Cottage Cheese and Strawberry Pancakes with Honey
I use coconut oil for frying, as it retains its beneficial properties and flavor even at high temperatures. It doesn’t burn easily. If you don’t have coconut oil, you can replace it with refined sunflower or olive oil.
Updated : 03 June, 2025
Easy
About 20 min.
Ingredients
15 grams
Honey
20 grams
Strawberry
Pancakes
250 grams
Curd
180 grams
Strawberry
100 grams
Wheat flour
1 tablespoon
Honey
1 teaspoon
Baking powder
2
Chicken eggs
6 grams
Coconut oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose fresh, ripe, and fragrant strawberries. The cottage cheese should be smooth (not grainy) and without any plant-based additives. A 5% fat content is recommended—it’s ideal for sweet breakfasts.
Step 2
Wash the strawberries well, remove the stems, and cut them in half. Place the cottage cheese and strawberries in a blender.
Step 3
Blend until you get a smooth pink mixture.
Step 4
Sift the flour with baking powder through a sieve to make the batter fluffier. You can substitute wheat flour with whole grain or rice flour at a 1:1 ratio. Add 2 eggs, sifted flour with baking powder, and 1 tablespoon of honey to the strawberry-cottage cheese mixture.
Step 5
First mix with a spoon, then blend until smooth. The batter should be runny and pleasantly pink.
Step 6
Heat a pan and grease it with a thin layer of coconut oil. Spoon the batter onto the pan and fry on low heat for 2–3 minutes on each side (depending on your stove and pancake thickness). Don’t make the pancakes too thick—this helps them cook through without burning.
Step 7
Serve the pancakes in a stack topped with fresh strawberry slices or other berries. Thanks to the cottage cheese and fresh strawberries, the pancakes are moist and springy inside. Drizzle with honey (as the pancakes are only slightly sweet with a touch of tartness), or use jam, condensed milk, or sour cream as topping.