Cottage cheese pancakes with raspberries and plums

Time: 20 min.
Complexity: easily
Servings: 4

Cottage cheese pancakes with raspberries and plums - a detailed recipe.

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Recipe:

Combine 1/3 cup raspberries, 1 sliced ​​plum, 1/4 cup granulated sugar, 1 teaspoon cornstarch, 1/4 teaspoon each cinnamon and salt. Microwave for 3 minutes, then stir and let cool.

In a blender, puree 3/4 cup of cottage cheese with 1 egg, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla. Stir the cottage cheese mixture into the plum mixture.

Spoon the mixture into the center of 4 prepared 22cm diameter pancakes. Fold the edges inward.

Fry, seam-side down, in a non-stick frying pan with butter until golden brown on both sides. Sprinkle with almonds. Arrange raspberries on top of the pancakes.