Cottage cheese pancakes recipes are quick and tasty. Delicate cottage cheese pancakes. Recipe for cheesecakes with sour cream

Rida Khasanova

It is difficult to underestimate the usefulness of cottage cheese dishes, since this product is excellent source of calcium and minerals. Not everyone likes to eat it in its pure form, and then delicious and varied recipes for curd cheesecakes come to the rescue.

Preparing dishes and products for making cottage cheese pancakes

To make fluffy cottage cheese pancakes at home, you need to take a deep cup to mix the ingredients. You will also need a frying pan with high sides if the cheesecakes are fried. Or a baking sheet and a sheet of parchment if the dish will be cooked in the oven.

A silicone mold is also suitable for baking, which allows you to prepare cheesecakes without adding oil.

The cooking process is so easy that with it even novice cooks can handle it. If the recipe uses fruits or berries, they must be thoroughly washed and peeled before cooking. Dried fruits should be washed in advance and soaked in hot water for a quarter of an hour, then cut into small pieces.

If desired, you can also add nuts, candied fruits, marmalade, pieces of chocolate, cocoa, condensed milk or a variety of culinary spices to the cheesecakes.

Which cottage cheese is best for breakfast cheesecakes?

To make cheesecakes for breakfast tender and tasty, you need to choose cottage cheese the latest and most trusted brands. Its consistency should be soft, but at the same time not loose, but dense. If the product is purchased in a store, then you need to press the packaging with your finger, if a good dent remains, then this product is suitable.

Dec 19, 2017 at 9:09 PST
The fat content of cottage cheese is best at 9%. If it is too dry, then the cheesecakes will turn out to be harsh and will fall apart during cooking.
The most ideal cottage cheese for making cheesecakes is considered a homemade country product, which is made from natural ingredients and does not contain unnecessary additives.
General principles for preparing classic cheesecakes
In a deep container, beat the egg with a whisk.
Add cottage cheese and rub it with the egg with your hands.
On a floured table, form round cheesecakes with your hands.
Heat a small amount of oil in a frying pan and lay out the cheesecakes. Fry for 2 minutes on each side.

The cheesecakes are ready! You can serve them with fresh berries and fruits, jam, sour cream, honey.
Cheesecakes in the oven with raisins
You can also make fluffy cottage cheese pancakes in the oven. This recipe will be dietary, since it contains practically no oil. To prepare you will need:
440 gr. cottage cheese;
a couple of tablespoons of semolina;
a handful of soaked raisins;
four tablespoons of flour;
egg;
3 tablespoons sugar;
a little baking powder.

Cooking process:
Prepare the dough from cottage cheese, eggs, semolina and sugar. Gently stir in the raisins. Pre-sieve the flour and mix with baking powder.
Pinch off a small piece of dough with your hands, roll it in flour, roll into a ball and flatten with your palm.
Cover the baking tray with baking paper, add a drop of oil and spread over the surface using a silicone brush. Place the cheesecakes at a distance from each other.
Place in the oven at medium temperature for half an hour.

Serve with tea with sour cream.
Diet cheesecakes
For those who are on a diet, there is recipe for cheesecakes with oatmeal, which will replace wheat flour. To prepare them, you need to take:
380 gr. cottage cheese;
3 tablespoons oatmeal;
1 tablespoon cornstarch;
one apple;
egg white;
salt and cinnamon.

Cooking process:
Remove the peel from the apple and grate it on a fine grater.
In a blender, combine apple, cottage cheese, egg white and beat until smooth.
Add the rest of the ingredients and knead into a homogeneous mass, the density of which should allow you to mold the cheesecakes with your hands.
Place rounded cheesecakes on a baking sheet lined with baking paper and place in the oven for 35 minutes at medium temperature.

Ready-made dietary cheesecakes can be served with sour cream or without additives.
An easy recipe for juicy cheesecakes made from rustic homemade cottage cheese
Cheesecakes made from homemade cottage cheese are especially tasty.
The consistency of village cottage cheese is very soft and delicate, which is why the cottage cheeses turn out airy and appetizing.

To prepare them you will need:
kilogram of homemade cottage cheese;
two eggs;
3-4 tablespoons flour;
salt;
a tablespoon of sugar;
half a glass of vegetable oil;
180 gr. sour cream;
a tablespoon of powdered sugar;
strawberry jam.

Cooking process:
Grind the cottage cheese through a sieve, combine with raw eggs, a small amount of flour and sugar, mix well.
Sprinkle the table with the remaining flour. Take the curd mass with a tablespoon and hold it on both sides in flour, forming a cheesecake.
Heat the oil well in a frying pan, place the cheesecakes one at a time and fry for a couple of minutes, then turn over, cover with a lid and continue frying for about 3 minutes.
Mix sour cream with powdered sugar.

The cheesecakes are ready to be decorated with sour cream and strawberry jam, and can be served with tea.
Cheesecakes with sour cream and candied homemade cottage cheese
To prepare the most tender homemade cottage cheese, you need to take the following ingredients:
260 gr. homemade cottage cheese;
four tablespoons of sugar;
salt;
five tablespoons of flour;
a couple of eggs;
a handful of candied lemon peel;
half a teaspoon of soda;
5 tablespoons of sour cream;
a pinch of vanillin.

Cooking process:
Grind the curd so that there are no lumps left. Add eggs, sour cream, candied fruits and flour, mix.
Combine the curd mass with sugar, vanillin, soda, slaked vinegar, and mix everything thoroughly again.
Moisten a tablespoon in cold water, scoop up the curd dough and place it in preheated vegetable oil in a frying pan.

The finished cheesecakes will look like pancakes; they can be served with any dressing: honey, sour cream or jam. You can decorate with mint leaves.
For cooking, you should not use too fatty cottage cheese so that the cheesecakes do not fall apart. Dry cottage cheese can be softened with milk or kefir

Cheesecakes with semolina made from village cottage cheese
turn out airy and tender. To prepare them, you need to take the following products:
600 gr. cottage cheese;
spoon of sugar;
a pinch of soda and salt;
seven st. l. semolina;
a bag of vanilla sugar;

Cooking process:
Grind the curd through a sieve, mix with chicken eggs, sugar and semolina. Add a little salt, mix and add regular soda slaked with vinegar. Leave for thirty minutes for the semolina to swell.
Form cheesecakes with wet hands, lightly roll in wheat flour and fry in a heated frying pan with vegetable oil.
After frying, place the cheesecakes on a plate lined with a paper napkin to remove excess oil.

Just before serving, remove the napkin and sprinkle cheesecakes with powdered sugar.
How to make regular goat cheese pancakes
Goat cottage cheese is famous for its beneficial qualities: it is easily digestible and is excellent for baby food. To make goat cheese cheesecakes, you will need:
400 gr. goat's curd;
a pair of eggs;
3 tbsp. l. sour cream;
two tbsp. l. Sahara;
4 -5 tablespoons of flour;
salt;
vegetable oil.

Cooking process:
Mix cottage cheese well with sugar, add egg and sour cream, add a little salt. Sprinkle with flour and mix all ingredients well.
Form round cheesecakes from the prepared dough with wet hands, lightly roll them in any flour and fry in oil on each side for several minutes.

Goat cheese cheesecakes go well with honey or sour cream.
If you replace regular sugar with cane sugar, the cheesecakes will turn out more tasty and aromatic.

Steamed cheesecakes made from goat cheese
To make the dish healthy, you can steam cheesecakes. They will be pale in color, but will not lose their taste. To prepare, you will need:
240 gr. cottage cheese;
three tablespoons of flour;
1 tablespoon sugar;
a pinch of salt and vanillin;
egg;

Cooking process:
In a container, mix cottage cheese, salt and regular sugar, vanilla and raw egg. You can add a little ground cinnamon to taste. Add flour and knead the dough, the thickness of which should allow you to form cheesecakes.
Roll the dough into balls with your hands, sprinkle with a little flour and flatten to form round cheesecakes about 1.5-2 cm thick.
Place the cheesecakes in a steamer bowl and cook for 20 minutes.
After finishing cooking, let the cheesecakes cool slightly in the bowl, and only then transfer them.

If desired, the flour in this recipe can be replaced with semolina. Serve with or without your favorite sweet topping.
Tricks and subtleties of making cottage cheese pancakes
The most delicious cheesecakes are those that have a fluffy structure. To achieve this, you need to follow some nuances in preparation:
Do not put a large amount of flour into the dough, it will make the cheesecakes dense and tough. If you replace it with semolina and let it swell properly, then the cheesecakes will turn out more airy and soft.
In order for them to keep their shape and not spread into a flat cake, they should be placed on the frying pan only when the oil is hot enough. Then The cheesecakes will quickly set into a crust and will not fall apart.
It is not recommended to strictly follow the proportions specified in the recipe, since cottage cheese can have different moisture content and fat content. You need to add flour gradually and stop when the mass is thick enough.

Curd cheese pancakes are a dish that allows you to get creative and change it to your taste by adding different ingredients. They can be prepared with fruits and berries, with coconut and cocoa, with or without sugar. And the cooking method is chosen based on preferences. Each housewife can experimentally invent her own ideal recipe, and household members and guests will enjoy eating it.
To clearly see how quickly and simply delicious curds are prepared, watch this video recipe for curd cheesecakes:
December 21, 2017, 02:29

When you want a tasty and quick breakfast, it’s time to cook cottage cheese pancakes in a frying pan. This simple but very tasty traditional dish can be prepared in a matter of minutes; you just need to knead the curd dough, stick on the cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Don't buy strange cheese products, find a natural product or make your own cottage cheese. Now you can find many recipes for making homemade cottage cheese.

Cottage cheese pancakes can be fried in oil or baked in the oven, both methods are good in their own way, but this time I will talk about the first of them. We can say that this is not the healthiest method, but it is very fast and convenient, plus you don’t always have a stove and oven at hand. For example, at our dacha we had a small two-burner stove for a long time, but it didn’t make us want any less cheesecakes.

Curd cheesecakes, as cheesecakes are sometimes called, are something children really love to eat. Even in kindergartens and schools they are prepared for children for breakfast. And they cooked for us in our childhood, where this love remained.

It is very tasty to eat cottage cheese pancakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes the cheesecakes themselves are made with sweet fillings or fruits are baked inside them. And in summer, fresh berries and fruits are perfect.

Classic cottage cheese pancakes - step-by-step recipe for cooking in a frying pan

For those who have never fried classic cottage cheese pancakes, or are not very familiar with this simple recipe, I would like to first show you a detailed step-by-step recipe. When you get cheesecakes like this, you get any other variations. So let's see how cheesecakes are prepared according to the simplest recipe.

You will need:

cottage cheese 9% - 500 grams (2 packs of 250 each),
sugar - 2 tablespoons,
flour - 2 tablespoons,
egg - 1 piece,
salt - a pinch,
vanilla sugar to taste - 1 teaspoon,
vegetable oil for frying.

Preparation:

1. To prepare delicious cheesecakes, choose good dry cottage cheese. Put it in a bowl and add egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.

2. The stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant creamy color. You can taste it and evaluate whether it is sweet enough. Some people like to make cheesecakes very sweet and eat them with unsweetened sauces. Now is the time to appreciate it.

3. Now, in order for our cheesecakes not to crumble during frying and to form well into flat cakes, add two tablespoons of flour. You shouldn’t add more if you like juicy curd cheesecakes with a pronounced taste.

4. As a result, you should get a thick elastic mass, from which we will now make cheesecakes. If it is a little runny, you can add another spoonful of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, you need to roll them in flour. To do this, take a small plate and pour a heap of flour. Also place a board rubbed with flour next to it. We will place the formed cheesecakes on it, so that we can then put them all together in a frying pan.

From my own experience, I can tell you that it is better not to put cheesecakes directly into the frying pan. While you are sculpting them, the first ones may already be overcooked, and the last ones will just take their place. It’s difficult to keep track of them, and your hands are always covered in flour and cottage cheese in order to turn them over in time. It’s better to just stick it on and start frying right away. The result will be much better.

5. We begin to form cheesecakes. To ensure they are the same size, measure the curd mass with a tablespoon. Scoop the mixture with a spoon and immediately place it in the flour on a plate. Roll it a little, and now roll it into a ball with your hands in the flour. Then slightly flatten the top into a thick cake. You should not make cheesecakes thicker than your own finger, they will bake worse. And too thin ones, on the contrary, will lose their juiciness.

6. From these ingredients you will get from 10 to 12 cheesecakes. Place the molded ones on a board and place a frying pan with vegetable oil on the stove.

7. When the oil in the frying pan is hot, add the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, but they will remain raw on the inside. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. The temperature is usually higher on gas, so keep the heat low.

8. When the cottage cheese pancakes in the pan are browned on one side, turn them over and continue frying until the other side is browned in the same way.

9. By this time, family members have already come running to the smell, even if they were still sleeping until that moment. It's impossible to resist. Place the finished cheesecakes on a plate, take out the sour cream and condensed milk and sit down to breakfast while they are still warm.

Impossibly delicious! Bon appetit!

Recipe for delicious cottage cheese pancakes with semolina

Now I will tell the recipes a little shorter so that I have time to describe more delicious options. Moreover, the first recipe for making cheesecakes is quite clear and the rest almost repeat it, with the exception of a few ingredients and techniques. And also secrets. Where would we be without them?

This time we will prepare cottage cheese pancakes with the addition of semolina. The recipe will contain all the other ingredients as in the classic one, but semolina will be added. This will make the cheesecakes tasty, airy and elastic, they will fall apart less.

You will need:

cottage cheese 5-9% fat - 500 grams,
eggs - 2 pcs,
flour - 2 tablespoons,
semolina - 2 tablespoons,
sugar - 2 tablespoons,
vanilla sugar - 1 teaspoon (optional),
a pinch of salt.

Preparation:

1. Place the cottage cheese in a bowl and mash it with a fork. I usually use fairly dry cottage cheese in briquettes, so it needs to be kneaded thoroughly.

2. After this, add eggs (or just the yolk), sugar, vanilla sugar and salt to the cottage cheese. Mix it all well, kneading again. This is usually done with a fork because the curd is thick and sticks easily. It's more difficult to do this with a spoon.

3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will turn out like a thick dough. The curd mass should not spread, otherwise it will be difficult to make cheesecakes.

4. Leave the mixture for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grip better, affecting the consistency.

5. After this time, prepare a plate with flour for dredging, a board for ready-made cheesecakes and place the frying pan on the stove to heat. This is especially important for those who have an electric stove; it takes time to warm up.

6. Scoop the curd mass with a spoon, place it in a flour mound and roll it a little. Dust your hands with flour and form the mixture into balls, then flatten them slightly to form flat cakes. Place the finished cheesecakes on a board or second plate sprinkled with flour.

7. The frying pan with oil should be hot by this time. Reduce heat to medium and add as many cottage cheese pancakes as will fit. Fry the rest in a second batch. Place them in such a way that you can easily turn them over.

8. When the cheesecakes are fried on one side, turn them over and continue until done. If they turned out thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the frying pan from the heat, put all the cheesecakes in it and cover with a lid. In the residual heat they will cook and be ready inside. This is also a great way to keep them warm until everyone arrives at the table for breakfast.

Cottage cheese pancakes with semolina are ready. They turned out fluffy, rosy and very tasty. Eat for your health!

Cottage cheese pancakes with semolina without flour

The second variation of making cheesecakes with semolina. This time we won’t add flour, and we won’t use it to roll the cheesecakes either. In this recipe we will use semolina instead of flour. These cheesecakes have a very tasty crispy semolina crust. Try this option, maybe you will decide to diversify your cheesecake breakfasts with this recipe.

You will need:

cottage cheese 9% - 400 grams,
egg yolk - 2-3 pieces,
egg white - 1 piece,
semolina for cottage cheese - 4 tablespoons,
semolina for breading - 100 grams,
sugar - 3 tablespoons,
salt - 1/4 teaspoon,
vegetable oil for frying.

Preparation:

1. Mash fresh cottage cheese in a large bowl. It is best to take a fairly dry one, which is packaged in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will spread.

2. Separate the yolks from the whites and put only one white and two yolks into the cottage cheese. Three if the eggs are small.

3. Add sugar, salt and vanilla sugar to the bowl. Stir everything well until smooth.

4. Add four tablespoons of semolina and stir until any lumps disappear. This mass needs to be left for a while so that the semolina soaks. Twenty minutes will be enough.

5. Pour semolina into a plate. Heat up a frying pan with oil.

6. The finished curd mass should be thick, even thicker than. Scoop it up with a spoon or your hands in equal portions. Form into balls and then flatten into thick cakes. Place each cheesecake on a plate with semolina and roll it on all sides.

7. Place cheesecakes in a frying pan and fry over medium heat until golden brown on both sides.

Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jam.

Curd cheese pancakes without eggs - step-by-step recipe with photos

For those who love real cheesecake flavor, without distracting flavors or additives, you may enjoy the perfect cheesecakes without eggs and flour. They are prepared so simply that there is not even a recipe to write out. It is a little different from those I have already shown, but only for the better. Sometimes you want to make just such cottage cheese pancakes and enjoy the taste.

You will need:

cottage cheese 9% - 600 grams,
semolina - 6 tablespoons,
sugar - 2 tablespoons,
salt - on the tip of a knife,
flour for dredging,
oil for frying.

Preparation:

1. Even just cottage cheese with semolina and without eggs can make plump, fluffy, juicy cheesecakes. Of course, for such a recipe it is worth choosing cottage cheese more carefully. Good, fat, coarse cottage cheese with a very thick consistency is ideal.

Place it in a convenient saucepan or bowl and start rubbing it with a spoon, kneading all the grains.

2. At first, the grains of cottage cheese will actively crumble, but gradually they will begin to stick together into a more homogeneous plastic mass. It is because of this that the cheesecakes will be more tender and will not crumble much. When the curd mass comes off easily from the walls and almost does not crumble, you can stop grinding it.

3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can add a spoonful of honey. You need to add enough semolina to get the proportion: one tablespoon of semolina per 100 grams of cottage cheese. If you have a different amount of cottage cheese, calculate how much semolina you need using this proportion.

All this must be ground again until well mixed.

4. The finished curd mass will be plastic and thick, almost like plasticine. It will not stick to your hands when forming cheesecakes. Pour some flour into a plate and start making cheesecakes. Roll each of them on all sides in flour.

5. Preheat the frying pan over medium heat. Place the cheesecakes and fry them until crusty on both sides.

The finished cheesecakes will turn out perfectly curd-like and juicy. The taste is simply excellent.

It's time to call everyone to the table and start a wonderful meal!

Original cheesecakes with apples or raisins - detailed video recipe

And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. In this case with apples.

The good thing about cheesecakes is that you can add different goodies to them. Many people have probably tried it with raisins, because it’s not at all difficult. The main thing is to soak the raisins and put them in the curd mass when kneading. But I also experimented with dried apricots, apricots, and dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone will have their own favorite fruit filling. And then it will be possible to conduct an experiment with nuts. They are also very tasty and healthy.

Now let’s look at the recipe, which clearly shows how easy it is to prepare delicious cheesecakes with apples.

To prepare cheesecakes according to the classic recipe, it is best to take homogeneous and fatty cottage cheese, i.e. with a specified fat content of 6-9%. It needs to be wiped down. The easiest way to do this is with a blender, you can pass it through a colander, crush it with a fork or a puree masher.

Homemade cottage cheese is also great for cheesecakes, but since the moisture content and grain size of such cottage cheese are not standardized, the exact amount of flour required in the composition is unknown and you will have to select it yourself.

Add eggs to the prepared cottage cheese, and then two options are possible. Either mix the cottage cheese with the eggs and then add flour and sugar, or immediately add the remaining ingredients after the eggs and mix everything together.

Leave the resulting curd mass for five minutes at room temperature.

Then shape the curd dough into a bar or sausage with a diameter of 5-6. The resulting “sausage” must be cut crosswise into pieces about 1 cm thick.

On a well-floured table or other work surface, adjust the shape of the cheesecakes. Their traditional shape is round balls. To do this, adjust each workpiece with the edges of your palms, making circular movements with them. At the same time, the cheesecakes are breaded; it is enough to lightly dust the surface of the cheesecakes with flour.

The general catering recipe for frying specifies margarine, but it is still better to replace it with butter or vegetable oil. If you are preparing a small amount of cheesecakes, simply fry them on both sides in a frying pan until cooked.

If you plan to serve a significant number of cheesecakes at the same time, then take note of the frying option from the technological map. Quickly fry each cheesecake piece in a frying pan, then transfer them to a greased baking sheet and place them in an oven preheated to 180-200 degrees for 5-7 minutes, depending on the size and thickness of the cheesecakes.

Ready cheesecakes according to the classic recipe are served immediately hot. Accompanied by sweet sauces (jam, jam, condensed milk) or just sour cream.

Cottage cheese pancakes cooked in a frying pan are a tasty, satisfying dish, perfect for breakfast.

There is some cottage cheese in the refrigerator, then feel free to make cottage cheese and surprise your family and friends. This simple and tasty product is loved not only by children, but also by adults.

There are quite a lot of options for making cheesecakes. We offer you to analyze the most popular step-by-step recipes. Cooking time will take no more than 20 minutes.

How to cook cottage cheese pancakes in a frying pan: general rules and tips

Most people call the finished dish cottage cheese, and they are to some extent right, since the main ingredient is cottage cheese. But more familiar to human ears are cheesecakes.

In the old days, simple cottage cheese was called cheese, and only when hard cheeses began to be imported from abroad did a division occur. Now rennet cheeses are called cheese, and the mass made from milk and sourdough is called cottage cheese.

From the last ingredient, chefs have come up with many delicious, unusual and original dishes, including cheesecakes.

In addition to the main ingredient according to the classic recipe, cottage cheese pancakes include eggs, premium flour or semolina.

To enhance or diversify the taste, it is allowed to add fruits, dried fruits, vanillin, mint, nuts, and carrots.

Cottage cheese can be made sweet and vice versa in the form of a snack. The main culinary processing is considered to be frying in oil, but you can bake or steam it.

Sour cream, jam, condensed milk or jam are added as a sauce to cheesecakes, and non-sweet ones are served with ketchup, sour cream and mayonnaise.

Classic cheesecakes in a frying pan

In order for the delicious dessert to be aromatic and tender, it is recommended to choose high-quality cottage cheese with a mass fraction of fat of at least 9%, and preferably homemade.

Products:

egg - 1 pc.;
cottage cheese - 550 g;
premium flour - 0.25 kg;
granulated sugar - 30 g;
table salt - a pinch;
crystalline vanillin on the tip of a knife;
sunflower oil for frying.

How to make classic cheesecakes?

Beat the egg in a separate container. Place cottage cheese, pureed through a sieve, onto it. Using a fork, thoroughly mash the ingredients together.

Pour granulated sugar, table salt and vanillin into the prepared egg-curd mass and stir thoroughly.

The flour should be sifted before adding. Add 80 grams and thoroughly knead the dough until smooth. The rest will be used to give the cheesecakes a beautiful shape.

Roll the finished dough into a smooth, thick sausage and cut into small pieces. In the future, from each it is necessary to form cheesecakes of a round shape and a thickness of no more than 1.5 cm.

Pour oil into a frying pan, heat it and add the prepared semi-finished products, fry on both sides until golden brown.

Place the finished cheesecakes on a plate, having previously covered it with a disposable napkin. Thus, the final dish is low-fat. Serve hot with sweet sauces.

Check out this recipe on how to easily make cottage cheese pancakes in a frying pan:

The curds turn out so delicious that you won’t be able to drag your children and grandchildren away from the dish by the ears until they’re gone. And then they ask for another portion, and then another and another...

Fluffy cottage cheese pancakes, just like in kindergarten

Cheesecakes with the addition of semolina are usually prepared in baby food and kindergarten. But adults are not averse to tasting delicious, children’s fluffy curds. They are made quite easily and simply.

Ingredients:

egg - 1-2 pcs.;
cottage cheese - 450 g;
granulated sugar - 45 g;
semolina - 45 g;
salt on the tip of a knife;
sour cream 20% - 50 g;
flour consistency.

Recipe:

If the cottage cheese is grainy, then it must first be rubbed through a sieve. Place in a suitable bowl, add granulated sugar, salt, and beat in the egg.

Add semolina and mix everything thoroughly. In order for the semolina to swell, the container must be covered and left on the kitchen table for half an hour.

Then evaluate the consistency of the mass and add flour, after sifting it. Using a mixer or a simple spoon, stir the dough.

Pour vegetable oil into a frying pan with a thick bottom and heat it. Spread the curd mass with a tablespoon, trying to give the product a rounded shape. Fry on both sides until a light, beautiful blush appears.

Cottage cheese pancakes with semolina in a frying pan

Curds prepared with semolina are soft, tasty and aromatic due to the addition of a small amount of vanilla. We offer you to understand in more detail with a step-by-step recipe.

Products:

cottage cheese 9% - 0.4 kg;
granulated sugar - 100 g;
semolina - 120 g;
vanillin to taste;
molding flour;
sunflower oil for frying.

Recipe:

Mash the curd ingredient with a fork until smooth, add sugar, semolina and vanilla. Mix thoroughly, cover and leave on the kitchen counter for 10-15 minutes for the semolina to swell.

Grease a thick-bottomed frying pan with oil and heat it up. Forming semi-finished products will consist of 2 stages:

Wet your hands in cold water and roll the mixture into small balls.

Dip in flour and carefully place in hot oil.

The cheesecakes must be fried on both sides until golden brown. Place the finished dish on plates and serve with condensed milk or jam.

This is delicious too:

Cottage cheese pancakes with flour and raisins

This version of cottage cheese is perfect for people with an allergic reaction to egg components. To prevent the cheesecakes from falling apart during frying, you should choose a wetter cottage cheese.

If the ingredient is very wet, then it needs to be wrapped in gauze, folded in several layers, and a small weight placed on top. Thus, excess moisture will be released from the component.

Compound:

cottage cheese - 550 g;
flour - 90 g;
raisins - 2 tbsp. l.;
granulated sugar - 75 g;
table salt to taste;
vegetable oil for frying;
sour cream.

Recipe:

First of all, you should prepare the raisins. To do this, go through it, freeing it from excess garbage. Place in a suitable bowl and pour boiling water over it. Cover and leave on the counter for 20-30 minutes to swell. After the time has passed, strain through a sieve and wait until the excess liquid has completely drained.

Meanwhile, place the cottage cheese in a large saucepan, add sugar, salt, flour and prepared raisins. To make the finished dish more fluffy, you can add baking soda to the mixture at the tip of a knife, but you don’t have to do this. Mix thoroughly until smooth.

Divide the mass into small lumps and give each of them a rounded-flattened shape. Pour oil into a frying pan, heat it up and lay out the prepared products. Fry on both sides until golden brown, preferably with the lid closed. Serve warm with sweet sauce.

You can make cheesecakes with any type of fruit. Curds with sweet and sour apples are especially fragrant. The finished product becomes soft and very tasty. It is recommended to serve with rich, sweet sour cream.

Products:

natural cottage cheese (medium liquid) - 0.5 kg;
selected category eggs - 2 pcs.;
premium flour - 130 g;
apples - 150 g;
a pinch of salt;
vanilla on the tip of a knife;
granulated sugar - 2 tbsp.

Recipe:

If there are large lumps in the cottage cheese, it is additionally recommended to rub the ingredient through a sieve. Place in a suitable bowl and combine with eggs. To stir thoroughly. You should get a homogeneous mixture.

In a separate container, mix sifted flour, vanilla, salt and sugar. Combine the prepared mixtures and knead into a homogeneous dough.

Wash the apple fruits, remove the skin in a thin layer and the seed box. Chop into small cubes, combine with dough, mix.

Divide the finished mass into equal pieces. Then give each of them a flattened round shape no more than 1.5 cm thick. Fry in vegetable oil, preheating it.

Cottage cheese with carrots

Experienced chefs often use fresh vegetables to prepare cheesecakes. Curds with juicy carrots are very tasty. We suggest considering a step-by-step recipe.

Ingredients:

homemade cottage cheese - 600 g;
granulated sugar - 80 g;
selected category eggs - 2 pcs.;
butter - 40 g;
semolina - 90 g;
Vanillin a little bit.

How to cook cottage cheese with carrots?

Wash the carrots to remove any dirt and peel off the skin in a thin layer. Chop on a fine grater.

Place the frying pan on the stove, turn on the minimum heat and add butter, chopped root vegetables, sugar, vanillin and simmer for a quarter of an hour.

As soon as the vegetable has become soft, you need to add semolina to it, mix everything thoroughly and remove from the stove to cool completely.

Place cottage cheese in a separate bowl, beat in chicken eggs and stir well until smooth. After the carrot mass has cooled, combine it with cottage cheese. Knead the dough, cover and let stand for 15 minutes.

After time, divide the dough into equal parts and give each a rounded-flattened shape. Fry in hot oil on both sides.

Nowadays it’s popular to cook for the holiday:

Does your child not eat cottage cheese? Most mothers worry that the baby does not receive the beneficial vitamins and components found in the main ingredient. In this case, chocolate curds will be a wonderful dessert for your little one. Their aroma veils the taste of cottage cheese.

Products:

premium flour - 90 g;
dark chocolate - 70 g;
powdered sugar - 55 g;
cottage cheese - 500 g;
cocoa powder - 30 g;
salt to taste;
vegetable oil for frying.

Recipe for cheesecakes with chocolate:

Place the cottage cheese, previously rubbed through a sieve, into a large bowl. Add egg, granulated sugar, salt, flour and cocoa powder. The last component should be chosen without granulated sugar. If available, the amount of sugar should be reduced.

Knead thoroughly into a homogeneous, thick dough. Remove dark or milk chocolate from the packaging, chop it on a fine grater and add it together with powdered sugar to the mass, stir.

Divide the finished dough into equal pieces, giving each a rounded-flattened shape. Breaded in flour. Heat a frying pan with oil, lay out the prepared semi-finished products, fry on both sides until golden brown.

And lastly, my favorite recipe:

Perfect cottage cheese pancakes in a frying pan

I was given the task of finding how to cook cheesecakes from cottage cheese in a frying pan so that I, my family and my parents would like it. The experiments lasted a couple of months. No matter what I tried, no matter how much I searched, I rummaged through everything. But the tests gave excellent results. I really like sweet cheesecakes and only in the morning.

Ingredients:

cottage cheese (only! 5%) - 600 g.,
chicken egg - 1 pc.,
salt - a little bit
sugar - 100-150 grams,
flour - 2 tbsp. l.,

Recipe:

Mix all products. You don’t even have to grind the cottage cheese – they turn out amazing. Wet your hands and roll into balls.

Roll the balls in flour and onto a hot frying pan. Fry over medium heat.

Fry until golden brown and turn over. Cover with a lid and lower the heat. Let them come. Under the lid they will just swell.

Serve on a plate with condensed milk.

Here is a recipe for amazing fluffy cottage cheese pancakes in the oven

These curds turn out to be very tasty and unusual. Their taste is reminiscent of pizza. Plus they are filling. I specifically saved this version of the recipe for last. I decided to show you that you can move away from traditional classic recipes and cook something new.

I assure you that everyone will like these cheesecakes in the oven. And the guests will pester you with questions about what it is and how to cook it.

Well, I won’t torture you, see for yourself:

This is such a simple, easy, healthy and tasty dish for breakfast, lunch or dinner - there are many gourmets, and so are the tastes. My family loves it and always asks for more!

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 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. Dip 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 this, 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.

In a slow cooker

A modern multifunctional assistant will help you prepare delicious cheesecakes. This dish can be prepared steamed or in its classic variation with a golden brown crispy fried crust.

For traditional cheesecakes in a slow cooker you will need:

250 g cottage cheese;
1 tablespoon egg;
50 g granulated sugar;
2 g vanilla sugar;
50 g flour;
30 ml vegetable oil.

Step by step steps:

Grind the cottage cheese through a fine sieve so that there are no large lumps, mix it with sugar, vanilla, egg and flour. Bring the mass until smooth.
Pour vegetable oil into the bottom of the multi-pan and turn on the “Baking” option. While the oil is heating up, form curd cakes, which after rolling in flour, fry in oil for five minutes on each side. Cottage cheese from the slow cooker will be complemented with sweet jam, sour cream or honey.

With semolina - traditional recipe

The difficulty in preparing cottage cheese dishes is that the product may have different moisture content, so you will need a little more or less flour than indicated in the recipe. It is difficult for an inexperienced housewife to guess this number. In this case, a recipe with semolina will help out, as it will absorb excess moisture and make the cheesecakes fluffy.

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.

Delicious and fluffy cottage cheese pancakes

If you happen to buy dry cottage cheese, you can turn it into delicious and fluffy cheesecakes. This is exactly the fermented milk product they need. The second secret to splendor is the use of baking soda, which should not be extinguished.

To prepare fluffy cheesecakes you should take:

700 g cottage cheese;
3 eggs;
100 g flour;
50 g white crystalline sugar;
30 g sour cream;
5 g soda.

Cooking method:

Beat eggs with sugar, grind cottage cheese with sour cream, combine both masses. After this, stir in the sifted flour and soda. Mix the dough well.
Form small products, be sure to bread them in flour and fry in a small amount of vegetable oil under a lid over low heat.

With apples

An apple in the curd dough will add juiciness to the finished cheesecakes and enrich the taste with fruity notes. Instead of the usual vanilla, you can add a little cinnamon to the curd mass, which goes well with apple.

List and quantity of required products:

400 g cottage cheese;
2 large eggs;
50 g sugar;
75 g semolina;
100 g flour;
200 g apples;
3 g salt;
cinnamon or vanilla to taste.

Preparation:

Place cottage cheese, salt, sugar, eggs, cinnamon (vanilla) into a deep bowl. Grind these products into a homogeneous mass.
Prepare apple pulp: peel the fruit, cut out the seeds and chop into small cubes. You can chop the apples using a coarse grater.
Add apples and flour to the cottage cheese. There should be enough of the last product so that the dough comes off your hands.
Form small products from the curd-apple mass, bread them in semolina and fry in vegetable or melted butter.

From curd mass

Cheesecakes according to this recipe are not too tender, similar to a soufflé, but not filled with flour, like crumpets.

And for such ideal cheesecakes you will need only four ingredients:

500 g of sweet curd mass with raisins;
1 selected chicken egg;
100 g wheat flour;
50 g butter.

How to make cheesecakes from curd mass:

Using a fork, lightly whisk the egg until smooth and mix in a suitable bowl with the curd mass.
Grind soft butter with flour and also mix with curd mass.
Spoon the dough into a plate with flour. There, roll it into a ball, flatten it into a flat cake and fry in vegetable oil until golden brown.

With oat flakes

Followers of a healthy diet will love this recipe for cheesecakes with a minimum of flour. It is only needed for breading. The quantity depends on personal taste preferences.

The proportions of all necessary products will be as follows:

500 g cottage cheese;
1 tablespoon egg;
50-100 g granulated sugar;
70-80 g instant oatmeal;
50 g raisins optional;
3 g salt;
flour for breading and oil for frying.

Sequence of work:

Measure all the products needed for cooking into one bowl, mix thoroughly and leave for at least half an hour, ideally an hour for the flakes to swell.
After the specified time has passed, make small cheesecakes from the curd-oat mass, roll them in flour, place them on a cutting board covered with cling film and put them in the freezer. Frozen cheesecakes are easier to fry; they will not fall apart or spread in different directions during frying.
Heat vegetable oil in a frying pan over high heat, then turn the heat to moderate and cook the shaped products in it.

With bananas

If it seems that all possible variations of making cottage cheese pancakes have already been tried, then it’s time to try a dish with an unusual combination of cottage cheese and bananas.

For it you need to take:

500 g cottage cheese;
200 g banana pulp;
100 g sugar;
1 egg;
100 g flour;
5 g baking powder.

Preparation progress:

Grind the cottage cheese with sugar and egg, add a mixture of sifted flour and baking powder. When the dough is almost ready, add bananas cut into small cubes.
Divide the mass into 10-12 balls. Flatten each of them into a flat cake shape and fry in vegetable oil for 4 minutes on each side. Serve with a dollop of sour cream.

Why are cheesecakes called syrniki and not cottage cheese?

Cheesecakes are quite an ancient dish. Already in the 19th century it was an ancient dish, and this is not surprising, since it was prepared in pagan Rus'. This also explains their round shape, which the Slavs associate with the ancient god of the Sun - Yarilo.

But the word “cottage cheese” appeared much later than the recipe for cheesecakes. This happened in the eighteenth century, when cheese making was actively developing, and Dutch, German, Swiss and French ones appeared on the food market. Then all rennet cheeses began to be called cheeses, and the product obtained by fermenting milk began to be called cottage cheese. From the word “create”.

By the way, such a division in terminology is present only in the Russian language. In Ukrainian, for example, both rennet cheeses and cottage cheese are called in one word - “cheese”.