Cottage cheese and corn flour pancakes
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Last year for Christmas I bought the book Wheat belly, and I liked it so much that in January I didn’t give my family any wheat. At first it as very strange, unusual, but then we got used to it very quickly. But what I liked most – this gave me a kick to look for something new. That’s how I found these pancakes and this year we made them not once or twice. Sometimes I bake them as usual pancakes, sometimes in waffle iron. Both ways we like them. Every time these pancakes comes out very fluffy and light. And they spread in a pan a lot, so make space for them. And if you like to eat pancakes without any add-ons, I suggest to add a little bit more sugar or pour over them some tasty syrup.
Cottage cheese and corn flour pancakes
Time needed:
Yields: 4 servings
Calories: 324 kcal / serving
Ingredients:
1 cup = 237 ml
- 1 cup corn flour
- 200 g cottage cheese
- 2 eggs
- 1 1/2 tbsps. sugar
- 1 tsp. baking soda
- 1 tsp. vanilla sugar
- 1 1/3 cup natural yoghurt
Directions:
- Beat eggs with sugar and vanilla sugar until sugar dissolves.
- Add baking soda to yoghurt, mix and then pour it to egg-sugar mixture.
- Add cottage cheese and mix. If cottage cheese is very grainy, you can grind it with hand held blender until solid consistency.
- Last, add flour and mix with spoon.
- Bake in a dry pan with non-stick coating.
- Add chosen condimental to the pancakes or pour with syrup and enjoy!
Source: Moi Natalie
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