Many years ago, I learned how to cook Macedonian style Pancake from my Macedonian neighbour. I was surprised as it was quite different from the Pancakes that I usually cook. She used Greek style Yoghurt to make thick batter and a lot of Oil to fry it. Today I used Cottage Cheese instead of Yoghurt just like Ukrainian people do. The ratio of ingredients needed to be altered. This is how I cooked Cottage Cheese Pancakes.
8 to 10 Pancakes
1 cup Cottage Cheese
2 tablespoons Caster Sugar
1/2 teaspoon Vanilla Extract
1 cup Self-Raising Flour
Oil for cooking *I used Canola Oil
Icing Sugar for dusting *optional
Sour Cream, Whipped Cream, Fresh Berries, Jam, etc.
- Place Cottage Cheese, Caster Sugar, Eggs and Vanilla Extract in a mixing bowl, and use a whisk to blend well. *Note: You might prefer processing the mixture into a smoother mixture using a stick blender.
- Add Self-Raising Flour and mix to make a thick batter. If batter is too thick, add a small amount of Milk OR Water as required, but the batter should be thick.
- Heat a generous amount Oil in a frying pan (non-stick preferred) over low heat and cook 8-10cm Pancakes until both sides are nicely browned and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining batter, adding extra Oil to the pan between batches if necessary.
- Dust with Icing Sugar if you like it and serve with Fresh Berries, Jam, Sour Cream, Whipped Cream, etc.