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Freezer-friendly · Recipe

Poppy Seed Cottage Cheese Pancakes

A 30-minute rest, then months of breakfasts.

Tender cottage cheese pancakes with semolina and poppy seeds. The batter must rest 30 minutes in the fridge before frying so the semolina absorbs and the pancakes hold their shape. Freeze for up to 3 months.

Prep10 min
Cook15 min
Total55 min
Serves10 servings

Freezer notes

Can you freeze Poppy Seed Cottage Cheese Pancakes?

Yes — Poppy Seed Cottage Cheese Pancakes freezes well: freeze it cooked, it keeps up to 3 months in the freezer, about 3 days in the fridge.

Freeze it cooked Up to 3 months frozen 3 days in the fridge

How to freeze Poppy Seed Cottage Cheese Pancakes

Cool completely, freeze on a tray in a single layer so they don't stick, then bag - up to 3 months.

How to reheat Poppy Seed Cottage Cheese Pancakes

Reheat straight from frozen in a pan over low heat, or in the oven, until warmed through.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

  • 300 g cottage cheese 5% fat
  • 1 pcs egg yolk (category C1)
  • 20 g semolina
  • 20 g cornstarch
  • 30 g poppy seeds
  • to taste vanilla

Method

  1. Combine cottage cheese with the remaining ingredients until smooth. Let the batter rest in the refrigerator for 30 minutes so the semolina swells and the pancakes hold their shape.
  2. Divide into 10–12 equal portions by weight and shape into pancakes. You can shape them by hand or with a knife — your choice.
  3. Heat a pan well, add vegetable oil to coat the entire surface, and add a small knob of butter.
  4. Place the pancakes in the pan and fry over medium heat (setting 1) for 2–3 minutes per side without a lid.

Equipment

  • frying pan

Nutrition per serving

Calories105 kcal
Protein8 g
Fat4 g
Carbs9 g

Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.

Cook once, eat twice

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