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Cottage Cheese Pancakes with Cherry Sauce
Instructions
In order for these simple cottage cheese pancakes with cherry sauce to turn out tasty, fluffy, soft and cooked through inside, you need to follow a few rules. Choose fresh, full-fat cottage cheese, but with a small amount of whey. The cottage cheese should not be grainy; it should form a single mass. If you do end up with wet cottage cheese, wrap it in a paper towel and place it in the refrigerator for a while. Transfer the cottage cheese to a plate, add the sugar and 2 raw chicken eggs.
Now do not be lazy and mix the cottage cheese thoroughly with the eggs and sugar. Mash all the ingredients into a uniform cottage cheese mass. Next, add the flour one spoon at a time, mixing it evenly into the cottage cheese mass.
The cottage cheese dough turns out thick, pliable and easy to work with. Dipping your hands in flour, take 1 portion of the (cottage cheese) dough and shape it into a thick patty in your hands. Form neat, even edges on the patty about 2 cm high. During frying they will rise and become fluffier.
For frying, choose a thick skillet with high sides. Generously pour refined sunflower oil into the skillet (there should be plenty of oil in the pan!). Put the skillet on the heat. Place the cottage cheese patties into the well-heated fat.
Reduce the heat so that the cottage cheese pieces fry over low heat. As soon as you notice that the underside has formed a golden crust, turn them over to the other side.
While the pancakes fry, prepare the sauce from fresh cherries. Rinse the cherries in cool water and remove the stems. Then take out and discard the pits from the berries.
Sprinkle the cherries (without pits) with sugar.
Add 50 ml of water to the cherries with sugar and place over medium heat. Bring to the boil, stirring constantly, then reduce the heat to the lowest setting and simmer for 5–7 minutes. During this time the berries will release their juice, the sugar will dissolve completely, and the sauce will thicken to the consistency of a thin kissel. For a thicker sauce, you can add 0.5 tsp of starch dissolved in a spoonful of cold water.
Meanwhile, the pancakes have finished frying. Remove them from the skillet and transfer them to a paper towel.
Serve hot. Drizzle each portion with the prepared cherry sauce. The result is simply delicious.
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