Hello, friends!
Now, almost all culinary and non-culinary sites are actively preparing for the new year and writing recipes for festive dishes, but today I have a simple dish for every day - delicious cottage cheese pancakes with semolina. I prepared a step-by-step recipe with a photo, although these are very simple cheesecakes.
For a long time now, instead of flour, I put semolina in all dishes. Nevertheless, with flour, a heavier product is obtained, and semolina makes the structure loose, so cheesecakes turn out lush, tender, and most delicious!
Cheesecake recipe for 1 kg of cottage cheese
If you follow the proportions of the products, cheesecakes will always be successful and just perfect. Some housewives, I know, lay a lot of eggs, but this is not correct.
For 1 kg of cottage cheese you need to take:
- 2 eggs
- 4 spoons of sugar
- a whisper of salt
- 5 - 6 tablespoons of semolina
I cooked cheesecakes from half a kilo of cottage cheese and, accordingly, half the products.
Cottage cheese is better, of course, to buy homemade. But this is not always possible, and even from cottage cheese, which we now sell in stores and markets by weight, excellent cheesecakes are obtained. By the way, the technology for preparing such cottage cheese is such that it is not recommended to eat it raw, but in the form of cheesecakes and casseroles, even very much!
Just do not take the curd mass in packs, nothing good will come of it.
Raisins can be added if desired.
We will fry cheesecakes in a pan in butter (I prefer ghee).
How to cook cottage cheese pancakes with semolina
Let's get started. A step-by-step recipe with a photo will tell you how to cook cheesecakes with semolina.
Pour the cottage cheese into a cup and knead it with a spoon.
We put salt, sugar, semolina.
Am I not mistaken if I believe that for many housewives the secret of ideal syrniki remains incomprehensible to this day? For a long time, it remained a mystery to me too - how to quickly and easily cook delicious cheesecakes so that they do not spread over the pan
Since, in some matters, I do not take perseverance, I continued to try different recipes, analyze the quality of the cottage cheese and the cooking process, striving for the perfect result ... and whoever seeks will always find! And I found! And now I will gladly share with you all my secrets and observations.
First of all, let's pay attention to the main ingredient - this is cottage cheese. We buy cottage cheese in the market, in the store, we make it ourselves, no matter how it is - our cottage cheese is always different, it will always have different moisture content, even with the same fat content. It is the humidity of the cottage cheese that is the reason for unsuccessful cheesecakes. Therefore, in order to remove excess moisture from the curd, it must be squeezed out with gauze folded in several layers, or cotton fabric. Squeeze the cottage cheese carefully, you can even ask your beloved husband (father, son) to do it for you. They will be happy to help you if you smile at them gently and thank them. You'll see! They will squeeze the cottage cheese for you so much ... that there simply won’t be a drop of liquid left!
Cottage cheese is the first and most important nuance!
But, as you know, if you take one into account and do not take into account the other, the result will not be ideal. Therefore, we continue to analyze the process further.
It is clear that so that there is absolutely not a drop of serum left, you need to try very hard to squeeze it out, but even if there is a little left, we will come to the rescue semolina. In cheesecakes, semolina is just a magical ingredient - it will absorb all the excess liquid! Add it to the desired consistency (see recipe), but do not put too much. And leave the curd mass for 15-20 minutes for semolina to swell.
You don't need a lot of eggs eggs will be enough to bind 0.5 kg of cottage cheese (you can even add half an egg).
The next important ingredient is sugar. Also pay attention to it, this is an important point! The less sugar you add to cheesecakes, the better they will keep their shape. The fact is that sugar, when heated, turns into syrup, and syrup is a liquid, so cheesecakes begin to spread in a pan, although they behaved decently before heating. Therefore, put the minimum amount of sugar, and it is better to additionally sprinkle the finished cheesecakes with powdered sugar, when serving, or, instead of sugar, serve jam or some kind of sweet sauce to the cheesecakes. Also, add at least a little vanilla sugar - it will give a magical flavor to cheesecakes!
Next moment - frying. This is also an important point. By trial and error, I found out for myself that only on vegetable oil it turns out a perfect golden crust (although I just love butter, it’s a pity that you can’t achieve such a crust on it, it burns a lot).
And yet, before frying, it is better to hold the formed cheesecakes in freezer. They will grab a little and will hold their shape well. Frozen or at least frozen cheesecakes always keep their shape better than freshly cooked ones.
You need to fry cheesecakes over low heat (especially if you prepared them in advance and stored them in the freezer). On a slow fire, the cheesecakes will have time to fry well, acquire a golden crust and not burn.
Easy process for you, bon appetit and delicious cheesecakes!
A quick, tasty and beautiful breakfast is a reality if you settled on cottage cheese pancakes with semolina. A simple but so interesting and tasty dish that it is almost impossible to resist! Delicate cottage cheese flavor, tempting serving with fresh strawberries and sour cream, as well as ease of preparation put this recipe among the breakfast leaders.
Ingredients (for about 2 people)
- low-fat cottage cheese - 400 g
- chicken egg - 1 pc.
- semolina (semolina) - 3-4 tbsp. spoons
- sugar - 2 tbsp. spoons
- wheat flour - 2-3 tbsp. spoons
- vanilla - a pinch (if you like vanilla)
- sunflower oil - 20 ml
- fresh strawberries and sour cream - for serving
How to cook cheesecakes with semolina
First you need to beat the eggs and sugar. As you can see from the list of ingredients, this recipe does not use a lot of sugar. But why is just a few tablespoons of sugar enough for such an amount of cottage cheese? Because cheesecakes can “burn” in a pan due to an excess of sugar. Therefore, sweeten them when serving.
Pour the semolina into the egg foam, mix, leave for a few minutes so that the semolina "dissolves". Of course, it cannot literally dissolve, but it can gain moisture, and this is exactly what we are trying to achieve. Semolina is added to cheesecakes in order to "keep" their shape, otherwise you need to use more flour or just the yolk of an egg. And it is semolina that makes cheesecakes lush and very tender!
We combine the resulting mixture with cottage cheese. Mash it with a fork, mix thoroughly. If you prefer homemade eggs, then the dough for cheesecakes will turn out to be a beautiful yellow color.
It remains to add a little flour, as well as vanillin if desired. Mix, the dough for cheesecakes is ready. If the dough seems liquid to you, add a little more semolina or flour. And if on the contrary, then you can pour a couple of tablespoons of milk or melted butter into the dough.
With wet hands (moisten with water or butter), we collect a small amount of curd mass, form small cheesecakes. You can lightly press down on them from above.
Dip the cheesecakes into the oil in a heated pan. You need to fry cottage cheese pancakes on a small fire so that they are baked inside.
Turn the cheesecakes over and fry on the other side.
Serve the finished dish with sour cream, mint, and fresh strawberries. This combination of taste and color looks very appetizing!
Try to cook cottage cheese pancakes with semolina, you may choose the option with raisins, prunes or nuts - it's up to you!
How many housewives, so many recipes for curd cheesecakes, but not all of them turn out 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 cheesecakes from cottage cheese in the recipes below, as well as select options to your liking.
Classic recipe for syrniki with semolina in a pan
Classic cheesecakes are prepared on the basis of fatty dense cottage cheese, dry enough, semolina is added to them to hold the mass together, and an egg, various sweeteners in the form of sugar, fruits, dried berries, etc. We will fry cheesecakes in a pan, it turns out more convenient and faster than cooking them in the oven.
1 hour. 10 min. Seal
Bon appetit!
Lush cheesecakes made from homemade cottage cheese
Homemade cottage cheese has a pleasant creamy taste and a relative absence of excess moisture. It is very fatty and nutritious. Such cottage cheese can be bought at seasonal fairs or from farmers and cook real fragrant lush cheesecakes.
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.;
Cooking process:
Bon appetit!
Delicious cottage cheese pancakes with semolina and raisins
An excellent breakfast option for children is cottage cheese pancakes 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;
- Small chicken egg - 2 pcs.;
- Semolina - 3 tbsp. l.;
- Wheat flour - for breading;
- Flavorless sunflower oil - for frying.
Cooking process:
- Rinse raisins, pour into a bowl. Pour it with boiling or just hot water and leave to stand for 10 minutes. Throw on a sieve, allow excess liquid to drain, and then squeeze out with your hands. Drain the raisins on a paper towel and pat dry.
- Rub the cottage cheese through a sieve with small cells. If there is too much moisture in the curd, it must first be placed in gauze folded four times, tied in a knot and put under pressure for 6 hours. As a result, only dry curd mass will remain in the gauze, and all the whey will flow out.
- Transfer the grated cottage cheese to a deep bowl, add granulated sugar, mix.
- Beat the eggs in a bowl to the curd mass, add semolina, mix everything with a whisk until smooth. If the mass is liquidish, add another 1 tbsp. l. decoys.
- Add raisins to cheesecake mixture. Mix well again. Let the dough for cheesecakes stand at room temperature and reach for 10 minutes.
- Pour the sifted flour on the table in the amount of 3 tbsp. l. Before each cheesecake, wet your hands in cold water, take a small portion of the dough and roll in flour to make balls. Leave the blanks for cheesecakes on the table for another 10 minutes, then roll them again in the remaining flour.
- Take a wide frying pan of large diameter, heat vegetable deodorized oil in it. Spread slightly flattened circles of curd dough in oil and fry on one side until golden brown.
- Turn the cheesecakes over on the other side and fry until golden. Cover the pan with a lid, reduce the heat. Simmer the syrniki under the lid for 5 minutes.
- Serve cheesecakes with raisins to the table, brushed with sour cream or a small amount of your favorite jam.
Bon appetit!
Step-by-step recipe for making cheesecakes with semolina and sour cream
Since cheesecakes are usually made from dry cottage cheese, and according to technology, semolina needs to swell in something, absorbing moisture, sometimes fatty sour cream is added to cheesecakes. The dish is obtained with a very pronounced creamy-curd flavor.
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;
- Sugar sand - 3 tbsp. l.;
- Salt - 1 pinch;
- Odorless sunflower oil - for frying.
Cooking process:
Bon appetit!
Delicate cottage cheese pancakes with semolina and banana in a frying pan
Soft tender cheesecakes are made with a banana. This fruit allows you to reduce the amount of added sugar, and can also serve as a replacement 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:
- Cottage cheese 9% - 0.5 kg;
- Semolina - 70 g;
- Bananas - 2 pcs.;
- Chicken egg C 2 - 1 pc.;
- Baking powder - 1 tsp;
- Sugar - 80 g;
- Wheat flour - for rolling;
- Vegetable oil - for frying.
Cooking process:
Bon appetit!
How to cook delicious cheesecakes from cottage cheese with an apple?
Cheesecakes with apples taste a bit like cottage cheese pancakes, they turn out juicy, soft, and have a wonderful apple flavor. An apple is best purchased sweet and sour to add an interesting flavor note to finished products.
Cooking time: 35 min.
Servings: 6.
Ingredients:
- Fat cottage cheese - 0.5 kg;
- Apple - 1 pc.;
- Chicken egg - 1 pc.;
- Semolina - 3 tbsp. l.;
- Sugar sand - 1 tbsp. l.;
- Salt - 1 pinch;
- Wheat flour - for roasting;
- Vegetable oil - for frying.
Cooking process:
Bon appetit!
A simple recipe for lush cheesecakes without eggs with semolina
If you or your children are not allowed to eat eggs or you started making cheesecakes, but there were no eggs, do not rush to be upset: an egg can be successfully replaced with a combination of an apple and a 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;
- Manka - 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:
Bon appetit!
