Cottage cheese pancakes with cheese and greens

Transfer the cottage cheese to a convenient deep bowl. Beat in two medium-sized eggs, add salt and pepper.

The cheese should not be too wet; otherwise, it will require more flour or semolina. If you've chosen a moist cheese, it's better to drain it beforehand.

Add the semolina.

We also add wheat flour right away.

Mix first with a fork, then with an immersion blender.

Grate the cheese using a large grater and add it to the cheese mixture. Also, add a clove of garlic. Mix everything.

Add finely chopped watercress. You'll need a small bunch or half of a large bunch of greens. Mix everything thoroughly again.

Cover it with plastic wrap and let it sit for about 40 minutes so that the semolina swells.

It's best to leave the mixture in the refrigerator overnight and shape the cheese pancakes in the morning. This way, the consistency will be even better, and you'll spend minimal time making breakfast.

Shape the cheese pancakes. Take a tablespoon of the cheese dough. First, roll it into a ball, then flatten it to give it the shape of a cheese pancake on a floured working surface. Grease the pan with a small amount of oil. Fry the pancakes on both sides under a lid.

Fry the cheese pancakes for about 5 minutes on each side until they have a golden crust.

Place them on a paper towel.

Cottage cheese pancakes with cheese and herbs are served hot with sour cream. Enjoy your meal!