Currant cottage-cheese pancakes

Makes About 20

• 145g dried currants
• 225g cottage cheese
• 230g sour cream
• 5 large eggs
• 1 tsp pure vanilla extract
• 1 tsp grated lemon zest
• 0 nutmeg
• 1 tbsp sugar
• 125g plain flour
• 1.5 tsp baking powder
• 0.25 tsp salt
• 0 Butter
• 0 Sugar

Step 1
Unless the currants are soft, cover them with very hot water and set aside to plump while you make the batter.

Step 2
Whisk together the cottage cheese and sour cream, then beat in the eggs one at a time.

Step 3
Stir in the vanilla, lemon zest, nutmeg and sugar, then add the flour, baking powder and salt, and stir gently to combine without overmixing.

Step 4
Drain the currants, blot them with paper towel to dry them a bit more and gently fold into the batter.

Step 5
Melt a tablespoon of butter in a wide frying pan and, when it’s hot, drop in the batter by the spoonful.

Step 6
Cook on a medium heat until browned on the bottom, then flip and cook until lightly coloured on the other side.

Step 7
Serve the pancakes with caster sugar and a wedge of lemon, plus extra sour cream if desired.