Blueberry Cheesecakes for Sunday Breakfast
2 servings
20 minutes
Cottage cheese pancakes with blueberries are not just a dish but a cozy memory of home breakfasts. Their roots go back to Russian cuisine, where cottage cheese is one of the main ingredients. Tender and airy inside with a golden crust outside, they melt in your mouth, and the sweetness of condensed milk harmonizes with the slight tartness of blueberries. It's the perfect start to the day – warm, rich, and delightful. They are served with a cup of fragrant tea or coffee, creating that very atmosphere of a leisurely Sunday morning when fresh air is outside and something familiar and beloved is cooking at home.
1
In a deep bowl, mix cottage cheese and egg. Stir well. Add sugar, salt, and 2 tablespoons of flour. Mix everything with a fork to eliminate lumps. In a separate plate, pour 3 tablespoons of flour.
- Cottage cheese 1.8%: 400 g
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Wheat flour: 5 tablespoon
2
Shape small balls from the obtained cottage cheese mixture. Roll each ball in flour and form a cheese pancake.
- Wheat flour: 5 tablespoon
3
Place the pan over medium heat, pour in a tablespoon of oil, and fry the cheese pancakes on both sides until golden brown.
- Vegetable oil: 1 tablespoon
4
Place the cheese pancakes on a plate, drizzle with condensed milk, and sprinkle with blueberries.
- Condensed milk: to taste
- Blueberry: to taste