Curd cheese pancakes
4 servings
20 minutes
Cottage cheese pancakes are a delicate and airy treat that comes from the depths of European cuisine. Their roots can be traced back to Slavic traditions where cottage cheese was considered a key ingredient in many dishes. This recipe allows you to create golden, soft pancakes with a light sweetness that are perfect for breakfast or a cozy tea time. The addition of cottage cheese gives them a special tenderness, while the light flour helps maintain an airy texture. Fried to a crispy crust, they pair wonderfully with honey, sour cream, or berries. This dish evokes warm memories and provides comfort, making it ideal for family breakfasts or leisurely snacks.
1
In a deep bowl, mix cottage cheese, curd mass, egg, and sugar by hand.
- Curd cheese (tvorog): 360 g
- Sweet curd mass: 360 g
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
2
Add flour (4-6 tablespoons) to the mixture by the spoonful, depending on the moisture of the cottage cheese. Make sure the mixture is not too wet or too stiff.
- Pancake flour mix: 4 tablespoons
3
We start forming the cheese pancakes. The amount needed for 1 pancake is determined using a tablespoon. We make balls, then roll them in flour and slightly flatten them.
- Pancake flour mix: 4 tablespoons
4
Add oil to the heated pan, heat it up, and start frying.
- Vegetable oil: to taste