Golden, puffy, and impossibly tender, these cottage cheese pancakes get their cloud-like texture from kefir and a hot, dry skillet. They’re a weekend-morning favorite at our house — right up there with pear and dried fruit pancakes. For another breakfast win, try the viennese waffles.
Ingredients
- 2 eggs
- 50-80 g (1/4 – 1/3 cup) sugar
- 350 ml (1 1/2 cups) kefir
- 200 g (7 oz) soft cottage cheese
- 200 g (1 2/3 cups) flour
- 1 tsp baking soda
- 3-4 tbsp vegetable oil
Instructions
- Beat the eggs with the sugar; add the cottage cheese and mix.
- Pour in the kefir, add the baking soda, and mix well. Sift in the flour and stir.
- Stir in the oil.
- Fry the pancakes on a dry, well-heated skillet over medium heat.
Tips
- Don’t overmix once the flour goes in — a few small lumps are fine and keep the pancakes tender.
- Serious Eats has a great breakdown of the science behind fluffy pancakes if you want to geek out on technique.
- Keep finished pancakes warm in a low oven while you fry the rest of the batch.
Nutrition — per 100 g: 125 kcal, protein 10 g, fat 4.6 g, carbs 11.1 g.