Lush cheesecakes with rice flour
3 servings
120 minutes
Fluffy cheese pancakes with rice flour are a refined blend of tender cottage cheese and airy texture achieved through rice flour. Their origin is rooted in Russian cuisine, where cheese pancakes became an integral part of cozy family breakfasts. Light, slightly sweet, with subtle vanilla notes, they literally melt in your mouth. Frying in clarified butter gives them a golden crust, while the final baking in the oven makes them especially airy. These pancakes pair perfectly with sour cream, berries, or honey, turning an ordinary morning into a gastronomic delight.
1
Beat the eggs slightly with powdered sugar, salt, and vanilla sugar, then add the strained cottage cheese.
- Chicken egg: 2 pieces
- Icing sugar: 1 tablespoon
- Salt: pinch
- Vanilla sugar: pinch
- Semi-fat curd cheese (9%): 400 g
2
Mix thoroughly and add a spoonful of flour and starch, mix again and refrigerate for at least 2 hours for all components to combine well. It can be left overnight.
- Rice flour: 1 tablespoon
- Potato starch: 1 tablespoon
3
Take out the mixture, sprinkle rice flour on a plate. Divide the cottage cheese dough into roughly equal pieces (2 packs yield 8-10), roll in flour, and form balls.
- Rice flour: 1 tablespoon
4
Heat a pan with a piece of melted butter, while preheating the oven to 210 degrees. Line a baking tray with a silicone mat or parchment paper. Start frying when everything is ready. Fry 4-5 pieces at a time for 2 minutes on each side over medium heat.
5
Transfer everything to a baking tray and bake with convection for 10 minutes.