes on a parchment-lined baking sheet and bake at 180°C (350°F) for 20-25 minutes until golden.

HOW TO STORE

How to Store Cottage Cheese Pancakes

Cool the pancakes, store in a container in the fridge for up to 2 days. Reheat in the microwave or in a dry skillet. Freeze uncooked pancakes — place them on a tray, freeze, then transfer to a bag. Fry straight from frozen, adding 2-3 minutes to cooking time.

GOOD TO KNOW