Usuba
Cottage Cheese Pancakes with Almond Flour
Gluten-free and sugar-free cottage cheese pancakes made with almond flour instead of traditional flour. Nut flour gives the dish a distinctive aroma and subtle bitterness. Served with citrus sour cream and pine cone jam.
- Total
- 30 min
- Standard serving
- 269.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Squeeze out excess moisture from the cottage cheese through cheesecloth.
- 2
Step 2
Add eggs, salt, and vanilla seeds, stir. Pour in the almond flour and stir again until smooth.
- 3
Step 3
Form balls from the dough weighing 50 grams each. Using a pastry spatula, shape them into flat discs.
- 4
Step 4
Place the syrniki in the freezer for 10 minutes. Fry in vegetable oil until golden brown. Transfer to an oven preheated to 180 degrees for 6 minutes.
- 5
Step 5
While the syrniki are baking in the oven, prepare citrus sour cream. Add freshly squeezed orange juice and lime juice to taste to the sour cream. Whisk with a whisk until airy consistency. The sour cream should turn out with a bright flavor and slightly liquid texture.
- 6
Step 6
Place the syrniki on a plate. Arrange pine cone jam and citrus sour cream next to it. Place thinly sliced hazelnuts on the sour cream. Sprinkle with Brazilian nut shavings on top.
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