Russian Syrniki pancakes
Ingredients: (serves 4)
• 180g plain flour
• 1 tsp baking powder
• 2 medium eggs, beaten
• 50ml milk
• 4 tbsp honey
• 225g cottage cheese
• 100g raspberries, chopped, plus extra to serve
• 2 tbsp unsalted butter
• 4 tbsp raspberry jam
• 100g natural yogurt
• 1 tsp icing sugar, to dust
Method:
1. Sieve the flour and baking powder into a bowl. Whisk in the eggs, milk, honey and cottage cheese. Stir in the raspberries.
2. Put a little butter in a nonstick frying pan set over a medium-low heat. When it starts to sizzle, spoon 3 tbsp batter into the pan to create a small round pancake. Depending on the size of your pan, you will be able to cook 2-3 pancakes at the same time.
3. Fry for 3-4 mins until the underside is golden, then flip over and fry for another 3-4 mins, until golden and cooked through. Repeat with the remaining batter, until you have 12 pancakes.
4. Serve in stacks of 3 pancakes with 1 tbsp of jam spooned over, a dollop of yogurt, a few berries and a dusting of icing sugar.
Recipe created for Tesco Real Food