In one bowl, place 250 grams of low-fat or semi-fat cottage cheese (crumbled in your hands or kneaded with a fork). Beat in one large egg and add half a cup of wheat cake flour or all-purpose flour and a sachet (16 grams) of vanilla sugar. Mix everything thoroughly into a very thick “dough”. 

Tips : I don’t use ground cottage cheese for these pancakes. But sliced ​​cottage cheese will work. You can replace the vanilla sugar with regular sugar or erythritol and add a bit more of it.  

Choose a pan with a thick bottom and start heating it. Put a portion of clarified butter on it or pour some vegetable oil for frying. Wait until the fat easily spreads over the surface of the pan and start putting portions on the pancakes. Put a heaped tablespoon of the dough on one pancake (it is very thick) and flatten the pancakes to a diameter of about 7 cm. 

Do not move the pancakes until they are lightly browned on the bottom. Fry them on medium or slightly lower than medium heat. One side needs about 3 minutes before you can flip the pancakes. If they brown too quickly, reduce the heat. The other side usually fry for a minute less. It is best to flip cottage cheese pancakes using a flat kitchen spatula. 

Serve the ready cottage cheese pancakes sweet, e.g. with whipped cream and jam or preserves (I used blueberry). They also taste great with powdered sugar, honey or syrup and with fresh fruit (kiwi, mango, banana, apricot, blueberries..). For a less caloric version, I recommend yogurt or skyr.