🍳 Cottage Cheese Pancakes with Strawberry Rhubarb Compote

Name: Cottage Cheese Pancakes with Strawberry Rhubarb Compote
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g curd cheese; 2 tbsp raw cane sugar (30 g); 1 tbsp almond flour (partially defatted); 3 tbsp spelt flour Type 1050 (+ some flour for working); 2 pinches lemon zest; 1 egg (size M); 3 stalks rhubarb (300 g); 0.5 vanilla pod; 250 g strawberries; 1 tbsp butter

382 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g curd cheese
2 tbsp raw cane sugar (30 g)
1 tbsp almond flour (partially defatted)
3 tbsp spelt flour Type 1050 (+ some flour for working)
2 pinches lemon zest
1 egg (size M)
3 stalks rhubarb (300 g)
0.5 vanilla pod
250 g strawberries
1 tbsp butter

Instructions

1. Place the curd cheese on a clean kitchen towel or paper towels. Gently pat the cheese mixture dry to absorb excess moisture.
2. Place the drained curd cheese in a bowl. Add 1 tablespoon of sugar, almond flour, spelt flour, lemon zest, and an egg. Stir the ingredients carefully until you have a smooth batter.
3. Let the batter rest for about 20 minutes to allow the flours to hydrate and combine well.
4. Wash the rhubarb and cut it into small pieces. Slice the vanilla pod lengthwise and scrape out the seeds with a knife.
5. Place the rhubarb, vanilla seeds, the empty vanilla pod, the remaining sugar, and 50 milliliters of water in a small saucepan.
6. Bring the mixture to a boil. Reduce the heat and simmer the compote for about 5 minutes until the rhubarb is tender but still firm. Remove the saucepan from the heat.
7. Take a heaped tablespoon of the cottage cheese mixture and shape it into a small, flat pancake.
8. Lightly dust both sides of the pancake with flour. Repeat this process with the remaining batter.
9. Heat some butter in a frying pan. Fry the syrniki over medium heat until they are golden brown. Turn them carefully so they brown evenly on both sides.
10. Remove the finished pancakes from the pan and keep them warm. Repeat the frying process with the remaining batter.
11. Wash the strawberries and cut them into small pieces. Add the strawberries to the rhubarb compote and stir everything well.
12. Serve the warm syrniki with the strawberry-rhubarb compote. Enjoy the dish best while it is still warm.

Nutrition per serving

kcal: 382
Protein: 23 g · Fett/Fat: 15 g · Carbs: 35 g