Bite-sized cottage cheese pancakes with cashew cream sauce

Small, bite-sized cottage cheese pancakes served with cashew cream sauce and banana. A simple weekend breakfast ready in about 15 minutes.

Ingredients

Serves 2

• 180 g semi-fat cottage cheese (tvorog)
• 1 egg
• 15 g sugar
• A pinch of salt
• About 100 g wheat flour, plus extra for dusting
• 15 g butter for frying
• 30 g cashew cream
• 2–3 tbsp hot water
• 1 tsp honey
• 1 banana

Method

1. Mash the cottage cheese with the egg, sugar and salt in a bowl using a fork until combined.
2. Add the flour one spoonful at a time, mixing after each addition. The dough should be soft, slightly sticky and hold its shape.
3. Dust the work surface generously with flour and turn out the dough. Divide it into 4 pieces and roll each piece into a thin log.
4. Cut the logs into pieces about 2 cm long to make bite-sized pancakes.
5. Melt the butter in a frying pan over medium heat. Cook the pieces for 2–3 minutes until golden underneath. Turn over, cover and cook for another 2–3 minutes.
6. Meanwhile, gradually whisk the hot water into the cashew cream until the sauce is smooth and pourable. Stir in the honey.
7. Arrange the pancakes on a plate, pour over the cashew cream sauce and serve with banana slices.

Author: Giedrius Jančius

Tip

The cashew cream may thicken when you first add water; keep adding it gradually and stirring until smooth. Use maple syrup instead of honey, or warm milk instead of water.