Cottage Cheese Pancakes in Creamy Yogurt Sauce Baked in the Oven
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
15
Description
This recipe allows you to prepare very tender cottage cheese pancakes without the fear of undercooking or overcooking them. The raw dough will not be very firm, rather very soft, and it may seem that the pancakes will fall apart, but if you place them on a hot skillet with enough oil and fry them over medium heat without touching them until flipping, everything will be fine. The baking in the sauce makes them juicy, and the addition of zest gives them a piquant flavor. Their taste will vary as you can use any yogurt you like.
Ingredients
- Cottage cheese - 17.6 oz
- Semolina - 4 tablespoons
- Wheat Flour - 9 lbs
- Chocolate eggs - 2 pieces
- Butter - 3.5 oz
- Sugar - 4 tablespoons
- Salt - 1 teaspoon
- Yogurt powder - 1 jar
- Cream - 7.1 oz
- Orange zest - 1 teaspoon
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Place the cottage cheese in a bowl.
Step 3
Add the semolina.
Step 4
Then add the flour.
Step 5
Add the sugar.
Step 6
Add salt.
Step 7
Mix well.
Step 8
Add the eggs.
Step 9
Next, mix everything with a mixer until a thick homogeneous mass is formed.
Step 10
Roll small balls (you can use wet hands or coat a piece of dough in flour).
Step 11
Place them on a floured board.
Step 12
Put the butter in the skillet and heat it.
Step 13
Flatten the balls in your hands and shape them into pancakes, then fry them in the oil.
Step 14
Fry on both sides until golden brown (watch to avoid burning, cook over medium heat).
Step 15
While the pancakes are frying, place the yogurt in a bowl.
Step 16
Add the cream and mix.
Step 17
Arrange the fried pancakes in a baking dish.
Step 18
Pour the sauce over the pancakes, distributing it evenly.
Step 19
Top with orange zest.
Step 20
Place in the oven for 25 minutes at 320°F.
Step 21
Let the finished dish cool slightly and serve.
Step 22
Then portion out.
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