How to cook cottage cheese pancakes in a frying pan, with semolina, in the oven. Cottage cheese pancakes in a frying pan - classic recipes for fluffy cheese pancakes

I don’t know about you, but I am one of those housewives who, as soon as they appear in the kitchen, everything starts falling out of their hands. “Cooking is not my thing,” I made a verdict to myself. But as my grandmother said: “If you don’t love, it means you don’t know how!” And she told me how to make cheesecakes. It seems that everything is simple, but I doubted my abilities... And so, the process began. Now I’ll tell you how to fry cottage cheese pancakes in a frying pan so that they don’t burn, don’t stick, and turn out golden brown and tasty.

Taste Info Cheesecakes

Ingredients

cottage cheese – 500 g;
egg – 1 pc.;
flour – 5 tbsp. for cheesecakes and 10 for topping;
sugar – 1 tbsp. with a slide;
salt - a pinch;
vanillin - a pinch;
sunflower oil (for frying);
sour cream (or honey - optional);

How to cook cottage cheese pancakes in a frying pan

The main thing when preparing delicious cheesecakes is His Majesty Cottage Cheese! We took homemade, but you can use any. It should be loose, so if necessary, crush the lumps with a spoon.
Then break the egg into a bowl in which we will mix everything (for convenience, we take a medium size), and beat it thoroughly with a whisk.

Add the cottage cheese and thoroughly rub it with the egg.

Then you need to sift the flour. Now we will need 4-5 tbsp, and also add sugar, salt and vanillin.
Pour all the indicated ingredients into our bowl and bring everything to a homogeneous mass. This is the dough we got!

Sprinkle the table with the remaining flour, lay out the dough and roll it into a “sausage”.

Cut off small pieces and make cheesecakes, rolling each one in flour. We only got 15 pieces; not all of them fit on the board. You may end up with less or more, depending on the size of the pieces you cut.
It is important that the cheesecakes do not stick to the pan; the cheesecakes should be dense and well coated in flour.

Pour a little sunflower oil into the frying pan, heat the frying pan over medium heat and lay out our beauties. Fry on the first side for about 1-1.5 minutes, the heat should be medium, you need to put the cheesecakes in well-heated oil, otherwise the cheesecakes may stick. If you fry the cheesecakes over high heat, they won’t have time to cook inside and the crust will burn.
After you have turned the cheesecakes over to the other side, cover the frying pan with a lid and continue frying the cheesecakes for about 1.5-2 minutes, the cheesecakes may release a little liquid, this is not a big deal, they will still be tasty and juicy.
Fry the cheesecakes until golden brown on both sides and first transfer them to a plate with a paper towel so that the towel absorbs excess fat.

Ready! The cheesecakes turned out to be delicious! Take sour cream and lap it up on both cheeks!

Ingredients

0.5 kg of cottage cheese;
2 chicken eggs;
1 cup flour;
4 tablespoons raisins;
4 tablespoons sugar;
3 tablespoons of refined vegetable oil;
0.5 teaspoon of soda.
salt to taste.

Cooking time - 1 hour.

Yield: 35 small cheesecakes.

Cooking cheesecakes from cottage cheese in a frying pan takes a little time and effort, but the result is very soft and tasty cheesecakes, and adding raisins to them allows you to add variety to your favorite delicacy.

How to cook delicious cottage cheese pancakes in a frying pan

For cheesecakes, it is better to use fatty (not sour) cottage cheese. First, beat the eggs into the cottage cheese, add sugar, salt and grind everything thoroughly.

Then add flour to the curd mass (leave a little flour for making cheesecakes), soda, raisins and mix everything again. You can also add vanilla sugar, cinnamon or a little cocoa to the curd dough. Instead of raisins, you can use finely chopped dried apricots or prunes.

Scoop up the curd dough with a spoon (take half a tablespoon or a full teaspoon), roll it into a ball (dip your hands in flour first) and flatten it a little. In this way, form all the cheesecakes and you can start frying them.

Before placing the cheesecakes in the pan, it is advisable to shake off excess flour so that it does not burn. In order for the cheesecakes to easily turn over, they must be placed in a well-heated frying pan with vegetable oil poured onto it. It is better to make the fire low and fry the cheesecakes in a frying pan under a closed lid, then they will be well fried. Frying takes approximately four minutes on each side. As you can see, cottage cheese pancakes can be fried very quickly in a frying pan.

You can serve curd cheesecakes with tea, kefir, and milk. You can first sprinkle them with powdered sugar or pour jam on them.

Now you know how to bake cottage cheese pancakes in a frying pan. Even a novice cook can master the recipe for their preparation. We wish you bon appetit!

Delicate and fluffy cheesecakes made from cottage cheese - today we offer you a step-by-step recipe for the most airy and tender cheesecakes!

Very tender and fluffy cheesecakes are obtained only if you use fatty cottage cheese to prepare them, and add as little flour as possible - just so that the dough does not flow.

By the way, you shouldn’t make cheesecakes from the so-called “return” and dry and hard low-fat cottage cheese - and they will be rubbery and dry.

Let's see how you can prepare this most delicate breakfast dish with the taste of childhood.

Delicate and fluffy cottage cheese pancakes step by step recipe

Cheesecakes according to this recipe are not only tender, but also airy. You will definitely like it. There are no additives in this recipe, this is truly a classic recipe for cheesecakes, but with a special cooking secret.

400 grams of cottage cheese;

1 tablespoon sugar;

3 tablespoons of flour (without a slide);

1/3 teaspoon of soda, it must be quenched with vinegar;

0.5 teaspoon salt;

Vanillin to taste.

Mix cottage cheese with sugar. We rub the grainy cottage cheese through a sieve so that the cheesecakes have a homogeneous and light consistency, almost like a soufflé.

Add the egg and vanillin to the ground mixture and mix well again. We begin to add flour in portions, stirring constantly. Along with the flour, add the baking soda, quenched with vinegar, and mix everything again. You shouldn't be alarmed that the dough will be sticky and stick to your hands, that's how it should be.

When the dough is ready, you can start making cheesecakes. Pour quite a lot of flour onto a cutting board. We scoop the dough with a spoon or your hand, whichever is more convenient. Roll the dough ball in flour and flatten it a little to form a pancake shape.

Heat a frying pan with a small amount of vegetable oil, place the cheesecakes in the frying pan and fry them on both sides until golden brown. Serving ready-made cheesecakes tastes best with sour cream, but you can also serve it with condensed milk, jam or marmalade.

Tender cottage cheese pancakes recipe: step-by-step recipe

600g cottage cheese (preferably dry);

1 vanilla curd (without glaze);

2 tablespoons flour;

2 tablespoons of semolina;

3 tablespoons sugar;

½ teaspoon salt;

Vegetable oil for frying.

To begin, grind the eggs with sugar. Then add all the cottage cheese and vanilla curd, mix thoroughly. You can use a blender, then the mass will be more tender and the kneading process will take less time. Then, add salt, flour and semolina to the curd mass. Mix well again.

The dough is ready, now you can form the cheesecakes. To do this, we wet our hands a little with water so that the dough does not stick to our hands, form balls and roll them in flour, pressing lightly on the sides.

Let's start frying, heat the frying pan well with vegetable oil, lay out the cheesecakes and fry over low heat for 10 minutes on each side of the cheesecake. The cheesecakes are ready. You can serve with your favorite sauce or sour cream.

Classic cottage cheese pancakes are the taste of childhood! For some reason, for me, cheesecakes are a must in the morning! Not lunch, not afternoon tea and not dinner. So I prepare this delicious curd dish early in the morning, as soon as I get up. So that my family will already rush to the aroma of freshly fried cheesecakes with a crispy golden crust and a tender center.

Lately, I’ve been making them more and more often from curd mass - it’s delivered to a nearby store. This mass already contains salt, a little granulated sugar and raisins. There are also mixtures with jam, but these are not very suitable for making cheesecakes.

So, let’s start mastering the recipe for classic cottage cheese pancakes one by one.

Place the curd mass in a deep container. If you have regular cottage cheese, then choose an unmoistened dairy product so that you do not have to add a lot of flour to it. Break a chicken egg into a container and add granulated sugar along with a few pinches of salt. Mix everything well together. If desired, you can add a little vanilla sugar or other flavoring.

Add flour and mix everything again. The dough for cheesecakes should not be liquid, like for pancakes. The consistency should be like shortbread dough: seemingly dense, but slightly soft.

Next, add 2 tbsp. flour on a plate or saucer. We wet our hands in water and make a cheesecake from a small part of the dough. Roll it in flour and place it on a board. Let's wet our hands again and make the next piece. Before each making the next curd cutlet, you must wet your hands in water, otherwise the dough will stick to them.

Heat a frying pan and pour vegetable oil into it. As soon as it warms up, reduce the heat to medium and place all the ingredients in the oil. Fry on one side for about 3-5 minutes until golden brown.

Then turn it over to the other side and reduce the heat to low. Fry for about 7-10 minutes - during this time the cheesecakes will be fried from the inside.

Place the golden cutlets on a plate and let cool slightly.

Let's brew delicious and aromatic tea. Let's serve classic cheesecakes made from cottage cheese to the table for breakfast and invite all our relatives to it!

A delicate thin crispy crust of a beautiful caramel color, under which lies a delicate cottage cheese that simply melts on the tongue and gives the taste buds a lot of pleasure. This is not some kind of gourmet restaurant dish, but a simple recipe for cottage cheese pancakes that you can treat yourself and your family to for breakfast or afternoon snack.

Classic cottage cheese pancakes in a frying pan

Classic cottage cheese pancakes are a tasty and quick-to-prepare dish that will take the housewife no more than twenty minutes. In order for products made from curd mass to turn out, it is important to maintain the ratio of wet products and flour.

A proven recipe will help you cope with this task:

500 g cottage cheese;
120 g flour;
80 g granulated sugar;
1 tablespoon egg;
60 ml vegetable oil for frying.

Cooking process step by step:

Pass the cottage cheese through a fine sieve or simply crush it with a potato masher, depending on its grain size. Beat the egg into it and stir, then add sugar and flour. The result should be a homogeneous curd dough that will hold its shape well.
Roll one tablespoon of curd mass into a ball, which is pressed between your palms to form a flat cake. Roll the curds in flour or semolina and fry in vegetable oil.

How to cook in the oven?

Cottage cheese, which is the main ingredient in cheesecakes, is very healthy, and small children know about it, but the frying process somewhat reduces this benefit. How to prepare a dish in order to maximize the benefits of the fermented milk product and get a golden brown crust? It's simple - cook the curds in the oven.

For baked airy cheesecakes you need to prepare:

300 g cottage cheese;
2 eggs;
100 g sour cream;
75 g granulated sugar;
5 g vanilla sugar;
75 g semolina;
5 g baking powder;
30 g butter.

Bake in the oven:

Press the cottage cheese through a sieve. This will make the dough more homogeneous. Add both types of sugar and eggs. Stir the products with a fork.
Then sour cream and soft, creamy butter are added to the dough. When these products are mixed in, add semolina and baking powder. Let the finished dough rest for half an hour.
After the semolina swells, the dough will become like thick sour cream. They need to fill the silicone molds, not reaching the edges a little. Bake for half an hour until golden brown at 180 degrees.

For traditional cheesecakes with semolina you need to take:

600 g cottage cheese;
3 tablespoons eggs;
180 g semolina;
60-70 g granulated sugar;
50 g raisins;
5 g salt;
unflavored oil for frying.

How to prepare cottage cheese:

Sort the raisins, rinse and steam in boiling water for 10-15 minutes.
Place all other products in a bowl, mix thoroughly and leave to stand for a quarter of an hour or a little more.
Then add steamed and dried raisins to the dough and mix. After wetting your hands in water, form small cakes, bread them in semolina and fry in vegetable oil.

No added eggs

Wet cottage cheese can be easily knitted together with other ingredients without eggs, but in this case the cheesecakes are not as tender as the classic recipe, but denser. The binding ingredient of the dough will be flour gluten.

Proportions of required products:

400 g wet cottage cheese;
25 g sugar;
3 g salt;
3 g vanilla;
50-100 g raisins (chopped dried apricots can be used);
100-150 g flour.

Preparing cheesecakes without eggs:

Grind cottage cheese with sugar, vanilla and salt. Then add flour in small parts. As soon as you manage to form a lump from the curd dough that practically does not stick to your hands, there is enough flour. Stir in prepared dried fruits.
Form small balls from the curd dough, flatten them and roll in flour.
Fry in a frying pan with a thin layer of vegetable oil. First, the heat must be high so that a crust appears, then it should be reduced to medium, so the middle is baked. For the same purpose, they should be kept on the fire for a couple of minutes under the lid.