Curd pancakes with condensed milk
5 servings
40 minutes
For curd pancakes, you need to take dry cottage cheese - it should have as little moisture as possible. If you can't find any, then any cottage cheese can be rid of excess water by leaving it in a sieve in the refrigerator overnight. To somehow diversify the classic recipe, you can add lemon or orange zest, raisins, dried apricots and whatever your heart desires to the curd mass. Condensed milk in this recipe is an excellent solution for those who like rich and sweet toppings.
1
Squeeze the cottage cheese through cheesecloth to remove excess liquid if it's not dry enough. Then blend it for a more uniform texture of the cheese pancakes.
- Curd cheese (tvorog): 500 g
2
Add an egg to the cottage cheese.
- Chicken egg: 1 piece
3
Add sugar and vanillin.
- Sugar: 2 tablespoons
- Vanillin: 1 g
4
Add a pinch of salt and mix.
- Salt: pinch
5
Add semolina, mix again and let it sit for 10-15 minutes for the semolina to swell.
- Semolina: 2 tablespoons
6
Roll the cottage cheese mixture into balls and coat them in a small amount of flour.
- Wheat flour: 30 g
7
Heat vegetable and butter in a pan.
- Vegetable oil: to taste
- Butter: 30 g
8
Fry the cheese pancakes on both sides until golden brown.
- Vegetable oil: to taste
- Butter: 30 g
9
Transfer the cheese pancakes to a baking sheet and send them to an oven preheated to 180 degrees for 10-15 minutes.
10
Serve the ready syrniki cold or hot with condensed milk.
- Condensed milk: to taste
