To make the cheese pancakes more interesting, let’s combine cottage cheese, pumpkin puree, raisins and an ingredient unusual for cheese pancakes – peanuts. Cheesecakes with pumpkin are very tender, and their beautiful color and ruddy crust will awaken your appetite and cheer you up even on the gloomiest morning!

Summary

Ingredients

• Curd 9% – 250 g
• Pumpkin – 250 g
• Wheat flour – 180 -200 g
• Egg – 1 pc.
• Raisins – 20 g
• Peanuts (peeled) – 20 g
• Sugar – 30 g
• Salt – a pinch
• Vegetable oil (for frying) – 30-50 ml
• Powdered sugar (for decoration) – 1 tbsp

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Instructions

1. Peel the pumpkin and cut into cubes. Put the pumpkin pieces in a saucepan and fill with water. Cook for 10 minutes after boiling. Drain the broth. Knead the pumpkin with a crush in mashed potatoes. Let the pumpkin puree cool slightly. Combine cottage cheese, pumpkin puree, sugar and salt in a deep bowl. We drive in the egg. We mix.

   

2. In parts, stirring occasionally, add flour. On a table, slightly dusty with flour, knead a soft dough. Chop the peanuts with a knife. We wash the raisins in hot water and dry a little. Add chopped peanuts and washed raisins to the dough. Knead the dough well so that the raisins and nuts are evenly distributed.
3. Divide the dough into small pieces of approximately the same size and form round cheesecakes from them. Heat the vegetable oil in a frying pan and fry the cheese cakes over low heat, about 4-5 minutes on each side. Ruddy, bright cheesecakes with pumpkin, nuts and raisins are ready. If desired, sprinkle the syrniki with powdered sugar and serve.

   

Bon Appetit!