COTTAGE CHEESE PANCAKES SYRNIKI (CHEESECAKE PANCAKES) RECIPE | INTHEKITCHENWITHELISA

Start with fat-free cottage cheese and add sugar to it.

Mix the cottage cheese and sugar until well combined and smooth.

Divide the batter into two portions for mixing with different types of blueberries.

In one portion, mix in fresh blueberries without adding cornflour.

In the other portion, add cornflour to the frozen blueberries to keep them moist while cooking.

Heat a frying pan on medium and add coconut oil (or vegetable oil).

Use about a tablespoon of the batter for each pancake and flatten it slightly in the pan.

Fry the pancakes on medium heat until they are golden brown and cooked through, adding more oil if necessary.

Once cooked, place the pancakes on a plate lined with a kitchen towel to absorb excess oil.

Equipment Needed

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