Sweet Cottage Cheese and Semolina Pancakes Recipe
Sweet cottage cheese and semolina pancakes are delicate, fluffy little cakes that are perfect for breakfast or an afternoon snack. They’re a bit like a cross between cheesecake and crepes. In Polish homes they often appear on weekends, when there’s time for leisurely frying.
These pancakes combine the creaminess of cheesecake with the lightness of classic breakfast pancakes. Semolina makes them pleasantly fluffy, while cottage cheese adds protein and a subtle tang, so they’re both comforting and a bit more filling than regular pancakes.
Chef's tips
Use well-drained, not too wet cottage cheese – if it’s very moist, add an extra spoon of semolina so the batter isn’t runny. Fry over medium heat rather than high, so the pancakes cook through inside without burning on the outside. If the first batch spreads too much, gently thicken the batter with a little more semolina and let it rest again for a few minutes.
How to serve
Serve stacked on a plate with a generous spoonful of thick yogurt or sour cream, fresh berries or sliced fruit, and a drizzle of honey. For a more dessert-like version, add a dusting of powdered sugar and a spoon of your favourite jam.
Ingredients
- semi-fat cottage cheese ground or well mashed - 250 g
- semolina heaping - 4 tablespoons
- eggs - 2 pieces
- sugar or more to taste - 2 tablespoons
- vanillin sugar - 1 teaspoon
- baking powder - 0.5 teaspoons
- yogurt - 3 tablespoons
- oil - 3 tablespoons
- pinch of salt
Preparation
- Put the cottage cheese into a bowl and mash it thoroughly with a fork if it isn’t already ground.
- Separate the egg yolks from the whites. Add the yolks to the cottage cheese, then add sugar, vanillin sugar, semolina, baking powder, a pinch of salt and the yogurt or milk.
- Mix everything with a spoon until you get a thick, smooth batter. Set aside for 5–10 minutes so the semolina can swell.
- In a separate bowl, beat the egg whites into a fluffy foam – whisk for 2–3 minutes until the foam is thick and doesn’t immediately run when you turn the bowl upside down.
- Gently fold the beaten egg whites into the cheese mixture using a spoon or spatula. Do this slowly so the batter stays airy.
- Heat a thin layer of oil in a frying pan over medium heat. When the oil is hot (a small piece of batter should sizzle lightly), spoon portions of the batter into the pan, forming small pancakes.
- Fry the pancakes for 2–3 minutes on one side, until the bottom is golden and the edges are slightly set. Carefully flip and fry for another 2 minutes, until golden on both sides.
- Place the fried pancakes on a plate lined with paper towel to absorb excess oil. Serve warm with yogurt, sour cream, fruit or jam.
Storage
Placki najlepiej smakują świeże, ale można je przechować w lodówce do 2 dni. Przed podaniem podgrzej krótko na suchej patelni lub w piekarniku, aby znów były miękkie w środku.
