Fluffy pancakes stuffed with cottage cheese, served with strawberry jam and topped with a delightful cinnamon-sugar mixture.
Ingredients
For the fluffy pancake batter:
- eggs: 2
- milk: 125 ml
- all-purpose flour: 100 g
- a pinch of salt
- sparkling water: 125 ml
- butter or vegetable oil: 2 tablespoons
For the cheese filling:
- creamy cottage cheese: 300 g
- sugar: 2 tablespoons
- thick cream (18%): 4 tablespoons
For the cinnamon sugar topping:
- vanilla sugar: 1 packet
- cinnamon: 1 teaspoon
Preparation
Separate the egg yolks from the whites. In a bowl, whisk the egg yolks with the milk, then mix in the flour and a pinch of salt until smooth. Add the sparkling water and mix, then gently fold in the stiffly beaten egg whites.
Heat a non-stick frying pan and lightly grease it. Pour a portion of the batter (about one ladleful) into the pan and cook until lightly golden. Flip to the other side and cook until golden. Repeat with the remaining batter.
For the cheese filling, mash the cottage cheese with a potato masher, then mix in the sugar and cream until well combined.
Spread the cheese filling onto each pancake, leaving about 1.5 cm around the edges. Roll the pancakes up like a crepe and briefly reheat them if desired.
Coat the pancakes in the cinnamon-sugar mixture and serve with strawberry jam or sweetened thick cream.
