Cottage Cheese Pancakes with Philadelphia Topping
Ingredients
| 1 cup | 240 ml | Philadelphia Cottage |
| ¾ cup | 180 ml | rolled oats |
| ½ cup | 120 ml | flour |
| 2 | eggs | |
| 1 tsp | 5 ml | vanilla extract |
| 1 tsp | 5 ml | baking powder |
| ½ tsp | 2.5 ml | cinnamon |
| ¼ tsp | 1.3 ml | salt |
| for frying | butter for frying | |
| 80 g | Philadelphia Original (for the topping) | |
| 1 tbsp | 15 ml | powdered sugar (for the topping) |
| to taste | fresh fruit of choice - raspberries, strawberries, cherries, apricots, bananas |
Instructions
- Blend the cottage cheese, flour and rolled oats for 10-15 seconds. You should get a smooth mixture. Then add the eggs, one at a time, blending the mixture after each. Once you have a homogeneous mixture, transfer it to a large bowl. Add the vanilla extract, baking powder, cinnamon and salt.
- Heat the pan and, when it is ready, grease it with 1 tbsp butter. Shape small pancakes and fry them without moving them until small bubbles appear on the surface. They should have a light golden color on the bottom. Cook about 2 minutes on each side and reduce the heat if needed.
For the topping: 3. Whip the cream cheese with the powdered sugar. When the pancakes have cooled a little, pour over the topping and decorate with fresh fruit of choice.
From https://myphiladelphia.bg/zakuski-brunch/cottage-palachinki-s-philadelphia-toping/