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🍰 Fluffy Cottage Cheese Pancakes with Strawberry Topping

330 kcal · 30 min · 4 servings

Ingredients

• 0.5 Organic lemon
• 400 g Cottage cheese
• 3 Eggs
• 125 g Spelt flour Type 1050
• 2 tsp Baking powder
• 2 tbsp Raw cane sugar (15 g each)
• 2 pinches Vanilla powder
• 1 pinch Salt
• 2 tsp Butter
• 500 g Strawberries
• 4 sprigs Lemon balm

Instructions

1. 1. Halve one lemon and rinse the peel under hot water.
2. 2. Dry the lemon peel with a kitchen towel.
3. 3. Grate the peel finely and squeeze out the juice.
4. 4. Mix the lemon juice, lemon zest, cottage cheese, and eggs in a large bowl.
5. 5. Take a second bowl and mix the flour with the baking powder.
6. 6. Add one tablespoon of sugar, vanilla powder, and a pinch of salt to the flour mixture.
7. 7. Add the dry ingredients to the cottage cheese mixture.
8. 8. Stir everything thoroughly until a smooth batter forms.
9. 9. Heat one teaspoon of butter in a large frying pan.
10. 10. Place four small dollops of the batter into the hot pan.
11. 11. Fry the pancakes over medium heat for about three to four minutes until golden brown.
12. 12. Flip the pancakes and fry them on the other side until golden brown as well.
13. 13. Repeat the process with the remaining batter until all pancakes are baked.
14. 14. Remove the stems from the strawberries and wash them.
15. 15. Chop one third of the strawberries finely and set them aside.
16. 16. Puree the remaining strawberries with the remaining sugar to make a sauce.
17. 17. Wash the lemon balm and shake it dry.
18. 18. Pluck the leaves from the lemon balm stems.
19. 19. Drizzle the finished pancakes with the strawberry puree sauce.
20. 20. Distribute the chopped fresh strawberries over the pancakes.
21. 21. Garnish the dish with the lemon balm leaves.

Nutrition per serving

• kcal: 330
• Protein: 23 g · Fett/Fat: 8 g · Carbs: 39 g