Скачать или смотреть Cottage Cheese Pancake Recipe with Homemade Blueberry Jam

Cottage Cheese Pancakes with Homemade Blueberry Jam

Ingredients:
For the pancakes:
• 1⅔ cups (200 g) all-purpose flour
• 1 cup (250 g) cottage cheese
• ½ cup (100 g) sugar
• 2 eggs
• Oil for frying

For the blueberry jam:
• 1½ cups (200 g) fresh blueberries
• ¼–⅓ cup (50–75 g) sugar (adjust to taste)
• 1 tbsp (15 ml) lemon juice

Notes:
The amount of flour may vary depending on the moisture in the cottage cheese. Adjust as needed. A slightly thicker or thinner batter will still work well. Pancakes are fried in a generous amount of oil. Avoid heat that is too high (they will brown too fast and stay raw inside) or too low (they may absorb too much oil). Medium to medium-low heat works best.

If the batter is thick, lightly press down the pancakes using a spatula greased with oil to help them cook evenly and prevent sticking. If the batter is thinner, the pancakes may naturally flatten during cooking.

Instructions:
1. Add blueberries, sugar, and lemon juice to a small saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and let simmer for 10–15 minutes, or until thickened. Let it cool slightly.
4. In a bowl, mix cottage cheese, sugar, and eggs until smooth.
5. Add the flour and stir until well combined.
6. Heat a non-stick skillet over medium to medium-low heat. Add a generous amount of oil to coat the pan well.
7. Spoon the batter into the hot oil to form pancakes.
8. Fry until the bottom is golden and the edges are set.
9. Flip and cook the other side until golden brown and fully cooked.
10. Remove and place on a paper towel-lined plate to remove excess oil. Repeat with the rest of the batter.
11. Serve warm with homemade blueberry jam. Optional: add sour cream or fresh berries.

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