Cheesecakes with blueberry topping
4 servings
20 minutes
Cheese pancakes with blueberry topping are a refined combination of delicate cottage cheese flavor and sweet-sour berries. This traditional Russian breakfast has roots in ancient peasant cuisine, where cottage cheese served as the base for many dishes. Light and airy thanks to baking powder, the pancakes are gently fried to a golden crust, while lemon zest adds a subtle citrus note. The rich and aromatic blueberry sauce gives the dish a special freshness. Perfect for a cozy morning with a cup of tea or coffee, cheese pancakes are great for both everyday and festive tables. They can be dusted with powdered sugar or served with sour cream or honey, creating new variations of this classic treat.
1
Beat cottage cheese, eggs, salt, and 3 tablespoons of sugar into a uniform mass.
- Soft curd cheese: 500 g
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: 6 tablespoons
2
Grate the lemon zest and mix it into the cream.
- Lemon: 1 piece
3
Sift the flour with the baking powder. The dough will be soft, and it should be placed directly onto the pan, shaping it with two spoons — it cannot be shaped by hand.
- Oat flour: 0.7 glass
- Baking powder (raising agent): 0.5 teaspoon
4
Fry in vegetable oil over medium heat. It will take less than a minute on each side.
5
For the blueberry topping, mix blueberries, 3 tablespoons of lemon juice, and sugar in a saucepan (if the berries are particularly sour, you can increase the sugar amount). Cook until desired consistency — the sauce will thicken in a couple of minutes.
- Frozen blueberries: 300 g
- Lemon: 1 piece
- Sugar: 6 tablespoons
6
Optional, you can sprinkle with powdered sugar when serving.
- Icing sugar: to taste
