Cottage cheese pancakes in a multicooker

Name: Cottage cheese pancakes in a multicooker
Ingredients: 300 g flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1 egg; 4 tablespoons sugar; 200 ml milk; 200-300 ml mineral water; 200 g cottage cheese; 1 cube of butter (10 g)

Dessert - Cottage cheese pancakes in a multicooker by Anemona J. - Recipia

Cottage cheese affects how much mineral water you need, and cottage cheese pancakes have a thicker batter than regular crepes. Made with flour, milk and egg, they turn out fluffy, with browned edges and soft centers, cooked in batches in the multicooker. I use fine, well-drained cottage cheese. Preparation: 10 minutes. Cooking: 49-53 minutes. Rest: 0 minutes. Total time: 59-63 minutes. Serves: 4. Approximately 440 kcal and 17 g protein per serving.

Ingredients

300 g flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg
4 tablespoons sugar
200 ml milk
200-300 ml mineral water
200 g cottage cheese
1 cube of butter (10 g)

Preparation

1. Mix the flour with the baking powder and salt, then stir in the egg and sugar. 2. Gradually pour in the milk and mineral water, stirring until you have a smooth batter. Start with 200 ml mineral water and gradually add up to 100 ml more, as needed. 3. Stir in the cottage cheese. If it’s dry, mix the batter for 2 minutes; if it’s wet, stir it with a spoon. 4. Select the Fry program on the Philips Multicooker and press Start. Put the butter in the bowl and wait about 1 minute, until it melts. 5. Pour one ladleful of batter into the bowl. Cook the first side for 2 minutes, until little holes appear on the surface, then flip the pancakes with a silicone or plastic spatula and cook for another 2 minutes, until browned. Repeat with the remaining batter; you’ll get about 12-13 pancakes.

Notes

The first time I tried these, I reversed the flour and milk, then added mineral water to rescue the batter; I ate about five while they cooked. Fine cottage cheese mixes in evenly, and if it’s very wet, the batter comes out runnier and the pancakes can spread in the bowl. In the Philips Multicooker, the pancakes don’t stick and the appliance doesn’t smoke; the first ones may brown more lightly while the bowl heats up. You can serve them with sour cherry jam and coffee, or with honey, sour cream or powdered sugar. They contain gluten, dairy and egg. Once cooled and sealed in a container, they keep in the refrigerator for up to 3 days.