Cottage Cheese Pancakes with Cranberry Sauce

Ingredients

Cranberries 1 cup

Lemon juice 1 tbsp

Sugar 3 tbsp

Flour 1/2 cup

Baking powder 1/4 tsp

Baking soda 1/8 tsp

Fat-free cottage cheese 200 g

Milk 1/4 cup

Egg whites 2 pcs

Vegetable oil

First, prepare the sauce. Combine the lingonberries, 1 tbsp sugar, and lemon juice in a saucepan. Place the saucepan over low heat, stirring occasionally, and simmer for 10 minutes. Set the saucepan aside.

In a small bowl, combine the sifted flour, baking soda, and baking powder. Mix well.

In another bowl, combine the cottage cheese with the milk, egg whites, and sugar. Mix with a mixer. Gradually add flour, mixing constantly. Bring the mixture to a smooth consistency.

Heat a frying pan with a little vegetable oil. Drop the batter into the pan, one tablespoon at a time, per pancake. Fry until golden brown on both sides.

Serve the pancakes with lingonberry sauce. Instead of lingonberries, you can use frozen blueberries, blackberries, or cranberries.

Enjoy!