When you adhere to a healthy diet and play sports, cottage cheese is regularly present in your diet. Not everyone likes cottage cheese in its pure form; you can diversify the taste by adding various fruits or others. It's both tasty and healthy. And sometimes, you can treat yourself and cook. Everyone certainly loves them! Of course, cottage cheese is subjected to heat treatment, but due to the fact that it is not long-term, it does not lose substances that are beneficial to our bones, skin and health in general.
How to make fluffy cottage cheese pancakes
It would seem that the recipe is quite simple, but in fact, there are very few housewives who manage to prepare cheesecakes tasty and, importantly, beautiful. There are several tips that will help you avoid failures and make cheesecakes one of your signature dishes. And it’s not necessarily a matter of experience and cooking skill. If we make some mistake or take a low-quality product, then nothing will help us and instead of preparing delicious fluffy cottage cheese pancakes, we may end up with some kind of cottage cheese cake spread over the pan.
The secret of delicious cheesecakes
- good cottage cheese. You shouldn't skimp on cottage cheese. If you use curd mass or soft cottage cheese, then do not expect that your cheesecake will retain its shape, it will spread and be gummy. The cottage cheese should be crumbly, not grainy, but containing grains. The ideal option is close to real village cottage cheese;
- connecting link. Cheesecakes are not only cottage cheese. In order for the mass to be homogeneous and the finished cheesecake not to break, you need to add eggs, semolina, wheat flour or starch, depending on your preferences and recipe;
- In order for the cheesecake to have a beautiful crispy crust, it must be laid out on a heated surface and fried without covering it with a lid;
- preparing delicious cheesecakes is impossible without observing the proportions - eggs were not added, farts were added - all this will affect the result.
How to make classic cottage cheese pancakes
What we cook from:
cottage cheese 5% fat - 350 gr.,
eggs - 2 pcs., 
semolina - 1 tbsp,
flour - 4 tbsp,
sugar - 2 tbsp,
raisins - to taste
sunflower oil
How to prepare:
- 1. Grind cottage cheese with eggs.
- 2. Add 1 tablespoon of semolina to the curd mass and leave for 15 minutes to swell.
- 3. At this time, pour warm water over the raisins and leave to soften.
- 4. After 15 minutes, add sugar and 2 tablespoons of flour to the cottage cheese. Depending on the consistency of the cottage cheese, you may need a little more or less flour. But in any case, the presence of flour should not be noticeable in the cottage cheese, the mass should remain moist, so do not overdo it.
- 5. Wash the raisins, squeeze them well from the water and add to the dough. Add a little vanilla for flavor.
- 6. Form cheesecakes. One cheesecake requires approximately 2 tablespoons of mass. First, roll it with a ball so that the mass becomes compacted and not loose. Next, dip it in flour scattered on a plate and roll it, giving it a flattened shape. The cheesecakes are ready - let's start frying.
How to cook cottage cheese pancakes in a frying pan. Place the frying pan on the fire in advance, add oil and heat. Carefully lay out the cheesecakes. They should not be placed close to each other, as they will increase in volume and stick together. There should be enough oil at speed so that the cheesecakes do not burn. Frying time is about 3-5 minutes. After that, turn them over and fry the hedgehog for 3 minutes. In order for the cottage cheese to cook better, 2 minutes before the end of frying, cover the pan with a lid, fry for another 2 minutes, then turn off the heat and leave them covered for a few more minutes.
Lush cheesecakes are a traditional dish in Slavic cooking. This is the best recipe of all recipes for making very tasty cheesecakes without spending much money. Delicate, fluffy curds are sure to please everyone without exception.
Cooking time: 40 minutes. Number of servings: 2.
Products:
- cottage cheese – 250 gr.,
- chicken egg – 1 pc.,
- flour from higher wheat varieties – 250 gr.,
- baking powder for dough – 1 tsp,
- granulated sugar – 2 tbsp.,
- salt - a pinch,
- Sunflower oil – 3 tbsp.
How to make fluffy cheesecakes
First of all, pour the cottage cheese into a container, knead it with a fork or grind it with a blender to a soft mass. Cheesecakes will turn out tastier if you use homemade cottage cheese. The main rule for the splendor of cheesecakes is grinding the cottage cheese.
The ingredient must be fresh and not dry. Too wet cottage cheese is not suitable: the baked goods will fall apart. Dry cottage cheese can be diluted with kefir, milk, milk cream or sour cream.
Then add the chicken egg and beat with a blender until smooth and fluffy. You should not put several eggs: the cheesecakes will turn out liquid and will fall apart. If you beat the yolks, the baked goods will turn out tastier.
Mix all ingredients thoroughly so that there are no lumps. The dough should be elastic and soft. As a filling you can add berries, fruits, raisins, dried fruits, prunes, jam, preserves, syrup.
Heat sunflower oil in a frying pan, form the dough into neat flat cakes, roll in wheat flour. We will fry the cheesecakes on both sides until a golden brown crust appears. During the frying process, the cheesecakes should rise.
You can also bake cheesecakes in the oven at 180 degrees for 30 minutes. After cooking, leave in the oven for 5 minutes so that the baked goods do not lose their fluffiness. Cheese pancakes are easy to mold if you constantly sprinkle your hands with flour.
Fragrant curds are ready to eat. Place the baked goods in a mound, garnishing with frozen/fresh berries and fruits. Serve cottage cheese with jam, jam or syrup.
The secret of lush cottage cheese pancakes lies, first of all, in the right cottage cheese. It should be dry enough so that you don't have to add a lot of flour.
If the cottage cheese seems wet to you, then it is better to put it in cheesecloth, squeeze it lightly and let the excess moisture drain. In addition, cottage cheese for cheesecakes should be grains and not soft. Cottage cheese in briquettes is perfect for casseroles or soufflés, but it is not at all suitable for cheesecakes - you will end up with cottage cheese pancakes. And another secret lies in the fact that it is better to not just mash the cottage cheese with a fork, but to rub it for fluffy cheesecakes.
Since I will be making fluffy cheesecakes today, I arm myself with a sieve and thoroughly wipe the cottage cheese. Of course, this takes more time than just kneading the cottage cheese with a fork, but believe me, the effort spent will pay off a hundredfold.
I add eggs, cinnamon and salt to the pureed cottage cheese.
I don’t add sugar to cheesecakes; it tastes good to me without it. But if you are more comfortable with sugar, then at this stage add sugar to your taste.
I add semolina and corn flour to the bowl with the curd mass, and don’t forget about the baking powder. This is another secret of lush cheesecakes. Instead of baking powder, you can use soda, but you should be careful with it - its excess will lead to an unpleasant aftertaste.
I mix everything thoroughly and start shaping the cheesecakes. I pour a little corn flour on a plate - 1.5-2 tbsp. will be quite enough. I scoop up the curd dough with a spoon and roll it into a ball in my hands, which I then lightly press with my palms. Dip in flour, shaking off excess.
Heat the frying pan well, pour in a little vegetable oil and fry the cheesecakes on both sides until golden brown over low heat with the lid closed.
That's it, the fluffy cottage cheese pancakes are ready. Right out of the pan they are surprisingly airy and tender. And if you leave them in the refrigerator overnight, the cheesecakes will become a little denser, but will not lose any of their taste.
What could be better for a quick and nutritious breakfast than airy cheesecakes?!
The cottage cheese included in the composition will enrich the body with potassium and give you strength for a long time, and it will not take much time to prepare. You can also prepare them from frozen cottage cheese, and if necessary, freeze the cheesecakes themselves (not yet fried), and fully prepare them when needed.
Cottage cheese can be the basis for many tasty and healthy dishes; most recently I wrote about cooking recipes and a simple recipe.
Today we will talk about cheesecakes, or as they are also called - curds.
There are many recipes for preparing this simple dish. Having tried many of them, I have chosen only 3 favorites, which I use most often to cook. The healthiest ones are those cooked in the oven; they are especially suitable for baby food.
Well, it's time to move on to the recipes themselves:
If you add raisins, dried apricots or other dried fruits to the finished dough for cheesecakes, you will get a new taste each time and will be able to diversify the menu.
Classic recipe for cottage cheese pancakes
This is the simplest option, proven by time and millions of housewives. Try it too!
I never add soda to cheesecakes; it makes the cottage cheese denser, because it is also used to make cheese from cottage cheese.
Compound:
- 0.5 kg of cottage cheese with regular fat content
- 1 egg
- 2-3 tbsp sugar
- 2-3 Art. Spoons of flour (the amount may vary depending on the fat content of the cottage cheese)
- Vanilla sugar, cinnamon (optional)
- Vegetable oil
It is better to buy cottage cheese that is soft, without lumps and not dry, otherwise grains will be felt in the finished dish. And don’t use cottage cheese with palm oil—it won’t make cheesecakes.
Preparation:
To make the cheesecakes more fluffy, knead the cottage cheese a little. This can be done using a fork.
Add sugar and stir again.
Gradually add flour until the consistency of a fairly “tight” dough is formed.
If the mixture is too liquid, the dish will not turn out airy.
If desired, you can add a pinch of vanilla sugar and cinnamon to the dough on the tip of a knife - the spices will give the dish an appetizing aroma.
My grandmother formed cottage cheese like this: she rolled the resulting dough into a “sausage” with a diameter of 4-6 cm and cut it with a knife into slices about 2 cm thick, then rolled each one in flour.
Cottage cheese pancakes in the oven
This option is perfect for lovers of healthy eating, since baked foods are always healthier than fried ones. In addition, while they are languishing in the oven, the hostess will have time to do a lot more things.
To prepare, take:
- 400-500 grams of cottage cheese
- 2 eggs
- 2 tbsp. spoons of sugar
- 3-4 tbsp. spoons flour
- Butter
- optional - vanillin, raisins or dried apricots.
Step by step recipe:
Rub the cottage cheese and eggs into a homogeneous mass.
Add flour, mix.
Sprinkle with sugar and mix again until smooth and thick.
We make small “cutlets” and roll them in flour. Now place on a generously greased baking sheet or frying pan.
You can use muffin tins - then the cheesecakes will turn out to be beautifully shaped.
Bake at 180 C for 7-10 minutes, then turn over and leave for another 5-7 minutes. If you bake in molds, you don't need to turn them over.
Recipe for cottage cheese pancakes with semolina
This recipe is an alternative to the classic version. The advantage of this option is that the swollen semolina holds its shape well. In addition, you need much less of it than regular wheat flour.
For this option we need
- Cottage cheese – 0.5 kg
- Egg – 2 pieces
- Sugar – 1.5 tbsp. spoons
- Semolina – 2 tbsp. spoons
- Vegetable oil
- vanillin
Step by step recipe:
Cottage cheese pancakes with banana
Sometimes dishes familiar from childhood can be prepared with different additives. For example, bake familiar cheesecakes with banana. This will not only diversify their taste, but will also add useful microelements to your diet.
Here's what we need:
- 500 grams of regular fat cottage cheese
- 2 chicken eggs
- 2 ripe bananas
- vanillin
- wheat flour 1/2 - 3/4 cup (depending on the cottage cheese)
- 1/2 cup sugar
- a pinch of salt
Step-by-step cooking recipe:
Mix cottage cheese, salt, vanillin, sugar and eggs.
It is better to take cottage cheese that is soft and without lumps. If there are a lot of lumps, then simply rub the cottage cheese through a sieve or mash with a blender.
Now gradually add flour until you get a thick dough.
Add finely chopped banana to this mixture.
Once again, mix everything well.
Form round cakes and roll them in flour.
And fry in a well-heated frying pan.
Until golden brown on both sides.
Cottage cheese in a slow cooker (steamed)
The familiar curds can also be prepared in a multicooker - make the dough according to your favorite recipe and instead of a frying pan, use the multicooker in the frying or baking mode (a more gentle mode, they won’t fry as much). They take a little longer to cook than in a frying pan and you can fit fewer pieces at a time, but they turn out very tasty - soft and fluffy. And less oil is used.
And to make a completely dietary version, they can be steamed in a slow cooker. Very important for people on a diet.
Cheesecakes are such a universal product that you can serve them with sour cream, any jam or jam, fruits and berries, whipped cream or honey.
You can also freeze cheesecakes - not yet fried or ready-made. And then just fry or reheat and a delicious breakfast or afternoon snack will be ready in a few minutes.
Every housewife prepares cheesecakes, but not everyone turns out tasty and fluffy. Do you want to learn how to cook airy and tender cottage cheese? Then this is the place for you. The step-by-step recipe below will tell you how to do this.
Recipe contents:
Tasty and fluffy, airy and tender, aromatic and soft cottage cheese pancakes in a frying pan are not at all difficult to make if you have a proven and reliable recipe on hand. And he is in front of you! Cheesecakes according to this recipe turn out beautiful, appetizing, with an amazing aroma and excellent taste. They will certainly lift your spirits, perfectly satiate you and bring enormous benefits to the body. In general, you can sing a lot of praises; it’s better to prepare them yourself and see for yourself.
Well, now, according to tradition, I want to reveal a few secrets that will help you implement this recipe without incidents or failures. So, the first thing I’ll note is that cheesecakes will never turn out fluffy if you add slaked soda to the dough. You can get airy and tall flatbreads only from fresh, not too dry cottage cheese with a fat content of 5% or more. Cheesecakes made from wet cottage cheese will simply spread out in the pan. Many housewives use a secret to make the product fluffy - add whipped whites into the dough into a tight foam.
These are the main secrets that will help you make fluffy curds. But there are other equally useful tips. For example, if you grind cottage cheese through a sieve, the cakes will turn out to be of a uniform consistency, soft and very rich. You can’t overdo it with flour - the cheesecakes will come out dense, but if you don’t add it, they will spread. Before sculpting products, your hands need to be moistened with warm water or sprinkled with flour, then the dough will not stick to them.
- Calorie content per 100 g - 201 kcal.
- Number of servings - 15 pcs.
- Cooking time - 30 minutes
Ingredients:
- Cottage cheese - 300 g
- Eggs - 1 pc.
- Flour - 100 g
- Salt - a pinch
- Sugar - 3 tbsp.
- Vanillin - 1 tsp.
- Vegetable oil - for frying
Step-by-step preparation of delicious and fluffy cottage cheese pancakes in a frying pan:
1. Place the cottage cheese in a bowl for kneading the dough.
2. Add flour and salt.
3. Next add sugar and vanillin.
4. Beat in the egg.
5. Knead the dough. You can do this with a spoon, then you will feel pieces of cottage cheese in the cheesecakes, or beat the mass with a blender - the curds will become homogeneous. The choice is yours! Also now you can put any fillings you like most into the dough: chocolate, cocoa, strawberries, apples, cheese, herbs, ham, etc.
6. Dust your hands with flour and form small round curds.
7. Heat a frying pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry the curds in butter, then they will have a more tender and creamy taste.
8. Over medium heat, fry them until golden brown and turn them over to the other side, where they cook for the same amount of time.