Lush cottage cheese pancakes with semolina in a pan - 7 delicious recipes

How many housewives, so many recipes for cottage cheese pancakes, but not all of them turn out to be lush and tender. Inside, it is best to use semolina, it turns out much tastier than with wheat flour. You will find all the secrets of making delicious cottage cheese pancakes in the recipes below, and you will also choose the options to your liking.

The classic recipe for cheese cakes with semolina in a pan

Classic cheese cakes are prepared on the basis of fat, dense cottage cheese, dry enough, semolina is added to them to hold the mass, and an egg, various sweeteners in the form of sugar, fruits, dried berries, etc. faster than cooking them in the oven.

• 
  Mash the curd with a fork. Add sugar and a little salt to it.
• 
  Stir and add eggs.
• 
  Mix everything well again. Put sour cream in the mass.
• 
  Stir the mixture until combined and add semolina. Let the mass stand for 10 minutes, so that the semolina has time to swell, absorbing excess moisture.
• 
  Sift 1 tbsp into the dough. l. wheat flour and stir.
• 
  Before each cheesecake, moisten your hands in cold water, take a small part of the dough, and form a ball out of it. Dip each cottage cheese pan in flour, at the end squeezing lightly with palms on both sides to get thick cakes.
• 
  Heat odorless vegetable oil in a wide frying pan. Reduce heat. Put curd cakes in a frying pan, fry on one side until it is browned.
• 
  Turn the pancakes over to the other side and fry for a few more minutes, covering the pan with a lid.
• 
  Cover the dish with a thick paper towel.
• 
  Put cheese cakes on it so that the paper absorbs excess oil.
• 
  Serve hot cottage cheese pancakes. Additionally, serve sour cream, jam or boiled condensed milk.

Bon Appetit!

Lush cheesecakes made from homemade cottage cheese

Homemade cottage cheese has a pleasant creamy taste and a relative lack of excess moisture. It is very fatty and nutritious. Such cottage cheese can be bought at seasonal fairs or from farmers and make real fragrant fluffy cottage cheese pancakes.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Homemade cottage cheese with a fat content of at least 9-10% - 500 g;
• Chicken eggs C2 - 1 pc. + yolk;
• Granulated sugar - 3 tbsp. l. with a slide;
• Fatty sour cream - 1.5 tbsp. l .;
• Semolina - 3 tbsp. l .;
• Wheat flour - 3-4 tbsp. l .;
• Vegetable oil - for frying.

Cooking process:

1. Stretch a sieve or colander with gauze folded in 4 layers, put the cottage cheese there, cover with the edges of the gauze and put a plate on top of the cottage cheese, on which to place a heavy load. Leave in the refrigerator for 2 hours.
2. Rub the weighed curd through a fine sieve. Beat the egg and yolk with a whisk with granulated sugar until fluffy. Add sour cream and stir. Mix curd with egg, add flour and blend with a hand blender or beat in a food processor. Remove the dough for half an hour in the refrigerator.
3. Tear off pieces weighing about 40 g from the curd dough and form a ball from each piece, rolling it in flour. At the end, flatten each ball to form a thick round washer. Dust all the curd cakes with flour again.
4. Heat oil in a large skillet. Put the cheese cakes in boiling oil and fry on both sides until golden brown over medium heat. You can turn the cheesecake only after the crust appears, otherwise it may fall apart. Cover the pan with a lid and simmer the contents lightly for about 5 minutes.
5. Serve ready-made curd cheese pancakes hot, with fresh berries and a bowl of thick thick sour cream.

Bon Appetit!

Delicious cottage cheese pancakes with semolina and raisins

An excellent breakfast option for children is curd cheese cakes with raisins. Inside, they turn out to be slightly creamy, which makes them attractive even for those children who are very difficult to feed with cottage cheese.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Fat cottage cheese - 0.5 kg;
• Raisins - 70 g;
• Granulated sugar - 70 g;
• Chicken egg - 2 pcs.;
• Semolina - 3 tbsp. l .;
• Wheat flour - 3 tbsp + for breading;
• Odorless sunflower oil - for frying.

Cooking process:

1. Rinse the raisins, pour into a bowl. Pour boiling or just hot water over it and leave to stand for 10 minutes. Throw on a sieve, drain off excess liquid, and then wring out with your hands. Place the raisins on a paper towel and pat dry.
2. Rub the curd through a fine mesh sieve. If there is too much moisture in the curd, it must first be laid out in cheesecloth folded in four, tied in a knot and put under a press for 6 hours. As a result, only dry curd mass will remain in the gauze, and all the whey will flow out.
3. Transfer the grated cottage cheese to a deep bowl, add granulated sugar, mix.
4. Drive eggs into a bowl to the curd mass, add semolina, flour and mix everything with a whisk until smooth.
5. Add raisins to the cheese pancake mixture. Stir well again. Let the cheesecake dough stand at room temperature and leave for 10 minutes.
6. Pour 3 tbsp of sifted flour on the table. l. Before each cheesecake, moisten your hands in cold water, take a small portion of the dough and roll in flour to make balls. Leave the blanks for the curd cakes on the table for another 10 minutes, then roll them again in the rest of the flour.
7. Take a wide, large-diameter frying pan and heat the deodorized vegetable oil in it. Put slightly flattened circles of curd dough in butter and fry on one side until golden brown.
8. Turn the cheese cakes over and fry until golden. Cover the pan with a lid, reduce heat. Put out the cheesecakes under the lid for 5 minutes.
9. Serve cheesecakes with raisins to the table, greased with sour cream or a little of your favorite jam.

Bon Appetit!

Step-by-step recipe for making cheese cakes with semolina and sour cream

Since syrniki are usually prepared from dry cottage cheese, and the semolina, according to the technology, needs to swell in something, absorbing moisture, sometimes fatty sour cream is added to the syrniki. The dish turns out with a very pronounced creamy curd taste.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Fat cottage cheese - 200 g;
• Chicken egg - 1 pc .;
• Semolina - 100 g;
• Sour cream 26% fat - 50 g;
• Granulated sugar - 3 tbsp. l .;
• Salt - 1 pinch;
• Odorless sunflower oil - for frying.

Cooking process:

1. Pre-mix semolina with fat sour cream and leave for 15 minutes. swell. Mash cottage cheese with a fork, add an egg to it, add sugar (you can add a little vanillin, vanilla sugar or a drop of vanilla essence), add 1 pinch of salt. Mix everything thoroughly.
2. Add the swollen semolina to the curd mass and knead thoroughly.
3. You will get a homogeneous, loose mass, in consistency reminiscent of fatty sour cream.
4. Heat a wide skillet with vegetable oil over medium-high heat. Gather the curd mass with a tablespoon and put it in the boiling oil in a slide.Thin cakes will form.
5. Fry the cheese cakes on one side until golden, then turn over and fry for a few more minutes on the other side.
6. Serve cottage cheese pancakes with condensed milk, jam, sour cream or fresh berries.

Bon Appetit!

Delicate cottage cheese pancakes with semolina and banana in a pan

Soft tender cheesecakes are made with banana. This fruit allows you to reduce the amount of added sugar and can also serve as a substitute for part of the eggs. The banana mass "glues" the dough well, which allows you not to overload the cottage cheese with excess semolina.

Cooking time: 35 min.

Servings: 10.

Ingredients:

• Curd 9% - 0.5 kg;
• Semolina - 70 g;
• Bananas - 2 pcs.;
• Chicken egg - 1 pc .;
• Baking powder - 1 tsp;
• Granulated sugar - 80 g;
• Wheat flour - for rolling;
• Vegetable oil - for frying.

Cooking process:

1. Rub the cottage cheese through a fine sieve, this is especially important for drier dense cottage cheese with grains. If the cottage cheese has high humidity, it must be placed in a gauze knot in advance, tied and put under a press for 5-6 hours. During this time, the excess liquid from the curd will go away.
2. Put the grated cottage cheese in a wide bowl. Add granulated sugar and stir. Beat the egg a little with a whisk or mixer, pour over the cottage cheese with sugar. Mix everything well.
3. Sift semolina with baking powder into the curd mass and mix until combined. Bananas should be bought the most ripe and soft, yellow with brown specks. Peel the fruit, cut into very small pieces and add to the mass. Mix everything again. If the dough is a little thin, add a little more semolina.
4. Pour wheat flour on the table (about 3-4 tbsp. L.). Form small balls from the curd mass, roll them in flour. Flatten each ball a little to get thick curd washers.
5. Heat some odorless vegetable oil in the widest pan. Put blanks for cheesecakes in boiling oil and fry them on one side until golden brown.
6. Turn the cheese cakes with a spatula to the other side and fry in the same way. Cover the pan with a lid, reduce the heat. Keep the banana cheese pancakes on the fire for about 5 minutes more.
7. Serve hot banana cheese cakes to the table, lay out in a stack, pour over with sweet syrup and decorate with pieces of fresh fruit and berries.

Bon Appetit!

How to make delicious cottage cheese pancakes with apple?

Cheesecakes with apples taste a bit like curd pancakes, they turn out juicy, soft, have a wonderful apple flavor. It is best to buy an apple sweet and sour in order to add an interesting flavor note to the finished product.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Fat cottage cheese - 0.5 kg;
• Apple - 1 pc.;
• Chicken egg - 1 pc .;
• Semolina - 4 tbsp. l .;
• Granulated sugar - 1 tbsp. l .;
• Salt - 1 pinch;
• Wheat flour - for boning;
• Vegetable oil - for frying.

Cooking process:

1. Put the curd in a bowl and mash with a fork. Rinse the apple, dry it, remove the peel, remove the seed box and tail. Cut the apple slices into small cubes.
2. Put apples in curd. Add salt, granulated sugar, semolina and egg.
3. Stir the curd mass, set the dough aside for half an hour. Semolina will swell during this time.
4. Heat sunflower or coconut oil in a large wide frying pan, divide the curd mass into equal parts. Form a ball from each piece of dough, press it on both sides to get a thick cake. Dip each cottage cheese washer in flour on both sides, put in a skillet, set on medium heat and fry on both sides until golden brown and golden brown.
5. Serve ready-made cheese cakes with hot chocolate, liquid honey, sour cream, condensed milk or confiture. You can store cheesecakes with apples in the refrigerator, in a hermetically sealed container for about 2 days.

Bon Appetit!

A simple recipe for lush cheesecakes without eggs with semolina

If you or your children cannot eat eggs or have started to cook cheese cakes, but there were no eggs, do not rush to be upset: the egg can be successfully replaced with a combination of apple and banana. For extra sweetness, add a handful of dried cranberries or raisins for an amazing taste.

Cooking time: 40 min.

Servings: 5.

Ingredients:

• Cottage cheese - 200 g;
• Semolina - 2 tbsp. l .;
• Banana - 0.5 pcs.;
• Apple - 0.5 pcs.;
• Dried cranberries - 2 tbsp. l .;
• Salt - 1 pinch;
• Vegetable oil - for frying.

Cooking process:

1. Grate coarsely the sweet and sour washed apple, without removing the peel.
2. Add half a very ripe banana to the apple bowl. A banana can even be taken with a slightly blackened peel, such fruits are the sweetest.
3. Using a fork, mash the banana and apple until puree. You can do the same with a hand blender or food processor.
4. Mix fruit puree with dry fatty cottage cheese. If the curd is wet, put it in cheesecloth and squeeze out excess moisture with your hands. Grind the puree with cottage cheese, add a little salt and semolina.
5. Pour over dried cranberries with boiling water, let stand in a sieve for 5 minutes, then dry on a paper towel. Add the cranberries to the cheese pancake dough, mix well.
6. Roll the dough into balls, roll in semolina on all sides and put on a wooden board.
7. Heat vegetable oil in a heavy skillet. Place the balls of dough in hot butter, press them down with a spatula to shape the cakes. Fry over low heat on both sides until a beautiful golden brown crust is formed.
8. Serve hot pancakes with condensed milk, maple syrup or confiture.

Bon Appetit!