Cheesecakes with buckwheat flour and cranberries

1 serving

15 minutes

Cottage cheese pancakes with buckwheat flour and cranberry are an original interpretation of a classic Russian dish, featuring deep flavor and pleasant texture. Buckwheat flour gives the baked goods a light nutty aroma, while cranberry adds a refreshing tartness, making the pancakes more vibrant and memorable. The dish's roots trace back to the traditions of Russian village cuisine, where simple yet nutritious recipes were valued. These pancakes are perfect for breakfast or a light snack, especially when paired with honey or sour cream. With their simple preparation and natural ingredients, they are not only tasty but also healthy, harmoniously combining sweet and sour notes with a delicate cottage cheese structure.

Energy value per serving

• Calories: 325.8
• Proteins: 35.3g
• Fats: 14.4g
• Carbohydrates: 13.3g

Ingredients

• Dry cottage cheese: 150 g
• Chicken egg: 1 pc
• Buckwheat flour: 1.5 tbsp
• Dried cranberries: to taste
• Vanillin: pinch

Cooking steps

1. Break the egg, add cottage cheese, and mix thoroughly.

   Required ingredients:

   • Chicken egg: 1 piece
   • Dry cottage cheese: 150 g

2. Finely chop the cranberries and add to the cottage cheese mixture.

   Required ingredients:

   • Dried cranberries:  to taste

3. Add 1.5 tablespoons of flour and a pinch of vanillin. Mix everything thoroughly.

   Required ingredients:

   • Buckwheat flour: 1.5 tablespoon
   • Vanillin:  pinch

4. Form the curds from the obtained mass. From this amount of ingredients, you will get 7 small curds (if making standard-sized curds, you will get 3 pieces).

5. Place the cheese pancakes on a heated skillet (no need to coat them in anything). Fry for 3-5 minutes on each side.