Add flour. When mixing the dough for cheesecakes, we use only a fork; no mixer or blender is needed. It is important that the structure of the cottage cheese remains dense and soft.
The amount of flour can be more or less, depending on the moisture content of the cottage cheese. I usually need 2 heaped tablespoons so that the curd mass is plastic and does not fall apart.
Form small balls from the curd mass. If you type curd mass tablespoon - all the balls and, accordingly, homemade cheesecakes will be almost the same in size.
Roll the balls in flour and flatten. Shake off excess flour so it doesn't burn when frying.
Heat vegetable oil in a frying pan and fry the cheesecakes on both sides (about 1 minute on each side) until golden crust. Then cover the pan with a lid and cook the cheesecakes until cooked over low heat for 10 minutes.
Homemade cottage cheese pancakes can be served with sour cream, powdered sugar, jam or jam. You can quickly prepare syrup from existing berries or fruits; frozen ones are also suitable. I had two nectarines.
Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved. Then reduce the heat further and simmer the fruit in the syrup for 5-10 minutes or until desired thickness.
Place the finished, delicious, homemade cottage cheese pancakes on a plate, pour over the fruit cheese and serve.
Bon appetit, make your loved ones happy!
Greetings, dear readers. What to please your household in a way that is tasty and healthy. In fact, there are many things, but today we’ll talk specifically about cheesecakes. I immediately remember my childhood, how we were given them in kindergarten. I remember it vaguely, but the taste still lingers when mentioned.
Fortunately, there are many recipes for such a delicacy as cottage cheese pancakes, some of which we always use. But today I have selected several recipes that I really liked, I hope you will like them too and you will choose something for yourself.
What is a cheesecake?
cottage cheese pancakes with honeyI have always been interested in the question: Why is syrniki called syrniki, after all, it is made from cottage cheese? I had to dig around on the Internet. Everything, as always, turned out to be simpler than I thought.
Cottage cheese pancakes are called that because in Rus' cheese and cottage cheese are essentially the same thing. Our ancestors called cottage cheese cheese. It also turned out that the recipe for this delicacy is many centuries old. This is not surprising. Cheesecake is very rich in calcium and useful materials, since it is made from cottage cheese, and cottage cheese is made from milk.
In Rus', it was customary to call cottage cheese “cheese”, and only in the 19th century the word “cottage cheese” appeared, because in fact these are different products. But they did not change the name of the dish; they only added the clarification that it is made from cottage cheese. In general, any dishes made from cottage cheese are called “syrniki”.
Of course, to get a delicious, fluffy, beautiful cheesecake, we need to use high-quality cottage cheese. Namely homemade. You can also buy store-bought, but then at least it will have more fat content.
secrets of making cheesecakes - Of course cottage cheese. It must be homemade, made by yourself or purchased from farmers. If you buy it in a store, then it is cottage cheese, not curd mass. And you don’t need to take low-fat, you’ll only get something like a cheesecake.
- When cooked, cottage cheese behaves very capriciously; it can stick to the pan and fall apart. Therefore, the pieces need to be kneaded. Some grind cottage cheese with flour, some rub it through a coarse sieve.
- Don't put a lot of cottage cheese in the dough. Then the cheesecakes will turn out heavy and tough.
- Well, if the cottage cheese is runny and contains whey, then it can be squeezed through cheesecloth.
- When the cottage cheese is very fatty, an egg and a little flour are additionally added to the recipe.
- If the cottage cheese is dry, you can moisten it. To do this, add 1 tablespoon of milk or cream per 300 grams of cottage cheese.
- If the cottage cheese is sour, then you can add a little iodized soda to it.
- To make the cheesecakes fluffy, add a little diluted citric acid to the dough.
- You don't need to beat a lot of eggs into the dough. Otherwise, the cheesecakes will turn out heavy and rubbery. If you need to get dietary cheesecakes, then replace the eggs with a spoonful of low-fat sour cream or milk.
- Best used for frying melted butter, cheesecakes turn out more tender. It is better to fry over medium heat or even a little less. This way they will cook evenly inside and not burn.
- The cheesecakes do not need to be made thick so that they are fried evenly on the inside.
- You can cook cheesecakes either in the oven or in a frying pan. You can even steam them. The difference is obvious, as in appearance, after all taste qualities. The fastest way is to fry it in a frying pan. It will take 2-3 minutes on each side. But baking in the oven is healthier for the stomach. Such cheesecakes are better absorbed by the stomach.
Well, I think I’ve listed the most important things. Now let's move on to the recipes. And of course the classics come first.
Classic recipe for cheesecake made from cottage cheese.
classic recipe for cottage cheese pancakes Ingredients:
- cottage cheese - 0.5 kg;
- flour - 1 glass;
- egg - 1 piece;
- salt - 1 pinch;
- soda - on the tip of a knife;
- sugar - 1 tablespoon.
Step 1.
Grind the cottage cheese with a spoon or fork. Add salt, sugar, flour and soda. Mix everything thoroughly.
Step 2.
Beat in the egg and knead the dough. If the dough does not knead, the cottage cheese is dry, then pour in a little milk.
Step 3.
Roll out the prepared dough into a sausage shape with a diameter of approximately 7 - 8 centimeters. It is better to sprinkle the table with flour so that the dough does not stick.
make a “sausage” and cut into pieces Step 4.
Now cut the pieces into 1 centimeter pieces. We make flatbreads from them.
Step 5.
Now comes the most important part - frying. Fry in a frying pan until golden brown. Fry cottage cheese pancakes over low heat. If you want less high-calorie product, then use vegetable oil. But it’s better to take baked goods.
You can’t let cheesecakes float in oil in a frying pan. Otherwise they will absorb oil and be very greasy. It is better to add oil a little at a time.
fry on both sides Step 6.
Can be served. For dressing we use jam, sour cream or preserves. Cottage cheese pancakes can be eaten either warm or cold. But when they come straight from the frying pan, they taste much better.
Curd cheesecakes in the oven.
cheesecakes from the oven I like this option for making cheesecakes because it is more useful in terms of absorption by the intestines. Cheesecakes are light and no less healthy.
I also want to note that some people don’t make these cheesecakes. I would like to draw your attention first of all to the recommendations at the beginning of the article.
Most often, cheesecakes don't turn out well when they are damp. To do this, you need to remove excess moisture from the dough. You can also roll the cheesecakes in semolina to create something like a breading.
But it’s best if you fry the cheesecakes a little in a frying pan, just a little, then put them in the oven and continue until done.
We will need:
- cottage cheese - 300 gr;
- flour - 3 tablespoons;
- egg - 1 piece;
- salt - to taste;
- baking powder - 1 teaspoon;
- vanilla sugar- taste.
Step 1.
Prepare the dough. The cottage cheese must be crushed. You can rub it through a sieve. add sugar and beat in the egg. Okay, let's mix everything up.
Step 2.
Add salt and vanilla sugar for flavor. Now add baking powder and add flour little by little, stirring constantly and thoroughly.
Step 3.
Now line the baking sheet with foil or parchment paper. Now you need to make portions from the dough. To do this, we wet our hands and make small balls with our hands, place them on a baking sheet and press down a little.
Step 4.
Addition: to ensure everything works out perfectly, it is advisable to fry the cheesecakes in a frying pan in advance, just a little, until a golden crust forms.
Place our cheesecakes in an oven preheated to 180ºC for 10-12 minutes. When they are browned, turn them over and put them back in the oven until done. Then we serve it on the table, with sour cream just right.
cheesecakes in the oven on foil The main thing is not to overcook the cottage cheese pancakes, otherwise they can become dry and hard.
Cheesecakes “Taste of childhood”.
cheesecakes “Taste of childhood” This recipe is also simple and the resulting delicacy is fluffy and tastes like it did in childhood. Maybe the taste of raisins and grains of semolina gives this sensation. Let's try.
Ingredients:
- cottage cheese - 0.5 kg;
- semolina— 180 gr;
- egg - 3 pcs.;
- sugar - 60 g;
- raisins - 50 g;
- salt - to taste;
- vegetable or ghee for frying.
Step 1.
First, knead the cottage cheese, using a fork. Then we drive in the eggs and mix everything thoroughly.
Step 2.
Add salt and sugar, 100 grams of semolina. After thoroughly mixing, add the raisins and mix the dough thoroughly again, so that the raisins are approximately evenly distributed throughout the dough.
Step 3.
Now, having wetted our hands, we make cheesecakes, not too big, so that they are evenly fried.
Step 4.
Now heat the frying pan and fry our cottage cheese pancakes over medium heat until golden brown. Once ready, roll them in the remaining semolina.
Serve with sour cream or delicious jam.
Recipe with yeast.
cheesecakes with yeast I liked this dish because the dough turns out like pancakes, but nevertheless it is also very tasty. But you can make the dough differently and then you can make cheesecakes of any shape.
We will need:
- cottage cheese - 300 gr;
- flour - 1 glass;
- eggs - 2 pcs.;
- milk - 1 glass;
- 1 small packet of dry yeast;
- salt - to taste;
- sugar.
This recipe can be prepared in two ways. Let's consider both options.
Option 1.
Step 1.
Pour 1/2 cup of milk, 1/4 cup of flour, 1/2 packet of yeast, salt and sugar to taste into a cup. Mix and set the dough to rise.
Step 2.
After our dough has doubled in size, add the remaining milk, flour and all the cottage cheese, crushed with a fork or through a sieve. Mix everything thoroughly until it has the consistency of pancakes and leave it on the table again until it rises.
Step 3.
Now heat up the frying pan. Using a large spoon, place the dough into the pan and fry like pancakes.
The second method is without dough and the cottage cheese pancakes are prepared in the oven. So let's see how to cook it.
Option 2.
Step 1.
Knead the cottage cheese thoroughly. Add a glass of flour, salt and sugar to taste, 0.5 packets of yeast, an egg and warm milk. We must warm the milk, but do not make it hot. Now mix everything thoroughly and make the dough like dumplings, but not too hard.
Step 2.
Leave the dough on the table for about 1 hour, covering it with a towel or bag.
Step 3.
Now roll out the layer, no more than 1 centimeter thick. Take a glass or various molds and cut out cheesecakes. For children, I take various shaped molds. You can simply cut it into squares or diamonds with a knife.
Step 4.
Now prepare a baking sheet by placing foil on it or parchment paper. Preheat the oven to 180ºC. Place our cheesecakes on a baking sheet and into the oven for 20 minutes.
Afterwards you can immediately serve it with tea with jam or sour cream.
Cheesecakes in a slow cooker.
Cheesecakes in a slow cooker Of course, cheesecakes are delicious in a slow cooker. They don’t take long to prepare, but they turn out soft and healthier. Let's try to cook them.
Ingredients:
- cottage cheese - 250 gr;
- flour - 3 tablespoons;
- sugar - 3 tablespoons;
- egg - 1 pc.;
- salt to taste.
Step 1.
Let's make the dough. Soften the cottage cheese, add flour, sugar and egg. Mix everything. Add a little salt and mix thoroughly.
Step 2.
We make flat cakes from the dough, not big ones. Roll them in flour.
Step 3.
Now coat the multicooker bowl with oil and place several flat cakes so that they are spaced apart from each other, as they will increase in size.
Step 4.
Now place the bowl in the multicooker and turn on the “Baking” mode. So cook for 5 minutes on one side. Then turn the cottage cheese pancakes over and bake for another 5 minutes.
That's all, serve for tea. Try it, you won't regret it.
Diet cheesecakes.
This recipe is suitable for those who watch their figure. But I will present it to you in the video, everything is described better and more clearly there:
Cottage cheese pancakes with chocolate syrup.
cheesecakes with chocolate syrup If you want to cook something special and no less healthy, then I have prepared a recipe for you using corn flour, which is very tasty.
We will need:
- cottage cheese - 0.5 kg;
- corn flour - 70 g;
- egg - 3 pcs;
- sugar - 60 g;
- vanilla sugar;
- salt - to taste;
- powdered sugar;
- chocolate syrup.
Step 1.
Grind the cottage cheese and put it in a separate bowl.
Step 2.
Separate the whites from the yolks. Beat the whites with sugar. We achieve a lush foam. It is best to beat with a mixer. We achieve complete dissolution of sugar.
Step 3.
Then add the yolks to the cottage cheese. mix everything. Then we add there cornmeal, salt and vanilla sugar. Mix everything thoroughly.
Step 4.
Pour the protein mass into the resulting mass slowly and stirring.
Step 5.
Now we form the cheesecakes. Not big, not thick.
Step 6.
Heat up the pan and fry our cheesecakes. Cook until beautifully golden brown.
Step 7
When ready, lay out portions, sprinkle cheesecakes with powdered sugar and pour over chocolate syrup.
That's it, finger licking good, mmmmmm...
That's all for me, share your impressions and recipes in the comments. Give it a like. Bon appetit, bye.
Cottage cheese pancakes, recipe, fluffy like in a kindergarten - 7 best recipes. updated: February 27, 2019 by: Subbotina Maria
Delicate thin crispy crust of a beautiful caramel color, under which lies tender cottage cheese, simply melting on the tongue and giving taste buds a lot of fun. This is not some fancy restaurant dish, but a simple recipe for cottage cheese pancakes that you can treat yourself and your family to for breakfast or afternoon snack.
Classic cottage cheese pancakes in a frying pan
Classic curd cheesecakes- This is a tasty and quick-to-prepare dish that will take the hostess no more than twenty minutes. In order for products made from curd mass to turn out, it is important to maintain the ratio of wet products and flour.
A proven recipe will help you cope with this task:
- 500 g cottage cheese;
- 120 g flour;
- 80 g granulated sugar;
- 1 tablespoon egg;
- 60 ml vegetable oil for frying.
Cooking process step by step:
- Pass the cottage cheese through a fine sieve or simply crush it with a potato masher, depending on its grain size. Beat the egg into it and stir, then add sugar and flour. The result should be homogeneous curd dough, which will keep its shape well.
- Roll one tablespoon of curd mass into a ball, which is pressed between your palms to form a flat cake. Roll the curds in flour or semolina and fry in vegetable oil.
How to cook in the oven?
Cottage cheese, which is the main ingredient in cheesecakes, is very healthy, and small children know about it, but the frying process somewhat reduces this benefit. How to prepare a dish so that it benefits fermented milk product save as much as possible and get a golden brown crust? It's simple - cook the curds in the oven.
For baked airy cheesecakes you need to prepare:
- 300 g cottage cheese;
- 2 eggs;
- 100 g sour cream;
- 75 g granulated sugar;
- 5 g vanilla sugar;
- 75 g semolina;
- 5 g baking powder;
- 30 g butter.
Bake in the oven:
- Press the cottage cheese through a sieve. This will make the dough more homogeneous. Add both types of sugar and eggs. Stir the products with a fork.
- Then sour cream is added to the dough, it has a soft creamy consistency. butter. When these products are mixed in, add semolina and baking powder. Ready dough let it rest for half an hour.
- After the semolina swells, the dough will become like thick sour cream. They need to be filled silicone molds, slightly short of the edges. Bake for half an hour until golden brown crust at 180 degrees.
For traditional cheesecakes with semolina you need to take:
- 600 g cottage cheese;
- 3 tablespoons eggs;
- 180 g semolina;
- 60-70 g granulated sugar;
- 50 g raisins;
- 5 g salt;
- unflavored oil for frying.
How to prepare cottage cheese:
- Sort the raisins, rinse and steam in boiling water for 10-15 minutes.
- Place all other products in a bowl, mix thoroughly and leave to stand for a quarter of an hour or a little more.
- Then add steamed and dried raisins to the dough and mix. After wetting your hands in water, form small cakes, bread them in semolina and fry in vegetable oil.
No added eggs
Wet cottage cheese can be easily knitted together with other ingredients without eggs, but in this case the cheesecakes are not as tender as the classic recipe, but denser. The binding ingredient of the dough will be flour gluten.
Proportions of required products:
- 400 g wet cottage cheese;
- 25 g sugar;
- 3 g salt;
- 3 g vanilla;
- 50-100 g raisins (chopped dried apricots can be used);
- 100-150 g flour.
Preparing cheesecakes without eggs:
- Grind cottage cheese with sugar, vanilla and salt. Then add flour in small parts. As soon as you manage to mold from curd dough a lump that practically does not stick to your hands, there is enough flour. Stir in prepared dried fruits.
- Form small balls from the curd dough, flatten them and roll in flour.
- Fry in a pan with a thin layer vegetable oil. First, the heat must be high 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 the fire for a couple of minutes under the lid.
Soft sweet cheesecakes – perfect option breakfast for the whole family. It's both delicious and nutritious dish. Even an inexperienced cook can easily figure out how to cook cottage cheese pancakes in a frying pan. There are many simple recipes that always work out.
Classic recipe for making cottage cheese pancakes in a frying pan
To make the dish according to this recipe really tasty, you need to choose high-quality cottage cheese with a fat content of at least 9%. And ideally - homemade. In addition to cottage cheese (450 g), you will need: 1 egg, 250 g flour, 1 tbsp. sugar, a pinch of salt and vanillin, butter. Classic recipe Cheesecakes in a frying pan are described step by step below.
- Beat the egg well with a whisk in a deep bowl.
- The cottage cheese is sent into the same container. If there are lumps in the dairy product, they should be mashed with a fork. The cottage cheese is thoroughly ground with eggs.
- Sugar, salt and vanillin are added to the resulting mass. The latter will give the finished treat a pleasant confectionery aroma. The youngest members of the family especially like it.
- 4-5 tbsp. l. flour is sifted into the curd-egg mixture. All ingredients are thoroughly mixed until homogeneous mass. The remaining flour will be used to form cheesecakes.
- The resulting dough is rolled into a thick sausage and cut into miniature semi-finished products. Each piece is molded into a neat round cheesecake 1.5 cm thick. All pieces must be rolled in flour before frying.
- The dish is cooked in well-heated fat in a frying pan on both sides.
To prevent the cheesecakes from turning out too greasy, after frying, place them on a paper napkin for a couple of minutes.
Recipe for cooking with semolina
Interestingly, the recipe for cheesecakes in a frying pan with the addition of semolina does not include eggs. The absence of such an ingredient does not in any way affect the final result. The dish will still turn out fluffy and tender. In addition to 2 tbsp. semolina used: 220 g fresh cottage cheese, 1.5 tbsp. sugar (you can adjust the amount to your taste), 0.5 tsp. vanilla powder, vegetable oil, flour for breading, a little salt.
- The cottage cheese is placed in a deep container, sprinkled with salt and sugar.
- After thorough mixing, dairy product semolina is sent. The ingredients should sit together for at least 15 minutes. During this time, the semolina will swell and remove excess moisture from the dough. If you do not maintain the specified period, the mass will be too liquid.
- After the recommended time has passed, you can begin to form the blanks. In this case, you need to sprinkle your palm with flour, place a piece torn from the dough on it and make cottage cheese pancakes in a neat shape. The easiest way is to first roll the mass into a ball, and then press it on the sides until a cake about 1 cm thick is formed.
- Each cheesecake is fried on both sides in hot fat until it is covered with an appetizing crust.
When you want something tasty and quick breakfast, it's time to cook cottage cheese pancakes in a frying pan. It's simple, but very tasty. a traditional dish It’s ready in a matter of minutes, you just need to knead the curd dough, stick the cheesecakes and fry them. Main secret delicious cheesecakes, of course, good quality cottage cheese. Don't buy something you don't understand cheese products, find natural product or make cottage cheese yourself. Now you can find many recipes for making homemade cottage cheese.
Cottage cheese pancakes can be fried in oil or baked in the oven, both methods are good in their own way, but this time I will talk about the first of them. We can say that this is not the most healthy way, but it is very fast and convenient, plus you don’t always have a stove and oven at hand. For example, at our dacha we had a small two-burner stove for a long time, but it didn’t make us want any less cheesecakes.
Curd cheesecakes, as cheesecakes are sometimes called, are something children really love to eat. Even in kindergartens and schools they are prepared for children for breakfast. And they cooked for us in our childhood, where this love remained.
It is very tasty to eat cottage cheese pancakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes the cheesecakes themselves are made with sweet fillings or fruits are baked inside them. And in summer, fresh berries and fruits are perfect.
Classic cottage cheese pancakes - step-by-step recipe for cooking in a frying pan
For those who have never fried classic cheesecakes from cottage cheese, or not very friendly with it simple recipe, I want to first of all show detailed step by step recipe. When you get cheesecakes like this, you get any other variations. So let's see how cheesecakes are prepared according to the simplest recipe.
You will need:
- cottage cheese 9% - 500 grams (2 packs of 250 each),
- sugar - 2 tablespoons,
- flour - 2 tablespoons,
- egg - 1 piece,
- salt - a pinch,
- vanilla sugar to taste - 1 teaspoon,
- vegetable oil for frying.
Preparation:
1. To prepare delicious cheesecakes, choose good dry cottage cheese. Put it in a bowl and add egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.
2. The stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant creamy color. You can taste it and evaluate whether it is sweet enough. Some people like to make cheesecakes very sweet and eat them with unsweetened sauces. Now is the time to appreciate it.
3. Now, in order for our cheesecakes not to crumble during frying and to form well into flat cakes, add two tablespoons of flour. You shouldn’t add more if you like juicy curd cheesecakes with a pronounced taste.
4. As a result, you should get a thick elastic mass, from which we will now make cheesecakes. If it is a little runny, you can add another spoonful of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, you need to roll them in flour. To do this, take a small plate and pour a heap of flour. Also place a board rubbed with flour next to it. We will place the formed cheesecakes on it, so that we can then put them all together in a frying pan.
From my own experience, I can tell you that it is better not to put cheesecakes directly into the frying pan. While you are sculpting them, the first ones may already be overcooked, and the last ones will just take their place. It’s difficult to keep track of them, and your hands are always covered in flour and cottage cheese in order to turn them over in time. It’s better to just stick it on and start frying right away. The result will be much better.
5. We begin to form cheesecakes. To ensure they are the same size, measure the curd mass with a tablespoon. Scoop the mixture with a spoon and immediately place it in the flour on a plate. Roll it a little, and now roll it into a ball with your hands in the flour. Then slightly flatten the top into a thick cake. You should not make cheesecakes thicker than your own finger, they will bake worse. On the contrary, too thin ones will lose their juiciness.
6. From these ingredients you will get from 10 to 12 cheesecakes. Place the molded ones on a board and place a frying pan with vegetable oil on the stove.
7. When the oil in the frying pan is hot, add the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, but they will remain raw on the inside. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. The temperature is usually higher on gas, so keep the heat low.
8. When the cottage cheese pancakes in the pan are browned on one side, turn them over and continue frying until the other side is browned in the same way.
9. By this time, family members have already come running to the smell, even if they were still sleeping until that moment. It's impossible to resist. Place the finished cheesecakes on a plate, take out the sour cream and condensed milk and sit down to breakfast while they are still warm.
Impossibly delicious! Bon appetit!
Recipe for delicious cottage cheese pancakes with semolina
Now I will tell the recipes a little shorter so that I have time to describe more delicious options. Moreover, the first recipe for making cheesecakes is quite clear and the rest almost repeat it, with the exception of a few ingredients and techniques. And also secrets. Where would we be without them?
This time we will prepare cottage cheese pancakes with the addition of semolina. The recipe will contain all the other ingredients as in the classic one, but semolina will be added. This will make the cheesecakes tasty, airy and elastic, they will fall apart less.
You will need:
- cottage cheese 5-9% fat - 500 grams,
- eggs - 2 pcs,
- flour - 2 tablespoons,
- semolina - 2 tablespoons,
- sugar - 2 tablespoons,
- vanilla sugar - 1 teaspoon (optional),
- a pinch of salt.
Preparation:
1. Place the cottage cheese in a bowl and mash it with a fork. I usually use fairly dry cottage cheese in briquettes, so it needs to be kneaded thoroughly.
2. After this, add eggs (or just the yolk), sugar, vanilla sugar and salt to the cottage cheese. Mix it all well, kneading again. This is usually done with a fork because the curd is thick and sticks easily. It's more difficult to do this with a spoon.
3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will turn out like a thick dough. The curd mass should not spread, otherwise it will be difficult to make cheesecakes.
4. Leave the mixture for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grip better, affecting the consistency.
5. After this time, prepare a plate with flour for dredging, a board for the finished cheesecakes and place the frying pan on the stove to heat. This is especially important for those who have an electric stove; it takes time to warm up.
6. Scoop the curd mass with a spoon, place it in a flour mound and roll it a little. Dust your hands with flour and form the mixture into balls, then flatten them a little to make flat cakes. Place the finished cheesecakes on a board or second plate sprinkled with flour.
7. The frying pan with oil should be hot by this time. Reduce heat to medium and add as many cottage cheese pancakes as will fit. Fry the rest in a second batch. Place them in such a way that you can easily turn them over.
8. When the cheesecakes are fried on one side, turn them over and continue until done. If they turned out thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the frying pan from the heat, put all the cheesecakes in it and cover with a lid. In the residual heat they will cook and be ready inside. This is also a great way to keep them warm until everyone arrives at the table for breakfast.
Cottage cheese pancakes with semolina are ready. They turned out fluffy, rosy and very tasty. Eat for your health!
Cottage cheese pancakes with semolina without flour
The second variation of making cheesecakes with semolina. This time we won’t add flour, and we won’t use it to roll the cheesecakes either. In this recipe we will use semolina instead of flour. These cheesecakes have a very tasty crispy semolina crust. Try this option, maybe you will decide to diversify your cheesecake breakfasts with this recipe.
You will need:
- cottage cheese 9% - 400 grams,
- egg yolk - 2-3 pieces,
- egg white - 1 piece,
- semolina for cottage cheese - 4 tablespoons,
- semolina for breading - 100 grams,
- sugar - 3 tablespoons,
- salt - 1/4 teaspoon,
- vegetable oil for frying.
Preparation:
1. In a large bowl, mash fresh cottage cheese. It is best to take a fairly dry one, which is packaged in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will spread.
2. Separate the yolks from the whites and put only one white and two yolks into the cottage cheese. Three if the eggs are small.
3. Add sugar, salt and vanilla sugar to the bowl. Stir everything well until smooth.
4. Add four tablespoons of semolina and stir until any lumps disappear. This mass needs to be left for a while so that the semolina soaks. Twenty minutes will be enough.
5. Pour semolina into a plate. Heat up a frying pan with oil.
6. The finished curd mass should be thick, even thicker than. Scoop it up with a spoon or your hands in equal portions. Form into balls and then flatten into thick cakes. Place each cheesecake on a plate with semolina and roll it on all sides.
7. Place cheesecakes in a frying pan and fry over medium heat until golden brown on both sides.
Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jam.
Curd cheese pancakes without eggs - step-by-step recipe with photos
For those who love real cottage cheese taste, without distracting flavors or additives, you may like perfect cheesecakes without eggs and flour. They are prepared so simply that there is not even a recipe to write out. It is a little different from those I have already shown, but only for the better. Sometimes you want to make just such cottage cheese pancakes and enjoy the taste.
You will need:
- cottage cheese 9% - 600 grams,
- semolina - 6 tablespoons,
- sugar - 2 tablespoons,
- salt - on the tip of a knife,
- flour for dredging,
- oil for frying.
Preparation:
1. Even from just cottage cheese with semolina and without eggs you can get plump, lush juicy cheesecakes. Of course, for such a recipe it is worth choosing cottage cheese more carefully. Good, fat, coarse cottage cheese with a very thick consistency is ideal.
Place it in a convenient saucepan or bowl and start rubbing it with a spoon, kneading all the grains.
2. At first, the grains of cottage cheese will actively crumble, but gradually they will begin to stick together into a more homogeneous plastic mass. It is because of this that the cheesecakes will be more tender and will not crumble much. When the curd mass comes off easily from the walls and almost does not crumble, you can stop grinding it.
3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can add a spoonful of honey. You need to add enough semolina to get the proportion: one tablespoon of semolina per 100 grams of cottage cheese. If you have a different amount of cottage cheese, calculate how much semolina you need using this proportion.
All this must be ground again until well mixed.
4. The finished curd mass will be plastic and thick, almost like plasticine. It will not stick to your hands when forming cheesecakes. Pour some flour into a plate and start making cheesecakes. Roll each of them on all sides in flour.
5. Preheat the frying pan over medium heat. Place the cheesecakes and fry them until crusty on both sides.
The finished cheesecakes will turn out perfectly curd-like and juicy. The taste is simply excellent.
It's time to call everyone to the table and start a wonderful meal!
Original cheesecakes with apples or raisins - detailed video recipe
And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. IN in this case with apples.
The good thing about cheesecakes is that you can add them to them various goodies. Many people have probably tried it with raisins, because it’s not at all difficult. The main thing is to soak the raisins and put them in the curd mass when kneading. But I also did experiments with dried apricots, apricots, dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone will have their own favorite fruit filling. And then it will be possible to conduct an experiment with nuts. They are also very tasty and healthy.
Now let’s look at the recipe, which clearly shows how easy it is to prepare delicious cheesecakes with apples.
