Cheesecakes with banana filling
4 servings
60 minutes
Cottage cheese pancakes with banana filling are an exquisite blend of traditional Ukrainian delicacy with a gentle, sweet fruity note. Their roots go deep into folk cuisine, where cottage cheese has long been considered the basis of many dishes. Classic pancakes gain a new sound thanks to the soft banana heart that melts in your mouth, creating a harmony of creamy flavor with a light hint of vanilla. The breadcrumb coating gives them an appetizing crispy crust, while the golden surface evokes an irresistible desire to try them. This dessert will be a wonderful addition to morning tea, a light breakfast, or a cozy family dinner. Serving them with sour cream and berries can create a true culinary masterpiece that will adorn any table.
1
Mash the cottage cheese with a fork, add eggs, sugar, and salt. Knead the cottage cheese mixture thoroughly. Use a blender if necessary.
- Curd cheese (tvorog): 500 g
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Salt: pinch
2
In a separate bowl, mix flour (sifted), baking powder, soda, and vanillin. Stir. Add to the cottage cheese mixture.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Vanillin: 1 g
3
Knead a dense dough. If the dough is liquid (depends on the cottage cheese), add more flour. The dough should be dense; otherwise, the syrniki will spread while frying! But don't overdo it with the flour, or the syrniki will be hard. The flour should be just right.
- Wheat flour: 1 glass
4
Peel the banana and slice it into 0.5 cm rounds. Form the dough into cheese pancakes, place a piece of banana inside, coat in breadcrumbs (can be replaced with flour if needed), and fry in vegetable oil until golden.
- Bananas: 1 piece
