Light cheesecakes with bananas and dried fruits
4 servings
20 minutes
Light cheese pancakes with bananas and dried fruits are a cozy combination of soft cottage cheese, sweet dates and raisins, along with aromatic banana that adds softness and natural sweetness to the dish. This recipe has roots in European cuisine, where cheese pancakes have long been a symbol of home warmth and family breakfasts. The addition of dried fruits gives them an interesting texture play and rich flavor. Semolina makes them slightly denser, while baking in the oven provides a delicate crust. They are best served with condensed milk, which highlights the creamy softness of the pancakes. This is an ideal option for those seeking a balance between sweetness and healthiness, as well as ease of preparation.
1
Mash the cottage cheese with a ripe banana.
- Bananas: 1 piece
- Dry curd cheese: 0.5 kg
2
Soak dates and raisins in boiling water, then dry them on a napkin.
- Seedless raisins: 20 g
- Pitted dates: 20 g
3
Add semolina, baking soda, and salt to the cottage cheese and mix thoroughly.
- Semolina: 50 g
- Salt: pinch
- Baking soda: pinch
4
Add dates and raisins to the obtained mixture.
- Seedless raisins: 20 g
- Pitted dates: 20 g
5
Coat in un sifted flour (depending on the cottage cheese, the syrniki can be very tender).
- Wholemeal flour: 10 g
6
Fry in clarified butter on each side for 3-4 minutes over low heat.
- Clarified butter (ghee): 20 g
7
Place the fried syrniki in the oven (5 minutes at 150 degrees).
8
Let it 'rest' for a couple of minutes after the oven and serve with condensed milk.
- Condensed milk: 30 g
