Cottage cheese pancakes with apples: Grandma's comfort delight
If you're looking for a simple, homemade recipe for pancakes that taste like Grandma's, you've come to the right place. These cottage cheese pancakes with apple are a real treat—soft, fluffy, and slightly sweet, with a hint of cinnamon that instantly brings back the best childhood memories. No nonsense, just classic goodness at its finest.
We all know that moment when, after school or work, we crave something simple yet satisfying. Grandma's cottage cheese pancakes are such comfort food—they never disappoint. Always soft and fragrant with apples and cinnamon, they can cheer up even the gloomiest day. This recipe is a tribute to those times when the kitchen smelled of love, and pancakes were sizzling on the griddle before you even had a chance to sit down. Now you can make them too—quickly, easily, and without any fuss.
Cottage cheese pancakes are better than regular pancakes
Before you start mixing ingredients and pretending to be a chef, remember: this isn't about complicated cooking with trendy gadgets. It's about simple, homemade cottage cheese pancakes that should taste like Grandma's—delicious, warm, and comforting.
Ingredients:
- 9 oz cottage cheese
- 3 eggs
- 1 tablespoon vanilla sugar
- 1 apple, e.g., Renet
- 2 tablespoons powdered sugar, plus extra for sprinkling
- 4 heaping tablespoons flour
- 1/2 teaspoon cinnamon
Instructions:
- In a bowl, add the cottage cheese. Add the egg yolks, setting the whites aside for later. Add the vanilla sugar and mash everything together with a potato masher or fork.
- Peel the apple and grate it using a grater with larger holes. Add to the cottage cheese mixture and blend well.
- Add the flour and mix again until the batter reaches the right consistency—not too thick, not too thin.
- Beat the egg whites you set aside into stiff peaks, then add the powdered sugar. Gently fold the meringue into the cottage cheese mixture with a spoon.
- Spoon portions of the batter onto a preheated pan, preferably non-stick or a pancake pan, using about two tablespoons per pancake. You can fry the pancakes on a dry pan or with a little bit of oil.
- Reduce the heat. It's better to wait longer than to have them burn on the outside and be raw on the inside. Fry for about 2-3 minutes until the bottom is nicely golden brown. Flip and fry the other side for another two minutes.
- Finally, sprinkle with powdered sugar and cinnamon. If you have maple syrup on hand, drizzle a bit; it'll be magic on a plate. You can also make a yogurt sauce or add some chocolate spread.
