Cottage Cheese Pancakes with Raisins Recipe
Cottage cheese pancakes with raisins are like a cousin of cheesecake and crepes in one. In Poland they’re often served as a sweet breakfast or afternoon snack, especially for children. They’re soft, delicate and pleasantly vanilla‑scented, with raisins adding sweetness without tons of sugar.
These cottage cheese pancakes combine the creamy richness of cheesecake with the comfort of fluffy breakfast pancakes. They’re quick to make, kid‑friendly and naturally sweetened with raisins, so you don’t need much extra sugar.
Chef's tips
Use well-drained, not too wet cottage cheese so the batter doesn’t become runny. Fry the pancakes in batches and avoid overcrowding the pan so they cook evenly and stay nicely puffed.
How to serve
Serve stacked on a plate, dusted generously with icing sugar, with a dollop of sour cream or yogurt and a handful of seasonal fruit such as berries, sliced strawberries or stewed apples.
Ingredients
- semi-fat cottage cheese ground or well mashed - 250 g
- eggs - 2 pieces
- flour about 1/2 cup - 80 g
- sugar you can use less - 2 tablespoons
- raisins optionally soaked in warm water - 40 g
- vanillin sugar - 1 teaspoon
- baking powder - 0.5 teaspoons
- oil for frying - 3 tablespoons
- sour cream or plain yogurt for serving, optional
- sugar for sprinkling, optional
Preparation
- Pour warm water over the raisins for a few minutes to soften them, then drain and pat dry on a paper towel.
- In a bowl, mash the cottage cheese with a fork or briefly blend it so there are no large lumps.
- Add the eggs, sugar and vanillin sugar and mix to a smooth batter.
- Add the flour and baking powder and mix. The batter should be thick but spoonable – if it’s too runny, add a little more flour.
- Add the raisins and gently fold them in so they are evenly distributed in the batter.
- Heat a little oil in a frying pan over medium heat. Spoon the batter onto the pan, forming small pancakes.
- Fry the pancakes for 2–3 minutes on each side, until they puff up, are golden and springy to the touch. The heat should not be too high so they don’t burn on the outside while staying raw inside.
- Transfer the ready pancakes to a plate. Serve warm, dusted with icing sugar, with sour cream or yogurt and your favourite fruit.
Storage
Placuszki przechowuj w lodówce w zamkniętym pojemniku. Podgrzewaj na suchej patelni pod przykryciem lub w mikrofalówce. Możesz je też zamrozić w pojedynczej warstwie do 2 miesięcy.
