Curd pancakes with corn flour and jam
2 servings
20 minutes
A common problem with curd pancakes is the amount of flour. Sometimes there is too much of it, and instead of tender cutlets you get tight hockey pucks. Sometimes there is too little of it, and the curd pancakes spread out on the frying pan into sloppy, shapeless cakes. Corn flour mixed with cottage cheese makes the dough dense and elastic at the same time, it molds perfectly and in its finished form its texture resembles a juicy French genoise
1
Place the cottage cheese in a deep bowl, crack the egg and add it to the cottage cheese. Add sugar and mix the cottage cheese with sugar and egg into a smooth paste using a spatula or spoon.
- Dry cottage cheese: 300 g
- Chicken egg: 1 piece
- Brown sugar: 1 tablespoon
2
Add lemon zest to the resulting mass, mash it thoroughly with the cottage cheese again. Pour in a teaspoon of almond extract and mix everything.
- Lemon zest: 1 tablespoon
- Almond extract: 1 teaspoon
3
Add ground cinnamon and two tablespoons of coarse corn flour. Mix the mass thoroughly — the dough should be quite dense and not sticky.
- Ground cinnamon: 0.5 teaspoon
- Corn flour coarse grinding: 3 tablespoons
4
Shape neat round cheese pancakes from the dough. Pour some corn flour into a plate or bowl and coat each pancake in it. Shake off the excess flour back into the bowl.
- Corn flour coarse grinding: 3 tablespoons
5
In a large skillet, heat vegetable oil and fry the cheese pancakes on both sides until golden brown. Transfer the cooked pancakes to a plate.
6
On serving plates, place four to five tablespoons of lingonberry jam, strained through a fine sieve to achieve a thick, homogeneous berry syrup.
- Lingonberry jam: to taste
7
Place the syrniki on top of the strained lingonberry jam - two to three pieces per serving depending on their size.
8
Garnish each serving with fresh mint leaves and serve immediately while the syrniki are still warm.