Oh My God How Delicious! Incredibly simple, secret recipe that turns out delicious!

The viral secret recipe for Incredibly Simple Savory Cottage Cheese Pancakes! This quick savory breakfast or easy brunch idea uses common ingredients like potato, red pepper, and tomato to create the most delicious vegetable pancakes you’ll ever try. If you are looking for an easy recipe that tastes gourmet, you must try these savory cottage cheese fritters. 👇

Recipe Ingredients:
– 2 large eggs
– 1 cup (240ml) of milk
– 1 cup (240ml) of water
– 1/2 tsp salt
– 1 tbsp sugar
– 1 tbsp (1 sachet) of baking powder
– 12 ounces (350 grams) all-purpose flour
– 3.5 ounces (100 grams) cottage cheese
– 1 small red pepper
– 1 tomato
– 1 green pepper
– 1 potato
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– Pinch of freshly ground black pepper

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#breakfast #food #pancakes

Hey everyone, welcome back to my kitchen. 
Today we’re making something colorful, soft, and absolutely delicious. Homemade vegetable 
pancakes. These savory pancakes are light, fluffy, and packed with flavor from fresh veggies and a 
touch of cottage cheese. Perfect for breakfast, lunch, or even as a quick, healthy snack. 
Let’s get started. In a large mixing bowl, crack in two eggs. Pour in one 
cup of milk and 1 cup of water. This will make our batter beautifully smooth and 
light. Next, add about half a teaspoon of salt, 1 tbsp of sugar, and 1 tbsp of baking powder. 
This combination gives the pancakes that perfect balance of sweetness and fluffiness. 
Now, whisk everything together until the mixture becomes completely smooth and 
uniform. You’ll notice tiny bubbles forming on top. That’s exactly what we want. It means 
the batter will be airy and soft once cooked. Now that our liquid base is ready, it’s time to 
turn it into a smooth, silky pancake batter. This is the foundation of our recipe, so take your time 
with this step. Gradually start adding the flour. You’ll need about 2 and 3/4 cups or roughly 12 
oz, 350 g in total. Don’t add it all at once. It’s best to do this in three stages. Pour in the first 
portion, whisk until smooth, then add the second, and finally the rest. This method helps prevent 
any lumps and gives you a perfectly even light batter. Use a whisk instead of a spoon. It 
airates the mixture and ensures the pancakes come out tender and fluffy. You should end up with 
a smooth, slightly thick batter that easily runs off the whisk. Once everything is well combined, 
cover the bowl with a kitchen towel and let the batter rest for about 10 minutes. This short 
resting time allows the gluten to relax and the ingredients to blend perfectly, giving you soft, 
elastic pancakes that cook evenly and don’t tear. While our batter is resting, let’s prepare the 
vegetables that will make these pancakes colorful, flavorful, and so appetizing. Start by taking 
one small red bell pepper. Make sure it’s fresh and crisp. Cut off the top. Remove the seeds 
and finely chop it into small even pieces. The smaller you dice it, the better it will 
blend into the batter and spread that sweet pepper flavor throughout every pancake. Now add 
the chopped red pepper straight into the bowl with the batter. It will give your pancakes a 
lovely color and a naturally sweet aroma that pairs perfectly with the creamy texture 
of the dough. As soon as you mix it in, you’ll notice how beautiful and vibrant the 
batter becomes. It’s like sunshine in a bowl. Take one ripe tomato and one green bell pepper. 
Start by finely dicing the tomato. Make sure to cut it into small even pieces so it blends 
perfectly into the batter without making it too watery. Then chop the green pepper in 
the same way. The combination of red, green, and golden batter will look so beautiful once 
the pancakes are cooked. Bright, vibrant, and full of flavor. Now add both the chopped tomato 
and green pepper into the bowl with the batter. Now let’s add one more ingredient that will make 
our vegetable pancakes extra soft on the inside and slightly crispy on the edges. A potato. 
Peel one medium-sized potato and grate it on the fine side of your grater. Using a fine grater 
helps the potato blend smoothly into the batter, adding a bit of natural starch that improves 
the texture and gives the pancakes that perfect balance. Soft, moist, and tender, yet with a light 
golden crust once cooked. And now for the final touch. Let’s bring all the flavors together. To 
the bowl with your colorful batter, add half a teaspoon of smoked paprika. This spice gives the 
pancakes a beautiful golden color and that light smoky aroma that makes every bite irresistible. 
Next, sprinkle in a/4 teaspoon of garlic powder and a pinch of freshly ground black pepper. 
These simple seasonings add warmth and depth, transforming an ordinary mix of vegetables into 
something truly special. Now, let’s make the texture even creamier. Add about 3.5 oz or 100 
g of cottage cheese. It will blend smoothly into the batter, making it soft, fluffy, and slightly 
tangy. The cottage cheese also adds a nice boost of protein, turning these vegetable pancakes into 
a satisfying, and healthy meal that’s perfect for breakfast, lunch, or dinner. Once everything is 
in, whisk or stir well until the batter becomes thick, colorful, and beautifully aromatic, full 
of fresh veggies, creamy curds, and that wonderful smoky paprika scent. At this point, our batter is 
completely ready for cooking. Vibrant, healthy, and full of flavor. If you’re enjoying this recipe 
so far, don’t forget to give this video a thumbs up and subscribe to the channel so you never 
miss new quick and easy recipes like this one. And tell me in the comments, what vegetables would 
you add to your perfect pancake batter. I’d love to hear your ideas. Place a non-stick skillet over 
medium heat and add just a little bit of vegetable oil. About one teaspoon is enough. You don’t need 
much, just enough to lightly coat the surface so the pancakes don’t stick and get that perfect 
golden crust. Once the pan is nicely heated, pour in a small ladle of the batter and spread 
it out gently with the back of the spoon. You can make them as small or as large as you like. I 
prefer medium-sized pancakes so they cook evenly and stay soft inside. Let them cook over medium 
heat for about 2 to 3 minutes on one side until the edges start to set and the bottom turns a 
lovely golden color. You’ll notice small bubbles forming on top. That’s your sign they’re ready to 
flip. Carefully turn each pancake using a spatula and cook the other side for another couple of 
minutes until golden and slightly crispy. Keep going until you’ve used all the batter, adding a 
drop of oil to the pan if needed between batches. Each pancake will come out beautifully golden, 
soft, and full of flavor. And here they are, our beautiful homemade vegetable pancakes. Just 
look at those colors. Golden, green, and red. All perfectly cooked and slightly crispy on the edges. 
They smell incredible and taste even better. These pancakes are not only delicious, but also super 
healthy. They’re packed with fresh vegetables, full of vitamins, fiber, and protein from the 
cottage cheese and eggs. Plus, they’re made with simple ingredients and take very little time 
to prepare. Perfect for busy mornings or a quick, nutritious lunch. What I love about these 
savory veggie pancakes is their versatility. You can enjoy them warm, straight from the pan, 
or serve them with a dollop of yogurt, sour cream, or your favorite dipping sauce. They’re also 
great as a side dish with soups or salads. Or you can even use them as a healthy base for wraps. 
Soft on the inside, lightly crispy on the outside, and bursting with fresh flavor. These pancakes 
are truly a joy to make and eat. If you like this recipe, don’t forget to give the video a thumbs 
up and subscribe to the channel so you never miss more fast and easy recipes like this one. And 
tell me in the comments, what’s your favorite combination of veggies to add into pancakes. 
I’d love to try your ideas in the next recipe.