Curd and mascarpone cheesecakes
4 servings
30 minutes
Cottage cheese pancakes with mascarpone are a refined embodiment of a classic dessert, featuring a delicate texture and delightful creamy flavor. This dish has a long tradition in Slavic cuisine, but mascarpone adds special softness and sophistication, giving it a richer milky hue. The light vanilla sweetness makes the pancakes an ideal complement to morning coffee or evening tea time. They can be served with honey, jam, or fresh berries to enhance the natural taste of the cottage cheese. These pancakes are a balance of airiness and richness that evokes cozy memories of home cooking. Their velvety structure and golden crust make each bite a true gastronomic delight.
1
Mix all ingredients with a fork in a deep bowl to avoid lumps (you can strain the cottage cheese, but I always use store-bought low-fat cottage cheese - it's fine enough as is).
- Cottage cheese: 500 g
- Sugar: 3 tablespoons
- Mascarpone cheese: 250 g
- Chicken egg: 2 pieces
- Wheat flour: 3 tablespoons
- Vanilla sugar: 2 teaspoons
2
Pour enough sunflower oil into a heated pan — the syrniki shouldn't float in it, but they shouldn't burn either; let it heat well — I always put the pan on the highest burner but set it to the lowest flame.
3
Scoop the prepared dough for cheese pancakes with a tablespoon into a bowl of wheat flour, roll it well, take it in your hands and make a patty; place it in the pan and fry until golden brown on both sides.
- Wheat flour: 3 tablespoons
4
We place the fried syrniki on a waffle towel with the side that was last fried facing down, and while the next batch is frying, we leave them to absorb the oil.