Cheesecakes from curd mass
Description
Homemade baked treats for tea. Cottage cheese pancakes made from processed cheese are, of course, not the same as those made from real homemade cottage cheese. But it's hard to find real cottage cheese in the city—even at the market it's a problem. So we indulge in the benefits of civilization and appreciate what we have. Be careful when flipping them; it's better to use a wide, flat spatula. Serve with tea or coffee.
Instructions
- 1
Step 1
This time I took more cheese mixture so that no one would be left hungry. In my family, we all love cheese pancakes. So they disappear in an instant—some people don't even get a chance to eat their portion! Now, let's put the mixture into a pot.
- 2
Step 2
I mash the cottage cheese with a fork until it becomes a mush. Then I beat in a couple of eggs so the pancakes won't fall apart. After that, I add 4 tablespoons of flour, again for heartiness and firmness.
- 3
Step 3
I knead the mixture until smooth. Then I start shaping the cheese pancakes. I roll the mixture into balls and flatten them in my hands. Then I coat them evenly with flour on all sides. This way the cheese pancakes will be less likely to burn and stick to the frying pan.
- 4
Step 4
I place a frying pan on the stove and heat it well. I pour in sunflower oil—generously, but not excessively, otherwise the cheese pancakes will be too greasy. I place the cheese pancakes in the pan and fry them on both sides.
- 5
Step 5
I prefer to place the ready cheese pancakes on paper towels to let the excess fat drain off. Then I serve them with sour cream. The cottage cheese mixture is sweet on its own, so no additional sugar is needed.