Classic cottage cheese pancakes in a frying pan

Classic cottage cheese pancakes offer a wide range of ways to transform a healthy product into a tasty and healthy breakfast. What ingredients and in what quantities should be added to the curd dough, how to knead it correctly, fry or bake cheesecakes, and other questions you will get answers to in this collection of delicious recipes.

Classic fluffy cottage cheese pancakes in a frying pan

Classic fluffy cottage cheese pancakes in a frying pan, as the most popular breakfast in many families, are prepared in a certain proportion of ingredients. The cottage cheese is chosen to be fattier, and for every 100 grams. Take 10 grams of cottage cheese. flour or semolina and no more, otherwise the cheesecakes will turn out very viscous. In the classic recipe, in addition to flour, only an egg and sugar are added to the cottage cheese.

1. 
   How to cook classic fluffy cottage cheese pancakes in a frying pan? Measure ingredients for cheesecakes according to recipe proportions.
2. 
   If you have homemade cottage cheese, squeeze out the excess whey through cheesecloth.
3. 
   Transfer the cottage cheese to a separate bowl and grind with a fork into fine, uniform crumbs.
4. 
   Mix the egg in the bowl with a fork.
5. 
   Pour the egg mixture evenly over the surface of the cottage cheese.
6. 
   Sift the required amount of flour into the cottage cheese through a sieve, add sugar and salt.
7. 
   For half a minute, use a fork and circular movements to mix the curd mass until smooth.
8. 
   Use your hands to form small balls from this mixture.
9. 
   Bread them in flour.
10. 
    Then use a knife to shape the cheesecakes into small balls.
11. 
    Heat vegetable oil in a frying pan and transfer the formed cheesecakes onto it.
12. 
    To ensure that the cheesecakes are well-fried and fluffy, fry them over low heat under a covered lid for 3-4 minutes on each side.
13. 
    Remove excess oil by transferring hot cheesecakes to a stack of paper napkins.
14. 
    Classic fluffy cottage cheese pancakes prepared in a frying pan can be immediately served for breakfast with any topping, but it is better to let them sit for half an hour so that the curd mass inside stabilizes and becomes denser. Bon appetit!

Classic cottage cheese pancakes with flour and egg in a frying pan

Many chefs recognize cheesecakes made from cottage cheese with flour and egg in a frying pan, prepared according to the classic GOST proportion recipe, as classic. The recipe is simple, proven by practice.Cheesecakes retain their shape well and turn out tall, with a delicate texture and a pleasant cottage cheese flavor.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Cottage cheese – 540 gr.
• Wheat flour – 80 gr.
• Granulated sugar – 60 gr.
• Egg – 1 pc.
• Salt – 1 pinch.
• Vanilla sugar – 10 gr.
• Vegetable oil - for frying.

Cooking process:

1) Place the cottage cheese in a separate bowl and mash thoroughly with a fork. It is better to rub coarse-grained cottage cheese on a sieve.

2) Then break an egg into the cottage cheese, add two types of sugar with a pinch of salt and mix with a fork into a homogeneous mass.

3) Sift flour through a sieve into the curd mass.

4) Mix this mass first with a spoon and then with your hand. The dough will be sticky, but you don't need to add more flour.

5) Transfer the dough to a floured worktop and form into a roll up to 6–7 cm thick.

6) Cut the curd mass into pieces 1.5 cm thick and use a glass to form an even shape.

7) Heat vegetable oil in a frying pan and fry the cheesecakes over medium heat until golden brown on one side.

Then turn over and cook until done over low heat with the lid on. Excess oil can be removed with paper napkins.

9) Serve classic cheesecakes made from cottage cheese with flour and eggs in a frying pan with any topping. Bon appetit!

Delicious cottage cheese pancakes with semolina in a frying pan

Delicious cheesecakes made from cottage cheese with semolina instead of flour in a frying pan turn out more fluffy, tender and hold their shape perfectly when frying, without spreading. Semolina, absorbing liquid, swells and changes the texture of the cheesecakes for the better, and does not add any extraneous taste, preserving the real curd taste of the cheesecakes.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 15 pcs.

Ingredients:

• Cottage cheese – 500 gr.
• Semolina – 3 tbsp.
• Granulated sugar – 2 tbsp.
• Egg – 1 pc.
• Salt – 1 pinch.
• Vegetable oil - for frying.
• Flour - for breading.

Cooking process:

1) Immediately measure out the ingredients for the cheesecakes, according to the recipe proportions.

2) Transfer the cottage cheese chosen for the cheesecakes into a separate bowl and mash thoroughly with a fork.

3) Add all the dry ingredients to the cottage cheese. There is no need to increase the amount of sugar, otherwise the cheesecakes will burn and will not hold their shape well.

4) Break one egg into the curd mass.

5) Using a spoon, knead the cheesecake dough until it has a homogeneous texture and leave for half an hour for the semolina to swell.

6) Using your hands, form cheesecakes no more than 1 cm thick on a floured cutting board.

7) Over medium heat, fry the cheesecakes until golden brown on one side.

Then reduce the heat and fry the cheesecakes on the other side. If you cover the pan with a lid, the cheesecakes will turn out more fluffy.

9) Serve delicious cottage cheese pancakes with semolina immediately for breakfast, cooked in a frying pan. Bon appetit!

Fluffy cottage cheese pancakes, just like in kindergarten

Lush cottage cheese pancakes, just like in kindergarten, are prepared according to a recipe from the USSR. For them, a minimum of flour and eggs are taken and fresh cottage cheese is selected. The cheesecakes are fried in butter and finished in the oven. To serve, instead of sour cream, milk sauce is prepared for these cheesecakes.

Cooking time: 40 minutes.

Cooking time: 40 minutes.

Servings: 4.

Ingredients:

• Cottage cheese – 360 gr.
• Wheat flour – 40 gr. + for breading.
• Granulated sugar – 40 gr.
• Egg – 1 pc.
• Butter – 30 gr.
• For the sauce:
• Wheat flour – 40 gr.
• Granulated sugar – 40 gr.
• Butter – 15 gr.
• Milk 3.2% – 160 ml.

Cooking process:

1) Place the cottage cheese for cheesecakes in a separate bowl and mash well with a fork. Grind dry cottage cheese through a meat grinder. It is not advisable to grind the cottage cheese with a blender, as the dough will turn out liquid.

2) Then break an egg into the cottage cheese, add sifted flour and sugar and knead the dough with a spoon.

3) Form cheesecakes using your hands on a floured countertop.

4) Fry them over medium heat in hot butter until golden brown on both sides.

5) Turn on the oven at 200°C and place the fried cheesecakes in it for 10 minutes.

6) For the milk sauce, fry the flour in a dry frying pan until light and creamy. Add butter to it and mix thoroughly until smooth.

7) Bring the milk to a boil, add flour and sugar fried with butter, mix thoroughly and cook until thickened.

Place the prepared fluffy cheesecakes from cottage cheese, as in kindergarten, into portioned plates, add milk sauce and serve. Bon appetit!

The easiest recipe for making cottage cheese pancakes in a frying pan

The simplest recipe for making cottage cheese pancakes in a frying pan involves using only cottage cheese, eggs, flour and sugar. Simple cheesecakes are prepared quickly, and their taste is determined by cottage cheese as the main ingredient. Ideally for such cheesecakes, regular 9% cottage cheese is suitable, which is moderately moist and does not require a lot of flour.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Cottage cheese – 300 gr.
• Wheat flour – 3 tbsp. + for breading.
• Granulated sugar – 1 tbsp.
• Egg – 1 pc.
• Vegetable oil - for frying.

Cooking process:

1) Place the cottage cheese in a bowl for kneading dough, break an egg into it and add sugar and sifted flour.

2) Using a spoon, mix these ingredients into a homogeneous mass.

3) Then transfer the curd mass onto a floured countertop, roll into a sausage with a diameter of no more than 5 cm, cut into pieces 2-3 cm thick.

4) Fry the formed cheesecakes in heated vegetable oil over medium heat until golden brown on one side. Then turn over and fry over low heat and covered with a lid until cooked.

5) Add cottage cheese pancakes prepared in a frying pan according to the simplest recipe with sweet topping and serve immediately for breakfast. Bon appetit!

Curd cheese pancakes without flour

Recipes for flourless cheesecakes are in demand for both dietary and healthy nutrition, and they can be prepared as sweet desserts or savory snacks. Cheese pancakes without flour are usually baked in the oven, and for frying in a frying pan, semolina or starch is added to the cottage cheese instead of flour to maintain its shape. In this recipe, add oatmeal to the cheesecakes, bread them and fry them in a frying pan.

Cooking time: 25 minutes.

Cooking time: 25 minutes.

Servings: 2.

Ingredients:

• Cottage cheese – 200 gr.
• Egg – 1 pc.
• Oatmeal – 4 tbsp.
• Salt – 0.3 tsp.
• Vegetable oil - for frying.

Cooking process:

1) Immediately prepare a simple set of ingredients for cheesecakes without flour.

2) Place the cottage cheese in a separate bowl, add salt and use a spoon to grind everything into a homogeneous mass.

3) Then break the egg into the cottage cheese and mix.

4) Add two tablespoons of oatmeal to the cottage cheese and mix again.

5) Using your hands, form small cheesecakes from the curd mass and roll on all sides in the remaining oatmeal.

6) Heat a little vegetable oil in a frying pan and fry the cheesecakes until golden brown on one side.

7) Then carefully flip and fry until crispy on the other side.

Serve the prepared cottage cheese pancakes without flour with jam or honey. Bon appetit!

PP cottage cheese pancakes with rice flour

For PP cheesecakes made from cottage cheese, rice flour is ideal instead of wheat flour. This flour does not contain gluten, has a low glycemic index and, being heavier than wheat, holds the shape of cheesecakes well. In the PP version, instead of sugar, any sweetener is added to the cheesecakes or they are served with honey. PP cheesecakes are fried in a dry frying pan.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Cottage cheese 5% – 360 gr.
• Rice flour – 60 gr.
• Egg – 1 pc.
• Sweetener - to taste.

Cooking process:

1) Place the cottage cheese in a bowl for kneading dough and add any sugar substitute to your taste.

2) Break one egg into the cottage cheese and mix everything with a fork into a homogeneous mass.

3) Then add rice flour to the curd mass, preferably through a sieve. Knead the curd dough. Its texture will be quite dense.

4) Using your hands, form small identical cheesecakes.

5) Heat a dry frying pan with a non-stick coating and place the formed cheesecakes on it.

6) Fry them for 3-4 minutes over medium heat until golden brown on one side. Then turn over and fry over low heat with the lid on for 5-6 minutes on the other side.

7) Serve the prepared PP cheesecakes from cottage cheese with rice flour to the table, adding honey, chocolate or sweet fruits. Bon appetit!

Lush cottage cheese pancakes with raisins at home

Cottage cheese with raisins go well in any cottage cheese baked goods, and fluffy cheesecakes made from cottage cheese with raisins at home will be no exception. The cottage cheese for such cheesecakes is taken drier, and it is better to prepare it from the usual 9%. Raisins are selected without seeds and soaked in advance. In this recipe, add flour and semolina to the cottage cheese, bread in flour and fry the cheesecakes in a frying pan.

Cooking time: 25 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Cottage cheese 9% – 360 gr.
• Wheat flour – 50 gr.
• Semolina – 15 gr.
• Raisins – 30 gr.
• Egg – 1 pc.
• Granulated sugar – 20 gr.
• Vanillin - to taste.
• Salt – 1 pinch.
• Vegetable oil - for frying.

Cooking process:

1) Prepare the ingredients for the cheesecakes immediately, according to the proportions of the recipe.

2) Pour warm water over the raisins for 15 minutes in advance and dry on a napkin.

3) Place the cottage cheese in a separate bowl, break an egg into it and add sugar, salt and vanilla. Mix these ingredients with a spoon.

4) Then add raisins, sifted flour and semolina to the curd mass, and mix everything again. Leave this dough for half an hour so that the semolina swells. Alternatively, the dough can be covered with film and placed in the refrigerator overnight, and the cheesecakes can be fried in the morning.

5) After this time, transfer the curd dough onto a floured cutting board and roll into a thick roll.

6) Then cut the dough into 8 pieces and use a knife or glass to give the cheesecakes a beautiful round shape.

7) Fry the formed cheesecakes in heated vegetable oil on one side until golden brown.

Then turn over and fry over low heat with the lid on for another 3-4 minutes until fully cooked, which will give them fluffiness.

9) You can remove excess oil with paper napkins.

10) Serve fluffy cottage cheese pancakes with raisins prepared at home immediately for breakfast with any topping. Bon appetit!

Curd cheese pancakes without eggs in a frying pan

Curd cheesecakes in a frying pan can be prepared without eggs, which turns out to be a healthier dish, especially if you are intolerant to this product. Eggs make the curd mass more liquid and you need to add more flour to it, but without eggs the cheesecakes turn out to be very tender. In this simple recipe, knead the curd dough with a mixer and add only flour and sugar. Fry cheesecakes in a frying pan in the form of thick pancakes.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Cottage cheese 9% – 400 gr.
• Wheat flour – 0.5 tbsp.
• Granulated sugar – 0.25 tbsp.
• Vegetable oil – 2 tbsp.
• Powdered sugar - for decoration.

Cooking process:

1) Transfer the cottage cheese into a bowl for kneading dough and add sifted flour and sugar to it.

2) Using a mixer, mix these ingredients well into a homogeneous, smooth mass.

3) Heat vegetable oil in a frying pan and spoon the curd dough onto it, forming thick pancakes.

4) Fry the cheesecakes over low heat until golden brown on both sides.

5) Sprinkle eggless cheesecakes cooked in a frying pan with powdered sugar and serve hot. Bon appetit!

Lush cottage cheese pancakes with banana in a frying pan

Lush cottage cheese pancakes with banana in a frying pan are prepared simply, quickly and have a good taste, which both adults and children like. The cooking algorithm is the same as for classic cheesecakes, only chopped banana is added to the curd dough, and the amount of sugar can be reduced or dispensed with. In this recipe, we mix the dough for cheesecakes without eggs and with semolina.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Cottage cheese 9% – 300 gr.
• Banana – 0.5 pcs.
• Semolina – 3 tbsp.
• Salt – 1 pinch.
• Wheat flour - for breading.
• Vegetable oil - for frying.

Cooking process:

1) Transfer the cottage cheese into a bowl for kneading dough and knead thoroughly with a fork.

2) Add a pinch of salt to the cottage cheese.

3) Peel the banana and mash with a fork.

4) Then transfer the banana to the cottage cheese, add semolina and knead the dough until smooth. Leave it for 10 minutes for the semolina to swell.

5) Form small balls from the curd dough and roll in flour.

6) Then give them the flat shape of cheesecakes.

7) Fry the cheesecakes in heated vegetable oil over low heat until golden brown on both sides, and to make them fluffy, you can fry them covered.

Cool the prepared fluffy cottage cheese pancakes with banana in a frying pan and serve for breakfast. Bon appetit!

Delicious cottage cheese pancakes with apples in a frying pan

An option for delicious cottage cheese pancakes in a frying pan can be cottage cheese pancakes with apples. This fruit is most often added to cheesecakes chopped on a coarse grater, but it tastes better with chopped pieces. The cooking process is no different from the classic one.In this recipe, we mix the curd dough for cheesecakes with the addition of rice flour and bread it in it, which will give a crispy crust. Sauté apples in butter. We choose cottage cheese that is less fatty and dry.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 4 pcs.

Ingredients:

• Cottage cheese 5% – 300 gr.
• Egg – 1 pc.
• Apple – 1 pc.
• Rice flour – 4 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 1 chip.
• Vanillin - to taste.
• Butter – 1 tbsp.
• Vegetable oil - for frying.

Cooking process:

1) Peel a large apple and cut into small cubes. Sauté sliced ​​apples in melted butter, adding sugar.

2) Rub the cottage cheese through a sieve and transfer it to a bowl for kneading dough. Add two tablespoons of sifted rice flour, sugar with a pinch of salt, vanilla to the pureed cottage cheese, add the sautéed sliced ​​apples and mix.

3) Place the kneaded curd dough with apples in the refrigerator for half an hour to make it easier to work with.

4) After this time, divide the curd dough on a work surface sprinkled with rice flour into 4 pieces, rolling it into balls.

5) Use a metal culinary ring to give the cheesecakes a beautiful round shape and bread them on all sides in rice flour.

6) Fry cheesecakes in heated vegetable oil, as usual, until golden brown on both sides.

7) Serve delicious cheesecakes made from cottage cheese with apples in a frying pan, accompanied by any sweet topping. Bon appetit!

Tender and airy cottage cheese pancakes with baking powder

According to all recipes, baking powder is not added to cottage cheese pancakes, since it makes the texture of the cottage cheese dough fluffy, but does not change the taste for the better, neutralizing the sour taste of the cottage cheese and making it similar to donuts or pancakes. The recipe for cheesecakes is offered as an option for the hostess to choose.

Cooking time: 35 minutes.

Cooking time: 15 minutes.

Servings: 4 pcs.

Ingredients:

• Cottage cheese – 400 gr.
• Egg – 1 pc.
• Flour – 130 gr.
• Granulated sugar – 3 tbsp.
• Baking powder – 1 tsp.
• Salt – 1 pinch.
• Vegetable oil - for frying.

Cooking process:

1) Cottage cheese, preferably dry, thoroughly rub through a sieve into a bowl for kneading dough for cheesecakes.

2) Break one egg into the cottage cheese.

3) Then add sugar and a pinch of salt.

4) Mix these ingredients with a spoon until the sugar and salt are completely dissolved.

5) Sift the flour through a sieve, mix with baking powder and pour into the curd mass.

6) Knead the curd dough with your hand until the texture is homogeneous and does not stick to your palms.

7) Then form small cheesecakes from the curd dough.

Fry cheesecakes, like classic ones, in hot vegetable oil until golden brown on both sides. It is not necessary to cover the pan when frying, as the cheesecakes with baking powder will turn out fluffy.

9) Serve the prepared tender and airy cottage cheese pancakes with baking powder with any topping. Bon appetit!