Cottage cheese pancakes - 10 simple recipes

A delicate thin crisp of a beautiful caramel color, under which lies a delicate cottage cheese that simply melts in the tongue and gives the taste buds a lot of pleasure. This is not some gourmet restaurant dish, but a simple recipe for cottage cheese pancakes with which you can pamper yourself and your family for breakfast or afternoon snack.

Classic curd cheesecakes in a pan

Classic curd cheesecakes are a tasty and quick to prepare dish for which the hostess will spend no more than twenty minutes. To make products from the curd mass, it is important to maintain the ratio of wet products to flour.

A proven recipe will help to cope with this task:

• 500 g of cottage cheese;
• 120 g of flour;
• 80 g of granulated sugar;
• 1 table egg;
• 60 ml of vegetable oil for frying.

The cooking process step by step:

1. Pass the cottage cheese through a fine sieve or simply crush with a potato masher, depending on its grain size. Drive an egg into it and stir, then add sugar and flour. The result should be a homogeneous curd dough that will keep its shape well.
2. Roll one tablespoon of cottage cheese into a ball, which is pressed between the palms to make a flat cake. Roll the cottage cheese in flour or semolina and fry in vegetable oil.

How to cook in the oven?

Cottage cheese, which is the main ingredient of cheesecakes, is very useful, and small children know about it, but the frying process slightly reduces this benefit. How to cook a dish in order to maximize the benefit of a fermented milk product and get a golden crust? Everything is simple - cook the cottage cheese in the oven.

For baked air cheesecakes you need to prepare:

• 300 g of cottage cheese;
• 2 eggs;
• 100 g of sour cream;
• 75 g of granulated sugar;
• 5 g of vanilla sugar;
• 75 g semolina;
• 5 g of baking powder;
• 30 g of butter.

In the oven:

1. Cottage cheese to push through a sieve. So the dough will be more uniform. Add both types of sugar and eggs. Stir the food with a fork.
2. Then, sour cream, soft creamy butter, is sent to the dough. When these products are intervened, add semolina and baking powder. Ready dough to rest for half an hour.
3. After the semolina swells, the dough will become like thick sour cream. They need to fill silicone molds, a little before reaching the edges. Bake half an hour until golden brown at 180 degrees.

In a slow cooker

A modern multi-functional assistant will help to prepare delicious cheesecakes. You can cook this dish steamed or in its classic variation with a crispy roasted crispy crust.

For traditional cheesecakes in a slow cooker you will need:

• 250 g of cottage cheese;
• 1 table egg;
• 50 g of granulated sugar;
• 2 g vanilla sugar;
• 50 g of flour;
• 30 ml of vegetable oil.

Step by Step Actions:

1. Rub the cottage cheese through a fine sieve so that there are no large lumps, mix it with sugar, vanilla, egg and flour. Bring the mass to uniformity.
2. Add vegetable oil to the bottom of the multi-pan bowl and turn on the “Baking” option. While the butter is warming up to form cottage cheese cakes, which are previously rolled in flour, fry in butter for five minutes on each side. Cottage cheese cookers from the multicooker will complement sweet jam, sour cream or honey.

With semolina - a traditional recipe

The complexity of cooking cottage cheese dishes is that the product may have different humidity, so the flour will need a little more or less than indicated in the recipe. It is difficult for an inexperienced housewife to guess this quantity. In this case, a recipe with decoy will help out, which will take away excess moisture and make the cheesecakes lush.

Read also: classic cheesecake recipe in a pan

For traditional syrniki with semolina you need to take:

• 600 g of cottage cheese;
• 3 table eggs;
• 180 g semolina;
• 60-70 g of granulated sugar;
• 50 g of raisins;
• 5 g of salt;
• non-aromatic oil for frying.

How to cook cottage cheese:

1. Sort the raisins, rinse and steam in boiling water for 10-15 minutes.
2. Put all other products in a bowl, mix thoroughly and leave to stand for a quarter of an hour or a little more.
3. Then add steamed and dried raisins to the dough, mix. After wetting your hands in water, form small cakes, brew them in semolina and fry in vegetable oil.

No eggs added

Wet cottage cheese can easily be combined with other ingredients without eggs, but in this case the cottage cheese pancakes are not as tender as in the classic recipe, but more dense. The binder of the dough will be gluten flour.

Proportions of required products:

• 400 g of wet cottage cheese;
• 25 g of sugar;
• 3 g of salt;
• 3 g vanilla;
• 50-100 g of raisins (chopped dried apricots can be);
• 100-150 g of flour.

Cooking cheese cakes without eggs:

1. Grind cottage cheese with sugar, vanilla and salt. Then add the flour in small pieces. As soon as it is possible to mold from the curd dough a lump that is practically not sticky to the hands, enough flour. Stir in prepared dried fruits.
2. Form small balls from the curd dough, flatten them and roll in flour.
3. Fry in a pan with a thin layer of vegetable oil. First, the fire must be strong so that a crust appears, then it should be reduced to medium, so the middle is baked. For the same purpose, they should be kept on fire for a couple of minutes under the lid.

Tasty and magnificent curd cheesecakes

If it happened to buy dry cottage cheese, then it can be turned into tasty and magnificent cheesecakes. It is such a fermented milk product that is needed for them. The second secret of splendor is the use of baking soda, which should not be extinguished.

To cook curvy cheesecakes, you should take:

• 700 g of cottage cheese;
• 3 eggs;
• 100 g of flour;
• 50 g of white crystalline sugar;
• 30 g sour cream;
• 5 g of soda.

Cooking method:

1. Beat eggs with sugar, grind cottage cheese with sour cream, combine both masses. Then add the sifted flour and soda. Knead the dough thoroughly.
2. To form small products, be sure to brew in flour and fry on a small amount of vegetable oil under a lid over a small fire.

With apples

An apple in the curd dough will add juiciness to ready-made cheesecakes and enrich the taste with fruity notes. Instead of the usual vanilla, you can add a little cinnamon to the curd mass, which goes well with an apple.

The list and quantity of necessary products:

• 400 g of cottage cheese;
• 2 large eggs;
• 50 g of sugar;
• 75 g semolina;
• 100 g of flour;
• 200 g of apples;
• 3 g of salt;
• cinnamon or vanilla to taste.

Cooking:

1. Transfer cottage cheese, salt, sugar, eggs, cinnamon (vanilla) into a deep bowl. Grind these products into a homogeneous mass.
2. Prepare the apple pulp: peel the fruit, cut the seeds and chop into a small cube. You can chop apples with a coarse grater.
3. Add apples and flour to the curd. The last product should be so that the dough is left behind.
4. To form small products from the curd-apple mass, to brew them in semolina and fry in vegetable or ghee.

From the curd mass

Cheesecakes according to this recipe are not too tender, similar to soufflé, but not clogged with flour, like crumpets.

And for such ideal cheesecakes, you need only four ingredients:

• 500 g of sweet curd with raisins;
• 1 selected chicken egg;
• 100 g of wheat flour;
• 50 g of butter.

How to make cottage cheese pancakes from cottage cheese:

1. Shake the egg slightly with a fork until smooth and mix in a suitable bowl with the curd mass.
2. Grate the soft butter with flour and mix with the curd.
3. Spread the dough in a bowl with flour. There, a ball is rolled out of it, which is flattened into a cake and fried in vegetable oil until a crispy golden crust.

With oatmeal

Adherents of a healthy diet will like this recipe for cheesecakes with a minimum of flour. It is needed only for breading. The amount depends on personal taste preferences.

The proportions of all necessary products will be as follows:

• 500 g of cottage cheese;
• 1 table egg;
• 50-100 g of granulated sugar;
• 70-80 g of instant oatmeal;
• 50 g of raisins optional;
• 3 g of salt;
• breading flour and frying oil.

Work sequence:

1. Measure all the products necessary for cooking in one dish, mix thoroughly and leave for at least half an hour, ideally - for an hour to swell the cereal.
2. After the specified time, from the curd-oat mass, mold small cottage cheese pancakes, roll them in flour, put on a cutting board covered with cling film and put in the freezer. Frozen cheesecakes are easier to fry, they will not fall apart and will not disperse in different directions during frying.
3. In a frying pan over high heat, heat the vegetable oil, then make the fire moderate and cook shaped products on it.

With bananas

If it seems that all the possible variations in the preparation of cottage cheese pancakes have already been tried, then it's time to try the dish with an unusual combination of cottage cheese and bananas.

For him you need to take:

• 500 g of cottage cheese;
• 200 g banana pulp;
• 100 g of sugar;
• 1 egg
• 100 g of flour;
• 5 g of baking powder.

Cooking progress:

1. Grind cottage cheese with sugar and egg, add a mixture of sifted flour and baking powder. When the dough is almost ready, add the bananas, cut into small cubes, into it.
2. Divide the mass into 10-12 balls. Flatten each of them, giving the form of tortillas and fry in vegetable oil for 4 minutes on each side. Serve with a portion of sour cream.

Why are cottage cheese pancakes called cottage cheese pancakes, not curd makers?

Cheesecakes are quite an ancient dish. Already in the XIX century, it was an ancient dish, and this is not surprising, since it was prepared in pagan Russia.This also explains their round shape, which the Slavs associate with the ancient sun god, Yarilo.

But here the word "cottage cheese" appeared much later than the recipes of cheesecakes. This happened in the eighteenth century, when cheese production was actively developing, and Dutch, German, Swiss and French appeared on the food market. Then all rennet cheeses began to be called cheeses, and the product obtained by the method of fermenting milk was called cottage cheese. From the word "create."

By the way, such a division in terminology is present only in Russian. In Ukrainian, for example, rennet cheeses and cottage cheese are called in one word - “cheese”.