Pancakes with cottage cheese filling and fresh strawberries

ALL, BREAKFAST, SWEET /
pancakes with strawberries

Pancakes with cottage cheese filling and fresh strawberries

Print

Indulge in the heavenly combination of crepes pancakes, creamy cottage cheese filling, and luscious fresh strawberries. The pancakes offer a light and airy texture, while the cottage cheese filling adds a creamy and slightly tangy element. The burst of sweetness from the fresh strawberries takes this breakfast treat to a whole new level. Whether you’re enjoying a lazy weekend morning or treating yourself to a special occasion, these pancakes are guaranteed to bring a smile to your face.

Cooking Time: 30min

Serving: 2 servings

INGREDIENTS:

Pancakes:

  • 1 cup wheat flour
  • 2 eggs
  • 1 cup milk
  • 3/4 cup carbonated water (or regular water)
  • Pinch of salt
  • 3 tablespoons butter or vegetable oil (for cooking)

Filling:

  • 150gr cottage cheese
  • 2 tablespoons of vanilla sugar
  • 2 tablespoons of heavy creams or half-half

Strawberry jam:

  • 200 gr fresh strawberries
  • 2 teaspoons of vanilla sugar

INSTRUCTIONS:

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, milk and salt.

  2. After initial whisking add egg and melted butter.

  3. Stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for 5-10 minutes.

  4. While the batter is resting, prepare the cottage cheese filling by combining cottage cheese, vanilla sugar, and heavy cream in a small bowl. Mix well until smooth. Set aside.

  5. To make the fresh strawberry jam, combine the chopped strawberries, sugar, and a bit of water in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let it cool.

  6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

  7. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.

  8. Once all the pancakes are cooked, spread a spoonful of cottage cheese filling onto one side of each pancake.

  9. Fold the pancakes in half to enclose the filling.

  10. Serve the stuffed pancakes with a dollop of fresh strawberry jam on top.