Fluffy cottage cheese pancakes with an intensely raspberry sauce with a touch of wine.
Ingredients
- Powdered sugar, 1 tablespoon
- Vanilla sugar, 1 packet
- Eggs, 2
- Oil, 100 ml
- Baking powder, a pinch
- Semi-fat cottage cheese, 300 g
- Wheat flour, 3 tablespoons
Raspberry sauce
- Brown sugar, 50 g
- Red wine, 50 ml
- Frozen raspberries, 200 g
Preparation:
Mix all the ingredients thoroughly into a smooth batter. Heat oil in a pan and fry the pancakes, each about 6 cm in diameter (you can use metal pastry rings for shaping the pancakes).
Fry until golden brown.
Serving: Serve with powdered sugar and raspberry sauce.
Raspberry sauce: Cook the raspberries with sugar until you achieve a sauce-like consistency. The sauce can be served cold or hot.
