Beetroot and Cottage Cheese Pancakes
A wonderful option for a delicious and nutritious breakfast. Beetroot and cottage cheese pancakes have a balanced sweet-sour taste, as the recipe includes apples (which add a bit of sourness) and beets (which provide sweetness). You can enjoy the pancakes hot or cold (in my opinion, the latter option is tastier).
Beetroot
2 pieces (400 g)
Apples
2 pieces (200 g)
Cottage Cheese
250 g
Eggs
2 pieces
Flour
100 g (7-8 tbsp)
Salt
to taste
To prepare beetroot and cottage cheese pancakes, grate the boiled beets in salted water.
Add flour, thinly sliced apple, cottage cheese, sugar, eggs, mix everything and fry small pancakes. Place the finished pancakes on a paper towel to absorb excess oil.
Serve beetroot and cottage cheese pancakes with sour cream.
© Наталья Лиханова
(5/5)
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