Cottage cheese and walnut pancakes

250 g cottage cheese

220 ml milk
what milk to choose? we'll show

200 g fresh frozen raspberries

100 g flour

50 g starch

2 eggs

1 lemon

3 Art. l. sugar

3 Art. l. chopped nuts

1-2 Art. l. powdered sugar

vegetable fat

salt

Connect with cottage cheese 2 tablespoons milk and mix.

Grate the lemon zest, add cottage cheese.

Squeeze the juice from a lemon, add cottage cheese, stir, add the powdered sugar.

Raspberries unfreeze, beat whites.

Combine the flour with the starch, nuts, egg yolks, salt and 200 ml of milk, knead the dough.

Add the beaten egg whites into the batter, mix gently upwards.

In butter to bake small pancakes, pancakes spread with half of the cheese filling.

Share on cottage cheese and walnut pancakes raspberries and cover with the second half of pancakes.