Curd pancakes

Ingredients:

• 1 cup of cottage cheese
• 1/3 cup wheat flour
• 2 cups quartered strawberries, for serving
• 1/2 tsp balsamic vinegar
• 1/2 - 1 tsp sugar
• 3 eggs (separate into yolks and whites)
• 2 tablespoons of sugar
• 1 tsp vanilla extract

Preparation:

1. Place the strawberries in a bowl, drizzle with balsamic vinegar, and sprinkle with sugar. Toss and cover with plastic wrap. Let them soak while you make the cheesecakes.
   
   Mix the egg yolks with the sugar and beat well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, beat the egg whites with a hand whisk until foamy and add to the cottage cheese mixture.
2. Heat a regular frying pan or a non-stick frying pan and place the dough on it to make 8-10 cm diameter curd pancakes.
   
   Fry each cheesecake for about a minute, allowing it to brown on the bottom, then flip it over and fry the other side. Transfer the cooked cheesecakes to a warm plate.
   
   Mix the strawberries with the resulting ruby ​​syrup and crush a few pieces with a fork. Serve with hot cheesecakes.