Cheesecakes with semolina in the oven
3 servings
30 minutes
Cottage cheese pancakes with semolina baked in the oven are a delicate and airy dish of Russian cuisine, captivating with their soft taste and appetizing texture. The history of cottage cheese pancakes goes back centuries, where they were popular as a simple yet hearty breakfast. In this version, semolina adds lightness and fluffiness, while baking in the oven makes them less greasy compared to the traditional frying method. Cranberries and raisins give them a sweet tanginess that complements the rich cottage cheese flavor. They are served with sour cream for added tenderness or powdered sugar to highlight their sweetness. An ideal option for morning enjoyment or cozy family tea time!
1
Prepare all the ingredients. Soak the cranberries and raisins in hot water. Preheat the oven to 180 degrees.
- Dried cranberries: 25 g
- Raisin: 25 g
2
Blend the cottage cheese in a blender or strain it through a sieve.
- Cottage cheese 9%: 300 g
3
Mix cottage cheese with 20 grams of flour, semolina, sugar, an egg, and salt.
- Cottage cheese 9%: 300 g
- Wheat flour: 60 g
- Semolina: 10 g
- Sugar: 50 g
- Chicken egg: 1 piece
- Salt: pinch
4
Add dried raisins and cranberries.
- Dried cranberries: 25 g
- Raisin: 25 g
5
Form syrniki on a floured surface.
- Wheat flour: 60 g
6
Heat vegetable oil. Fry the cheese pancakes on one side.
- Vegetable oil: 40 ml
7
Flip and fry on the other side.
8
Line the baking tray with parchment paper.
9
Place the cheese pancakes on a baking sheet and send them to the oven for 10 minutes.
10
Serve the cheese pancakes with sour cream or other favorite toppings, decorated with powdered sugar.
- Sour cream: to taste
- Powdered sugar: to taste