Lush cottage cheese pancakes in a frying pan

Lush and airy homemade cheesecakes for breakfast! Cheesecakes are a beautiful option for a tasty and satisfying breakfast or afternoon snack. Prepare tender and fluffy homemade cheesecakes for your own family! Serve them with sour cream, condensed milk or jam, with tea, milk or juice. Very tasty and useful!

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Lush cottage cheese pancakes in a frying pan

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	220 kcal
Belkov:	13 g
Zhirov:	11 g
Carbohydrates:	17 g
Used:	32 / 27 / 41
H 0 / C 0 / B 100

Production time: 30 min

Step-by-step production

Step 1:

To make cheesecakes, combine eggs with sugar and shake them. There is no need to beat until fluffy, just let the ingredients mix together.

Step 2:

Use dry cottage cheese for cheesecakes. If it is wet, the dough mixture will be watery and the cheesecakes may not turn out. The cottage cheese mixture must be finely dispersed. To do this, you can rub the cottage cheese through a sieve.

Step 3:

Add the cottage cheese to the bowl with the eggs and stir everything. I do not recommend using a mixer for curd dough, because beating the curd dough constantly becomes watery. It is enough to use a wooden spatula or a regular whisk and stir by hand.

Step 4:

Then add sifted flour, baking soda and vanilla to the dough. Again, do not use a mixer to mix. Just stir everything so that the dough just absorbs all the flour. Tablespoons can be of different sizes, and the heap of flour on the spoon given to us can be different, so be guided by the dough mixture. The amount of flour can be increased slightly as needed.

Step 5:

Using a damp spoon, take a small amount of the curd dough and roll it in flour. Use your hands to form a small cheesecake. This step should not be ignored. When rolled, the mixture of the outer part of the cheesecake will become thicker and, when fried, will create what appears to be a shell of the cheesecake. But inside he remains the most affectionate and soft.

Step 6:

Heat the frying pan until hot and add a little vegetable oil. Then turn the heat down slightly and add the cheesecakes. Fry for 1-2 minutes on each side. If you fry them over high heat, they will begin to burn on the outside, but the inside will not have time to bake. Place the finished cheesecakes on paper towels to remove excess oil. Enjoy your meal!

Cheesecakes prepared according to this recipe are always successful for everyone.
The composition of the recipe is quite ordinary and does not have any tricks or unusual ingredients. These cheesecakes are prepared very quickly and simply. Such cheesecakes hold their shape unsurpassedly and do not spread during frying. The dough is not overloaded with flour and the finished dish has a natural cottage cheese taste. You can also use semolina instead of flour in cheesecakes. The cheesecakes on it will also be very tasty and tender. You can also create blanks for future use.
You can simply stick the cheesecakes, lay them out on a board and put them in the freezer, and when they freeze, you need to put them in a bag and throw them in the freezer. In this case, you will always be able to serve the freshest, hot cheesecakes to the table. To do this, you just have to put them in a hot frying pan and cook. If you deep-fry them, place the finished cheesecakes on a plate lined with napkins or cardboard towels to drain off excess fat.
Deep-fried, naturally, tastes better, but we don’t need excess fat. Therefore, use this little trick. The freshest, warm cheesecakes as a snack will fill you up, energize you and lift your spirits for the whole day.

ATTENTION! Cottage cheese is of great importance for this recipe. It should be dry, not coarse-grained. If you have doubts about the amount of flour, don’t cook! So that you don’t complain later that something didn’t work out. The recipe for these cheesecakes has been tested more than once, everything works out if everything is in order with the cottage cheese. You have been warned - keep this in mind!

10 cheesecake recipes that will disappear from the table in a few minutes

Life hacker revealed all the secrets of traditional and most unusual cheesecakes.

1. Traditional cheesecakes with eggs and flour

Ingredients

250 g cottage cheese;
1 testicle;
1 tablespoon sugar;
1½–2 tablespoons flour.

Manufacturing

Combine cottage cheese, egg and sugar. The mass must be a homogeneous mixture. Pour flour into it, stir thoroughly and start frying.

Try

10 recipes with cottage cheese for every taste

2. Cheesecakes with semolina without flour

Ingredients

600 g cottage cheese;
1 testicle;
3 tablespoons of semolina;
2–3 tablespoons sugar;
a pinch of salt.

Manufacturing

Mix cottage cheese, egg, semolina, sugar and salt until smooth. Place the dough in the refrigerator for 1 hour and then fry.

Prepare

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3. Cheesecakes without flour with semolina and starch

Ingredients

2 testicles;
2 tablespoons of semolina;
500 g cottage cheese;
3 tablespoons sugar;
2 teaspoons potato starch.

Manufacturing

Lightly beat the eggs, add semolina, stir and leave for a couple of minutes. Combine cottage cheese with egg mixture. Pour sugar and starch into a homogeneous mass and stir thoroughly. Fry until golden brown.

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4. Cheesecakes without eggs and flour

Ingredients

200 g cottage cheese;
2 tablespoons of semolina;
1–2 tablespoons sugar;
a pinch of salt.

Manufacturing

Combine cottage cheese, semolina, sugar and salt. Leave the mixture to sit for 15–30 minutes. Later, make and fry cheesecakes.

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5. Cheesecakes with rice flour

Ingredients

400 g cottage cheese;
3 tablespoons rice flour;
1 testicle;
1–2 tablespoons sugar;
a pinch of salt.

Manufacturing

Stir cottage cheese, rice flour, egg, sugar and salt until smooth. Cook in a frying pan or in the oven.

Remember

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6. Cheesecakes with apples

Ingredients

500 g cottage cheese;
2 testicles;
2 apples;
2–3 tablespoons sugar;
4-5 tablespoons of flour.

Manufacturing

Carefully grind the cottage cheese with the eggs. Peel the apples and grate them on a large grater. Add them along with sugar to the cottage cheese and stir well. Add flour and mix again. Fry until golden brown.

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7. Cheesecakes with banana without eggs

Ingredients

200 g cottage cheese;
1–2 tablespoons of semolina;
1 tablespoon flour;
1 tablespoon sugar;
1 ripe banana.

Manufacturing

Mix cottage cheese with semolina, flour and sugar. Puree or finely grate the banana. Add it to the cottage cheese and stir thoroughly. Cook in a frying pan or in the oven.

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8. Cheesecakes with pumpkin

Ingredients

100 g boiled pumpkin;
1 teaspoon cinnamon;
250 g cottage cheese;
1 testicle;
1 tablespoon of semolina;
a pinch of salt;
1–2 tablespoons sugar;
2-3 tablespoons of flour.

Manufacturing

Puree the pumpkin and add cinnamon to it. Combine cottage cheese, egg, semolina, salt, sugar and pumpkin and leave for 20 minutes. Add flour to the dough and stir thoroughly. Cook until golden brown.

Do

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9. Cheesecakes with carrots

Ingredients

1 carrot;
250 g cottage cheese;
1 testicle;
1 tablespoon flour;
1 tablespoon of semolina;
a pinch of sugar.

Manufacturing

Peel and chop the carrots. Mix the vegetable with cottage cheese, eggs, flour, semolina and sugar. Place the mixture in the refrigerator for 20–30 minutes, and then fry the cheesecakes.

Experiment

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10. Cheesecakes with potatoes

Ingredients

1 boiled potato;
250 g cottage cheese;
1 testicle;
1 tablespoon flour;
1 teaspoon sugar;
a pinch of salt.

Manufacturing

Grate the potatoes on a small grater. Mix with cottage cheese, eggs, flour, sugar and salt. Cool the resulting mass for 20–30 minutes. Then cook in a frying pan or in the oven.

7 secrets of perfect cheesecakes

The success of the dish depends almost entirely on the cottage cheese. It must be fresh, high quality and have a uniform texture. If there are still grains, grind them through a sieve or beat them with a blender. The cottage cheese should not be very soft (or, as almost everyone says, wet), otherwise it will be difficult for you to sculpt and prepare cheesecakes.
Do not add too much sugar, otherwise the cheesecakes may burn. If they don't seem sweet enough, serve them with honey, condensed milk, syrup or jam. By the way, in this case you can completely do without sugar.
Nuts, dried fruits, coconut flakes, cinnamon, vanillin, and citrus zest can help vary the taste and smell of ordinary cheesecakes. Add them to your own taste, but don't overdo it.
The dough must be thick enough so that balls can simply be molded from it. It's okay if it sticks to your hands a little: just cover your palms with water, vegetable oil or flour. But if, despite the first tip, you took soft cottage cheese and the dough turned out watery, add a little flour or semolina. Just be careful, otherwise the cheesecakes will become rubbery and not so tasty.
To form the cheesecakes, scoop approximately 1 tablespoon of the prepared dough and place it in your hand. Roll the dough into balls and flatten them. Usually, before baking, cheesecakes are rolled in a small amount of flour or semolina - this way they don’t stick to the pan. Curd balls can be flattened immediately in flour. If you have a non-stick frying pan or you are simply convinced that the cheesecakes will fry without any problems, skip this step.

There is another forming method: sprinkle the table with flour, put all the dough there and roll it into a sausage. Then cut it into equal discs, give them a suitable shape and, if necessary, roll in flour.

Lush cottage cheese pancakes

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Now we are frying fluffy cheesecakes from cottage cheese in a frying pan, trying to get products that are not only tasty, but also attractive on the outside. We take the principle of molding from the traditional recipe according to GOST, and from there we also borrow the main proportions of the goods. The composition is the most common - there are no tricks or additional components. But the recipe, repeatedly tested and proven in practice, gives the perfect result! The cheesecakes hold their shape unsurpassedly, do not separate during the frying process, remaining delicious and delicious. At the same time, the dessert is not overloaded with flour - there is a confident curd flavor, and the warm texture is preserved.

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The essence of the recipe is clear - we select high-quality, non-watery cottage cheese, mix it with all the other ingredients, bring the dough to a plastic state and form classic round pieces. Bread it and immediately send it to the frying pan. After a short time, we treat ourselves to good cheesecakes - we try the fluffy ruddy products!

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Ingredients:

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cottage cheese - 540 g;
testicle - 1 pc.;
salt - a pinch;
sugar - 60 g;
vanilla sugar - sachet (8-10 g);
flour - 80 g;
vegetable oil (for frying).

Lush cottage cheese pancakes traditional recipe with photos

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Place the cottage cheese in a work bowl and carefully mash with a fork. If the product has a coarse-grained structure, rub through a fine sieve. It is better to choose cottage cheese with the highest percentage of fat content and certainly with moderate humidity (no whey!). A very wet mass will not allow you to form cheesecakes - in this case you will have to increase the portion of flour, which will not have the best effect on the taste.
Beat in an egg, add a pinch of salt, add the entire portion of sugar, including flavored vanilla. Mix the ingredients until a single viscous mass is formed.
Add flour sifted through a sieve evenly.
First mix the mixture with a spoon, then by hand.
On a lightly floured work surface, pull out the curd mixture into a single roll 6-7 cm wide. The dough will be slightly sticky - there is no need to fill it with flour.
Cut the roll into pieces about 1.5 cm wide. You will get approximately 10 pieces of cheesecakes (the quantity may vary - depending on the size of the pieces). Dip each copy in flour on both sides. Using our fingers we give the products the most “correct” traditional round shape. We alternately cover the formed cheesecakes with a glass and, without lifting them from the work surface, intensively scroll them a couple of times. Repeat the function, turning the fluffy cake over. Thus, when hitting the walls of the glass, the products receive smooth edges and a neat appearance.
Heat the frying pan by covering the bottom with a thin layer of refined oil. Place fluffy curd semi-finished products on the hot surface. Keep on moderate heat until the bottom of the products is browned.
Using a wide spatula, carefully turn the cheesecakes over. Once the bottom of the products is covered with a golden crust, cover the pan with a lid. Reduce the heat to low and wait 5-7 minutes so that the fluffy cheesecakes are completely baked in the middle.
Place the finished products on cardboard napkins to absorb excess oil. The dessert can be served either warm or completely cooled. A suitable accompaniment is sour cream and berries, and for the sweetest option - preserves, syrups, jams.

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Traditional fluffy cottage cheese pancakes are ready! Bon appetit!

5 secrets of fluffy cheesecakes

Any housewife is a sorceress and fairy in some way. No, just think about how many delicious dishes she can prepare from what would seem to be an ordinary set of goods. Take cheesecakes, for example - the composition is incredibly simple: cottage cheese, eggs, flour and sugar - and every housewife has her own signature recipe. I would like to share with you my secrets of fluffy cottage cheese pancakes.

Secret 1

If the cottage cheese seems a little wet to you, then it is better to put it in cheesecloth, squeeze it lightly and let the excess water drain. In addition, cottage cheese for cheesecakes should be grains, not soft. Cottage cheese in briquettes is perfect for casseroles or soufflés, but it is absolutely not suitable for cheesecakes - you will end up with cottage cheese pancakes.

I most often take half-fat cottage cheese from the store, 5 percent fat. We always have average humidity. The wetter the cottage cheese, the more flour you will need, and the denser our cheesecakes will be. And if I see that the cottage cheese is extremely dry, then I constantly add a spoonful of sour cream.

Secret 2

The second secret lies in the fact that for fluffy cheesecakes it is better not to simply mash it with a fork, but to rub it. We arm ourselves with a sieve and carefully wipe the cottage cheese. Naturally, this takes more time than just kneading the cottage cheese with a fork, but believe me, the effort spent will pay off a hundredfold.

You can punch the cottage cheese with a blender, but after the sieve the cottage cheese comes out straight airy, and after the blender it looks more like cream. I do both. The results are always good.

Secret 3

Another secret to fluffy cheesecakes is the addition of baking powder. Instead of baking powder, you can use soda, but you should be careful with it - too much of it will lead to an unpleasant aftertaste.

Secret 4

After making, the cheesecake dough must be left to rest in the refrigerator for at least half an hour, so the mass will be denser and easier to mold. From it you can form the highest cheesecakes that will not settle when frying.

Secret 5

I cook cheesecakes all the time on the lowest heat and with a lid on. First, I turn the pan on high, lightly grease it with oil, and lay out the cheesecakes. Here I reduce the heat to low and cover with a lid.

Here are all my secrets for making the cheesecakes fluffy and airy. I wish you the most delicious and wonderful cheesecakes!