Grandma's timeless cottage cheese pancakes with an apple twist
If you're seeking a straightforward, homemade recipe for pancakes reminiscent of Grandma's, you've come to the right place. These cottage cheese pancakes with apple are a true delight – soft, fluffy, and slightly sweet, with a hint of cinnamon that instantly evokes the best childhood memories. No fuss, just classic goodness at its finest.
We all experience that moment when, after school or work, we crave something simple yet satisfying. Grandma's cottage cheese pancakes are such comforting food that never disappoints. Always soft and fragrant with apples and cinnamon, they can lift even the gloomiest of moods. This recipe pays homage to those times when the kitchen smelled of love, and pancakes were sizzling before you even had a chance to sit down. Now, you can make them too: quickly, easily, and without any fuss.
Cottage cheese pancakes are better than regular pancakes
Before you start mixing ingredients and fancy yourself a chef, remember: this isn't complicated cooking with trendy gadgets. These are simple, homemade cottage cheese pancakes that should taste like Grandma's – delicious, warm, and comforting.
Ingredients:
- 250 g cottage cheese
- 3 eggs
- 1 tablespoon vanilla sugar
- 1 apple, e.g., Renet
- 2 tablespoons icing sugar plus extra for sprinkling
- 4 heaped tablespoons of flour
- 1/2 teaspoon cinnamon
Instructions:
- Take a bowl and add the cottage cheese. Add the egg yolks, setting the whites aside for later. Add vanilla sugar and mash everything together with a potato masher or fork.
- Peel the apple and grate it using a grater with larger holes. Add to the cottage cheese and mix.
- Next, add the flour and mix again until the batter reaches the right consistency: neither too thick nor too thin.
- Beat the reserved egg whites into stiff peaks, then add the icing sugar. Gently fold the meringue into the cottage cheese mixture with a spoon.
- Spoon portions of the batter onto a preheated pan, preferably a non-stick pan or a pancake pan, about two tablespoons per pancake. You can fry the pancakes in a dry pan or with a bit of oil.
- Reduce the heat; it's better to wait a bit longer than to have them burn on the outside and be raw on the inside. Fry for about 2-3 minutes until the bottom is nicely golden brown. Flip and fry the other side for an additional 2 minutes.
- Finally, sprinkle with icing sugar and cinnamon. If you have maple syrup on hand, drizzle a bit; it'll be magic on a plate. You can also make a yoghurt sauce or use a chocolate spread.
