Classic syrniki from cottage cheese - traditional dessert suitable for breakfast or afternoon snack. These beautiful, ruddy and golden cottage cheese cakes are good with sour cream, jam and any sweet toppings.
Consider two recipes for making cheesecakes - classic version, as well as a version with the addition of semolina to the dough. We also offer two sauce options to choose from - one is milky, which children love so much, and the second is sweet and sour made from fresh or frozen cherries.
Classic cottage cheese pancakes recipe with photo step by step
We will complement classic cheesecakes with milk sauce, the taste of which is familiar to everyone who went to kindergarten. It was with such gravy that they served in the garden cottage cheese casserole, so if you want to remember the sweet taste from childhood, carefully follow our recipe.
Ingredients for 2-3 servings: 
- cottage cheese (from 9%) - 300 g;
- egg - 1 pc.;
- sugar - 2 tbsp. spoons (or to taste);
- salt - a pinch;
- flour - 2 tbsp. spoons (+ 2-3 tablespoons for breading);
- vegetable oil- about 50 ml.
For milk sauce:
- milk - 250 ml;
- flour - 10 g;
- butter - 10 g;
- sugar - 30 g;
- vanilla essence - a couple of drops or vanillin on the tip of a knife.
How to cook classic cheesecakes
- For the manufacture of cheesecakes, it is desirable to give preference to dry fine-grained cottage cheese with a fat content of 9% or higher. It is better not to use wet cottage cheese, as in this case you will have to add a lot of flour, which will affect the taste. ready meal not in the best way. First of all, we thoroughly knead the cottage cheese with a spoon, or rub it through a sieve if a coarse-grained product is used.
- Add sugar, salt, wheat flour, beat in coarse a raw egg.
- We knead the curd mass with a spoon, we achieve a complete connection of the components. If the mixture turned out to be watery or there is a desire to form very lush, tall cheesecakes, you can increase the dosage of flour. But we take into account that in this case the curd taste will be less expressive, and the structure of the products will become more dense.
- Pour flour onto a clean and dry flat plate, spread a small portion curd mass(about a tablespoon with a small slide). Roll the workpiece in flour and form fluffy cake. Similarly, we sculpt cheesecakes from the remaining curd dough(from the amount of ingredients indicated in the recipe, 8 pieces of cheesecakes are obtained).
- We heat the vegetable oil in a frying pan, and then lay out the first batch of cheesecakes. Fry the curd products over medium heat for about 3 minutes on each side (until browned). Then we bring the cheesecakes to full readiness for a couple of minutes, reducing the heat to a minimum. Finished goods remove from the pan and fry the next batch.
How to make milk sauce for cheesecakes
- Melt the butter in a small saucepan or saucepan over low heat. Add flour and stir immediately to avoid lumps, fry for about a minute. Next, add warm milk little by little. Without stopping stirring actively, bring the milk mixture to a boil, then simmer the sauce over low heat for about 10 minutes (until it thickens slightly).
- Pour sugar into the thickened milk. For flavoring, add vanilla essence or a little vanillin.
- As soon as the grains of sugar are completely dissolved, remove the milk mass from the stove and grind through a fine sieve to obtain a smooth composition. We return the sauce to the stove, boil again.
- Now all the components of the dessert are ready! Serve syrniki with sweet milk sauce, if desired, supplement with berries and green mint leaves.
Cottage cheese pancakes with semolina - recipe with photo step by step
AT this case when kneading the curd dough, replace the flour with semolina. Many housewives prefer this particular recipe, believing that cheese cakes with semolina are the most delicious and juicy. Try this option too. Perhaps you will like it! This time we are serving dessert. sweet and sour sauce from cherry.
Ingredients: 
- cottage cheese (preferably at least 9%) - 300 g;
- sugar - 2 tbsp. spoons;
- vanilla sugar- 10 g;
- egg - 1 pc.;
- semolina - 2 tbsp. spoons;
- fine salt - a pinch;
- vegetable oil (for frying cheesecakes) - 50-70 ml;
- flour (for breading) - 3-4 tbsp. spoons.
For sauce:
- pitted cherries (both frozen and fresh are suitable) - 100 g;
- potato starch - 2 teaspoons;
- sugar - 2 tbsp. spoons.
- We put the cottage cheese in a deep bowl and carefully knead it with a spoon - you need to get rid of graininess and hard lumps. If necessary, grind the product through a sieve (in the case of coarse-grained cottage cheese).
- Next, pour semolina and granulated sugar, throw a pinch of salt, drive in a raw egg. For flavor, add vanilla sugar.
- Thoroughly mix the mixture, combining the components until a single fairly sticky mass is formed. Be sure to let the dough brew for at least 10 minutes so that the semolina swells.
- After the specified time, we collect a portion of the dough with a large spoon and place it on a plate with flour. We generously bread the workpiece from all sides and give the classic shape of cheesecakes.
- We heat the pan with oil and lay the cheesecakes with semolina on a hot surface. We fry on medium heat.
- As soon as the bottom side is reddened, turn over the curd cakes and again wait for the appearance golden brown. Then we reduce the temperature to a minimum and keep the cheesecakes on a hot surface for a couple more minutes so that the products do not remain damp inside.
- You can serve syrniki with semolina along with sour cream, condensed milk or jam. But we suggest giving preference to more interesting option- cook sweet and sour cherry sauce. To do this, cover the berry with sugar and pour in 150 ml of water. Bring the mixture to a boil, then simmer for 2-3 minutes over low heat.
- Starch is thoroughly dissolved in 50 ml of cold water. Pour in a thin stream to the berry broth with continuous stirring. Literally after 10 seconds, turn off the heat and let the sauce cool.
- Cheesecakes with semolina and cherry sauce are ready!
Happy tea!
If your family loves to eat delicious dessert, but you have absolutely no idea what and how to cook, cottage cheese pancakes in a pan are the perfect solution. There are two options for their preparation, the second is in the oven. Many housewives prefer fried cottage cheese, we will talk about them.
The main components of cheesecakes are often used on the farm. But even their absence does not matter - any nearest store will solve all problems. Plus, the dish is universal - suitable for all meals. That is why chefs strive to reveal all the secrets of a simple but special dessert.
While the recipe is known to all housewives, not everyone manages to cook them correctly and appetizing. Spreading shapeless cheesecakes, a burnt barrel or dough stuck to a pan are problems that are familiar to any culinary specialist. When preparing cottage cheese pancakes, most overlook the details that seem to mean nothing, but in particular they contain the secret of ideal tender cheese pancakes.
What you need to make delicious cottage cheese pancakes
There are only four main components of cottage cheese cheesecakes - cottage cheese, granulated sugar, eggs and flour. The rest of the ingredients are optional. Do not be afraid to show creativity and imagination - this dish can be all kinds. Any filling will give the curds a special pleasant taste.
The secrets of making delicious cheesecakes
- Cottage cheese is the basis of this dish. It is the main component of cheesecakes, its choice must be taken very carefully. When buying, choose only high-quality cottage cheese. It should only be dry, and not vice versa - with a high percentage of fat content.
- Dry, not sour and homogeneous cottage cheese is a guarantee of success. From such a curd mass, neat curds will be obtained that will keep their shape. If you are lucky with the choice, cheesecakes will not be liquid and will spread in the pan. But even if you suddenly bought fatty cottage cheese- no problem. Be sure to prepare before the process of cooking cheesecakes. Just place it under cheesecloth and leave it for a few hours to allow excess liquid to drain off. If you doubt the sufficient dryness of the cottage cheese, leave it under cheesecloth overnight.
- Next is flour. The main thing here is not to overdo it. Most housewives believe that the more flour is added, the better - our curd dough then it won't be wet. But remember: excess flour significantly spoils the taste of cheesecakes. If you are hoping that your dessert will be light and tender, then do not forget to sift the flour with a sieve. Do not use kitchen appliances - food processors, blenders, etc. Feel free to sift the flour by hand. Believe me, the result is worth it!
- To give cheesecakes splendor, you should pay attention to eggs. Separate egg whites and yolks and froth until foamy. The work will not take much time, but it will give the cottage cheese an excellent look.
- When it comes to sugar, pay special attention to its quantity. Do not overdo it - put sugar preferably following the recipe.
- Be careful when mixing ingredients. If you do everything in a hurry, then the probability of planted cheesecakes is very high. Slowly, stir the curd mass in a circular motion. This will keep the curvaceous shape of our dish.
Cottage cheese pancakes - cooking rules
As in all cases, before frying, the pan should be warm enough so that our cheesecakes are ruddy and do not burn. Fry should be on a uniform fire, do not overdo it with the amount of vegetable oil. Otherwise, the curds will be too fatty, and this will significantly spoil their taste.
When sculpting the cheesecakes themselves, you can use a tablespoon to give them a rounded shape. Cutlery moisten periodically cold water to avoid dough sticking.
All secrets perfect syrniki opened, you can proceed directly to the cooking process.
Quick cheesecake recipe
The first recipe is the fastest, but high-quality way to cook delicious cheesecakes without additional ingredients.
We will need:
- cottage cheese - 300-400 gr.
- eggs - 2 pcs.
- granulated sugar - 3 tbsp. l.
- salt - one pinch
- flour - 1.5 cups
- vanilla sugar
- semolina - optional for taste
- vegetable oil
Cooking:
To give splendor to cheesecakes, you need to separate the proteins from egg yolks and lather them until foam is formed. Only after that you can mix the proteins and cottage cheese until the dough is homogeneous.
Next - granulated sugar, salt and flour; optional - vanilla sugar and semolina. When everything is ready, we begin to sculpt cheesecakes - their shape should resemble meatballs or round cutlets. Use the advice and use a tablespoon during the modeling process - the modeling process will become much easier.
in a frying pan curd syrniki should be distributed evenly. Fry over moderate heat until you notice the appearance of a golden crust and turn over. You can serve cheesecakes with jam, any topping or sour cream - you will lick your fingers!
A simple cheesecake recipe
Required Ingredients:
- cottage cheese - 250-300 gr.
- semolina - 3 tbsp. l.
- flour - 2 tbsp. l.
- egg - 2 pcs.
- sour cream or cream - 3 tbsp. l.
- granulated sugar - 3 tbsp. l.
Cooking:
We put sour cream into the prepared cottage cheese, mix it., Add salt, granulated sugar, and an egg. To give the cheesecakes splendor, separate the whites from the egg yolks and froth with a whisk until foam appears. Pour the semolina into the curd dough. Now that the base is ready, leave the dough to give the grits time to swell. Add flour last.
Our curd dough should be absolutely lump-free. Therefore, we recommend using a mixer. Spread the tortillas evenly across the pan. When the first side is browned, turn the cheesecakes over.
Lush cottage cheese pancakes
To give the dessert the desired pomp, in the cooking process, you need to take into account two small nuances:
- First, the flour must be sifted through a sieve. The item will take 5-7 minutes, and the result will justify the time spent.
- Second, separate the whites from the yolks and froth them well.
If you choose a cooking method with the addition of semolina, then let the dough brew for 10 to 15 minutes. The semolina will swell and give the cheesecakes splendor.
Carrot cottage cheese pancakes
If you prefer salty desserts, then the type of cottage cheese pancakes is for you. Aromatic carrot curds - appetizing and light dessert for the whole family. The main set of products for dessert:
- cottage cheese - 250-300 gr.
- egg - 2 pcs.
- flour - 2 tbsp. l.
- granulated sugar - 3 tbsp. l.
- vanillin
- carrots - 1-2 pcs.
Cooking:
Add vanillin to the eggs and stir the mixture into the curd. Grate the carrots on a medium grater, then add it and flour to our curd mass, mix. Leave the mass to infuse - ten minutes will be enough.
To prevent our carrot cheesecakes from sticking to the pan, heat it well and pour in a sufficient amount of oil. Cakes should be small. As soon as the curds have taken on a blush, turn them over to the other side.
Cottage cheese pancakes with apples
The method of cooking with the addition of apples is very popular among housewives. Curds with the addition of apples are distinguished by juiciness and a pleasant fresh taste. This dessert will be a great treat for the whole family.
Ingredients:
- cottage cheese - 500-600 gr.
- egg - 2 pcs.
- flour - 2.5 cups
- sugar - 0.5 cups
- vanillin
- salt (at the tip of a knife)
- soda (a pinch)
Cooking:
We take eggs, salt, soda, vanilla and beat with a whisk. Add the mixture to the curd and mix. Let's get to the apples. Peel them from the peel, select all the seeds and spoil on a coarse grater. Pour the apple mass into the dough and mix with a mixer. Flour should be added gradually last.
When the work with the dough is completed, heat the pan. When sculpting cheesecakes, it is better to use a spoon - it will give a slightly rounded shape and speed up the cooking process. As soon as a golden crust has formed, turn the curds on the other side. An appetizing dessert is the key to a good mood!
Now you know all the secrets of making cottage cheese pancakes. Choose the best dessert option for you, carefully study the nuances of each recipe, follow the cooking method step by step and enjoy appetizing dish along with your family!
Cottage cheese pancakes in a pan - tasty dish which is perfect for breakfast. If you have some cottage cheese in the fridge, be sure to make cottage cheese. This simple and tasty dish is equally loved by both children and adults.
There are many recipes for cottage cheese pancakes, we will focus on the most popular options for cooking in a pan. It's fast, simple and delicious. Just 20 minutes and on your table hearty meal- fragrant cottage cheese pancakes!
The easiest recipe for cottage cheese pancakes in a pan. It only takes a few ingredients to prepare this dish. This is cottage cheese itself, sugar, flour and eggs. Great option for tasty and quick breakfast!
Required Ingredients:
- Cottage cheese - 180-200 g;
- 2 eggs;
- Flour - 40-55 g;
- Sugar - to taste;
- Vegetable oil.
Cooking method:
Knead the cottage cheese with a fork, add sugar to it, grind the mass with a fork. Then beat in the eggs and mix thoroughly. Add flour and stir the mixture until smooth. The dough should not be too dense or, conversely, liquid.
Heat up the oil in a frying pan, then lower the heat. We form balls of cottage cheese and squeeze a little.
Sprinkle the cottage cheese pancakes with flour. Fry on both sides until golden brown. Serve with sour cream or condensed milk.
Air cheesecakes from cottage cheese with semolina
Ingredients:
- Cottage cheese - 200 grams;
- Sugar - 3 tablespoons;
- Semolina - 2-3 tablespoons;
- Vanillin;
- flour for rolling;
- Vegetable oil for frying.
Cooking:
Mash curd and add sugar semolina and vanillin. Mix thoroughly and form balls with wet hands, roll in flour and fry in a hot frying pan with vegetable oil. Fry on both sides until golden brown. 
Classic cottage cheese pancakes
In this recipe for cheesecakes, all the ingredients are selected in such a way that the curds turn out to be very lush and do not fall apart during the cooking process.
In order for the curd mass to acquire the desired consistency, a little flour should be added, vanillin is also used for flavor.
You can add sugar to taste, but don't overdo it anyway.
Required Ingredients:
- Cottage cheese;
- Flour - a couple of spoons;
- Egg;
- Vanillin;
- Sugar - to taste;
- 3-4 g of salt (half a teaspoon);
- Vegetable oil.
Cooking method:
Mix cottage cheese with sugar and egg. Add vanilla, salt, flour and mix well. We mold small balls from the dough and press them lightly to make cakes.
Dip each cheesecake lightly in flour. We spread the cheesecakes on a preheated pan. Fry in oil on each side until done. Serve with sour cream for breakfast.
Curds with butter
Ingredients:
- 500 g cottage cheese,
- 1/2 cup flour
- 1 egg
- 2 tbsp. spoons of sugar
- 30 g butter,
- 1 cup sour cream, salt.
Cooking:
Grind the cottage cheese well in a bowl, add flour (leaving some of it on the dust), egg, sugar, salt and mix thoroughly. Roll the mass in the form of a thick tourniquet with a diameter of 5-6 cm, cut across into equal pieces as thick as a finger.
Roll them in flour and fry in a pan with butter. Serve sour cream or jam separately for cottage cheese pancakes. 
Recipe for cheesecakes with sour cream
Ingredients:
- 500 g cottage cheese,
- 250 g flour
- 4 eggs,
- 250 g sour cream
- 100 ml. vegetable oil,
- 3 g soda
- 100 g powdered sugar,
- vanillin,
- zest of 1 lemon,
- salt.
Cooking:
Thoroughly mix cottage cheese with eggs in a bowl, gradually add portions of flour, vanillin, salt, baking soda and lemon zest. Divide the resulting mass into 10 equal-sized cakes, making a round hole in the center of each.
Fry the cheesecakes hot pan with butter, browned on both sides, put on a dish and sprinkle powdered sugar. Serve with sour cream.
Cheesecakes in a pan with carrots
Ingredients:
- 500 g cottage cheese,
- 2-3 carrots
- 40-50 g butter,
- 1 st. a spoonful of semolina
- 1 egg
- 2-3 tbsp. spoons of sugar
- 0.5 cup wheat flour,
- salt.
Cooking:
Peel carrots, grate. Melt 20-30 g of butter in a frying pan, put carrots in it, add half a glass of water and simmer until tender.
Gradually add semolina, heat the mixture, stirring, until the cereal swells. Then cool the mass and mix with cottage cheese, egg, sugar, flour.
Form cheesecakes from the resulting mixture and fry them in a frying pan with oil. 
Cottage cheese pancakes like in kindergarten
Semolina cheesecakes are very often prepared for children, and adults are not averse to eating this in the morning delicious breakfast. Such delicious cheesecakes are prepared no more difficult than any other cottage cheese. Thanks to semolina, the structure of cheesecakes is tender and soft.
Required Ingredients:
- Egg;
- Cottage cheese;
- Sugar - 45-65 g;
- 2.5-3 tablespoons of semolina;
- Salt;
- Two spoons of sour cream;
- A little flour.
Cooking method:
First, mix cottage cheese with sour cream, then add sugar to taste, salt and one egg. Then add semolina, stir all the components, leave the mass for a few minutes so that the cereal can swell. After that, you can already add flour.
Mix all the ingredients with a spoon or mixer. Heat up a frying pan with oil. Spread the curd mixture with a tablespoon. Fry the cheesecakes on each side until golden brown.
Cottage cheese pancakes with potatoes and raisins
Ingredients:
- 500 g cottage cheese,
- 8-9 potatoes
- 1 egg
- 1/3 cup sugar
- 2/3 cup full fat sour cream
- 1 cup flour
- 60 g butter,
- 2 tbsp. spoons of raisins, pitted,
- salt.
How to cook cheesecakes with raisins and potatoes in a pan:
Sort the raisins, wash and dry. Peel potatoes and boil in salted water. Ready potatoes wipe or mash, mix with cottage cheese, add an egg, wheat flour (100 g), sugar, salt, raisins and mix well.
Form cakes from the potato-curd mass, roll them in the remaining flour and fry in oil until golden brown. Served on the table with sour cream. 
Recipe for cheesecakes with apples
Another option for making cottage cheese and fruit syrniki is syrniki with an apple. The dish has a pleasant fresh taste, besides, such curds remain juicy longer. This recipe should be in cookbook any hostess.
Required Ingredients:
- A kilogram of cottage cheese;
- 2.3-2.5 cups of flour;
- 2 eggs;
- 4 apples;
- Half a glass of sugar;
- Soda - 4-5 g;
- A little salt;
- Vanillin;
- Vegetable oil.
Cooking method:
Beat eggs with sugar, vanilla, salt and soda. We mix the mass with cottage cheese. Peel the apples, cut out the seeds. Rub apples on coarse grater, squeeze from the juice and spread to the cottage cheese, stir everything with a mixer.
Gradually add flour to the curd mass. Heat up a frying pan with oil. We reduce the fire and begin to spread the mass with a spoon. Fry the curds until golden brown. Serve apple syrniki with sour cream and sugar.
Recipe for curd syrniki in Kiev
Ingredients:
- 500 g cottage cheese,
- 150 g flour
- 3 eggs,
- 75 g sugar
- 75 g jam,
- 3 art. raisin spoons,
- 4 tbsp. spoons wheat bread for breading,
- 80 g butter,
- 1.5 st. spoons of powdered sugar,
- 100 -150 ml. sour cream
- vanillin, salt.
Cooking:
Wipe the cottage cheese, add sugar, eggs, salt, flour, vanillin dissolved in water, mix. Boil the sorted, washed and dried raisins with jam until thick and cool.
Form round cakes 57 mm thick from the curd mass, put minced meat from jam with raisins on them, pinch the edges and form oval-shaped cheesecakes.
Dip them in the egg and coat them in white breading made from wheat bread. Fry the cheesecakes in large numbers fat 2 3 min and bring to readiness in the oven. Serve sprinkled with powdered sugar, with sour cream. 
Cheesecakes in a pan with figs and nuts
Ingredients:
- 500 g cottage cheese,
- 100 g flour
- 4 eggs,
- 3 art. spoons of sugar
- 120 g figs
- a little peeled walnuts,
- 60 g butter
- 150-200 ml. sour cream
- salt.
Cooking:
Wipe the cottage cheese, sift the flour, soak the figs and finely chop. Roast the walnut kernels and chop finely. Combine the mashed cottage cheese with half the flour, egg yolks, prepared figs and nuts, salt and mix thoroughly.
Make small cakes from the mass, giving them a rounded shape, and roll in flour. Fry on both sides butter until golden brown, to give the cheesecakes softness and tenderness, put in the oven for 5-7 minutes. Serve hot with sour cream on the table.
Lush cheesecakes in a pan
The softness and splendor of cheesecakes depend not so much on the ingredients as on the frying temperature. Even if you take the same amount of products, each time you will get different cheesecakes. This recipe shows how to cook lush syrniki from curd.
- Egg;
- Cottage cheese;
- Sugar;
- Baking powder;
- A little salt;
- Flour - by eye;
- Vegetable oil.
How to cook fluffy cheesecakes in a pan:
Thoroughly grind the cottage cheese with the egg. Add sugar, stir. Add some flour and mix well again. Add a little salt and do not forget about the baking powder.
Pour a little flour onto a table or cutting board. Scoop the dough with a spoon and place the balls directly on the flour.
We roll the curds on all sides. Heat up a frying pan with oil over high heat. Fry cheesecakes until cooked on both sides. Serve with sour cream. 
Cottage cheese pancakes with banana
lovers of new unusual flavors You will definitely like cottage cheese pancakes with banana. Great dish for breakfast or dinner, go very well with honey or powdered sugar. From banana cheesecakes in the pan will be delighted and the children.
Recipe Ingredients:
- Cottage cheese;
- Egg;
- ripe banana;
- Two tablespoons of flour;
- A pack of vanillin;
- Salt;
- Sugar - as you like;
- Vegetable oil.
Cooking method:
Banana cut into small pieces. Puree in a blender until smooth. Mixing banana puree with cottage cheese, sugar, egg and vanilla, throw a pinch of salt. Mix the mass with a blender again. Now gradually add the flour, stirring continuously.
The dough should be moderately sticky. From too dense dough, cottage cheese pancakes will turn out tough.
Heat up vegetable oil in a frying pan. Spoon out small cakes. Fry until golden brown on each side in a pan. Serve cottage cheese and banana cheesecakes with honey or sprinkle with powdered sugar.
Curds with dates
Ingredients:
- 300 g cottage cheese,
- 100 g pitted dates,
- 1 teaspoon sugar
- 100-150 g flour,
- 1 egg
- salt,
- 2 tbsp. tablespoons of oil.
Cooking:
Wash pitted dates warm water, then pour water so that they are covered with it; cook for 15 minutes. Pass the boiled dates through a meat grinder, add sugar, mix, boil again and cool.
Mix the grated cottage cheese with a mass of dates, add flour, break the egg, salt and mix well.
Roll the curd mass in the form of a thick bundle, cut into pieces, breaded in flour, giving the shape of round cakes, and fry in fat in a pan on both sides. 
Chocolate cheesecakes
Cottage cheese pancakes with cocoa are a great treat for children and adults. They turn out sweet and fragrant, and what else is needed for hearty breakfast and uplifting? Cottage cheese cakes with cocoa are very easy to make, try it yourself!
- Cottage cheese - 200-250 g;
- A couple of spoons of flour;
- Sugar - to taste;
- 1 egg;
- cocoa powder;
- Vegetable oil.
Recipe for delicious and fragrant cheesecakes in a pan with cocoa:
Knead the cottage cheese with sugar, add the egg, mix. Add flour and cocoa. Mix the mass thoroughly. We form curds from dough desired shape and size. Heat up the oil in a frying pan.
Fry the cheesecakes rolled in flour in a pan until cooked on each side. Fire should be medium. Serve chocolate cheesecakes with sour cream.
Recipe for savory potato curds
Would need:
- 500 g boiled potatoes,
- 400 g cottage cheese,
- 150 g wheat flour
- 70 g sugar
- 1-2 eggs
- 50 g cinnamon (small raisins),
- frying fat,
- salt,
- grated lemon peel.
How to cook potato cheesecakes in a pan:
The potatoes cooked the day before are peeled, mashed or mashed. Add cottage cheese, a little flour with sugar to the potato mass, break the eggs and add the spices indicated in the recipe. If the mass is liquid, add a little flour or semolina.
Mix the dough with cinnamon. Roll sausages, cut them into thin slices, sprinkle with flour and fry in hot fat. You can sprinkle them with cinnamon sugar.
Cheesecakes can be made savory by taking instead of sugar and cinnamon diced hard sausage or fried bacon, seasoned with ground red or black pepper.
Video: the best cheesecake recipe in a pan
Perhaps the warmest and "delicious" memories go back to our childhood. And what could be more nostalgic than fragrant cheesecakes, sizzling early in the morning in hot oil under the quick hand of a caring grandmother!
Freshly removed from the pan and drizzled with amazing blueberry sauce or even just sour cream - a real lure for little gourmets, besides, a great reason to gather at the table with the whole family.
Today I will share with my dear hostesses the recipe of my grandmother Mani. Originally from Ukraine, she knew a lot about borscht, dumplings, and donuts. And her cheesecakes came out more tender and "curd" than those of our Moscow neighbors. So, "follow me, reader" - to solve culinary secret my grandmother!
The traditional way of preparing lush cheesecakes
So, we put on aprons and - forward to the kitchen!
We'll need:
- 500 g semi-fat cottage cheese
- One large or two small eggs
- Three to four tablespoons of high-grade flour
- Two - three tablespoons of granulated sugar ( for splendor, the dough should be light and a lot of sugar will make it heavier. Therefore, it is better to put less in the dough and add syrup)
Do not be afraid of the lack of flavors (vanilla, lemon zest) in the presence of eggs. Indeed, when frying in oil, syrniki will be saturated with its fluids.
Cooking time - 30 min. Portion - 6 servings. Calorie content - 180 kcal. per 100 g
Step-by-step instruction:
- Warming up the frying pan. Pour a tablespoon of refined vegetable oil into a well-heated medium-sized frying pan, after we have already reduced the heat. AT
heat the oil for a minute, and then set the pan aside without turning off the stove.
Like an oven when baking, the pan must be thoroughly calcined so that the prepared balls or circles of cheesecakes do not “stale”. Indeed, in the kneaded dough, chemical processes immediately begin, contributing to the release of oxygen.It is equally important that the pan is hot to warm it up first, and then reduce the fire.
So, firstly, the oil will not boil and will not splash in all directions when it is poured. Secondly, we will avoid burning the surface of cheesecakes, while inside they remain raw.
- Whisk eggs with sugar. To do this, we break the washed into warm water egg either with a medium-sized knife, or once briefly hitting the edge of the dish, and carefully pour the contents into a bowl. Pour in the sugar and first grind it with a wooden spoon, and then beat it with a hand blender at a slow speed until a white color is obtained.
- Combine egg mixture with cottage cheese. Pour the beaten egg with sugar into a bowl with already prepared cottage cheese. Start slowly and thoroughly knead with a wooden spoon ( but not with a blender, otherwise all the oxygen will come out and you will get a sticky mixture.
Adding flour. In the process of kneading the curd dough, gradually pour in the sifted flour about half a spoon, each time stirring for half a minute. It is important that the process goes continuously from the beginning to the very end.- We roll out the "sausage". On a dry surface of a table or cutting board, using a small
sift the strainer about a tablespoon of flour.With dry hands, dusted with flour, take out ready dough from a bowl and roll into a "sausage" about 5 cm in diameter.
- We form cheesecakes. With a sharp knife we cut the “sausage” into circles of the same size and form cakes on the same floured surface, slightly pressing down in the middle and kneading along the edges. The optimal thickness of each should be about 1.5 cm.
- Reheat the pan. While we cut the “sausage” into circles, once again quickly heat the pan over high heat and, right before laying out the cheesecakes, reduce the heat to medium.
Fry cheesecakes. Fry on both sides, turning over with a thin wooden spatula or culinary tongs. Frying time on each side - about 1.5 - 2 minutes, but can be more, depending on
depending on how hot the pan is.However, trust your eyes more: the crust should brown, but not burn. Personally, I prefer to flip more than once, making sure the dough is cooked inside. At the same time, I keep it on one side for no more than a minute to avoid burning.
- Serve on the table. Put rosy and hot cheesecakes in a deep bowl with a thick bottom and cover first clean waffle towel and then the lid. We do this so that the treat does not cool down while the rest of the family sits around the table. Serve with sweet sour cream or any berry sauce.
It's important to know:
- Eggs, as well as cottage cheese, must first be removed from the refrigerator - at least 20 minutes before cooking - and hold at room temperature. Otherwise, the cheesecakes will be too dense.
- Flour, especially the one that has already been “stale” in the cupboard, must be sift carefully through a sieve. And not once, but at least twice. So it will be filled with oxygen, from which the curd dough will truly “breathe”.
- Avoid excessively "wet" cottage cheese. Well, if it is soft and uniform. If there is liquid, separate it by additional straining through a waffle towel or multilayer gauze.
- It is advisable to rub the curd that has stuck together in lumps on a plastic grater, and if it is too dry and sandy, add one or two tablespoons of sour cream and mix thoroughly.
How to quickly cook delicious cheesecakes?
Axiom one: All at your fingertips. The first principle of a successful housewife is that everything in the kitchen should be prepared previously. This also applies to dishes: both for cooking and for serving, and of course, the initial components of the intended dish. By following this principle, we:
- we will be able to fit into the cooking time indicated by the recipe,
- keep the kitchen clean and workplace neat,
- we will avoid unnecessary stress due to the search for “where-these” whisk or vanilla sachet,
- we will create the image of a “pro” in the eyes of the neighbors who “accidentally came for a cup of coffee”,
- Set a great example for children to follow
- the main thing - do not forget to put some ingredient.
Axiom two: Keeping the basics, we choose a creative approach. Positive attitude, inspiration, and most importantly - hostess creativity- here are the architects culinary masterpiece, sometimes mixed from just four or five of the most banal ingredients.
Indeed, the cornerstone components of this ancient Slavic "folk" delicacy are cottage cheese, eggs, sugar and flour.
Believe me, my Ukrainian grandmother never added anything to this, but it turned out so exquisitely that one of my friends specially guessed the “cheese” day on her calendar and ran to chat with grandmother Manya, and at the same time to learn.
Of course, you can add baking powder and more eggs to enhance the splendor effect. But it’s enough just not to add sugar and flour, as well as to properly prepare, combine and knead the components so that the simplest dough turns out surprisingly tender, and the cheesecakes literally melt in your mouth and on the table.
But if you decide to dream up and embellish your curd delicacies various additives like berries, dried fruits, grated carrots, greens, chocolate drops and other things - here you really need both baking powder and - sometimes - an additional egg.
Axiom three- start with the main recipe. This is important for novice housewives and especially those who have never watched the process of making cheesecakes and did not take an active part in it (say, in childhood).
As well as carefully memorize the list of ingredients and the sequence of actions before going to the supermarket for necessary products. And of course, keep your favorite recipe at hand and in front of your eyes.
Axiom Four: Use only fresh products. For really tasty and fluffy cheesecakes, use first fresh products, namely: cottage cheese and, of course, eggs. Don't treat syrniki lightly the way we think of croutons - sometimes baked just to keep the stale bread from being thrown away.
Of course, our ancestors, for whom the cellar was replaced by a refrigerator, and the stove - a modern stove, invented this recipe as a result of a kind of "waste-free production".
"Cheese" - as in most Slavic languages the cottage cheese itself was called, obtained from fermented "raw" milk after the separation of whey - could be kept fresh in a cool room underground in the summer for no more than a week. And in order not to throw away the uneaten, they found great way its heat treatment with the addition of eggs.
In fact, they are pancakes, only “cheese” or “syrah” is used instead of milk.
However, do not think that the wise and "correct" housewives waited until the end of the week in order to take almost spoiled cottage cheese. Of course not! They just skillfully calculated the amount needed for a family in fresh, and the surplus was used in cooking.
Video recipe for lush homemade cheesecakes
Cheesecakes in the oven - for those who observe the ideal weight
Instead of concluding, I will add that more diet option making syrniki This is oven baked.
Instead of butter, use baking paper or foil. The recipe remains unchanged, with the exception that vanilla powder is added to the flour at the tip of a knife and mixed before pouring into the curd mixture. In addition, for more lifting, it is recommended to add a teaspoon of baking powder.
However, do not forget that any baking powder reduces the degree of diet of the dish, as it promotes the growth of yeast in the body. Therefore, it is better to just knead the dough very well and preheat the oven to a temperature of 180 degrees in advance.
Bake no more than 15-20 minutes with the door closed. You can check for readiness with a toothpick: when pierced, it should come out dry.
Classic cottage cheese pancakes are the taste of childhood! For some reason, cheesecakes are a must for me in the morning! No lunch, no afternoon tea, no dinner. Here I am cooking this delicious curd dish early in the morning, as soon as I get up. So that my family would already rush to the aroma of freshly fried cheesecakes with crispy golden brown and soft center.
Recently, I have been increasingly preparing them from curd mass - it is brought to a nearby store. Such a mass already contains salt, a little granulated sugar and raisins. There are masses with jam, but these are not very suitable for creating cheesecakes.
So, in order, we will begin to master the recipe for classic cottage cheese pancakes.
Put the curd mass in a deep container. If you have regular cottage cheese, then choose non-moist milk product so you don't have to add a lot of flour to it. Break into a container egg and add granulated sugar along with a few pinches of salt. Mix everything well. You can add a little if you like. vanilla sugar or other fragrance.
Add flour and mix everything again. The dough for cheesecakes should not be liquid, as for pancakes. It should have the consistency of shortbread dough: seems to be dense, but slightly soft.
Next, pour 2 tbsp. flour on a plate or saucer. Wet our hands in water and form a piece of cheesecake from a small part of the dough. Roll it in flour and lay it on the board. We wet our hands again and blind the next blank. Before each production of the next curd “patty”, it is imperative to wet your hands in water, otherwise the dough will stick to them.
Heat up a frying pan and pour vegetable oil into it. As soon as it warms up, reduce the heat to medium and put all the blanks in the oil. Fry on one side for about 3-5 minutes until golden brown.
Then turn over to the other side and reduce the heat to a minimum. Fry for about 7-10 minutes - during this time the cheesecakes will be fried from the inside.
Put the golden "cutlets" on a plate and let cool slightly.
Let's brew delicious fragrant tea. Let's serve classic cottage cheese pancakes to the breakfast table and call all the relatives to it!
