- flour - 1 1/3 Cups
- sugar - 1/3 cup
- baking powder - 2 teaspoons
- soda - 1/2 teaspoonfuls
- 1/2 teaspoon ground cinnamon
- salt - 1/4 teaspoons
- milk - 1 st. a spoon
- cottage cheese - 1 cup
- Butter - 3 Art. spoons
- of egg yolk - 2 pieces
- vanilla extract - 1 teaspoon
- walnuts - 1/3 cup
- Dried Currants - 1/3 Cups
- egg whites - 2 pieces
1. Finely chop the walnuts if you use them. Lightly grease the pan with a non-stick coating of butter or sprinkle with oil in a spray and heat over medium heat. Preheat the oven to 95 degrees, if you do not plan to serve pancakes hot immediately from the pan. Mix the flour, sugar, baking powder, soda, cinnamon, nutmeg and salt together in a large bowl. In a separate bowl, beat the milk, cottage cheese, butter, egg yolks and vanilla extract. 2. Pour cottage cheese into dry ingredients and lightly beat together until smooth. Add walnuts and / or currants if you use them. In a bowl, whisk 2 proteins and add them to the dough. The dough will be dense. 3. Spoon the dough into the pan, forming round pancakes and using 1/3 cup of dough for each. Fry until the surface appears bubbles, and the edges will not dry. Turn over to the other side and fry until light brown. 4. Finished pancakes put in a preheated oven and keep warm until served. Serve fritters with maple syrup, honey or plain yogurt.
Servings: 8