Cheesecakes with curd mass
10 servings
30 minutes
Cottage cheese pancakes are a cozy and delicate treat of Russian cuisine, loved since childhood. Their origin is linked to the tradition of using cottage cheese in Slavic gastronomy. Fluffy and golden-brown, they have a soft texture with a slight tang balanced by the sweetness of the cottage cheese mixture. During cooking, the pancakes develop a golden crust while remaining airy and tender inside. Perfect for breakfast or as a dessert, they pair wonderfully with honey, sour cream, jam, or fresh berries. This is not just a dish but warm memories of home comfort and care.
1
In a bowl, mix cottage cheese, curd mass, eggs, and salt. Mix everything well, adding flour until a non-sticky dough is formed, which is easy to shape.
- Full-fat curd cheese: 200 g
- Sweet curd mass: 400 g
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
- Salt: pinch
2
Heat oil in a pan. Shape patties to desired size. Coat them in flour.
- Vegetable oil: to taste
- Wheat flour: 1 glass
3
Cook the first 5 minutes on high heat with the lid off, then flip to the other side, cook for 5 minutes, then reduce the heat and cover, cook for another 5-7 minutes.
