Cottage Cheese Pancakes
2 servings
30 minutes
The main secret of perfect syrniki - or rather tvorozhniki - is that the cottage cheese must be rubbed through a fine sieve and squeezed out of moisture. The fat content is preferably no more and no less than 9%. The dough should be elastic so that when pressed, the syrniki does not crack in the frying pan, but retains its shape. If everything is done correctly, you will get tender uniform circles under a dense ruddy crust. Syrniki can be baked in the oven or steamed. The recipe does not exclude experiments with the filling - dried fruits, nuts, fresh fruits and even potatoes will not be superfluous. Enjoy your meal!
1
Put all the cottage cheese in a pot and mash it with a fork so that there are no large lumps left. Break the eggs into it, add sugar, and mix everything thoroughly. It's better not to use too dry or too wet cottage cheese, otherwise the syrniki will fall apart during cooking.
- Cottage cheese: 350 g
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
2
Add 5 tablespoons (heaped) of flour to the cottage cheese and mix thoroughly. You can add a bit more flour for denser syrniki, or a bit less for a softer texture. In the end, you should have a homogeneous mass to shape the syrniki.
- Wheat flour: 6 tablespoons
3
Place the pan on medium heat and pour sunflower oil into it.
- Sunflower oil: 5 tablespoon
4
Sprinkle some flour on a plate. Make several small balls from the prepared cottage cheese mass and place them on the plate. It's better to shape 4-5 balls at a time — as many as will fit in the pan. Then, roll the cottage cheese balls in flour, flatten them into small patties (they shouldn't be too thin), and place them in the pan.
- Wheat flour: 6 tablespoons
5
Fry the cheese pancakes for 1-2 minutes until golden brown. Then flip them to the other side and fry until golden as well.
- Cottage cheese: 350 g
- Sunflower oil: 5 tablespoon
6
Repeat until the cottage cheese is finished.
- Cottage cheese: 350 g