Cottage Cheese Pancakes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The main secret to perfect cottage cheese pancakes — or rather, cheese pancakes — is to pass the cottage cheese through a fine sieve and squeeze out the moisture. A fat content of around 9% is preferred. The dough should be elastic so that when pressed, the pancake doesn’t crack in the frying pan, but retains its shape. If everything is done correctly, you’ll end up with tender, uniform rounds under a dense, golden crust. You can bake the pancakes in the oven or steam them. This recipe allows for experimentation with fillings — dried fruits, nuts, fresh fruits, and even potatoes would be great additions. Enjoy your meal!

Ingredients

Cottage cheese - 10 oz
Chicken Egg - 2 pieces
Wheat Flour - 6 teaspoons
Sugar - 2 spoons
Safflower Oil - 5 teaspoons

Step by Step guide

Step 1

Place all the cottage cheese in a small pot and mash it with a fork until there are no large lumps left. Crack the eggs into the pot, add the sugar, and mix everything thoroughly. It's best not to use cottage cheese that is too dry or too wet, or else the cheese pancakes will fall apart during cooking.

Step 2

Add 5 heaping tablespoons of flour to the cottage cheese and mix thoroughly. You can add a little more flour for denser cheese pancakes, or slightly less for a softer texture. In the end, you should have a homogeneous mixture that can be shaped into cheese pancakes.

Step 3

Place a skillet over medium heat and pour in sunflower oil.

Step 4

Pour a little flour onto a plate. Shape a few small balls from the cottage cheese mixture and place them on the plate. It's best to form 4-5 balls at a time — as many as will fit in the pan at once. Then, one by one, roll the cottage cheese balls in flour, flatten them into small patties (they shouldn't be too thin), and place them in the pan.