The taste of cottage cheese pancakes prepared according to the classic recipe is reminiscent of a carefree childhood, unhurried breakfasts with the family on weekends. Perhaps this is where the love of adults for a simple dish remained. Hot, lush, with a crispy crust, hiding soft cottage cheese, poured with sour cream or jam, air cheesecake - tasty dish, preparing quickly, in a matter of minutes.

By the way, why cheesecake, and not cottage cheese, because in the composition of air cakes the base is made of cottage cheese? It is known from the literature that even Turgenev called syrniki "old food". And all because when cottage cheese was first brought to Russia, we didn’t even have such a word. But there was cheese, which was made by the peasants. Everything that, according to technology, resembled the preparation of products from milk, was called cheese. Hence the name of the dish.

They tried to call cottage cheese pancakes, but the name did not stick. But the dish itself was pleasant, mothers taught their daughters to make cheesecakes from cottage cheese. Those, in turn, passed on the classic recipes to their own children. And only modern housewives guessed to add various ingredients to lush cakes. In addition, they changed the cooking methods, using not only frying pans, but also ovens, multicookers, double boilers.

How to cook classic cottage cheese pancakes

There are many recipes for delicious cottage cheese cakes. A classic is the addition of semolina or flour. Gourmets like to add a little surprise inside - berries, bananas, apple slices, dried apricots, raisins, a piece of chocolate. Like the idea? On the pages of my site you will find chocolate filling- come visit.

A few secrets proper cooking, sure that step by step recipes with photos and tips to help you successfully prepare the dish:

  • Do not put soda in the dough, it is used in the process of making cheese. The structure of the product will become dense, you will not get lush cakes.
  • Find soft, lump-free cottage cheese. Preferably not dry, otherwise grains will be felt in the dish.
  • The fat content of the product does not really matter. Fatty, fat-free, with fewer calories - it is permissible to cook cheesecakes from any. True, products from the latter lose somewhat in taste.
  • Stick to the classic proportional ratio of cottage cheese and flour. Typically 10 pieces fermented milk product 1 part flour is taken.
  • If you want to get a crispy crust, replace the flour with semolina.

What to serve cheesecakes with

Traditionally, curd cakes are poured with sour cream, often served with jam, condensed milk, and other sweet sauces.

The classic recipe for cottage cheese pancakes in a pan

in front of you classic version making cheesecakes, as in kindergarten. There, lush cakes are prepared simply, from minimum quantity ingredients. Very cooking in a pan, you will find on another page of the site, I invite you.

Take:

  • Grainy cottage cheese - 250 gr.
  • Flour - 25 gr. (plus some for boning).
  • Yolk - 1 pc.
  • Sugar - 20 gr.
  • Salt - a pinch.
  • Sunflower oil.

There is not much sugar in the composition of the dish, because I prefer to make sweet gravy for cakes - jam, condensed milk. You can add as many as you like.

Step by step recipe with photo

Put cottage cheese in a bowl, mash with a fork if it is grains. Some of the grains, if you like the graininess of the structure, you can leave. For lovers of a homogeneous structure, I advise you to grind the product through a sieve.

Drive in the yolk, salt. Fall asleep granulated sugar. Sometimes, instead of sugar, I put powder, if I have a margin of time to make it. Thoroughly mix the curd mass.

Pour in the flour, continue to mix the contents until a viscous thick dough is obtained.

Cheesecakes can be formed in several ways. I choose the fastest one. Dust your work surface with flour. Dip your hand in flour. Put a large spoonful of dough into it. Roll up the bun. Then put on the table, press down with your fingers into a cake.

If you want to give the product the shape of a washer, then help yourself with a spatula, forming even sides and top with bottom.

Do not spare the oil for frying, pour it so that the surface of the pan is completely covered. Warm it up well, and only then lay out the blanks. Fry on one side.

After 3-4 minutes, turn over to the other side, finish cooking. The power of the fire is moderate so that the cheesecakes do not burn out.

To get rid of the calorie-adding oil, first spread the finished cakes on a paper napkin. And then transfer to a plate.

Attention! Cheesecakes can be frozen. I advise you to make more blanks than it takes for one meal. Send the rest to freezer. The next time it remains to get it and send it to fry in a pan.

Recipe for lush cheesecakes with raisins, dried apricots

The recipe is given based on 500 gr. curd product. Cheesecakes cooked with dried fruits, great option for children who do not like cottage cheese. They are unlikely to refuse air cakes with raisins.

Would need:

  • Cottage cheese - 500 gr.
  • Eggs - a couple of pieces.
  • Flour - 3-4 tablespoons.
  • Sugar - 2 tablespoons.
  • Dried apricots, raisins - a handful.
  • Butter, vanillin.

Cooking:

  1. Combine cottage cheese with eggs, sugar, rub.
  2. After adding flour, raisins with chopped dried apricots, knead the dough. Leave a little flour for dusting.
  3. In this recipe, I will talk about another way to quickly form blanks. Roll the dough ball into a long sausage. The thickness is about 5-6 cm. Cut the sausage into curds, slices about 2 cm in diameter.
  4. Then breaded in flour, fry in oil.

Video recipe for airy classic cheesecakes from homemade cottage cheese

Classic cottage cheese pancakes in a slow cooker

The advantage of cooking cottage cheese in a modern assistant is the absence of a large amount of oil. The calorie content of the dish is significantly reduced. You can eat a large portion, and ask for supplements without harm to the figure. Cheesecakes are steamed, they turn out lush, airy. True, they will not be crispy.

Would need:

  • Cottage cheese - 250 gr.
  • Egg.
  • Sour cream - 3 tbsp. spoons.
  • Sugar - 2 tbsp. spoons.
  • Baking powder - ½ teaspoon.
  • Flour - 50 gr.
  • Butter - a tablespoon.
  • Vanillin, salt.

How to cook:

  1. Mash the cottage cheese, beat in the egg, add sugar and salt. Add sour cream, mix the mass.
  2. Next add flour and baking powder. Knead the dough.
  3. For cheesecakes it is very convenient to take small ones. silicone molds for baking cakes. Fill them up, send them to bake.
  4. Put the molds in a steamer, pour half a liter of water on the bottom. Set the multicooker to the appropriate mode for 20-25 minutes, depending on the size of the molds.

Lush cottage cheese pancakes with semolina - a recipe for 1 kilogram

The dough recipe for has long been a classic. There are many advantages to adding cereals: the blanks keep their shape well, come out with a delicious crispy crust. Here I give one option, if you want to know more - welcome to another page of the site. The number of ingredients is given per 1 kilogram of cottage cheese.

  • Cottage cheese - 1 kg.
  • Semolina - 4 large spoons.
  • Sugar - 3 tablespoons.
  • Eggs - 4 pcs.
  • Sunflower oil, salt, vanillin.

How to cook:

  1. Combine the dough ingredients in the recipe in a bowl. Add flour last. Stir the mixture thoroughly until smooth.
  2. Leave for 10-15 minutes so that the semolina has time to swell.
  3. Blind cottage cheese cakes in any convenient way. roll with flour or semolina. Fry in oil for 3-4 minutes on each side.

Cottage cheese pancakes with banana in the oven

Not only raisins can become a dough filler for cheesecakes. Feel free to put pieces of banana, apple, and the taste will play in a new way. You will find a few more recipes on another page of the site - come in, I will be glad. And if you want, run one more page.

Would need:

  • Low-fat cottage cheese - 500 gr.
  • Bananas - 2 pcs.
  • Eggs - 2 pcs.
  • Sugar - 2-3 tablespoons.
  • Vanillin.
  • Manka - 3 tbsp. spoons.
  • Flour - the amount varies from 2 to 3 tablespoons, depending on the quality of the cottage cheese.
  • Salt.
  • Baking powder - 0.5 small spoons.

Cooking:

  1. Rub cottage cheese with sugar. Add baking powder, vanilla, beat in eggs, grind the contents again.
  2. Pour semolina, then flour. Knead the dough. If the dough is runny, add flour.
  3. Finely chop the banana, add to the mass.
  4. Leave the dough alone, letting the semolina swell a little.
  5. Form balls, press down, giving the shape of a washer. Or use cupcake liners to fill to the top.
  6. Bake at 180 ° C, cooking time is approximately 30 minutes (be guided by the color of the cake).

Quick cheesecakes without flour

Original cottage cheese pancakes with cinnamon, vanilla, cocoa. They are baked strictly in molds, since the dough is kneaded rather liquid. Cheesecakes come out fluffy, rising well in the oven.

Take:

  • Cottage cheese - 300 gr.
  • Semolina - 3 large spoons.
  • Egg.
  • Baking powder - a teaspoon.
  • Sugar - 3 large spoons.
  • Cocoa powder - dessert spoon.
  • Salt - a pinch.
  • Vanilla, cinnamon.

How to cook:

  1. Turn on the oven to warm up to 180 ° C.
  2. Collect cottage cheese, semolina, baking powder, sugar, vanillin in a bowl, beat in an egg. Stir the food by kneading the dough.
  3. Divide the lump into two halves, add cocoa and cinnamon to one.
  4. Lubricate the moulds. Fill them with dough of different colors. Send to the oven for half an hour.
Didn’t find eggs in the refrigerator, but have you already set yourself up for breakfast with cheesecakes? In another article, you will learn that can help get out of the situation.

Recipe Video classic syrniki from cottage cheese from Yulia Vysotskaya - watch and learn how to cook according to all the rules.

To make cheesecakes tender, housewives should use various small tricks. For example, cottage cheese must be rubbed through a sieve, and only then add the rest of the ingredients to it.

Add raisins, dried fruits or chopped nuts to cheesecakes. Just do not put walnuts in any case. They are able to give the dish an unappetizing bluish tint.

Ingredients

✓ Curd 600 g

✓ Sugar 100 g

✓ Wheat flour 2 tbsp. l.

✓ Egg 1 pc.

✓ Sunflower oil 1 tbsp. l.

✓ Salt 1 chip.

Recipe

Take 5% fat cottage cheese. It should not be too dry or runny. Grind the cottage cheese through a sieve.

Mix all ingredients. With wet hands, roll the mixture into balls.

Roll them in flour and put them in a pan with heated sunflower oil.

When the cheesecakes are browned on one side, turn them over and cover the pan with a lid. Leave on low heat until the other side of the cheesecakes is the same.

Place the cheesecakes on a plate covered with paper towels to get rid of excess fat.

Serve cheesecakes with honey, jam, sour cream, berries or fruits. But even without additives, the dish will be no less tasty!

How to cook cheesecakes with a crispy crust recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Cooking recipes

How to cook juicy and soft cheesecakes, what can be added to the dough to give a richer taste and how to achieve a crispy crust.

Cheesecakes are a very simple but tasty dish that many people like to eat for breakfast. They can be used with sour cream, jam, honey. There are recipes for cheesecakes without sugar, with the addition of garlic and dill.

Despite the fact that no effort is needed for their preparation, it is necessary to know some secrets and subtleties in order for the cheesecakes to turn out lush, juicy and soft.

Secret number 1: the right cottage cheese

If you want to get a delicious dish, you should use only quality products. Cottage cheese is the basis of cheesecakes, so a successful result is guaranteed if it is fresh, not very sour, fatty or, on the contrary, fat-free.

It is advisable to cook cheesecakes from cottage cheese with a fat content of 7% to 18%, a uniform texture, without grains. If you use a dryish mass, then it can be made more elastic and softened with milk, sour cream or kefir.

You will have to compensate for the increased acidity of cottage cheese with an excessive amount of sugar, which may not have a very positive effect on the figure. Yes, and the taste of natural cottage cheese will be in the background.

High humidity in cottage cheese is undesirable, otherwise you will have to add more flour or semolina to the dough. Cheesecakes can turn out “rubber”. You can get rid of excess whey in cottage cheese very simply: put it in a colander (gauze) and let the excess liquid drain.

Little advice

The key to tasty and juicy cheesecakes is the uniform consistency of the cottage cheese. It is advisable to rub any cottage cheese through a sieve so that the mass is tender and homogeneous. If necessary, add sour cream (kefir, milk).

Secret #2: Juiciness

The key to the juiciness of cheesecakes is in an ideal consistency.

To bind moisture in cheesecakes add semolina, wheat flour, starch. For diet recipes bran flour can be used.

Also, the eggs will not allow the cheesecakes to fall apart, so they are included in the recipe without fail. True, there should not be too many of them, otherwise you will again have to add more flour or semolina. Then cheesecakes can be tougher.

Sometimes you can use only the yolks to get a nice color and rich taste. There are also recipes for dietary high-protein cheesecakes, where only proteins without yolks are used.

Secret #3: AdditionalIngredients

There are recipes for cheesecakes with a variety of ingredients. They can be salty, spicy, spicy, but the most common cheesecakes are sweet. They usually put sugar, dried apricots or raisins, cherries, dried cranberries. Vanilla is also added.

For sugar-free options, dried vegetables, herbs, garlic, and so on are used. The main thing is not to overdo it with the amount of ingredients.

Secret number 4: size and shape

It is better to form cheesecakes of small diameter and not too thick, otherwise they will not bake well and it will be more difficult to turn them over. The best option for determining the size is a tablespoon with which you take the dough. Make cheesecakes in the form of small washers.

Secret number 5: a beautiful crust

Most often, cheesecakes are fried, but they can also be baked in the oven (preferably in special molds). Sometimes they are steamed, then they taste more like lazy dumplings.

The key to success appetizing crust is a good non-stick frying pan that has a thick bottom. If not, then follow these rules:

  • use quality vegetable oil intended for frying;
  • before cooking, the pan should be heated;
  • during cooking, cover the pan with a domed lid so that the cheesecakes are well baked;
  • fry over low heat, then the cheesecakes will grab well and bake.

A simple recipe for juicy and tender cheesecakes

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

Ingredients:

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

Cooking method

  1. In a large bowl, mix all the ingredients and let the dough stand for about 15-30 minutes. This will allow the flour and semolina to absorb moisture.
  2. Form a sausage and cut into small circles (1.5-2 cm) or use a tablespoon to measure.
  3. Dip in flour and send to a preheated pan.
  4. Fry over medium heat on both sides until golden brown.

Cheesecakes can be served hot or cold with sour cream. Sweet cheesecakes can be watered with honey, jam or condensed milk.

To make cheesecakes tender, housewives should use various small tricks. For example, cottage cheese must be rubbed through a sieve, and only then add the rest of the ingredients to it.

Add raisins, dried fruits or chopped nuts to cheesecakes. Just do not put walnuts in any case. They are able to give the dish an unappetizing bluish tint.

Ingredients

✓ Curd 600 g

✓ Sugar 100 g

✓ Wheat flour 2 tbsp. l.

✓ Egg 1 pc.

✓ Sunflower oil 1 tbsp. l.

✓ Salt 1 chip.

Mix all ingredients. With wet hands, roll the mixture into balls.

Roll them in flour and put them in a pan with heated sunflower oil.

When the cheesecakes are browned on one side, turn them over and cover the pan with a lid. Leave on low heat until the other side of the cheesecakes is the same.

Place the cheesecakes on a plate covered with paper towels to get rid of excess fat.

Serve cheesecakes with honey, jam, sour cream, berries or fruits. But even without additives, the dish will be no less tasty!

Enjoy your meal!

Source

Lush milk pancakes without yeast recipe