Perfect Cottage Cheese Pancakes with Poppy Seed Filling

Ingredients

500 grams (1 pound) cottage cheese, 9%
4 tablespoons rice flour
1/3 teaspoon vanilla
1 tablespoon sugar
1 egg
1 yolk

Poppy Seed Filling

30 grams (1 ounce) poppy seeds
1 tablespoon sugar
boiling water

Equipment

Frying Pan
A non-stick or cast-iron frying pan works best for evenly frying your pancakes without them sticking.
Sieve
A fine mesh sieve will help you press the cottage cheese smoothly, ensuring a lump-free pancake batter.
Mixing Bowls
Having a few mixing bowls of various sizes is handy for combining ingredients and preparing the filling.
Pastry Ring or Glass
Use these to shape your pancakes evenly. A glass can double as a pastry ring in a pinch!
Broad-Bladed Knife
This is essential for flipping and flattening the pancakes without breaking them apart.

Instructions

Step 1

Filling

Rinse the poppy seeds and soak them in boiling water overnight.

Drain the water and mix the poppy seeds with sugar.

Step 2

Cottage Cheese Pancakes

Press the cottage cheese through a sieve.

Mix all the ingredients until a homogeneous, firm, and sticky mass forms. It should minimally stick to your hands.

Form and shape the cottage cheese mixture into balls.

Make an indentation in each ball, place the poppy seed filling inside, and seal it back into the cottage cheese, reshaping it into a ball.

Coat each ball in rice flour, then refine its shape using a pastry ring or glass with circular motions.

Flatten and flip the pancakes with a broad-bladed knife, and repeat the shaping process.

Carefully place the formed pancakes onto a floured surface (e.g., cutting board) to prevent sticking.

Fry the pancakes in enough oil on a well-heated skillet until they develop a golden crust on both sides.

Servings

Serving these Cottage Cheese Pancakes is an absolute delight! To elevate their enjoyment, consider serving them with a dollop of **sour cream** or **yogurt** on the side. For those with a sweet tooth, a drizzle of **honey** or **maple syrup** will add a decadent touch. 🍯

For a more indulgent experience, pair your pancakes with a **fresh fruit compote**. Blueberries, strawberries, or mixed berries work wonders, transforming each bite into a burst of flavor. 🍓🍇

If you're hosting a brunch, why not create a pancake bar? Lay out various toppings like chopped nuts, chocolate chips, and shredded coconut. Your guests will love customizing their own pancake creations! 🌰🍫🥥

To keep things nutritious, you can also serve these pancakes alongside a **green smoothie** or **freshly squeezed juice**. This balance of flavors completes a wholesome meal perfect for any time of the day. 🍏🍹

Variations

Gluten-Free Variation:

Swap out the rice flour for a certified **gluten-free flour** blend. Ensure all other ingredients are also gluten-free to maintain the integrity of your pancakes.

Vegan Variation:

Replace the egg and yolk with a **flax egg** (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a **vegan cottage cheese** or a blend of mashed tofu and a bit of lemon juice to mimic the taste and texture.

Faq

Q: Can I use store-bought poppy seed filling instead of making my own?
A: Yes, you can use store-bought filling, but making your own allows for better control of flavor and sweetness.
Q: How do I know when the pancakes are fully cooked?
A: The pancakes should be golden brown on both sides and firm to the touch.
Q: Why is my cottage cheese mixture too sticky to handle?
A: Ensure you have drained the cottage cheese well. Adding a bit more rice flour can also help manage stickiness.
Q: Can these pancakes be made in advance?
A: You can prepare the batter and filling ahead of time. Fry the pancakes just before serving for the best flavor and texture.
Q: How do I get the pancakes to form a perfect shape every time?
A: Using a pastry ring or a round glass and a broad-bladed knife ensures a consistent shape and size for each pancake.
Q: Is there an alternative to frying these pancakes?
A: You can bake them in a well-greased muffin tin to make pancake muffins. Bake at 350°F (175°C) for about 20-25 minutes, or until golden brown.