Cottage Cheese Pancakes With Chocolate Filling

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 About 10 chocolate bars
  • 1/2 tsp Baking powder
  • 1 5/8 cup Flour
  • 1/4 tsp Salt
  • 4 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Butter or oil

• Dairy

  • 1 lb Cottage cheese

Found on yummyaddiction.com

Ingredients

• 1 lb (450 g) cottage cheese, well-drained
• 2 eggs
• 4 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup plus 2 tablespoons (140 g) all-purpose flour
• ½ teaspoon baking powder
• about 10 chocolate bars
• ½ cup flour, for dusting
• butter or oil, for pan frying

Directions

• In a medium bowl, combine 1 cup plus 2 tablespoons of sifted flour, baking powder and salt. Set aside.
• Place the cottage cheese, eggs, sugar, and vanilla in small food processor and blend just until cheese is almost smooth. Add the dry ingredients to the wet and stir with a rubber spatula just until combined. The mixture will be very sticky.
• Heat 2 tablespoons of butter or oil in a nonstick skillet on low-medium heat. Make sure that the oil is hot enough before you start frying the pancakes.
• Place ½ cup of flour into a shallow bowl or plate. Using a medium cookie scoop, scoop a ball of dough. Then place the chocolate bar inside the scooped ball of dough, and put it directly on the flour. Sprinkle flour over the top of the ball. Continue the process with the rest of the dough, until it’s all gone. You should get about 10 balls.
• With well-floured hands, gently transfer the ball from one hand to another in order to remove the excess flour. Then flatten the ball with your palm to make it into a patty and place it in the skillet. Fry both sides on low-medium heat until golden brown then place on paper towel to remove any excess oil. Dust the pancakes with powdered sugar and serve with your choice of jam, a fruit sauce or sour cream.