My mother used to make these whenever she became exasperated by my picky eating, which was often. My palate has expanded, but these are still a staple in my house. They are simple and surprisingly delicious and provide a protein-filled meal for the infirm, picky and lazy alike.
Use just enough flour to bind the ingredients. The cottage cheese is the star here, you should be able to taste its tang and feel the curds squidging between your teeth.
If you have time, let the mixture sit in the refrigerator for up to an hour.
Serve for breakfast, brunch or dinner (my favourite time to eat breakfast!)
- 500 ml cottage cheese
- 3 eggs
- 1/3 cup flour (more if needed)
- 1 tbsp oil
Heat the oven to 100°C (200°F) for keeping the pancakes warm after they cook.
Combine ingredients in a large bowl.
Heat a large non-stick pan over medium-low heat.
Test pan and batter by spooning one tbsp of batter into it. The batter should be thick enough to hold a good shape, if it isn’t add a little more flour to the mix.
Cook until the top of the pancake takes on a matte appearance and bubbles have formed all around the top. Flip the pancake and cook for another minute or so. Eat this one and get to work with the real pancakes.
Serve with raspberry jam (or raspberry sauce), crispy bacon, and if you’re having them for dinner, a glass of dry white wine or a Sea Breeze cocktail.