How to make cottage cheese pancakes: 8 recipes

Cottage cheese pancakes in a frying pan - a classic recipe

First, let's look at the classic recipe for cottage cheese made from flour. Not everyone has a strategic supply of semolina or oatmeal in their kitchen, but every home has flour. I'm sure you have all the ingredients in your kitchen right now.

Ingredients:

• Cottage cheese – 500 g
• Sugar – 2 tbsp.
• Vanilla sugar – 1 tsp.
• Salt - a pinch
• Egg – 1 pc.
• Flour – 4 tbsp. (2 tbsp for dough and 2 tbsp for breading)
• Vegetable oil for frying

Cooking process:

Pour the cottage cheese into a bowl, add regular and vanilla sugar to it and mash it with a fork until smooth.

From the resulting dough we form cakes about a centimeter thick. Take 1 tablespoon of dough for one flatbread.

Then add the egg, salt, flour and grind again until you get a curd dough that resembles soft plasticine in consistency.

From the resulting dough we form cakes about a centimeter thick. Take 1 tablespoon of dough for one flatbread. And roll them in flour on both sides. Heat a small amount of vegetable oil in a frying pan, place the cheesecakes on it and fry them over medium heat for a couple of minutes on each side until golden brown.

A delicious breakfast is ready. Bon appetit.

Recipe for cottage cheese pancakes in the oven for GW. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Curd cheese pancakes in the oven for GW.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of cottage cheese pancakes in the oven for GW is 120.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Delicious cottage cheese pancakes with semolina

Another variation of making curd dough is the method without adding flour. Instead, we add semolina and the product turns out softer and juicier.

Ingredients:

• Cottage cheese 9 or 18% - 180 g;
• Egg – 1 piece;
• Sugar – 1.5-2 tbsp. l;
• Semolina – 2 tbsp. l;
• Fine salt - a pinch;
• Raisins – 2-3 tbsp. l (optional);
• Flour – 2-3 tbsp. l. only for cutting;
• Sunflower oil – 3 tbsp. spoons.

Cooking process:

The fattier the cottage cheese, the tastier the cheesecakes are. Regardless of fat content, it should not be wet. We leave our choice to crumbly. If your mixture is wet, put it in a colander for 10-15 minutes and the whey will drain.

1. Grind the curd with a masher until smooth, add sugar.

2. Add semolina here, mix and leave for 5 minutes (semolina will absorb the whey and swell).

It is advisable not to leave the curd mass for a long time, as the sugar melts and it becomes liquid.

3. Scald the raisins with boiling water, place them on a towel to dry and add to the mixture, mix evenly. If it turns out a bit runny, add a little flour, literally a spoonful, to bring it to the desired consistency.

4. Sprinkle the table with flour. Spread the cottage cheese and divide it into two or three parts. Roll one in flour and form a flattened sausage.

5. Divide the sausage into pieces. One by one, roll in flour, make balls, then press lightly with your palm to make round, fluffy cheesecakes. Try to hold them in your hands less and work with the dough using flour.

6. All the preparations are done, put the frying pan with oil on medium heat. We've warmed it up, now lay out the cheesecakes.

7. As soon as the edges begin to turn golden, lift them and look. If they are rosy, turn them over, if they are pale, leave them to fry. The second side also takes about three minutes to cook.

8. Turn off the fire. Cover the pan with a lid and let the cheesecakes stand for a few minutes.

9. Place them on plates and serve. Bon Appetit everyone!

Detailed composition, per 100 grams of the finished dish: “Cottage cheese pancakes”

Cheesecakes with semolina - step-by-step recipe

I love cooking in a frying pan, and you probably do too. I love a slightly crispy crust; it makes even the simplest dishes look more appetizing. Cottage cheese goes very well with sour cream, jam or condensed milk.

Ingredients:

• 400 g cottage cheese;
• 1 chicken egg;
• 1 tbsp. semolina;
• 2 tbsp. flour;
• a pinch of salt;
• 1 packet of vanilla sugar;
• vegetable oil.

Cooking process:

Place cottage cheese in a bowl, add egg, semolina, flour and vanilla sugar. Mix everything properly.

Divide the dough into equal parts and form pucks. You can use your hands or shape it with a knife to make it look prettier. Make them 2 centimeters thick so that they cook quickly and retain their shape.

Pour oil into a frying pan and heat it up. Lay out dough pucks. Fry on both sides until an appetizing crust appears, do not overcook. Enjoy lazy cheesecakes!

How to cook cottage cheese pancakes?

Some housewives, when they have cottage cheese lying around, make cheesecakes from it. This is not very correct, since the cottage cheese already tastes sour, or even bitter, and our flatbreads will no longer be as tasty as we would like.

Do not use too fatty cottage cheese for cheesecakes. If you still have such cottage cheese, squeeze out the excess liquid through cheesecloth.

It’s too dry and won’t work either; here you’ll need to dilute it slightly. For me, the most optimal is 5-10% cottage cheese.

Before starting cooking, it is better to mash the cottage cheese with a fork or rub it through a sieve so that it remains without lumps.

Pour flour into the cottage cheese gradually, mixing thoroughly. The main thing is not to overdo it, otherwise the cheesecakes will be dry.

Do not make them very large and thick, otherwise they may not bake through.

Fry the cheesecakes in a frying pan over low heat and cover with a lid so that they are better baked, but not burnt.

You can experiment with them as much as you like. You can add different fruits and dried fruits to them, you can do it with flour, you can do it without flour, with or without eggs, in a frying pan, in the oven, in a slow cooker. The main thing is to have desire and mood.

Recommendations for use

A young mother must carefully monitor her diet, so the considered cottage cheese dish is consumed taking into account the following recommendations:

• Cottage cheese in large quantities is allowed to a nursing mother only 2-3 months after the birth of the child.
• You should first check the baby’s body’s reaction to cottage cheese - after eating the cheesecake, take a break of 2 days and monitor the baby’s behavior and condition.
• A dish of cottage cheese is allowed to be consumed only twice a week, each time no more than 100 g.
• At first, only “pure” cottage cheese is allowed. You can later add fruits and dried fruits.
• Don’t be afraid to mix cottage cheese with carrots, cauliflower and white cabbage - this is the best alternative for a young mother if her child is allergic to fruit.
• Keep an eye on the expiration date of products - flour, eggs, and even more so cottage cheese, have a limited shelf life.

This is important: If a child has a reaction to consumed curds, the young mother should immediately consult a doctor. Intestinal disorders can lead to dehydration of the baby’s body, and this is fraught with more serious disturbances in the functioning of the baby’s internal organs.

Cottage cheese, cheesecakes or cottage cheese pancakes are certainly useful for a young mother, but they should be avoided if the baby has allergies. If this is not observed, the young mother can relax and introduce cottage cheese and dishes containing it into her diet in small quantities. You should not neglect the recommendations of specialists, otherwise you can harm not only the baby, but also yourself. Eat only healthy and safe foods and dishes.

Classic recipe for cottage cheese with soda

Another quick cooking option close to GOST, but only at home, made with love and care for our loved ones. The secret of this recipe is in two ingredients, one gives maximum fluffiness to this dish, and the other juiciness. In general, it also turns out very tasty and tender.

Ingredients:

• cottage cheese - 400 g
• egg - 2 pcs.
• sugar - 3 tbsp
• salt - 0.5 tbsp
• soda - 0.5 tsp
• sour cream - 1 tbsp
• flour - 1 tbsp.

Cooking process:

1. Take 9% cottage cheese and mash it very well with a fork. Add salt and sugar, secret ingredient No. 1 - soda.

Important! If desired, you can rub the fermented milk product through a sieve, it will only be better. In principle, this is what you should do, but since this is a fast cooking option, you can get by with a fork.

Break two chicken eggs and mix. To make the cheesecakes juicy (this is secret ingredient No. 2), add a spoonful of sour cream. Stir everything thoroughly until smooth.

Then add flour. If the dough turns out liquid, then sprinkle it with more flour, it all depends on the quality of the cottage cheese, so choose it dry.

Important! You don’t need to add too much flour, otherwise they won’t be airy and soft, but will become heavy, tough and greasy.

The dough should not be liquid, but not completely thick. When you place it on a tablespoon and turn it over, it should slowly fall into the bowl, and not very slowly or quickly. In general, do it more often and eventually you yourself will come to the desired consistency.

Now form the desired shape, place a spoonful of dough in flour and make balls, and then flatten them when you start frying.

Fry over low heat in vegetable oil on both sides until beautifully golden brown.

Important! According to this option, you need to cover the pan with a lid when frying so that it does not fall apart.

After everything is fried on both sides, place the finished masterpieces on a paper napkin to remove all excess fat.

You will get soft, airy curds fried with the lid closed if you do everything correctly.

Place them on a colored plate, they look royal. Decorate with powdered sugar. Serve with tea or coffee, or cocoa. Children can pour aromatic berry jelly.

Possible harm

Cheesecakes in small quantities cannot cause harm, but you still need to take into account some notes:

1. Cheese has a diuretic effect; in amounts of more than 500 grams per day, it removes fluid from the body.
2. Too much animal protein makes it difficult for calcium to be excreted from the body, which can lead to the formation of kidney stones.
3. Store-bought cheese often contains preservatives that can cause allergies in a child.
4. A child may be allergic to chicken eggs, which are added to cheesecakes; you can use safer quail eggs.
5. Semolina and wheat cereals contain gluten, to which a child may be allergic. This rarely happens, but it also needs to be taken into account. If there is gluten intolerance, a nursing mother can use flour made from rice, buckwheat, or corn.

To reduce problems, it is better for a mother to use proven homemade cottage cheese when breastfeeding; you can make it yourself at home from milk, which needs to be left to sour, or from kefir. But again, you need to monitor the quality of the starting products, it is better to take homemade milk, give homemade cottage cheese a good heat treatment, that is, fry it.