Classic cottage cheese pancakes
2 servings
25 minutes
Classic cheese pancakes made from cottage cheese are a cozy and homely dish of Russian cuisine that delights with their tenderness and light sweetness. The history of cheese pancakes dates back to ancient times when cottage cheese was one of the main dairy products in Russia. Their taste is soft, slightly sweet, with a pleasant tanginess of the cottage cheese, especially when using fresh and natural products. When fried, the pancakes acquire an appetizing golden crust, creating an ideal contrast with the airy texture inside. They are versatile: served with honey, berries, jam or sour cream; in summer they are especially good with fresh fruits. This recipe preserves traditions while highlighting the natural taste of cottage cheese and its combination with minimal flour, making the pancakes incredibly tender and aromatic.
1
Whisk the eggs, add sugar, salt, cottage cheese — make the mixture uniform. Add flour and mix well again. This can be done manually or using a blender.
- Chicken egg: 2 pieces
- Cane sugar: 3 tablespoons
- Sea salt: pinch
- Soft cottage cheese: 360 g
- Wheat flour: 2 tablespoons
2
Melt butter in a pan, spoon onto the pan, and bake into small flat cakes over medium heat until a tender golden crust forms. Optionally, you can add a bit more flour. I don't add it, as it thickens the cottage cheese and gives a flour taste. With two tablespoons of flour, the cheese pancakes will be soft and may be difficult to flip in the pan, so try covering them with a lid while frying on both sides.
- Butter: 1 piece
- Wheat flour: 2 tablespoons
3
The tastiest is cottage cheese pancakes with sour cream, fresh cranberries or strawberries mashed with sugar, Nutella, and thawed berries. In summer - only with fresh ones.