Curd pancakes with jam
5 servings
40 minutes
Curd pancakes with jam are a surefire, win-win option for breakfast every day. To prevent the pancakes from sticking to your hands while shaping, it is important to wet your hands in warm water. You can also vary the density of the pancakes: the less flour in the curd mass, the more tender they will be. It is best to use homemade cottage cheese to make the pancakes, but if you don't have any, take the one with the least moisture. Jam for pancakes as a topping is like butter for porridge: you can't spoil it with too much .
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, sugar, a pinch of salt, and vanillin to the cottage cheese and mix.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Salt: pinch
- Vanillin: 1 g
3
Add semolina, mix again and let it sit for 10-15 minutes for the semolina to swell.
- Semolina: 2 tablespoons
4
Roll the cottage cheese mixture into balls and coat them in a small amount of flour.
- Wheat flour: to taste
5
Heat vegetable and butter in a pan.
- Vegetable oil: 30 ml
- Butter: to taste
6
Fry the cheese pancakes on both sides until golden brown.
- Curd cheese (tvorog): 500 g
7
Place the cheese pancakes on a baking sheet and send them to an oven preheated to 180 degrees for 10-15 minutes.
8
Serve the ready syrniki cold or hot with your favorite jam.
- Jam (preserve): 30 g
