Curd and oatmeal cheesecakes
1 serving
10 minutes
Cottage cheese and oatmeal pancakes are a delicate and nutritious dish rooted in Eastern European cuisine. Traditionally made from cottage cheese, the addition of oatmeal makes them even healthier and richer. The taste of these pancakes is pleasantly creamy with a slight hint of oat grains, and their texture is soft and airy. Unlike classic fried pancakes, this version is prepared by boiling, making the dish less fatty and more dietary. They pair excellently with sour cream, honey or berries, offering a harmony of flavors and health benefits. Perfect for breakfast or a light snack, they delight with their soft, warming taste that brings a sense of coziness and home warmth.
1
Pass the cottage cheese through a sieve, mix it with an egg, flour, and oatmeal.
- Curd cheese (tvorog): 50 g
- Chicken egg: 0.5 piece
- Wheat flour: 2 teaspoons
- Rolled oats: 1 tablespoon
2
Sprinkle the dough with flour, roll it into a sausage shape. Cut into pieces. Shape the pieces into circles.
- Wheat flour: 2 teaspoons
3
Drop the cheese pancakes into boiling water and cook for about 5 minutes.
- Curd cheese (tvorog): 50 g
