Cheese Pancakes with Corn Flour and Jam
Breakfasts | Ukrainian cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Instead of jam, you can use cranberry preserves, or simply mash fresh or frozen cranberries with powdered sugar or honey.
Ingredients
- Dry Curd - 10.6 oz
- Coarse Cornmeal - 3 spoons
- Brown Sugar - 1 tablespoon
- Ground Cinnamon - ½ spoons
- Chicken Egg - 1 piece
- Almond - 1 tablespoon
- Black Currant Jam - to taste
- Citrus Zest Mix - 1 tablespoon
Step by Step guide
Step 1
Place the cottage cheese in a deep bowl, crack an egg and add it to the cottage cheese. Sprinkle in the sugar and use a spatula or a spoon to blend the cottage cheese with the sugar and egg until you achieve a smooth paste.
Step 2
Add the lemon zest to the mixture and thoroughly blend it with the cottage cheese again. Pour in a teaspoon of almond extract and mix everything together.
Step 3
Add ground cinnamon and two tablespoons of coarse cornmeal. Mix the mixture thoroughly — the dough should be quite thick and not sticky.
Step 4
Shape the dough into neat round cheese pancakes. Pour some cornmeal into a plate or bowl and coat each cheese pancake in it. Shake off the excess flour back into the bowl.
Step 5
In a large skillet, heat vegetable oil and fry the cheese pancakes on both sides until they develop a golden brown crust. Transfer the cooked cheese pancakes to a plate.
Step 6
On serving plates, place four to five tablespoons of cranberry jam, strained through a fine sieve to create a thick, smooth berry syrup.
Step 7
Place the syrniki on top of the strained lingonberry jam — two to three pieces per serving, depending on their size.
Step 8
Garnish each serving with fresh mint leaves and serve immediately while the cheese pancakes are still warm.
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