👨‍🍳 作り方

1. 1

   In a large bowl, combine the cottage cheese, eggs, milk, sugar, vanilla sugar (or extract), and salt. Whisk until well combined and relatively smooth. If using a very firm tvaroh, you might want to mash it well first.

   💡 プロのコツ: Using a smooth cottage cheese will result in a smoother batter and pancakes.
2. 2

   Gradually whisk in the flour until you have a smooth batter. The consistency should be similar to a thick crepe batter, pourable but not too thin.

   💡 プロのコツ: Avoid overmixing the batter once the flour is added to prevent tough pancakes.
3. 3

   Heat a lightly oiled or buttered non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake into the hot skillet, spreading it slightly with the back of the spoon if needed.

   💡 プロのコツ: A medium heat is best to ensure the pancakes cook through without burning.
4. 4

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully once the edges start to look set and bubbles appear on the surface.

   💡 プロのコツ: The cottage cheese can make these pancakes slightly more delicate, so handle them gently when flipping.
5. 5

   Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

   💡 プロのコツ: Keep cooked pancakes warm in a low oven while you finish the batch.
6. 6

   Serve the warm pancakes immediately. Dust generously with powdered sugar and serve with your favorite fruit jam or fresh berries.

   💡 プロのコツ: These are delicious served with a dollop of whipped cream or a spoonful of sweetened yogurt.