Cottage cheese pancakes are a popular dish in the CIS countries.
Making such a breakfast is quick, but each dish has its own secrets. I used to make cottage cheese pancakes and they did not turn out puffy, spread out on the pan and were not as tasty as in a restaurant.
Now the cottage cheese pancakes always come out great. All thanks to the advice of a chef at a restaurant.
My husband knows him well. I’m glad that one day we invited him over for a visit. I complained that I couldn’t make cottage cheese pancakes. Why are they so puffy, tall and delicious in a restaurant? He told me all the secrets. I want to share them with you.
The first thing to consider is the cottage cheese. It should be dry and fine-grained. If I buy wet cottage cheese, then I squeeze it through gauze beforehand. It is because of the excess whey in the curds cheesecakes “sprawl” on the griddle when frying.
Do not buy cottage cheese briquettes for this pancakes. It is only suitable for making souffles, casseroles, and other pastries. The best choice is cottage cheese with a fat content of 7-18%. It is a good idea to rub the cottage cheese through a sieve.
So, add one egg to the cottage cheese (500 g). You also need to add sugar (35-45 grams). You should not add too much sugar. This ingredient (if too much) when heated begins to melt and cheesecakes will begin to stick.
Then add vanilla sugar (1 tsp.). Stir everything thoroughly.
And now the ingredient that will not let the pancakes “fall”. We add 2-3 tablespoons of semolina. We leave the mass for 20 minutes. The semolina takes all the excess moisture from the cottage cheese and does not make the mass “rubbery”, like flour.
After 20 minutes, we start shaping the cheesecakes like in a restaurant. You will need about 2-4 tablespoons flour for this.
Spread the mass of cottage cheese and semolina on a table with flour and form the blank in the shape of a sausage.
I made with a small amount of cottage cheese (200 grams), so I only had 3 pancakes.
I take one piece at a time and twist it with both hands to make it even. I swat at the height with my hand and twist again.
Then I put them on a heated buttered frying pan and fry them on 2 sides until browned. Turn down to medium/slow heat so the cheesecakes cook well on the inside and don’t burn on the outside.
Fluffy pancakes without soda and flour! Bon appetit and have a nice day!