Cottage cheese and fruit pancakes with persimmon

200 g cottage cheese

1 persimmon

1 egg

? glass flour

3 tbsp. sugar

2 tsp. vanilla sugar

vegetable oil

RUB the sugar with cream cheese, beat the egg, stir.

Peel, remove the seeds and RUB lemon juice on a grater, add to cheese mixture, add the flour and vanilla sugar and mix.

Cook cottage cheese and fruit pancakes with lemon juice in a pan with hot oil, spreading the dough with a spoon and frying the pancakes on both sides until Golden brown.