Usuba
Fluffy Cottage Cheese Pancakes
Tender cottage cheese pancakes with a crispy crust are the perfect breakfast. The secret to success lies in dry cottage cheese and the correct batter consistency. Cottage cheese sifted through a sieve guarantees a uniform texture and prevents falling apart during frying. The pancakes are fried in oil until golden, then finished cooking in the oven.
- Total
- 60 min
- Standard serving
- 206.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Press the cottage cheese through a fine sieve. This will ensure a uniform tender texture of the syrniki.
- 2
Step 2
In a separate bowl, beat the eggs.
- 3
Step 3
Add eggs, sugar, vanilla sugar, and salt to the cottage cheese. Mix well.
- 4
Step 4
Mix 60 g of flour into the cottage cheese mixture. Start with a smaller amount — the required amount depends on the moisture content of the cottage cheese. The mixture should hold its shape well but remain soft.
- 5
Step 5
Cover the dough with plastic wrap and refrigerate for 15–20 minutes to allow the flour to fully absorb the moisture.
- 6
Step 6
Form pancakes of equal size from the mass and coat them in flour.
- 7
Step 7
Heat vegetable and butter oil in a frying pan.
- 8
Step 8
Fry the syrniki on both sides until golden brown.
- 9
Step 9
Transfer the syrniki to a baking sheet and bake in an oven preheated to 200 °C for 7–10 minutes.
- 10
Step 10
Serve hot with sour cream, jam, or honey.
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