On Sunday morning I made these when my friends came over for a late breakfast. I had spent the previous week enjoying them on a daily basis in Kyiv, Ukraine where they have many clever ways with cottage cheese. I have a lot more to say about food in Ukraine, but not here. These cakes would be delicious with hot cherries and some sour cream, or as I ate them for my hotel breakfast with crispy bacon and maple syrup (not particularly authentic I don’t think, but ❤ ), or simply with butter and a little sugar.
Serves around 4 people for a small breakfast or 2 for a big breakfast
500g cottage cheese
1/2 teaspoon of baking powder
zest of 1/2 orange or lemon, preference dependent
2 heaped dessert spoons of caster sugar
4 heaped dessertspoons of plain flour (spelt flour should also work fine if you can’t do normal wheat)
2 dessertspoons of raisins
a good pinch of salt
How to make:
Mix the eggs, sugar, salt, and zest together well. Mix in the cottage cheese well. Mix in the flour well and baking powder thoroughly. Heat a non-stick pan to hot with two tablespoons of vegetable oil. When the oil is hot, add a dessertspoon of mixture to the pan for each cake with some space in between. Make sure the pan isn’t too hot, or it will burn on account of the sugar content. Gently turn your cakes over with a spatular when golden brown on one side. When both sides are browned, place them on a plate in a low oven to keep warm.
Serve with butter, or in any way way you please!