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Cottage cheese pancakes. Video and photo recipe
Cheesecakes are a delicate and aromatic dish ideal for breakfast. The correct cheesecakes are not too wet and not too tough, with a neat golden brown crust. They can be served with thick sour cream or yogurt, jam or jam, honey or fresh berries.
Cottage cheese is the basis of cheese cakes
The most important thing for cheesecakes is to choose the right cottage cheese. Of course, you can also prepare an appetizing dish from cottage cheese or ricotta, as chefs living in countries where classic Russian cottage cheese is not sold often do. But in this case, you will not succeed in traditional syrniki. The right product is natural, fresh, with a fat content of 5 to 9%. Choose cottage cheese with a shelf life of no more than a week, sufficiently moist and homogeneous.
You can add thick fatty sour cream to too dry cottage cheese, and put the wet one in cheesecloth and let the excess liquid drain. If you couldn’t buy such cottage cheese, you can try to cook it yourself. You will need: – 2 liters of milk, 3,5% fat; – 2 cups of buttermilk.
Heat the milk slowly, but do not bring it to a boil. Turn off heat and add buttermilk. Cover the pan with cheesecloth or, let it cool slightly, with cling film. Leave at room temperature for 1–2 days, until the mixture is the consistency of yogurt. Heat slowly again over medium heat until the mixture curdles and the whey separates. Cool and place in a fine sieve lined with cheesecloth to drain off excess liquid. Rub the finished cottage cheese through a sieve. Now you can make great traditional cheesecakes.
Traditional syrniki recipe
For the classic version of delicious cheese cakes, you will need: – 400 g of cottage cheese; – 1 chicken egg; – 2-3 tablespoons of sugar; – 2-3 tablespoons of wheat flour; – a pinch of salt; – vegetable oil.
Departing from the classic recipe, you can replace wheat flour with rice or semolina
Put the curd in a bowl, add the egg and mash with a fork. Add flour, salt and sugar, mix well and roll the “sausage”, place it on a floured work surface and roll it several times. Cut into equal washers 2-3 centimeters wide. Heat vegetable oil in a frying pan, shape the pancakes and fry them until golden brown.
Cheesecakes with raisins are one of the variations of the classic recipe. You will need: – 2 cups of cottage cheese; – 1 chicken egg; – 1/3 cup of small, soft, golden raisins; – 1 tablespoon of wheat flour; – 1 tablespoon of sugar; – a pinch of salt; – vegetable oil.
For cheesecakes, you need small and soft raisins, try them and if they seem harsh to you, soak them for an hour in warm water or, to make the dish more delicious, in rum or cognac. Squeeze out excess liquid. Mash the cottage cheese and egg in a bowl, sift the flour and add it along with sugar and salt to the rest of the ingredients. Knead the curd dough. Heat the vegetable oil, shape the cheesecakes and fry them. If you wish, you can bake the dessert in the oven. Preheat the oven to 180 degrees, place the pancakes on a baking sheet and bake for 20-30 minutes.
Instead of raisins, you can take dried apricots, they should also be soaked in advance, and before putting in the dough, cut into small pieces.
Cheesecakes can be made even more healthy if you cook them by taking: – 500 g of low-fat cottage cheese; – 3 tablespoons of wheat flour; – 3 tablespoons of oatmeal; – 2 egg yolks; – 3 tablespoons of liquid honey; – 2 tablespoons milk 1,5% fat; – ½ teaspoon of vanilla extract; – ¼ teaspoon of ground cardamom; – 6 egg whites; – vegetable oil.
Place cottage cheese, flour, oatmeal, honey, salt, milk, vanilla extract, and cardamom in a bowl. Beat the egg whites until soft peaks and gently add them to the curd mass, without stirring it, but folding it from the edges to the middle with a silicone spatula. Preheat oven to 190 degrees. Fry the pancakes in a pan with vegetable oil, place on a baking sheet and bake for 7-10 minutes.
To make the pancakes even more dietary, try steaming them without using high-calorie oil at all. You will need: – 200 g fat-free cottage cheese; – 1 chicken egg; – 1 tablespoon of ground oatmeal; – 1 tablespoon of honey; – a pinch of salt.
Mash cottage cheese with eggs with a fork, add ground oatmeal, salt and honey, mix until smooth. Line the bottom of the steamer with foil, make molds out of it or use ready-made silicone ones, fill them with curd mass and steam for 25–20 minutes. Serve with honey.
Although cottage cheese pancakes are not traditional, their taste is quite curious due to the light taste of melted cheese. You will need: – 500 g of cottage cheese; – 2 chicken eggs; – 3 ½ tablespoons of semolina; – 1 tablespoon of sugar; – 1 tablespoon of wheat flour; – ½ teaspoon of ground cinnamon; – vegetable oil.
If you get cottage cheese with cream, put it in a sieve and let the excess liquid drain. Add eggs, semolina, sugar, flour and cinnamon to the cottage cheese. Stir, shape round, flavorful curd cakes and sauté them in vegetable oil.