Ingredients
- 250 g Cottage cheese
- 1 PC. Egg
- 80 g Flour
- 2 tablespoon Sugar
- to taste salt
- to taste Vanillin
- for frying Vegetable oil
Directions
Cheesecakes – for me this is not just a dish. This is Sunday without school. This is breakfast with the whole family. This is my mother’s care and tenderness, which, probably, has become the main feature of cheesecakes according to her recipe. And now, when I have become a mother, I like to delight my kids with tender and unusually tasty cottage cheese pancakes. I share with you this proven recipe.
Steps
1 Done | Using a blender, turn the curd into a homogeneous mass. You can do this with a fork, as my mother did. |
2 Done | Now add the egg, salt, sugar, vanilla to the mass. |
3 Done | And carefully pour in the flour, mix, constantly evaluating the state of the test. It is very important not to “overdo it” with flour, otherwise, the cheesecakes will turn out “rubber”. Ideally, the dough should not be tight, but not drain from the fork. |
4 Done | Next, we move on to the formation of cheesecakes. Rub your hands with flour and make small cakes. |
5 Done | Then put the cottage cheese pancakes in preheated vegetable oil and fry over low heat for one minute, and then another couple of minutes under the lid. So cheesecakes will be softer and juicier. |
6 Done | Turn over and bring to readiness. |
