Sweet stewed cheesecakes
4 servings
35 minutes
Sweet fried cheese pancakes are a cozy and delicate treat of Russian cuisine that brings the warmth of home. The history of cheese pancakes goes back centuries when simple peasant dishes made from cottage cheese became the basis for folk recipes. This version—slow-cooked in honey-sour cream sauce—turns the classic treat into a dessert with a rich creamy flavor and a hint of caramel. They are soft inside with a golden crust, and the sauce adds even more tenderness. These pancakes are perfect for morning tea or family dinners, especially in cold weather when you crave something warming. Serve them hot, generously drizzled with sauce and complemented by fresh berries or nuts. This is not just food; it's a true story of taste infused with warmth and traditions.
1
In the cottage cheese mixed with butter, add separately beaten eggs, salt, flour, mix well, and knead the dough.
- Curd cheese (tvorog): 600 g
- Butter: 70 g
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Wheat flour: 0.8 glass
2
Form balls from the prepared dough, flatten them into patties, and let them rest on the cutting board for a while.
3
Fry the syrniki on both sides in well-heated vegetable oil.
- Vegetable oil: 50 ml
4
Remove the pan from the heat, add honey to the remaining vegetable oil, wait until it melts, then add sour cream and milk, and mix well. Bring the resulting sauce to a boil over low heat.
- Vegetable oil: 50 ml
- Honey: 2 tablespoons
- Sour cream: 4 tablespoons
- Milk: 0.5 glass
5
Pour sauce over the syrniki, cover with a lid, and simmer on low heat for 3 minutes.
