Classic cottage cheese pancakes. Secrets of cooking delicious and tender cheesecakes

Ingredients

  • 0.5 kg of cottage cheese;
  • 2 chicken eggs;
  • 1 glass of flour;
  • 4 tablespoons of raisins;
  • 4 tablespoons of sugar;
  • 3 tablespoons refined vegetable oil;
  • 0.5 teaspoon of soda.
  • salt to taste.

Cooking time - 1 hour.

Yield - 35 small cheesecakes.

Cooking cheesecakes from cottage cheese in a pan takes a little time and effort, and as a result, very soft and tasty cheesecakes are obtained, and adding raisins to them allows you to add variety to your favorite delicacy.

How to cook delicious cheesecakes from cottage cheese in a pan

For cheesecakes, it is better to use fatty (not sour) cottage cheese. First, beat the eggs into the cottage cheese, add sugar, salt and grind everything thoroughly.

Then add to curd mass flour (leave a little flour for making cheesecakes), soda, raisins and mix everything again. It is also possible in curd dough add vanilla sugar, cinnamon or a little cocoa. Instead of raisins, you can use finely chopped dried apricots or prunes.

Take the curd dough with a spoon (take half a tablespoon or a full teaspoon), roll up a ball (hands must first be dipped in flour) and flatten it a little. Thus form all the cheesecakes and you can start frying them.

Before putting the cheesecakes in the pan, it is advisable to shake off excess flour from them so that it does not burn. In order for cheesecakes to turn over easily, they must be laid out on a well-heated pan, with vegetable oil poured on it. It is better to make the fire small and fry cheesecakes in a pan under closed lid then they will cook well. Frying on each side takes about four minutes. As you can see, cottage cheese pancakes in a pan can be fried very quickly.

Serve at the table curd syrniki you can with tea, kefir, milk. Previously, they can be sprinkled with powdered sugar or poured with jam.

Now you know how to bake cottage cheese pancakes in a pan. The recipe for their preparation can be mastered even by a novice cook. We wish you bon appetit!

Syrniki in our hearts, perhaps, occupy a close place approximately on a par with grandmother's pancakes and pancakes. With sour cream, honey or fresh berry jam fragrant and slightly sour, lush, tender… mmm, how could anything be tastier?

That's really what you can really be proud of in Russian cuisine, so it's dishes from cottage cheese. Abroad, such a product does not exist at all, there is only cream cheese, which differs much more high content fat and less milk protein and calcium in the product.

But this one milk protein incredibly valuable, because it is not just that cottage cheese is used in many protein shakes for athletes home cooking, after all low content fat and the complete absence of carbohydrates makes the product indispensable for sports nutrition and muscle building. And for children, this same cottage cheese is also important and useful, because the formation of the body is just beginning and it needs to get enough useful substances. And calcium is simply irreplaceable in large quantities to build a strong and strong skeleton and white, strong teeth.

Syrniki is perhaps the fastest and nice way turn cottage cheese, which is not loved by every child into real dessert, favorite treat. A breakfast to look forward to every morning. You no longer need to torment your child with long persuasions and put the unfortunate cottage cheese with sour cream in his mouth, a third of a teaspoon in half an hour.

Contrary to many doubts, cottage cheese does not lose its properties at all. useful properties at heat treatment and combinations with other products. However, there is still one point - a large amount of carbohydrates in the recipe absorbs protein, so all sorts of cottage cheese pies, pancakes and pancakes are not always good and useful idea. What can not be said about cheesecakes, because they add a minimum of flour or semolina, which only slightly changes the consistency and does not deprive us of useful substances.

Cheesecakes are a seemingly incredible simple dish. So few ingredients and so little time to prepare. And at the same time, it turns out that there are a lot of housewives and novice cooks who are afraid to cook this wonderful dish. Why? The fact is that a lot in the preparation of cheesecakes depends on the cottage cheese that you use and the selection of ingredients. As a result, someone in a jiffy gets the most tender hot and ruddy cheesecakes, which everyone eats with pleasure for minutes, and someone can’t cook anything better than sour rubber soles, which for some reason no one wants to eat up. What to do to learn how to cook the first option and know for sure what will happen good result? We will be happy to tell you in this article, walk you step by step through the process and nuances of making classic cheesecakes, teach you how to bake them without oil, and even teach you how to cook them as tasty as in a restaurant!

Classic fluffy cheesecakes with dried fruits in a frying pan

As you know, cheesecakes are usually fried in a hot frying pan and served still very, very hot. Almost every experienced hostess, food loving from cottage cheese, has its own preferences regarding this wonderful morning dish. Some like denser, slightly grainy syrniki, they are often called curd workers. But there are those who do their best to make them more like a dessert - tender, airy and light. In this case, if flour is used, then in the most minimal quantities, and first of all there is air grated cottage cheese and eggs. But the most interesting thing is that the dish is prepared so deftly and skillfully that the children do not even notice that there is cottage cheese! But they gobble up both cheeks. Let's look into the cookbook of the housewives and find out how they do these miracles with ordinary cottage cheese.


Ingredients:

Chicken eggs - 2 pieces;
fat cottage cheese (more than 5%);
granulated sugar- 4 tablespoons;
Wheat flour- 8 tablespoons;
soda - 1/3 teaspoon;
citrus zest (lemon or orange) - 1 teaspoon without a slide;

refined vegetable oil - for frying cheesecakes;
a pinch of salt;
raisins, dried apricots or prunes - if desired.

How to cook?

Step 1. First, remove all the ingredients from the refrigerator so that they lie down a bit and become closer to room temperature, rinse the eggs in warm water, you can even hold them in a saucepan with warm water so they warm up faster. Just don't ever use hot water or even very warm - the protein will begin to curl. If using dried fruits, soak them in warm water too. Rinse the citrus fruits and grate the zest on a fine grater. Please note that you need to use only the orange part, the white shell will be bitter.

Step 2. Put slightly warmed cottage cheese into a deep bowl. Slightly remember the mass with a fork and beat in the eggs. Mix thoroughly, rub again with a fork, but more actively, to stir large particles of cottage cheese and make the mass as homogeneous as possible. Pour sugar and soda, continue to grind. Then add vanilla or vanilla sugar and salt.


Step 3. Now, you can take a silicone spatula or a large spoon - which will be more convenient for you to interfere - and start gradually, pour in the flour sifted in advance, one spoon at a time. This will enrich the dough with air, and will also help to avoid the formation of lumps in the dough. If suddenly it seems to you that the dough is too thick or, on the contrary, too liquid, you can add or subtract 1-2 tablespoons in the recipe, just do not overdo it. The mass should be thick, but still viscous and sticky. Now you can add the zest and mix the mass thoroughly again - it should turn out to be very fragrant.


Step 4. At this stage, you need to drain the water from dried fruits and cut them with a sharp knife into more small pieces except for raisins. Add dried fruits to the dough and mix thoroughly.


Step 5. Now, put a large heavy-bottomed pan on the fire and sprinkle it with vegetable oil. Reheat over medium heat so that it does not overheat, because we do not want to burn the cheesecakes right away.
Now, on a cutting board or flat dish Sprinkle in flour for dusting. You can replace the flour with semolina and then the cheesecakes will get a crispier crust. Spread 1-2 tablespoons of the dough into the flour (depending on the size you want to get), roll them well so that they do not stick to your hands and form flattened balls.


Step 6. Spread on a preheated pan, you can flatten the cheesecake a little more on it. Fry the cheesecakes on each side so that they are well browned, in general it will take about 10 minutes to cook - 5 on each side. To be sure that they are cooked in the middle, you can cover the pan with a lid.


Serve hot, sprinkle with powdered sugar, drizzle with jam, jam or any syrup, and even garnish with fresh fruit or ice cream. Happy breakfast!

Classic cottage cheese pancakes with semolina in a frying pan

Many housewives know that a more delicate and crumbly structure in a syrniki is obtained by adding semolina, because, unlike flour, it swells into larger particles and thereby loosens the inside of the syrniki. But flour, if shifted, can make it rubbery instead of tenderness. This ingredient is especially useful if your cottage cheese is too watery or the dough as a whole turned out to be watery. Semolina will absorb all excess moisture and improve the structure of the dough. The only caveat is that using semolina will add an extra 10-20 minutes to cooking, because you will need to leave the dough to stand and let the semolina swell.


Ingredients:

Fat cottage cheese (more than 5%) - 225 grams;
semolina - 1 tablespoon with a slide;
sugar or powdered sugar - 2 tablespoons;
egg- 1 piece;
wheat flour - 1 tablespoon with a slide (+ a little for boning);
baking soda - 1/3 teaspoon;
a pinch of salt;
vanillin or vanilla sugar;
refined vegetable oil - for frying.

How to cook?

Step 1. Try to take food out of the refrigerator a little early so that it is closer to room temperature. Divide the egg into yolk and protein, slightly mash the cottage cheese in a deep bowl, add semolina and let it brew for 15-20 minutes, during which time the cereal will swell and absorb excess moisture from the cottage cheese.

Step 2. Add the sifted flour to the settled curd mass, grind the mixture thoroughly. Then add the yolk and use a mixer or a fork to knead the mass to get rid of large particles of cottage cheese and make the mass more homogeneous and plastic.


Step 3. In a separate bowl, mix the protein with salt, sugar and soda, beat into a weak foam (to soft peaks) and mix the resulting foam into the dough. Stir gently so as not to release bubbles from the dough. If the dough seems dry to you, you can add a couple of tablespoons of fat sour cream.


Step 4. Heat a large heavy-bottomed frying pan over medium heat, sprinkle it with vegetable oil.
In the meantime, sprinkle the boning flour onto any flat work surface and shape into cheesecakes. Small or larger is a matter of your taste, but it is better not to make them high, there is a risk that the middle will not be baked. Fry on each side for 5-7 minutes, if necessary, cover with a lid to be sure the dish is ready.


Serve with jam, fruit, berries or powdered sugar. Such cheesecakes also go well with condensed milk, sour cream or honey. Bon appetit!

Delicious cheesecakes without flour in the oven

No matter how much they say, they sound the alarm about the dangers of vegetable oil, frying in general, and the unfortunate carcinogens that are born in the process of frying and passionately crave our death. Someone takes this more calmly, but still there is a bit of doubt and you can’t overcome it. And now you seem to want your favorite cheesecakes, but the risk of turning them into poison makes you shudder.

Well, they really know how to intimidate, so we understand you perfectly and ask you not to worry - your favorite cheesecakes can be made in the oven and even without using oil at all! And more dietary and healthier, in fact. That's just better to use for making such cheesecakes special molds for small cupcakes, because when baking, the cottage cheese puffs them up and it is not possible to keep the shape. And so you get the real curd muffins for breakfast - well, isn't it beautiful?


Ingredients:

Fat cottage cheese (more than 5%) - 300 grams;
chicken egg - 2 pieces;
citrus zest (lemon or orange) - 1/2 teaspoon;
fatty sour cream (20% and above) - 4 tablespoons;
semolina - 3 tablespoons;
butter - grease the molds;
vanillin or vanilla sugar - to taste;
a pinch of salt;
granulated sugar - 3 tablespoons;
soda - 1/3 teaspoon.

How to cook?

Step 1. When baking, it is very important that the cooking proceed as evenly as possible, so you will need to remove all the ingredients from the refrigerator chamber 20-30 minutes before the start of cooking so that everything is at the same temperature - room temperature. If you are in a hurry, you can pack the cottage cheese in a tight plastic bag or container (so that even air does not penetrate) and, together with the eggs, immerse it in a little warm water for a few minutes - the food will warm up faster, but this method is quite troublesome.

Step 2. Grind the cottage cheese through a sieve or beat with a blender. You can skip this step, but thanks to it, the cheesecakes turn out to be more uniform and airy, even a little like everyone's favorite cheesecake, only not at all greasy. Otherwise, you can just knead it well with a fork.


Step 3. Pour granulated sugar into the cottage cheese, beat in the eggs and add sour cream. Beat the mass into a homogeneous mixture. Then, add soda, semolina, vanillin or vanilla sugar and salt. Mix the ingredients and knead into a thick dough. Grate the citrus zest into it on a fine grater and mix into the dough. Be careful not to rub some of the white skin of the fruit by mistake, as it will add bitterness to the dish. Now you will need to leave it for 10-15 minutes so that the semolina swells, and in the meantime we can grease the baking molds with butter so that our cheesecakes do not stick.


Step 4. Mix the swollen and slightly thickened dough again and put it in the molds, but you don’t need to fill them completely, because during the baking process the cheesecakes will rise and then settle again when we get them out - this is absolutely normal, it’s all about the acidic reaction of the cottage cheese , which forms bubbles inside a thick and dense dough. Bake them in an oven preheated to 180 degrees for about 20 minutes. Readiness can be determined by the golden and ruddy surface of the cheesecakes.

Serve warm with berry jam or jam and enjoy your diet dessert. Bon appetit!

Restaurant tender cheesecakes without eggs with banana

And finally, I really want to please you with a recipe for cheesecakes, obtained from an upscale restaurant. They turn out to be quite dense, crispy on the outside and incredibly tender inside, and, in addition, give tender banana flavor. I draw your attention to the fact that this recipe is not at all dietary, but it is worth its calories!


Ingredients:

Fatty, tender cottage cheese(more than 5%) - 300 grams;
cottage cheese(like Almette) - 100 grams;
overripe banana - 1/2 whole;
wheat flour - 30 grams (heaped tablespoon);
powdered sugar - 2 tablespoons without a slide;
refined vegetable oil - for frying.

How to cook?

Step 1. Divide the cottage cheese into two parts - in half. Beat one half into a homogeneous mass with a blender or grind through a sieve. In this way, we can combine a delicate, cheesy texture and pieces of cottage cheese in our cheesecakes.

Step 2. Mix with the second half of the cottage cheese and knead with a fork or spatula. Continuing to knead, add the sifted icing sugar and mix thoroughly. No, you can't use sugar. Because one of the main features of the preparation of such cheesecakes is the quick kneading of the dough and the sugar simply will not dissolve. As a result, you will get sour cheesecakes with grains of sugar inside.


Step 3. Now, add the sifted flour and mix the ingredients well again. In the meantime, using a fork or a blender, mash the banana into a smooth puree and add to the mixture, mix it thoroughly.


Step 4. And the last ingredient is curd cheese. In no case do not confuse it with fused, it is absolutely different products. This cheese is also called cream cheese and is used most often in the preparation of cheesecakes. Stir the cheese into the dough and knead a homogeneous dough, it will turn out unusually thick for cheesecakes - but this is absolutely normal, as it should be.


Step 5. Now, ready dough divide into equal pieces - they will turn out from 6 to 10 - depending on which size is preferable for you.
Then, lightly flour the table (TOTALLY a little) and lightly flour your hands - so that the cheesecakes do not stick. It is very important that the flour layer is as thin as possible. Using a large knife, form an even shape, like a puck, and using the same knife, make small cuts in the shape of a diamond mesh on top - this will give the cheesecakes an interesting look and it will be easier to eat them.

Step 6. In a heated pan with vegetable oil, fry cheesecakes on each side for several minutes to form a golden, crispy crust.

Serve hot with sour cream and jam, arranged in rows - it all looks very beautiful and is eaten with great appetite. Great option for a romantic breakfast in bed!

Features of the preparation of cheesecakes

1. Recently, many refuse dishes containing eggs. This will not be a problem at all, because in any baking, an egg can be quite successfully replaced with mashed potatoes from half overripe banana- it turns out the same texture, but a more interesting aroma and taste.

2. If instead of flour, cheese cakes are rolled in semolina or semolina from oatmeal(you can make it yourself using oatmeal and a blender), the crust is more crispy and interesting in texture, even the taste changes a little. Some people use it for this breadcrumbs or even a crumb of corn flakes.

3. If you grate into the already prepared dough small piece frozen butter, you will get a more ruddy and crispy shell, but inside the cheesecakes will come out incredibly tender and airy. The thing is that during cooking, the butter will melt and at that moment the pieces will be on all areas of the cheesecake - those that are near the surface form a fried crust with creamy taste, but inside the pieces will begin to melt and form pores in their places, which will make the cheesecake a little more loose and airy, and the taste of melted butter will soften.

4. Adding to the dough citrus peel will give your cheesecakes a very interesting and unusual taste which has little to compare with. With our favorite cheesecake, perhaps.

5. During the formation of cheesecakes, you can wrap a small piece in the middle milk chocolate, favorite marmalade or even fresh fruit- like a banana or even a few whole berries. Then you will get a very tasty cheesecake with a "surprise".

6. We highly recommend using fatty cottage cheese precisely because the dry one turns out to be more grainy and gives a not too pleasant and delicate texture to the breakfast. It turns out a very granular structure that gets stuck in the teeth and generally not to everyone's taste.

7. In general, any of the recipes we have proposed can be cooked in the oven instead of a frying pan to make the dish more healthy. Except, perhaps, the last one. But then be prepared for the fact that the taste and texture will still be slightly different, since when baking, the cottage cheese melts and the cheesecake becomes more like a casserole.

And finally, we offer you to watch a video recipe for cheesecakes

A classic recipe for cottage cheese pancakes in a pan with soda

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When you want tasty quick breakfast, it's time to cook cheesecakes from cottage cheese in a pan. It's uncomplicated, but very tasty. a traditional dish prepared in minutes, you just need to knead the curd dough, stick cheesecakes and fry them. The main secret delicious cheesecakes, of course, good and high-quality cottage cheese. Don't buy obscure cheese products, find natural product or make your own curd. Now you can find many recipes for making homemade cottage cheese.

Cottage cheese pancakes can be fried in oil, or you can bake in the oven, both methods are good in their own way, but this time I will talk about the first of them. It can be said that this is not the most healthy way, but it is very fast and convenient, plus a stove with an oven is not always at hand. For example, in our country house for a long time there was a small two-burner stove, and I didn’t want any less cheesecakes from this.

Cheesecakes, as cheesecakes are sometimes called, are very fond of eating by children. Even in kindergartens and schools they are prepared for children for breakfast. And we were prepared in our childhood, from where this love remained.

It is very tasty to eat cottage cheese cheesecakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes cheesecakes themselves are made with sweet fillings or baked fruits inside them. And in the summer, fresh berries and fruits are perfect.

Classic cottage cheese pancakes - a step-by-step recipe for cooking in a pan

For those who have never fried classic syrniki from cottage cheese, or not very friendly with it simple recipe, I want to show the detailed step by step recipe. When such cheesecakes are obtained, any other variations are obtained. Therefore, 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.

Cooking:

1. To prepare delicious cheesecakes, choose a good dry cottage cheese. Put it in a bowl and add the egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.

2. Stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant cream color. You can taste it and see if it's sweet enough. Some people like to make cheesecakes very sweet and eat them with savory sauces. Now is the time to evaluate it.

3. Now, so that our cheesecakes do not crumble during frying and are well formed into cakes, add two tablespoons of flour. You should not put more if you like juicy cottage cheese pancakes with a pronounced taste.

4. As a result, a thick elastic mass should be obtained, from which we will now sculpt cheesecakes. If it is a little watery, then you can add another tablespoon of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, roll them in flour. To do this, take a small plate and pour a slide of flour. Place a floured board next to it. We will put the formed cheesecakes on it, so that later we can send them all together to the pan.

From my own experience I can tell you that it is better not to put cheesecakes directly into the pan. While you are sculpting them, the former may already be overcooked, and the latter will only take their place. It is difficult to keep track of them, and the hands are always in flour, then in cottage cheese, in order to turn them over in time. It is better to immediately stick and immediately put to fry. The result will be much better.

5. We begin to form cheesecakes. To make them the same size, measure the curd mass with a tablespoon. Scoop the mass with a spoon and immediately put it into the flour on a plate. Roll a little, and now roll a ball out of it with your hands in flour. Then slightly flatten on top into a plump cake. You should not make cheesecakes thicker than your own finger, they will bake worse. And too thin, on the contrary, will lose juiciness.

6. From the indicated ingredients, from 10 to 12 cheesecakes will be obtained. Spread the molded on a plank and put a frying pan with vegetable oil on the stove.

7. When the oil in the pan is hot, lay out the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, while inside they will remain raw. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. On gas, the temperature is usually higher, so make a low fire.

8. When cottage cheese pancakes in a pan are browned on one side, turn them over and continue to fry until the second side is browned in the same way.

9. By this time, family members are already resorting to the smell, even if they were still sleeping until this moment. It's impossible to resist. Put the finished cheesecakes on a plate, take out sour cream and condensed milk and sit down to have breakfast while they are still warm.

Yummy is impossible! Bon appetit!

Recipe for delicious cottage cheese pancakes with semolina

Now I will tell the recipes a little shorter in order to 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. As well as secrets. Where do without them.

This time we will prepare cheesecakes from cottage cheese with the addition of semolina. All other ingredients will remain in the recipe, as in the classic one, but semolina will be added. This will make 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.

Cooking:

1. Put cottage cheese in a bowl and mash it with a fork. Usually I use fairly dry cottage cheese in briquettes, so it needs to be kneaded well.

2. After that, 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 due to the fact that the curd is thick and sticks easily. It's harder to do this with a spoon.

3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will look like a thick dough. The curd mass should not spread, otherwise it will be difficult to mold cheesecakes.

4. Leave the mass for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grab better, affecting the consistency.

5. After this time, prepare a plate with flour for rolling, a board for ready-made cheesecakes and put the pan on the stove to heat up. This is especially important for those who have an electric stove, it takes time to warm up.

6. Gather the curd mass with a spoon, put it in a mound of flour and roll a little. Dust your hands with flour and mold the mass into balls, and then flatten them a little to make cakes. Put the finished cheesecakes on a board or a second plate sprinkled with flour.

7. The pan with butter should be hot by now. Reduce the heat to medium and lay out the cottage cheese pancakes as much as will fit. Fry the rest in the second batch. Lay them so that you can easily turn them over.

8. When cheesecakes are fried on one side, turn them over and continue until cooked. If they turned out to be thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the pan from the heat, put all the cheesecakes into it and cover with a lid. They will be baked in the residual heat and will be ready inside. You can also keep them warm until everyone is at the breakfast table.

Cottage cheese pancakes with semolina are ready. They turned out fluffy, ruddy and very tasty. Eat for health!

Cottage cheese pancakes with semolina without flour

The second variation of the preparation of cheesecakes with semolina. This time we will not put flour, and we will not use it to roll cheesecakes either. In this recipe, instead of flour, we will have completely semolina. These cheesecakes make a very tasty crispy crust from semolina. Try this option, maybe you 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 in cottage cheese - 4 tablespoons,
  • semolina for breading - 100 grams,
  • sugar - 3 tablespoons,
  • salt - 1/4 teaspoon,
  • vegetable oil for frying.

Cooking:

1. In a large bowl, mash fresh cottage cheese. It is best to take dry enough, which is packed in briquettes. Liquid curd Definitely not suitable, cheesecakes will blur.

2. Separate the yolks from the whites and put only one protein and two yolks into the curd. Three if the eggs are small.

3. Add sugar, salt and vanilla sugar to the bowl. Mix everything well until a homogeneous mass.

4. Pour four tablespoons of semolina there and stir until any lumps disappear. This mass must be left for a while so that the semolina is soaked. Twenty minutes will be enough.

5. Pour semolina into a plate. Put a frying pan with oil on to heat up.

6. The finished curd mass should be thick, even thicker than. Dial it with a spoon or your hands in equal portions. Form balls and then flatten into plump cakes. Put each cheesecake in a plate with semolina and roll it on all sides.

7. Put the cheesecakes in a pan and fry over medium heat until golden brown at both sides.

Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jams.

Cottage cheese pancakes without eggs - step by step recipe with photos

For those who love real curd flavor, with no distracting flavors or additives, perfect syrniki without eggs and flour can be enjoyed. They are prepared so simply that there is not even anything to write a recipe from. It is slightly different from those that I have already shown, but only for the better. Sometimes you want to cook 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 rolling
  • frying oil.

Cooking:

1. Even from cottage cheese alone with semolina and without eggs, you can get plump lush juicy syrniki. Of course, for such a recipe, you should carefully choose cottage cheese. A good fatty coarse cottage cheese of a very thick consistency is ideal.

Put 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 easily peels off the walls and almost does not crumble at the same time, you can stop rubbing it.

3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can put a spoonful of honey. Semolina needs to be put so much 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 according to this proportion.

All this must be rubbed again until it is well mixed.

4. The finished curd mass will turn out 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. Heat the frying pan in advance over medium heat. Spread the cheesecakes and fry them until crusty on both sides.

Ready cheesecakes will turn out perfectly curd and juicy. The taste is just great.

It's time to call everyone to the table and start a wonderful meal!

Original cheesecakes with apple or raisins - a detailed video recipe

And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. IN this case with apples.

That's why cheesecakes are good because you can add different goodies to them. Many have probably tried with raisins, because it is not at all difficult. The main thing is to soak the dried raisins and put them in the curd mass while 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 has their favorite fruit filler. And then you can experiment with nuts. They are also very tasty and healthy.

And now we are looking at a recipe that clearly shows how easy it is to cook delicious cheesecakes with apples.

And let's cook ruddy cheesecakes from cottage cheese? This recipe with a photo describes step by step the whole process of culinary "witchcraft", so it will be equally useful for advanced chefs who just "dropped in" for a minute to see how much sugar should be put in cottage cheese for perfect syrniki, and for beginners learning the basics of frying golden curd fritters. What kind of cheesecakes I didn’t cook and eat! And lush, tender, soft like a cloud, like a vanilla cake. And dense, dryish, ruddy. And delicious stuffed cheesecakes. But by experience, I still found my formula for ideal cottage cheese pancakes. I share it with you. But do not forget that 90% of success depends on the quality of the main ingredient. Cottage cheese for syrniki should be moderately fatty (6-9%), moderately moist (so that you don’t have to add a lot of flour to syrniki) and not sour. The rest is a matter of technique!

Take from the products:

How cheesecakes are prepared from cottage cheese (we learn step by step):

The most tender and delicious cheesecakes are obtained from a homogeneous soft cottage cheese. But from a grainy product you can cook something unimaginably tasty. If you rub it through a metal sieve or beat it in a blender to a creamy mass. Don't have time to do it? Mash the curd with a fork. Fast, simple and silent way. It is very important that the curd is fresh and tasty. I strongly do not recommend using the purchased mass. Because usually there is little that is useful in it. Manufacturers often add harmful Palm oil and lots of sugar. Homemade cottage cheese- perfect option.

Add chicken egg. One small one is enough. It is important that the curd is not too wet. Because you have to add more flour. And the taste and delicate texture of the finished baking suffer from this.

Now add regular and vanilla sugar. The latter can be replaced with vanilla. It will need a pinch, on the tip of a knife. The flavoring will make cheesecakes even more appetizing. And an excess of sweetener is useless. Let the cheesecakes turn out sweet and sour with bright taste cottage cheese. If there is a lot of sugar, neat cottage cheese cakes will spread across the pan. And the food will go bad. And those with a sweet tooth can always compensate for the lack of sweetness in the blood by pouring your favorite syrup, condensed milk, jam or honey on cheesecakes.

Mix everything carefully. The "dough" should not be too liquidy.

Pour in the flour. Be sure to sift it before adding. Add baking soda or baking powder. It won't affect the taste in any way. But soda binds casein, which in in large numbers contained in fermented milk products. Therefore, baking will become more tender. Also add a pinch fine salt. It will emphasize and enhance the taste of cottage cheese.

Stir again. The mass should be homogeneous, slightly moist and slightly sticky to the hands.

The formation of cheesecakes from cottage cheese is a very simple process, in the recipe with a photo I did not illustrate it in detail, but nevertheless I will write it down step by step for beginners. Sift some flour onto a cutting board or table. Lay out the curd base for cheesecakes. Form a "sausage". If the mass turned out to be the right consistency, then it will be easy to do. Strongly sticky? Sprinkle some flour. With a knife dipped in water, divide the workpiece into equal parts. From specified quantity ingredients will make 6-7 medium syrniki. Roll each piece into a ball and flatten it. Make a moderately fluffy cake.

Heat the vegetable oil in a deep frying pan. It must be deodorized so that the characteristic aroma is not transferred to the finished dessert. Lay out the blanks. Cook on low heat for 3-4 minutes, until the bottom is covered with a beautiful golden crust.

Gently flip with a spatula or two forks. Bake for 3-4 more minutes on the reverse side. Transfer the finished cheesecakes to a plate lined with paper towels. This will absorb excess fat.

And now you can serve cheesecakes. They are good both warm and cold. And do not forget about the pleasant "bonuses" - condensed milk, powdered sugar, jam and other yummy.

What else can be added to cottage cheese for cheesecakes

I decided to expand the list of ingredients a little and, perhaps, give you an idea about culinary experiments. So, how can you transform your favorite pastries beyond recognition.

  • citrus peel. A little finely grated orange or lemon peel will give cheesecakes a delicate aroma and taste. For this amount of products you will need 1/2-1/3 tsp. Wash the fruit well before peeling. And pour boiling water over it. When removing, try not to touch the white part of the crust. Because cheesecakes will be bitter with it.
  • raisins, dried apricots or other dried fruits. A handful of healthy yummy never hurts. Wash dried fruits before adding to cottage cheese. Fill with boiling water. Drain the water after 10-15 minutes. Dried fruits pat dry with a towel. Large - cut. Small ones - leave whole. Dust dried fruits with flour. And add to cottage cheese for cheesecakes. Roast as usual.
  • cinnamon. A pinch of this spice will perfectly shade delicate taste. But I don't recommend using it with vanilla. It will be too fragrant.
  • fresh or canned fruits and berries. Banana, apple, pear, plum, raspberry, strawberry, currant... I think there is no point in continuing. Connect your imagination, taste preferences and stocks in the refrigerator. large berries or fruits need to be cut into small cubes. Or coarsely grate. Pears or apples are best peeled. And from the core, of course. Small berries can be added whole.
  • sweet vegetables. With pumpkin and carrots, healthy and appetizing cheesecakes are obtained. And their cheerful orange hue will certainly cheer you up!
  • chocolate. chocolate chips you can "seal" inside the curd cakes or simply evenly distribute it over the "dough".
  • boiled condensed milk. Cheesecakes stuffed with condensed milk are a favorite treat for children and some adults with a sweet tooth. I think you will like it too.

Pleasant sweet appetite!

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 - 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, most overlook the details that seem to mean nothing, but in particular they contain the secret of ideal tender syrniki.

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 - the basis 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 homogeneous curd 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, it doesn’t matter. 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 - then our curd dough will not be raw. 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– harvesters, 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 attention Special attention for 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 save curvaceous 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 the secrets of ideal cheesecakes are revealed, 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 the egg yolks and foam them until foam forms. 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.

Cottage cheese pancakes should be laid out evenly in a pan. 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:

  1. First, the flour must be sifted through a sieve. The item will take 5-7 minutes, and the result will justify the time spent.
  2. 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. 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 our carrot cheesecakes do not stick 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 juicy and 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 skin, select all the seeds and spoil them for 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!

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