Cheese pancakes with cottage cheese from clarified milk

Prepare all the necessary ingredients for making cottage cheese pancakes from melted milk cottage cheese. The most important thing is to choose the right cottage cheese. It should be fatty enough (not less than 9% and the higher the better) and dense, but not grainy, but paste-like. This is important for obtaining the tender texture mentioned in the recipe description and for the pancakes to easily stick together. Also, to make it easier to shape the pancakes, the cottage cheese must be cold. I chose two types of cottage cheese and mixed them - homemade cottage cheese made from melted milk weighing 250 g and homemade 18% cottage cheese weighing 100 g. I did this so that the pancakes would be more fatty, as the cottage cheese I found from melted milk had insufficient fat content. The amount of rice flour is approximate, we need it only for breading, so you may need a little more or a little less.

Mix two types of cottage cheese and mash well with a fork or strain through a sieve until you get a homogeneous mass of one color. My cottage cheese is similar to curd and practically without lumps, so it was enough for me to simply combine the two cottage cheeses together.

Beat one egg into the cottage cheese mass and mix the ingredients thoroughly.

Add sifted flour, sugar, and vanilla sugar (if desired) to the cottage cheese and egg mixture. Mix until homogeneous. The mixture should be very elastic and easily stick to your hands, but a little might remain on your hands when shaping – this is normal.

Weigh the resulting cottage cheese mass and divide it into equal-weight pieces depending on the desired size. Roll even cottage cheese balls between your palms, sprinkle the work surface with rice flour (it will give a crispy crust), and place the balls on it.

Carefully flatten the balls one by one with a wide knife to get disks. I made pancakes weighing 50 g each and got 11 pieces.

Take a glass or a cup, preferably transparent so you can see what happens inside the pancake. Sprinkle the walls of the glass with rice flour to prevent sticking. Roll each pancake in flour on all sides. Then, use the glass to even out the edges of the pancakes by rotating it quickly and sharply against the edge of the pancake inside. Repeat this process with each pancake in order to obtain perfectly shaped and evenly sized cottage cheese pancakes made from melted milk.

Heat the oil in a pan with a thick bottom. You can use butter, ghee or any vegetable oil without a strong odor that can overpower the taste. Fry the cheese pancakes for 2-3 minutes on medium heat until they turn golden brown on both sides. Then cover with a lid and cook for 4-5 minutes to ensure they are fully cooked. When frying the pancakes, I always use coconut oil. In my opinion, it is the only vegetable oil that will not overpower the taste of the pancakes, but will only enhance their charm. The hot fresh pancakes will be very tender on the inside and have a crispy crust on the outside.

Serve the pancakes with plain yogurt or sour cream. You can also add fresh berries, fried pears/plums/bananas, jam or preserves, or even caramel or simply sprinkle powdered sugar on top. The pancakes made from cottage cheese from whole milk are ready. Enjoy your meal!