Classic cottage cheese pancakes are prepared from cottage cheese with 9% fat content. The composition should not be anything but milk and sourdough. Choose the freshest product for the best taste of cheesecakes.
How to choose the right cottage cheese
Photos : shutterstock. com
All of them are in the usual home kitchen.
You will need a large bowl, a sieve of the same diameter, a spoon, a mixer. Airy and elastic cheesecakes are obtained by rubbing the cottage cheese through a sieve.
Mix cottage cheese with eggs, sugar and vanilla is best hand mixer. Another important ingredient is semolina. It absorbs excess moisture and makes cheesecakes more tender, soft and juicy.
The recipe for the legendary syrniki from "Coffeeemany"
Form small washers with dry hands. To prevent the mixture from sticking, apply a little flour on the palms and fingers. By the way, billets of cheese cakes can be frozen. To do this, roll them additionally in flour and carefully transfer to a zip bag. Close tightly so that cheesecakes do not absorb odors during storage.
Photo: shutterstock. com
For frying, you will need vegetable oil (sunflower, olive). The oil should not have a pronounced aroma. Spread the oil evenly over the pan and let it warm. Put two or three cheesecakes and fry for about three minutes on each side - until a brown crust appears.
The frying time may vary depending on the power of your stove and the characteristics of the pan. The ideal time can only be established empirically.
One of the options is condensed milk (regular or coconut according to our recipe ). Cheesecakes go well with caramel, berry sauces or jams, chocolate ganache.
Delicate and airy cottage cheese pancakes with vanilla for breakfast.
NUMBER OF PORTS:
Home topping for breakfast.
NUMBER OF PORTS: