| Curd cheese pancakes |
Cuisine: Odessa
Author: Maria Kalenska
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Ingredients
- 500 g small curd cottage cheese, dry
- 2 eggs
- 50 g flour
- salt
- 100 g extra flour to coat the pancakes before frying
- cooking oil for frying
- For the sauce:
- 300 ml sour cream
- 50 g sugar
Cooking method
- Heat the oven to 180°C. You need to strain coarse-grained cottage cheese through a sieve. That’s not necessary for fine-grained cottage cheese. Add cottage cheese, eggs, flour, and salt to a large bowl. Knead the mass well. If the mass is too wet, add more flour. The amount of flour depends on the moisture content of the cottage cheese and the size of the eggs. The mass should remain sticky, but easily shaped in a ball. Excessive amount of flour will make curd cheese pancakes hard.
- For the sauce, add sour cream and sugar to the bowl and mix. Set aside. Pour flour into a deep plate to form pancakes. Sprinkle the working surface with flour. With wet hands take a piece of the mass, form a pancake out of it. Gently dip the curd cheese pancake into flour on both sides and put on a work surface. Form 12 pieces.
- Heat the oil in a frying pan. Fry the pancakes on both sides over medium heat until golden brown. Put curd cheese pancakes in a baking dish, pour the sauce. Put in the oven and bake for 5-10 minutes.
My tips and tricks
Have you noticed that I don’t put sugar in pancakes? Due to the large amount of sugar, cottage cheese pancakes will float and burn. I prefer to make them slightly salted and serve with various sweet sauces, honey or jam. If you want more sweetness, put raisins in pancakes. For 500g of cottage cheese, you will need 50g of raisins. If you do not plan to bake pancakes in sour cream sauce, then leave them in the pan a little longer so that they are well fried. And if you add a spoonful of vegetable oil to the dough, then your pancakes will be incredibly light.
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/curd-cheese-pancakes/