Cottage Cheese Pancakes According to GOST.
by Editorial Staff
Delicious, tender, cottage cheese – these are the kind of syrniki obtained according to this recipe. Moderately sweet, not clogged with flour, behave well when frying and are good both warm and cold! Try to cook! I really hope that you like the cheese pancake recipe!
Ingredients
- Cottage cheese – 540 g
- Egg – 20 g
- Sugar – 60 g
- Flour – 80 g
- Salt – 1 g
- Vanillin- 0.5 g
- Vegetable oil – for frying
Directions
- I have cottage cheese in packs, pasty, 5% fat. If the curd is grainy, it is advisable to rub it through a sieve or punch with a submersible blender. I just knead the curd with a fork. I add an egg, salt, sugar and vanillin to the curd, mix well. From the total amount of sifted flour, I set aside 1 heaped tablespoon (about 20 g) to form cheesecakes.
- And I add the rest of the sifted flour to the curd mass. I stir. The mass should be dry and dense!
- On the working surface in the previously set aside flour I roll and form cheesecakes. To do this, first I make a sausage with a diameter of 5-6 cm from the curd mass and cut it into pieces 1-1.5 cm wide. With the help of a knife, I form cheese cakes in the form of a washer. I love it when the cheesecakes are high. And not very small ones. From the specified number of ingredients, I got 14 pieces.
- I fry the pancakes in vegetable oil, over medium heat, until a pleasant appetizing crust on each side. At the end, so that the middle is probably fried, I cook the cheesecakes under the lid for another 1-1.5 minutes (if they are high). Serve cheese cakes with sour cream, condensed milk or berries. They are good both warm and cold.
Bon Appetit!!!
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