Cottage Cheese Pancakes with Bran for a Healthy Balance

Bran in these pancakes is not just a trendy add-on; it’s a functional ingredient. It absorbs excess moisture, ensuring crisp edges and a stable shape without heaps of flour.

This dough behaves predictably: easy to shape, not sticky, and holds its form on the skillet. The flavor stays true to cottage cheese without feeling like a grainy patty.

Use quality cottage cheese and avoid overloading with bran for a balanced texture—soft inside with a clear crust outside.

Bran-enhanced cottage cheese pancakes are not only delicious but also a nutritious twist on a classic dish. Bran adds extra fiber, making them more filling and better for digestion. Feel free to tweak the recipe by adding your favorite fruits or dried berries. The key to success is the right dough texture, allowing the pancakes to remain tender inside and golden outside.

Choosing the Right Ingredients

Cottage Cheese
Opt for 5–9% fat content without extra whey. If it’s grainy, consider sieving or blending for a smooth texture.

Bran
Wheat bran works best. If it’s too coarse, grind it in a coffee grinder to avoid a tough texture.

Egg
Medium size is ideal. A large egg adds too much moisture, requiring more bran.

Sugar
Regular white or cane sugar. If the cottage cheese is naturally sweet, reduce the amount without affecting structure.

Flour (for dusting)
Use minimally, just enough to prevent sticking. It shouldn’t be the base of the dough.

Oil for Frying
Refined, odorless oil is best. Butter burns quickly and can darken the crust before the inside is cooked.

Cottage Cheese Pancakes with Bran for a Healthy Balance

180kcal

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Prep 30 minutes mins

Cook 1 hour hr

Total 1 hour hr 30 minutes mins

These healthy cottage cheese pancakes with added bran are a perfect breakfast choice. They're light, tasty, and packed with nutritious ingredients to energize your day.

Servings 4

Course Pastry

Cuisine Ukrainian

Ingredients

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Main Ingredients

• ▢ 400 g Cottage Cheese Use fresh cottage cheese to avoid excess moisture.
• ▢ 1 Egg Use a room temperature egg for better mixing.
• ▢ 2 tbsp Sugar Can be substituted with honey or a sugar substitute.
• ▢ 1 pinch Salt Enhances the dish's flavor.
• ▢ 50 g Bran Choose oat or wheat bran to your taste.
• ▢ for frying Oil Use for frying in the skillet.

Basics

• ▢ 2 tbsp Flour Add more if the dough is too wet.

Equipment

• ▢
  Skillet
• ▢
  Bowl
• ▢
  Whisk
• ▢
  Spatula
• ▢
  Paper Towel

Method

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Making the Dough

1. In a large bowl, mix cottage cheese, egg, sugar, salt, and bran until combined.
2. Gradually add flour, thoroughly kneading the dough until smooth.

Preparation

1. Let the dough rest for 10-15 minutes to allow the bran to swell.

Frying

1. Preheat a skillet over medium heat and add oil.
2. Shape the dough into small round patties and fry for 3-4 minutes on each side until golden brown.

Serving

1. Place the cooked pancakes on a paper towel to remove excess oil.
2. Serve hot with sour cream, honey, or berries.

Nutrition

Calories180kcalCarbohydrates25gProtein12gFat5g

Notes

• Let the dough rest for 10–15 minutes — the bran will swell, making the mixture firmer. This reduces the risk of "runny" pancakes.
• Avoid making thick discs — 2–2.5 cm is optimal, allowing the center to steam through without overcooking the crust.
• Ensure the skillet is well-heated, and keep the heat medium — on low heat, the pancakes dry out; on high, they burn on the outside.
• Don't flip too early — wait until the edges are matte, and the bottom is confidently golden.
• If the cottage cheese is watery — add half a tablespoon more bran instead of flour. The texture will stay cleaner.

 

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