How to prepare dough for cottage cheese pancakes. Lush cottage cheese pancakes: recipes with photos at home

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 honey

I 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.
For frying, it is better to use ghee; the 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, both in appearance and taste. 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 a less 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 - to 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 g;
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 mixing thoroughly, 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 or parchment paper on it. 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 add corn flour, 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

Cottage cheese pancakes- well, who doesn’t remember them from childhood. It's amazing, some things are remembered, some are not. And food too. Some things are remembered, some are not, and you can’t figure out which algorithm. In my youth, I remember dishes with meat, but in childhood, of course, everything was sweet, so probably. I just realized it now. Well, among the cottage cheese dishes, I also remember the casserole.

Some tips for making cheesecakes:

When buying cottage cheese, be sure to look at the fat content. The fat content should preferably be more than 9%. This kind of cottage cheese makes cheesecakes tastier and softer. Some people use completely low-fat cottage cheese, but I don’t like that kind.
If necessary, you can dilute the cottage cheese with sour cream or milk.
It’s better not to buy liquid cottage cheese, but if you do buy it, try to drain the liquid. Grandmothers used to drain it by hanging the cottage cheese in gauze over a basin. Some, if the cottage cheese is liquid, add more flour. Do not do that. The cheesecakes will turn out tough.
You also don't need to add a lot of eggs. This will also make the cheesecakes tougher.
Don't make the cheesecakes too thick, let them cook through.
For aroma and taste, you can add a little finely grated lemon or orange peel. Before grating the zest, wash the fruit well and pour boiling water over it. Do not rub the white part of the rind, it will taste bitter.
Wash any dried fruits before adding to cottage cheese. Pour boiling water over it and after 10-15 minutes drain the water. Dry. Cut large ones.
Cinnamon really sets off the delicate taste. Put a little. Doesn't go well with vanilla.
There is nothing to say about fresh or canned berries and fruits. Bananas, pears, plums, raspberries, etc. Add whatever you want. Everything will be tasty and healthy. Don’t forget to wash, peel, especially pears and apples, and throw away all the seeds.
You can also add sweet vegetables, pumpkin, carrots. The cheesecakes will turn out tasty and beautiful, with an orange tint.
Don't forget about the chocolate, you can bake the crumbs inside.
Well, probably the most favorite thing for children is when you make the filling from condensed milk.
Cheese pancakes should be fried over medium heat and preferably in a non-stick frying pan. Or grandma's with a thick bottom.

Ingredients:

Cottage cheese - 300 g.
Flour - 4 tbsp.
Egg - 1 pc.
Sugar - 1-2 tbsp.
Salt - 0.5 tsp.
Vegetable oil

Preparation:

Place the cottage cheese in a deep cup. Salt. We add sugar, some may put two spoons, others one. See for yourself, to taste.
Break an egg into the cottage cheese. Mix everything thoroughly by hand, with a spoon or fork.
Stir until the mass is homogeneous.
Add flour gradually, one spoon at a time, stirring each time.
The dough became thick after 3 spoons, so we did not add a 4th spoon. It depends on what kind of cottage cheese you have, drier or wetter. You also watch as you stir. The dough should be thick, but not tight. Otherwise the cheesecakes will be tough.
Place the frying pan on medium heat, add oil, and heat it up.
Dip your hands in water, take the cottage cheese with a spoon, put it in your hand and roll the bun with both hands.
We press the bun a little and make a flat cake out of it.
Place the cheesecake in hot oil and fry until golden brown, about 3 minutes.
Turn over to the other side and fry again until golden brown.

These are the delicious simple cheesecakes we made. Everything took about 15 minutes.

Bon appetit!

Ingredients:

Cottage cheese - 500 g.
Egg - 1 pc.
Flour - 150 g.
Sugar - 3 tbsp.
Vanilla

Preparation:

Pour the cottage cheese into a deep cup. If you don’t know how much cottage cheese you have and how much flour you need, take 1/4 of the cottage cheese and approximately the same amount of flour you will need. But here the ingredients indicate the amount of products needed, stick to it, but this is not a dogma. It all depends on what kind of cottage cheese you have, what sweetness you like in cheesecakes and other little things.
So, gradually add flour to the cottage cheese, stirring constantly.
Break one egg into the dough.
Mix everything well.
Add sugar. Arrange according to your taste. Mix everything again.
Add flour gradually. Constantly stirring everything.
Add vanillin, or vanilla sugar, or vanilla essence, whatever you have. We have essence, we add literally a couple or three drops. Mix everything and our dough is ready.
Pour oil into a frying pan and heat it up. We fashion one cheesecake with our hands and place it in a frying pan. Try frying one cheesecake first, without dipping it in flour, and see how it fries, whether it spreads in the pan or not. If it spreads, it means it’s liquid, then just roll the cheesecake in flour, you don’t need to add dough to the flour, but if it fries normally, then start frying everything. It is impossible to predict the exact amount of flour, because cottage cheese varies greatly. Even in one store, some are sour, some are fattier, etc.
Take the cottage cheese with a spoon and put it in your hand.
Roll it into a ball and flatten it a little, making a cheesecake.
We put one cheesecake on the frying pan, as agreed so far. Fry until golden brown on both sides, about 3 minutes on each side. If everything is fine, lay out and fry all the cheesecakes.

Remove from the pan and place on a plate. This is what we got so yummy. Take sour cream or whatever you like and enjoy.

Bon appetit!

Ingredients:

For the test:

Cottage cheese - 200 g.
Egg - 1 pc.
Flour - 70 g.
Sugar - 1.5-2 tbsp.
Baking powder - 1/4 tsp.
Vanillin
Vegetable oil

For the sauce:

Any berries (can be frozen, of course) - 1 cup
Sugar - 2-4 tbsp.

Preparation:

Place the cottage cheese in a blender.
Add one egg, please note that before breaking the egg, it must be thoroughly washed with hot water.
Add sugar, since we will still have jam, do not add a lot of sugar. We put 1.5 tbsp. They added a little salt.
Pour the flour into a plate and mix with baking powder.
Beat the cottage cheese in a blender, it turns out to be such a fluffy mass. You don't have to get it to this consistency. If you don’t have a blender, no problem, mix, or rather beat with a spoon or fork. If only there were no lumps.
Place the cottage cheese in a deep cup. Add flour to cottage cheese. Don’t pour it all at once, pour some first and mix well. If the dough is runny, add more flour.
The dough should not be like dumplings, so hard. It should be “fluffy”.
Sprinkle a large dish with flour and begin to form the cheesecakes.
We make balls with our hands, try to take the same amount of dough each time so that the cheesecakes are the same, beautiful, flatten them a little and place them on a dish with flour.
From 200 g of cottage cheese we got five even cheesecakes.
Pour vegetable oil into a frying pan, heat it up and lay out our products. Don't forget to shake off any excess flour.
Fry until golden brown, turn over and fry on the other side as well.
We put a pan on the second burner and pour the berries into it, we will cook the sauce for our cheesecakes.
Pour in sugar.
Stir and crush some berries with a spoon so that the sauce flows out. Some people add cognac, some add starch, we just mix it with sugar and crush it a little.
That’s it, you don’t have to evaporate a lot, the juice has appeared, there are berries, we’ll add it to the cheesecakes.
Meanwhile, the cheesecakes are fried, remove them from the pan and place them on napkins to absorb excess oil.
Place the cheesecakes on a plate and pour our sauce over them.

Decorate with sauce around the edges of the plate and sprinkle with a little sugar. Bon appetit!

Ingredients:

Eggs - 2 pcs.
Cottage cheese 9% - 500 g.
Flour - 2 cups
Vanillin
Sour cream, butter and sugar

Preparation:

Place the cottage cheese in a deep bowl and break up large pieces with a spoon.
Break one egg into the cottage cheese. Add a little salt, add vanillin, about 1 g. If you have vanilla sugar, you can add a bag. Mix everything.
In this recipe, we do not add sugar to the dough. Because after adding sugar, the curd becomes liquid. We'll add it later.
Gradually add flour. Mix with a spoon.
The dough turned out to be somewhat dry, so add another egg.
Mix the dough thoroughly. It took 1.5 cups of flour. See for yourself by the consistency of the dough. Because the amount of flour depends on the type of cottage cheese and it is impossible to say exactly how much it will be needed.
We begin to form balls. Our dough should be neither flour nor curd. It should be soft and not stick to your hands.
Pour the remaining flour into a plate. Roll the formed balls in flour and mold the cheesecakes with your hands.
Pour vegetable oil into a frying pan and heat well.
Lay out the cheesecakes. Fry over high heat.
As soon as they turn brown on one side, turn them over and fry on the other.
These cheesecakes are fluffy and tall, but they are not fully fried yet. Our task for now is only to fry them on both sides.
Remove this batch from the pan to a plate and add the second batch. And we are checking. The cheesecakes do not shrink and keep their shape well. So we guessed right. But they are not quite ready yet.
Return the cheesecakes to the frying pan and put butter, either on the pan or on the cheesecakes, spread it a little (I prefer this method, the cheesecakes are additionally soaked)
Spread the sour cream and spread over all the cheesecakes.
Sprinkle with sugar, but if you don’t want it with sugar, you can then eat it with honey, jam, etc.
Reduce the heat to low. We no longer fry, we need them to stew.
Cover the pan with a lid and simmer for 3-4 minutes.

Look at the sauce our cheesecakes were stewed in. Real jam. Let's go try it. The cheesecakes are baked. We added a little sauce from the pan on them, you can add as we said what you want.

Bon appetit!

Ingredients:

Cottage cheese - 150 g.
Flour - 2 tbsp.
Egg - 1 pc.
Sugar - 1 tbsp.
Cinnamon - to taste
Raisins - to taste

Preparation:

Place the cottage cheese in a deep cup and mash with a masher.
Break the egg. Add sugar 1-1.5 tbsp. Who loves how much? Salt.
Pound everything well, add cinnamon.
Add flour gradually. Mix everything thoroughly with a spoon.
Sprinkle the cutting board with flour, lay out the dough, knead it a little and add a handful of raisins, previously washed and dried.
Knead the dough and make it into a sausage.
We cut off fairly large pieces from the sausage and make circles out of them. We got 5 and a half cheesecakes.
Place a frying pan with vegetable oil on the fire and heat it up. Place cheesecakes on the frying pan. Make the fire medium.

As soon as the cheesecakes are fried on the second side, remove them and place them on a paper napkin so that it absorbs excess oil. All our cheesecakes with cinnamon and raisins are ready.

Bon appetit!

Ingredients:

Cottage cheese - 300 g.
Flour - 50 g.
Semolina - 30 g.
Egg - 1 pc.
Salt - 1 tsp.
Sugar - 1 tbsp.
Vegetable oil

Preparation:

Place the cottage cheese in a deep bowl.
Break the egg there. Mix everything well.
Pour in half a teaspoon of salt.
Pour in a tablespoon of sugar, see to taste, you can add more.
Add semolina.
Add flour
Add another half teaspoon of baking powder. Mix all this thoroughly and set aside to settle for about 10 minutes.
Pour flour onto the table and begin to form cheesecakes. Take the mixture with a spoon and place it on the table.
Dip in flour and first form into balls with your hands, and then flatten to form flat cakes.
Place the frying pan on the fire to heat up. The pan begins to crackle, which means it is ready for use. Pour in vegetable oil, let it warm up for a short time, and place our cheesecakes in the pan.
Fry over medium heat until light brown.
Then turn it over and fry on the second side as well.

Here you go. Our cheesecakes are ready. We serve them with honey. You can serve with whatever you want. With jam, sour cream, butter, etc.

Bon appetit!

This recipe is very similar to others, almost identical. You will be surprised why he brought it here, there are already such things. But as we said, there is a very small twist here that makes the taste a little different. Try to guess where this highlight is, and I will tell you this at the end.

Ingredients:

Cottage cheese - 500 g.
Sugar - 2 tbsp.
Vanilla sugar - 1 tsp.
Flour - 2 tbsp.
Egg yolk, if your cottage cheese is dry, you can use a whole egg, if raw, then you can use no eggs at all.

Preparation:

Place the cottage cheese in a deep bowl, add the egg.
Add sugar and vanilla sugar, a pinch of salt.
Stir until the mass becomes homogeneous. You can taste if there is enough sugar or salt and add at that point.
Add flour and mix thoroughly again.
Then everything is as usual. We make balls, roll them in flour, flatten them, and make a flat cake.
Pour vegetable oil into a hot frying pan and also add a little ghee.
Place the cheesecakes at some distance from each other. Fry for 3-4 minutes until a yellow-brown crust appears, then turn over and fry as well. Move the cheesecakes from the edges to the center and vice versa.

The cheesecakes are ready, transfer to a plate and serve with sauces or seasonings that you like.

Now I’ll tell you what the highlight of this recipe is - the addition of melted butter when frying the cheesecakes. It would seem that this is such a minuscule amount, but the taste improves.

Bon appetit!

Ingredients:

Cottage cheese - 1 kg.
Dried apricots
Eggs - 3 pcs.
Semolina - 5 tbsp.
Vanilla - 1 pinch or vanilla sugar - 1 sachet

Preparation:

Place the cottage cheese in a deep cup.
Add dried apricots, see for yourself how much, to taste, don’t overdo it.
Add dry raisins, a little too.
Break eggs into cottage cheese.
Add semolina flour. Vanilla sugar or vanilla. Don’t add too much pure vanilla; you can add a packet of vanilla sugar. Also add sugar, 2 tbsp. , add according to your taste.
Mix everything thoroughly with your hands until you get a homogeneous mass.
Cover the cup with film and set for about 30 minutes. Since we added dry semolina and raisins, they need to be soaked during this time.
Let's start frying. Using a spoon, scoop up the curd mass and place it on the flour, which must be poured into a plate. Dip the mixture in flour and roll into balls. Flatten it and get cheese pancakes.
Place in a frying pan, fry over low heat until golden brown, turn over and fry on the other side until golden brown. If your cheesecakes are large, cover the pan with a lid for a short time.

So, cheesecakes with dried apricots and raisins are ready.

Bon appetit!

Ingredients for fluffy cheesecakes:

Eggs - 1 pc.;
Semolina - 2 tbsp;
Raisins - 50 g;
Cottage cheese - 500 g;
Flour - 2 tbsp;
Sugar - 2 tbsp;
Salt - a pinch.

Step-by-step recipe for making fluffy cheesecakes:

For cheesecakes we use good cottage cheese. It should not be sour or wet, although the moisture can be removed, just put the curd in cheesecloth and hang it up to drain the whey. Then wipe the cottage cheese for a more uniform consistency. Raisins must be washed well, drained and dried;
Now add the rest of the ingredients to the cottage cheese - sugar, vanillin, egg, flour, salt and semolina, which will give the cheesecakes fluffiness, because it tends to swell in the finished product. Mix everything thoroughly with a spoon.
At the end, add raisins. Don’t forget to dry it on a napkin so that it is not wet and so that you don’t have to add a lot of flour to the cheesecakes;
To form cottage cheese pancakes recipe, sprinkle a board with flour and place a spoonful of curd mass on it. We form the cheesecake, helping ourselves with the side of the knife and rolling it in flour. Then, when we fry, shake off the excess flour;
Fry the cheesecakes on each side quite a bit. You can fry them in vegetable or ghee;
Place the cheesecakes in a mold and place in a hot oven for 7 minutes until they are cooked. It is better to serve cheesecakes hot. Any jam, honey and sour cream will suit them. Try making cheesecakes using this recipe with step-by-step photos. You will be provided with fluffy cottage cheese pancakes. Bon appetit!

Chocolate cottage cheese pancakes

Products:

Wheat flour - 4-5 tbsp;
Cottage cheese - 500 g;
Egg - 1 pc.;
Dark chocolate - 50 g;
Sugar - 3-4 tbsp;
Butter - 25 g;
A pinch of salt;
Vegetable oil - for frying.

Making cottage cheese pancakes with chocolate:

Rub the cottage cheese through a sieve or grind it through a meat grinder, then it will become softer and more uniform, which will significantly improve the taste of the finished dish;
Add flour, sugar, salt, butter to the cottage cheese and beat in the egg;
Mix the curd mass well;
Break the chocolate into pieces about 2 cm in size;
Take a portion of the curd mass and make a flat cake out of it, in the middle of which place a piece of chocolate;
Cover the top of the chocolate with another small cottage cheese cake, pinch the edges and bread the cheesecake in flour;
Heat a frying pan with vegetable oil and lay out the cheesecakes to fry. Fry them at medium temperature, first on one side for about 4 minutes until golden brown, then turn them over to the other side and fry for the same amount of time;
Serve the finished cheesecakes immediately after cooking, while they are hot and tender, and the chocolate is melted and viscous. Bon appetit!

List of ingredients:

Cottage cheese - 140 gr.;
Table margarine - 3 g;
Peeled carrots - 45 g;
15 g sugar (about 1 tbsp);
7 g cooking fat for frying cheesecakes or sunflower oil;
5 g semolina (1 tsp);
25 g wheat flour (2/3 flour for the curd mixture, the rest for breading);
1/5 egg (beat the egg in a cup, pour 1/5 into the cottage cheese by eye);
Sour cream or honey.

Cooking process:

Grate the carrots on a fine grater. Grated carrots should be simmered (over medium heat or less) with margarine in a small amount of water (10% water to the net weight of the carrots). Then you need to add semolina to the carrots and heat until it swells, stirring (since I needed the saucepan in which the carrots were poached for porridge; I heated the carrots with semolina in a frying pan over medium heat);
Place the carrot mixture on a plate and set aside to cool slightly. At this time, in another bowl, mix cottage cheese, part of the egg, sugar and 2/3 of the flour. Mix with carrots;
While the frying pan with oil is heating up, form the cheesecakes. We take a small part (a heaping tablespoon), roll it into a ball, flatten it, press it around the edges and gently flatten it again, resulting in curd pucks. Dip them in flour;
Fry the cheesecakes until golden brown for 20 seconds on each side. You get beautiful golden cheesecakes from cottage cheese recipe;
Serve warm with sour cream, although they are delicious cold. They have a very delicate, moderately sweet taste. Bon appetit!

Now that you know everything about the basic intricacies of making cheesecakes, it’s time to start making them yourself.

Ingredients:

Flour - 1 tbsp;
Semolina - 2 tbsp;
Cottage cheese (1 pack) - 200 g;
Sour cream - 1 tbsp;
Egg - 1 pc.;
Vegetable oil for frying;
Sugar, vanilla, raisins, salt to taste.

Cooking method:

In a large bowl, mix all ingredients and let the dough rest for about 15-30 minutes. This will allow the flour and semolina to absorb moisture;
Form into a sausage and cut into small circles (1.5-2 cm) or use a tablespoon to measure;
Dip in flour and place in a preheated frying pan;
Fry over medium heat on both sides until golden brown;
You can serve cheesecakes hot or cooled with sour cream. Sweet cheesecakes can be topped with honey, jam or condensed milk. Bon appetit!

Ingredients:

Cottage cheese 9% - 500 g.
Flour - 4 tbsp.
Egg - 1 pc.
Sugar - 3-4 tbsp.
Apples - 6 pcs.
Cinnamon

Preparation:

Place the cottage cheese in a deep cup. Break the egg there and add salt.
Pour sugar into the cottage cheese, add according to your taste. We had cane sugar, we poured 3 tbsp.
Mix everything well. Don't try to make cream; if there are small pieces of cottage cheese, that's good. Many people like to taste the “rough” cottage cheese in cheesecakes.
Add flour gradually. Add a couple of spoons and mix well. You may need more flour if you have liquid cottage cheese and less if it is dry. Set the resulting mixture aside.
Wash, peel, core and cut the apples into small cubes.
Sprinkle a little cinnamon for flavor.
Add apples to cottage cheese. Mix everything. Our mixture is ready.
Place baking paper or a special mat on a baking sheet to which nothing sticks. Lubricate with vegetable oil. (The mat doesn’t have to be greased, and the baking paper doesn’t have to be greased either.)
We begin to form cheesecakes. Next to the baking sheet we place a plate with water, and a cup with our mixture and a spoon. We dip our hands in water so that the mixture does not stick and do this before molding each ball of the mixture.
Scoop the mixture into a spoon and transfer it to your hand.
Roll the ball and patting it a little, turn it into a flat cake.
Place the flatbreads on a baking sheet and place in the oven, preheated to 180° for 10-15 minutes. Watch to make sure they don't burn. A lot depends on the oven.
As soon as the cheesecakes are covered with a light golden crust on the bottom, turn them over and fry them like the first side. But it will take a little less time. Maybe 10 minutes. It took us 7 minutes, and they still lay on the hot baking sheet for a minute.

We put it on a dish, the smell of apples is amazing. Serve with jam, sour cream, etc.

We served it with raspberry jam. Well, just delicious!

Bon appetit!

With the development of technology, cooking does not stand still. Today, classic recipes can be successfully prepared in new conditions, using modern household appliances.

An interesting and tasty recipe that appeared relatively recently, but has already captivated many housewives, both in Russia and abroad.

Cottage cheese pancakes cooked in a slow cooker take a little longer to cook than in the oven or in a frying pan. Cooking time depends on the specific multicooker model and ranges from 40 to 60 minutes.

It is important that the resulting cheesecakes turn out extremely tasty. The benefits also increase because almost no oil is used (and therefore is not splashed in all directions).

Also, cheesecakes in a slow cooker do not burn during cooking.

Ingredients:

Cottage cheese (5%) – 300 g (if the cottage cheese is too dry, you can dilute it with a small amount of sour cream);
One chicken egg (a premium grade egg is best);
Wheat flour (highest grade recommended) – 2 tbsp. l.;
Granulated sugar – 4 tsp;
Sunflower oil – 2 tsp;
Vanillin - optional;
Salt - optional.

How to make cottage cheese pancakes in a slow cooker:

The cottage cheese is rubbed through a strainer so that it becomes sufficiently dense and dry. It is important that during the process itself the consistency does not turn out to be too liquid - this can happen if there is excess sugar added;
The cottage cheese is placed in a deep bowl, into which granulated sugar, salt and vanillin are immediately poured. The components are lightly mixed;
The washed egg is broken over a bowl. Now you can mix everything thoroughly, or you can use another piece of household equipment - a blender;
Pre-sifted flour (half of the total volume) is added to the curd mass and everything is mixed well again. The dough should be not too thick, but not liquid either;
The second half of the flour is leveled on the table;
The dough is divided into several equal parts (usually 6 - 8), and then each part is rolled in flour. At the same time, a ball is formed from it;
The bottom of the multicooker bowl is covered with a thin layer of oil. All or half of all cheesecakes are placed in it at once. This is done so that all the cheesecakes are equally well covered with a golden brown shell. The “baking” mode is set;
The baking process is carried out in 2 stages: the cheesecakes are baked on one side for 10 – 15 minutes, then turned over and cooked on the second side for the same time;

Cottage cheese pancakes are ready! The multicooker did the main job, leaving the hostess to do other things. This is especially true for morning cooking, when you need to perform several tasks at the same time.

A good breakfast for adults and children, served with jam or preserves, will give you energy until your next meal!

This recipe is well known in Russia and is familiar to many from childhood. This is a healthy dish for all family members that can be prepared without any hassle.

Another advantage of such cheesecakes is that they do not contain a lot of flour (it is used exclusively for rolling). The cheesecakes turn out soft and pleasant to the touch, and their taste will delight you with its tenderness and sweet aftertaste!

Ingredients:

Cottage cheese – 1 pack (180 g. For this dish, it is recommended to take cottage cheese with a high proportion of fat content);
One chicken egg;
Flour – 50 – 75 g;
Semolina – 4 tsp;
Vegetable oil – 50 g (refined oil is suitable);
Granulated sugar – 50 g;
Salt - to taste (just a little bit is required);
Raisins - according to your mood.

How to make cottage cheese pancakes with semolina:

The cottage cheese is ground through a sieve or softened with a masher. It is not recommended to use a blender, because then the consistency will lose the necessary density;
Granulated sugar and semolina are poured into a container with cottage cheese. Everything is stirred a little and left for 5 minutes to swell;
If raisins are used for cooking, they must first be doused with boiling water and placed on a tablecloth to remove moisture. After this, you can add raisins to the curd-semolina substance, mixing these components well with each other. To prevent the raisins from grouping in lumps, it is better to lightly roll them in flour;
A small amount of prepared flour is sprinkled on a cutting board or table surface;
From the container with the curd mass, scoop a part of it with a tablespoon and roll it in flour. During the rolling process, the lump of dough takes the shape of a flour-breaded cheesecake;
The frying pan is placed on medium heat with oil poured into it;
Future cheesecakes are carefully laid out on the bottom of the frying pan with small gaps between them, because during the roasting process they will “grow” slightly;
Frying occurs for 3 - 4 minutes, followed by turning the cheesecakes over to the other side for equal frying;
When ready, remove the pan from the heat and cover with a lid for 5 minutes to allow the cheesecakes to cook.

Many people treat semolina with special warmth - it is forever associated with a wonderful childhood. Cottage cheese pancakes with semolina are a very tender and healthy dish. It can quickly satisfy hunger, delighting consumers with its taste.

As a gravy, you can use sour cream sauce or something else at the discretion of the housewife and her household, who will certainly be satisfied!

The great benefits of cottage cheese have long been known; bananas are also considered a healthy fruit. The combination of these two components in one dish guarantees its usefulness and satiety!

During the recovery period after heavy physical activity or before training to get the right dose of glucose, banana cottage cheese pancakes will always come in handy!

Ingredients:

Cottage cheese (recommended fat content – 9%) – 450 g;
One chicken egg;
One yellow banana (it is better not to take unripe or overripe bananas);
Wheat flour 150 – 200 g;
Granulated sugar – 75 - 100 g;
Vanilla sugar - optional;
Baking powder - one third tsp. (in this recipe it is better not to use ordinary soda);
Vegetable oil – 100 ml.

How to make cottage cheese pancakes with banana:

The cottage cheese is brought to the desired consistency, i.e. excess serum in it is removed. To do this, the curd mass is rubbed through a special sieve or wrapped in gauze and squeezed out;
In a bowl with high edges, mix cottage cheese, granulated sugar and vanillin. Everything is thoroughly kneaded with a fork. When beating with a blender, additional addition of flour will be required;
The egg is washed under running warm water and broken into a bowl with the remaining ingredients. Add sifted flour (not all, only about two-thirds) and baking powder, and then everything is brought to a uniform mass;
The banana is washed, peeled and cut into small cubes, after which it is placed in the general batch. If a banana is pureed, its taste will be less noticeable;
Gently mix the curd and banana mixture. Its consistency should be moderately viscous and at the same time slightly elastic;
A uniform flour layer is created from the remaining flour on the surface of the table or board;
The curd and banana mixture is placed on the table and divided into several large parts (2 - 3). Each part is rolled in flour and takes on the appearance of a sausage. Next, each sausage is cut into several parts - blanks for cheesecakes. They are also rolled in flour and made round, like koloboks;
The frying pan is heated with vegetable oil spilled over its bottom. Future cheesecakes are placed on the bottom of the pan. There they are fried over medium heat until browned first on one side and then on the other. It is important to monitor the degree of frying of the cheesecakes and turn them on the other side in time. The entire procedure takes approximately 10 minutes;
When the cheesecakes are covered with an appetizing yellow-brown crust, they can be removed from the pan and placed on paper napkins or a tablecloth to drain excess oil and fat. The cheesecakes should sit for 5-10 minutes, during which time they will have cooled down and can be eaten in your hands.

A great addition to cottage cheese pancakes with banana filling would be sweet sauce or condensed milk. You can refrain from gravy to fully experience the subtle banana flavor.

Such a breakfast dish will give a growing child’s body a lot of joy and energy, and will give adults a lot of strength for the first half of the day!

There is absolutely no sugar in this recipe, making the dish lighter and more diet-friendly. Calorie content is also reduced by using exclusively protein from eggs.

The baking process takes place in a slow cooker, which will maximize the usefulness of this dish. Only refined oil is used to make the cheesecakes the most low-calorie with this final touch.

Cheesecakes prepared using this technology have a pleasant, restrained taste. They are tasty not due to the sweetness of traditional cheesecakes, but due to the development of the taste of other ingredients.

It’s good to serve these cheesecakes with fruit – this will make the dish even healthier!

Ingredients:

Cottage cheese (with a minimum percentage of fat content) – 1 pack or about 200 g;
One chicken egg of selected category;
Wheat flour – less than 100 g;
Refined oil – 50 ml;
Salt - to taste.

How to make dietary cottage cheese pancakes:

The curd product gets rid of excess whey by squeezing in gauze or rubbing through a sieve;
In a deep container, knead the cottage cheese with an ordinary fork or using a masher;
A clean egg is broken over another bowl, the yolk is separated, and the white is sent to the cottage cheese;
Salt and half of the sifted wheat flour are poured into the bowl. You can use cornmeal for extra fancy;
All components of the dish are mixed for 2 - 3 minutes to form a viscous, uniform mass;
A board is placed on the table, or the second part of the flour is laid out directly on the countertop;
Cheese pancakes can be made either by scooping the mass with a tablespoon and then rolling it in flour, or by preparing a sausage from the dough, which is cut into equal parts;
Each individual cheesecake is breaded in flour on all sides and pressed with the palm of your hand, practically turning into a flat cake;
Refined oil is poured into the multicooker bowl. Future cheesecakes go there too. Depending on the capacity, either all the cakes are prepared at once, or they are divided into 2 parts;
During the baking process, the cheesecakes are in the slow cooker for about 15 minutes, and then turned over.

The fire intensity is average. The total baking time is about 30 minutes, but it may vary depending on the model of kitchen appliance;

Dietary cottage cheese pancakes will be a wonderful addition to the table. They diversify the diet, introducing into it a new, unusual taste and a pleasant, appetizing appearance.

The number of calories in this dish is minimal, but it saturates you very quickly.

Cottage cheese pancakes made with condensed milk will appeal to all sweet tooth lovers, especially children. They are not suitable for dieting, but they will be a wonderful and satisfying dish for the first meal of the day.

This breakfast will satisfy your hunger and increase your productivity. In addition, endorphins (the so-called “happiness hormones”) will ensure an elevated mood and a smile on your face for the whole day!

Ingredients:

Cottage cheese – 350 g (it is better to use medium-fat cottage cheese);
Semolina – 2 tsp;
Condensed milk – 1 can (250 ml);
Vegetable oil – 50 ml;
Salt - to taste (usually a small pinch).

Preparation:

How to make cottage cheese pancakes with condensed milk
The cottage cheese should be moderately moist and not too dry or grainy. If necessary, excess whey is removed, and dryness is relieved by adding a small amount of thick sour cream;
In a deep bowl, the cottage cheese is evenly mixed with condensed milk until smooth. If the condensed milk is too thick, you can further slightly reduce the amount of cereal;
Semolina and a pinch of salt are poured into the bowl with the resulting sweet mixture. All components are mixed, after which the semolina will absorb moisture for 10 minutes so that the substance thickens and swells;
From the resulting dough, blanks for cheesecakes are formed - balls are rolled by hand, which are then pressed lightly;
The oil gradually fills the bottom of the pan until it is completely covered. The frying pan gets very hot over high heat, and then the fire is set to medium power;
The future cheesecakes are laid out in a frying pan using a wooden spatula and fried under the lid. Periodically, use a spatula to check whether the cheesecakes are freely separated from the pan - as soon as this becomes possible, they are turned over. The lid is removed when frying the second side;
As soon as the cheesecakes are cooked, they should be removed from the frying pan and served hot to the table, attracting household members with the sweet aroma of fresh baked goods.

Sweet lovers can dip cheesecakes in jam or honey. For those who find this recipe sugary, we can recommend sour cream as an addition to cheesecakes.

Sour cream will smooth out the overly sweet taste of such cheesecakes and make it moderately tasty! In any case, this dish is especially high in calories and rich in carbohydrates, which will allow you to stay energetic for a long time!

Cottage cheese pancakes with chocolate

This unusual dish, served as a dessert, will undoubtedly appeal to lovers of traditional cheesecakes. This recipe involves using chocolate as a filling for cheesecakes, which is wildly popular all over the world!

The amount of carbohydrates in these cheesecakes is off the charts, so they should be enjoyed before an intense workout or a hard day at work. The dish is not dietary, so it will allow those who strive to gain weight.

Regular consumption of this product will give a child’s body a powerful impetus for development and growth!

Ingredients:

Cottage cheese (you can take it fattier) – 350 g;
Milk chocolate (can be with raisins or nuts) – 50 – 75 g;
2 chicken eggs;
Semolina – 100 g;
Wheat flour – 2 tbsp. l.;
Salt - a pinch;
Vanillin - optional;
Vegetable oil – 50 ml.

How to make cottage cheese pancakes with chocolate:

The cottage cheese is placed in a deep container. Semolina and vanillin are also poured in there. The ingredients are mixed until a moderately thick mixture is obtained;
In a separate bowl, thoroughly beat the washed and cooled eggs with a fork or whisk. Next, they are poured into the curd mixture, and within 1 – 2 minutes the whole mass is evenly mixed;
The chocolate bar is broken into pieces. Until this moment, the chocolate must be in the refrigerator, otherwise it will begin to melt;
Flour is poured onto the table in a heap. Hands are thoroughly sprinkled;
Using a spoon or hand, scoop out a small portion from the curd mixture so that it fits comfortably in the palm of your hand. A lump is made from it, and then a round cake is made, in the center of which a piece of chocolate is placed. After this, the edges of the cheesecake are carefully connected;
The cheesecake preparations are placed in a heated frying pan with vegetable oil. In it they are fried with the lid open until they are covered with golden streaks. In the middle of the process, the cheesecakes are turned over with a wooden or plastic spatula.
When the cheesecakes are equally well fried on both sides, they are laid out on napkins or a towel with a paper structure. This will reduce the amount of oil and reduce the overall fat content of the culinary product. A few minutes are enough for the cheesecakes to be ready to eat.

Cheesecakes with chocolate filling do not need special gravy. It is enough to wash them down with coffee or tea. You can also sprinkle coconut flakes on top, which will make the dish truly extravagant and festive.

These cheesecakes will come in very handy at any meal. They are simply prepared without requiring any special skills.

You can eat them with gusto for breakfast or take them with you and have a snack during lunch; in the evening, cheesecakes will satisfy your hunger and as a dessert will pleasantly please you before bed.

Using additional ingredients will make the dish even more nutritious. For children, the filling of nuts and dried apricots will also be a pleasant surprise!

Ingredients:

Cottage cheese - 350 g;
Semolina – 75 g;
Granulated sugar – 50 g;
1 egg;
Walnuts – 50 g;
Dried apricots – 100 g;
Wheat flour – 2 tbsp. l.;
Salt - to taste.

How to make cottage cheese pancakes with dried apricots and nuts:

The dough is made by mixing cottage cheese, eggs and semolina in one container. Salt and sand are also added there;
The nuts are crushed by crushing, and the dried apricots are finely chopped;
Flour for breading is scattered on the table;
The dough is divided into several small parts, which are shaped into rounds;
The rounds are rolled in flour, and chopped dried apricots and walnuts are placed inside them. All edges are then carefully molded together to prevent the filling from falling out;
The dish is cooked in the oven at 180 - 200 degrees for just under half an hour. During this time, the cheesecakes acquire an alluring rosy color.

Cheese pancakes with dried apricots and nuts will add variety to your daily diet. In addition, they are beneficial for digestion and are recommended for weekly consumption.

Nuts and dried apricots together with cottage cheese can cause a feeling of fullness after eating several cheesecakes. And their taste is simply unforgettable. It’s especially good when the cheesecakes turn out fluffy - then their top layer melts on the tongue, and then it’s very pleasant to chew the filling!

The recipe for cheesecakes in a frying pan includes various fillings in the ingredients. In this case, we will use an apple to fill and give an unusual sour taste. It must first be grated or cut into small pieces.

In addition to the apple, you will also need the following products:

half a kilogram of pureed cottage cheese;
1 spoon of sugar;
3 tablespoons flour;
egg;
a little salt;
half a packet of baking powder.

How to cook:

Mix all the products except the apple - it is added after thoroughly mixing all the other ingredients.
Form cakes from the resulting mass.
Fry until browned on both sides.

We will need:

cottage cheese - 300 gr
sugar - 2 tbsp. spoons (you can take only 1 tablespoon of sugar and add raisins)
vanilla sugar - a pinch
semolina - 3 tbsp. spoons
raisins - a handful (optional)
salt - a pinch
oil for frying - 2 - 3 tbsp. spoons

Preparation:

Grind cottage cheese with sugar and vanilla sugar, add salt, mix.
Add semolina, mix. Leave for 20-30 minutes for the semolina to swell.
Add raisins if desired.
Form “balls” of the same size. Then give them the desired shape using your palms. To prevent them from falling apart, wet your hands with cold water.
If that doesn't work, lightly roll them in flour.
Immediately place in heated vegetable oil. Fry over medium heat until golden brown, then turn over to the other side. Fry on each side for 3 - 4 minutes.
Serve with whatever you like.

I prepared cheesecakes according to this recipe from low-fat cottage cheese, with a minimum amount of oil. Moreover, I didn’t roll them in flour, and they actually turned out to be dietary. So, for those who want to lose weight, these cheesecakes are just what they need for breakfast!

Sometimes there is a little kefir and a little cottage cheese left in the refrigerator. And then you can prepare cheesecakes with the addition of kefir. I also really like to cook these cheesecakes with raisins. Although they turn out just as good without raisins.

Cheesecakes with cottage cheese on kefir

From this amount of products you will get 12-13 cheesecakes:

We will need:

cottage cheese -300 gr
kefir - 0.5 cups
flour - 4 tbsp. spoons
sugar -2 tbsp. spoons
vanilla sugar - a pinch
egg - 1 pc.
raisins (optional)
salt - 1/2 teaspoon
soda - 1/2 teaspoon
vegetable oil - for frying

Preparation:

Grind the cottage cheese thoroughly with a spoon or masher to prepare a puree.
Add egg, sugar and vanilla sugar. Mix.
Pour in kefir without stirring, add slaked soda to it. If you use baking powder, then mix it with flour and add it along with it.
Then add flour and salt. Let stand for 15-20 minutes. The curd mass should be neither liquid nor very thick. Add raisins if desired.
Sprinkle the table generously with flour and place the curd mass on it. Roll it in flour so that it does not stick to your hands.
And if you want the cheesecakes to turn out without a large amount of flour, then you can do without it.
Heat the oil. And just put the resulting mixture into the pan using a tablespoon. Scoop up a heaping amount and place in hot oil. Remember that we fry over medium heat and make sure that the cheesecakes do not overcook.
We get rid of excess oil using paper towels.
And serve hot with tea with sour cream or jam.

Cheesecakes with cottage cheese and fruit filling

These cheesecakes can be prepared with any fruits and berries. Today I chose banana for the recipe. We made this option for breakfast today and everyone was very pleased. Our curd products turned out very tender and tasty. We really didn’t find a banana in them. Only a light taste and aroma remained, and the banana itself was almost completely dissolved in the cottage cheese.

We will need:

cottage cheese - 250 gr
flour - 4 cups
egg - 1 pc.
banana - 1 piece
sugar - 1 tbsp. spoon
vanilla sugar - 1 teaspoon
salt - a pinch
vegetable oil - for frying

Preparation:

Rub the cottage cheese through a sieve or mash it using a masher to make mashed potatoes.
Add flour and egg. Stir until smooth. The mass should be thick and not fall off the spoon.
Then add sugar and vanilla sugar and mix again. Let stand for a while so that the flour swells slightly.
Meanwhile, peel and dice the banana. Add to the total mass.
Stir gently until the banana pieces remain intact.
Pour flour onto the table and lay out the curd mass. Form into a sausage.
Cut it into 8 equal parts. Form cheesecakes. If it is difficult to do this with your hands, since the dough sticks, then help yourself with this with a knife.
Heat the oil in a frying pan and place the cheesecakes in it.
Fry for 3 - 4 minutes over medium heat on each side.
Serve with hot tea and sour cream.

Enjoy eating!

To make the curds successful, pay attention to the following points:

if the cottage cheese is very wet, the cheesecakes will fall apart;
too dry is also not good: they will be harsh;
before kneading the dough, it is better to grind the cottage cheese through a sieve or grind it in a blender, then the finished dessert will be airy and tender;
the amount of flour also affects the tenderness of the dish: if there is a lot of it, then it turns out more dense;
if you overdo it with eggs, the dough will turn out viscous and inelastic;
Excess sugar leads to the fact that the curds do not hold their shape well and burn when frying.

You can also mix boiled potatoes, herbs, and vegetables into the curd mass. Then you will get unsweetened curds.

Video recipe

If we are talking about the simplest recipe for cottage cheese pancakes, then it is quite possible not to add any vanilla or its analogues, not to trick with baking powder (baking powder) or soda, not to add semolina and not wait for it to swell... Just the main ingredients, without which, in fact, the cheesecakes won’t turn out well, mix everything and fry.

In general, the taste and density of cheesecakes directly depends on the cottage cheese, which can be dry or wet, and maybe even wet, fatty or, on the contrary, low-fat. Of course, homemade fat cottage cheese is wonderful. But I’d rather eat it with raisins and sour cream.

For cheesecakes, I most often take half-fat cottage cheese from the store, 9 percent fat. We always have average humidity. The wetter the cottage cheese, the more flour you will need, and the denser our cheesecakes will be. And if I see that the cottage cheese is too dry, then I always add a spoonful of sour cream.

Let's begin. The process is fast. Place cottage cheese, one tablespoon of flour (the remaining two for breading), sugar and egg (about 55-60 grams) in a bowl and mix.

Sprinkle a table (most convenient) or board with two tablespoons of flour, spread the dough out like a loaf of dough and roll it into a sausage, about 4-5 centimeters in diameter.
We cut the sausage into discs, about 2-3 centimeters thick, and place each one and slightly shape it. We do all this by rolling both sides in flour.

Heat a frying pan with some oil and lay out our cheesecakes. Fry them on both sides until beautifully browned, turn the heat to low and cook under the lid until fully cooked, another three minutes and it’s done.

As you can see, I made them quite a bit, so if you are going to cook for the whole family, then double everything (amount of ingredients). Here is a simple and simple recipe for cottage cheese pancakes. Since now we still have strawberries in abundance, I beat them with sugar in a blender and served them with cheesecakes. Delicious!

Proper cheesecakes are small flat cakes (balls), similar to pancakes, the base of which is cottage cheese with the addition of eggs, flour and sugar.

Now let’s take a closer look at how to properly prepare fluffy, tender and sweet cheesecakes with raisins?

Recipe ingredients

cottage cheese 600 g
eggs 2 pcs.
salt (pinch)
raisins 100-150 g
sugar 6 tbsp.
flour 200-300 g
vanilla (to taste)
vegetable oil (as needed)

Nutritional value per 100 g:

Calories: 254.7
Proteins: 10.89
Fats 7.49
Carbohydrates: 36.23

Preparing the starting components

Cottage cheese. The cottage cheese for this dish must be dry and dense, this is very important, because... By adding the remaining ingredients (eggs and sugar), the dough will have the required consistency (not liquid and not dry). It is better to choose it at the bazaar rather than in a store, this way you can more clearly determine the desired consistency. If you couldn’t control the cottage cheese, then cook it.
Raisin. We steam the raisins not in boiling water, but in warm water, for about 20 minutes. We do not use boiling water, because... it will destroy the thin shell of the raisins and the finished dish will contain sourdough, and not beautiful and juicy raisins.

How to cook cheesecakes

Step 1. Use 600 g of cottage cheese. Grind it through a metal sieve either with a spoon or a masher, you can use an immersion blender. Thus, by grinding through a sieve, we achieve a fluffy structure of the curd mass.

If fluffiness is not very important, I mostly neglect it, when I need to cook it “in a hurry”, then simply knead the cottage cheese with a fork.

Step 2. Take the eggs, separate the yolks from the whites very carefully so that no egg yolk gets into the whites. if this happens, you will not be able to whip up a fluffy protein foam.

Step 3. Place the whites in the refrigerator to cool, and begin to beat the yolks with a whisk or fork with sugar; for 600 g of cottage cheese, the optimal amount is 6 tbsp. without a mountain of sugar.

You don’t need to overdo it with sugar; you don’t need to add more sugar than is indicated in the recipe. Otherwise, the cheesecakes will not be fluffy when fried. The sugar will begin to melt inside and the dough will become soft, the cheesecake will begin to spread.

Beat the yolks as soon as the sugar is poured into them. This way you can avoid the yolk forming in lumps.
Step 4. Now take a clean and dry whisk and begin to beat our chilled egg whites with a pinch of salt. Beat until fluffy foam forms.

Instead of raisins, you can take various dried and candied fruits. It is better not to use nuts, especially peanuts, as we can get a bitter taste in the finished dish.

Step 6. Combine dried raisins with grated cottage cheese, add the yolk mixture and gently knead until a uniform light yellow color. And now it’s time for the whipped egg whites, which are also sent here. Only now we mix the curd mixture very carefully, from bottom to top, like biscuit dough when flour is added to it.

Step 7. For flavor or piquancy, add vanilla to our curd mixture, you can use cinnamon. But add and lightly mix everything the same way - from bottom to top, so that the dough remains fluffy.

Step 8. Form ready-made curd balls. Pour flour onto the table and spread it over the surface. Take 2 tablespoons and form cheesecakes in flour. Feel free to roll them in flour, because... We don't have it inside. We will use flour as a reliable shell for fluffy cheesecakes.

Frying cheesecakes

Step 9. Place the frying pan on the fire and warm it up thoroughly, because the elastic shape of our cheesecakes depends on this.

To make sure that the frying pan is hot enough, do a small test: pour a pinch of flour into the center of a dry, heated frying pan; if the flour turns creamy, congratulations, you can add oil and start frying.

Pour 2-3 tbsp. refined vegetable oil and reduce the heat a little, making it medium. This is necessary so that the flour shell does not burn, and the cheesecakes inside are not raw.

Step 10. Place the curd balls in a heated frying pan with vegetable oil, fry the formed cheesecakes until golden brown, about 2-3 minutes on each side. If there is not enough oil, then add it as necessary.

We use vegetable oil, not butter. That’s right, we will be able to get not a burnt, but a golden brown crust.

Step 11. Place the rosy cheesecakes on a paper towel to remove excess oil.

If there are too many cheesecakes, you can fry them next time. To do this, take a bag, sprinkle the inside generously with flour, place the curd balls on it in 1 layer and put it in the freezer. The next time you need it, without defrosting, fry these cheesecakes until done. Just be careful, the oil may splatter due to temperature changes (cold cheesecakes - hot oil).

Step 12. Place our cheesecakes in a suitable container, and then serve on plates with your favorite sauce. You can use sour cream, jam, preserves or any other favorite sauce or sweet gravy.

That's all, bon appetit!

When you want a tasty and quick breakfast, it’s time to cook cottage cheese pancakes in a frying pan. This simple but very tasty traditional dish can be prepared in a matter of minutes; you just need to knead the curd dough, stick on the cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Don't buy strange cheese products, find a natural product or make your own cottage cheese. 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 healthiest method, 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 cottage cheese pancakes, or are not very familiar with this simple recipe, I would like to first show you a 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. Mash fresh cottage cheese in a large bowl. 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 cheesecake flavor, without distracting flavors or additives, you may enjoy the 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 just cottage cheese with semolina and without eggs can make plump, fluffy, 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 this case with apples.

The good thing about cheesecakes is that you can add different goodies to them. 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 experimented with dried apricots, apricots, and 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.