Cheesecakes with coconut flakes
2 servings
25 minutes
Cottage cheese pancakes with coconut flakes are a delicate and aromatic treat that adds an exotic touch to a classic Russian dish. The history of pancakes begins in Russian cuisine, where dairy products hold an important place. Adding coconut flakes brings a light sweetness and pleasant texture, making them even airier. They are prepared in the traditional way: first fried until golden brown and then baked to finish cooking. This method allows for a crispy outer shell and a soft, creamy center. These pancakes pair perfectly with jam, condensed milk, or fruit sauce. An ideal choice for a cozy breakfast or dessert, they offer a harmony of flavors that combines Russian traditions with tropical notes.
1
Mix cottage cheese, egg yolk, a tablespoon of heaped flour, sugar, and vanilla to taste. Add coconut flakes.
- Semi-fat curd cheese (9%): 180 g
- Egg yolk: 1 piece
- Wheat flour: 1 tablespoon
- Sugar: to taste
- Vanilla: to taste
- Desiccated coconut: to taste
2
After the mass becomes homogeneous, roll into balls and shape into syrniki using flour.
- Wheat flour: 1 tablespoon
3
Fry on both sides in vegetable oil (coconut oil can be used).
- Vegetable oil: 100 ml
4
Place in a baking dish and send to a preheated oven at 180 degrees for 10 minutes.
5
Let it cool a bit, drizzle with condensed milk, jam, or sauce.
