There are 101 recipes of cottage cheese, and everyone can mold them to one’s liking! Delicate cottage cheese taste combined with the most unexpected ingredients of original filling cannot be reproduced in any other dish. Distinctive excellence of cottage cheese pancakes is the speed of their cooking and simplicity of everyday ingredients.

This dish is probably familiar to the majority of post-Soviet population since childhood when flavorsome pancakes made by Granny were attractively piled up at the festive table. Such cottage cheese pancakes (the recipe proves it) create a perfect combination served with sour creams and hot sweet-scented tea.

This dish is usually served hot but the recipe of cottage cheese pancakes also makes them suitable for cold serving. One may choose bittersweet, sweet and even spicy sauces to one’s taste, in order to turn this simple dish into the main table decoration.

Cottage cheese pancakes recipes with photos can be found in any cook book, but one of the main advantages of this dish is the opportunity to vary the standard list of ingredients to create something new. Cottage cheese pancakes with raisins, cowberries, potato, bran, apples and dried fruit, cottage cheese pancakes cooked in oven and on frying pan, Kuban, classical and diet pancakes – these are the numerous variations of one and the same dish. You are the one to choose!

Classical recipe of cottage cheese pancakes uses the following ingredients:

• 350 g of cottage cheese
• 2 eggs
• 6 tablespoons of wheat flour
• 2 tablespoons of sugar
• 5 tablespoons of seed oil

Method:

1. Put moderately dry cottage cheese into a deep bowl and mash smooth not leaving lumps. Dryness of cheese is important for it will influence the formation of pancakes. If cottage cheese has too much or too little moisture in it, pancakes will fall into pieces on the frying pan.

2. Add eggs and sugar into the cottage cheese, mix them thoroughly until smooth. If cottage cheese is somewhat sour, put more sugar.

Note: If you plan to add some kind of filling digressing from the classical recipe, change the sugar dose depending on the kind of dish you are aiming at – sweet or sour.

3. Add 5 heaping tablespoons of flour into the cottage cheese mixture. Pay attention to the fact that flour is the trickiest ingredient of cottage cheese pancakes for the issue of its dosage is always topical. If you put too much, the pancakes become coarse; if you do not put enough, they will lose shape on the frying pan in uninviting way. Delicate cottage cheese pancakes do not need more than 5 tablespoons of flour.

4. Warm the frying pan until red-hot (but do not keep the temperature high, otherwise the pancakes will burn) and pour some seed oil to cover the bottom.

5. Make 4-5 small balls of mixed cottage cheese or more (the only factor is the frying pan capacity). Then press them into moderately thin pancakes.

6. Put some flour on the plate. Lightly flour the formed pancakes and put them into the frying pan.

7. Fry the cottage cheese pancakes on each side for 1-2 minutes until golden crisp.

8. Form pancakes from the rest of cottage cheese mixture.

Cottage cheese pancakes may be served with sour cream, condensed milk, yoghurt or any sauces to one’s taste. Bon appetite!

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See also

Cheese Touches: Baked Cottage Cheese Pudding

Crescent rolls with cherries suited to every taste

Favorite cherry cake a la homemade

Rainbow dessert