Recipe for Cottage Cheese Coconut Pancakes

In a bowl, mix the cream cheese with the sugar, salt, and vanilla extract using a spoon or spatula. Add the egg yolks and mix again to incorporate them. Add the semolina and 40 g of flour and mix well to obtain a smooth consistency. Then do the same with the coconut.

Cover the bowl and let the dough rest for 20 minutes at room temperature so that the semolina can swell. The dough will remain quite soft and sticky, but do not add more flour.

Heat a non-stick skillet with a tablespoon of oil. Once the skillet is hot, lower the heat slightly so that the pancakes have time to cook through.

Add 4 tablespoons of flour to a deep plate.

Take a tablespoon of dough and form a ball with slightly damp hands. Then roll it in flour and flatten it to a thickness of 1 cm.

Shake off the excess flour by turning the pancake from one hand to the other 2-3 times and place it in the pan.

Prepare the other pancakes in the same way.

Cook them on both sides for a few minutes until golden brown.

To finish, serve immediately, plain or accompanied by thick cream, jam, fruits, etc. You can find the detailed recipe on my blog, as well as many other delicious recipes.