Sweet & Savoury Drop Pancakes

These Drop Pancakes are inspired by Ukranian style pancakes called Syrniki. They are great with sweet or savoury toppings so perfect for a brunch or breakfast feast.

Alongside tasting delicious, the pancake batter can be prepped overnight and then freshly fried come morning time.

I topped mine with a mixed berry compote made from frozen berries with yoghurt for the sweet edition and bacon, slow roasted tomatoes and rocket for the savoury version. I don’t think you could go wrong with any kind of a pancake topping.

Serves 4, makes 16.

  • 425g cottage cheese
  • 4 eggs
  • 1/2 tsp salt
  • 115g cup plain flour
  • oil
  1. Whisk the cottage cheese, eggs and salt together until well combined.
  2. Stir through the flour until no dry ingredients remain. Store in the fridge now, if prepping ahead.
  3. Heat the oil or melt coconut oil in a non-stick frying pan over a medium heat.
  4. Drop generous tablespoonfuls of the pancake batter onto the pan and flatten into rounds.
  5. Cook for 3-4 minutes on each side or until golden on both sides and cooked through.
  6. Remove from the pan and drain excess oil on kitchen paper.
  7. Serve warm or cool fully before storing in the fridge.
Happy cooking,
Sinéad
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