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 Fluffy Cottage Cheese Pancakes with Flour in a Frying Pan Recipe
Light and airy, perfect for the entire family to enjoy at breakfast! These fluffy cheesecakes, crafted from cottage cheese and flour in a skillet, offer a delightful option for a tasty and satisfying morning meal or afternoon treat. Enhance the experience by serving them with sour cream, condensed milk, or jam. They're sure to be a hit with both kids and adults alike.
Course Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
For the dough:
For frying:
For breading:
Course Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
For the dough:
For frying:
For breading:
Instructions
  1. Begin by combining eggs and sugar, shaking them together. You don't need to beat them until fluffy; a simple mix is sufficient. Prior to use, wash the eggs with baking soda to eliminate impurities.
    Begin by combining eggs and sugar, shaking them together. You don't need to beat them until fluffy; a simple mix is sufficient. Prior to use, wash the eggs with baking soda to eliminate impurities.
  2. Opt for dry cottage cheese for the cheesecakes. If it's wet, the dough consistency may become too liquid, risking the failure of the cheesecakes. Ensure the cottage cheese has a fine-grained texture; you can achieve this by rubbing it through a sieve.
    Opt for dry cottage cheese for the cheesecakes. If it's wet, the dough consistency may become too liquid, risking the failure of the cheesecakes. Ensure the cottage cheese has a fine-grained texture; you can achieve this by rubbing it through a sieve.
  3. Add the cottage cheese to the egg mixture and thoroughly combine. Avoid using a mixer, as it tends to make the curd dough too liquid. A wooden spatula or a basic whisk is sufficient for hand mixing.
    Add the cottage cheese to the egg mixture and thoroughly combine. Avoid using a mixer, as it tends to make the curd dough too liquid. A wooden spatula or a basic whisk is sufficient for hand mixing.
  4. Introduce sifted flour, baking soda, and vanilla to the dough. Again, avoid using a mixer; a manual mix is all that's needed. Adjust the flour quantity based on the dough's consistency, as tablespoon volumes may vary. Refer to articles at the end of the recipe for more on flour and baking soda.
    Introduce sifted flour, baking soda, and vanilla to the dough. Again, avoid using a mixer; a manual mix is all that's needed. Adjust the flour quantity based on the dough's consistency, as tablespoon volumes may vary. Refer to articles at the end of the recipe for more on flour and baking soda.
  5. Using a wet spoon, take a small amount of cottage cheese dough, roll it in flour, and shape a small cheesecake by hand. This step is crucial, as it thickens the outer part, creating a cheesecake shell when fried while keeping the inside tender and soft.
    Using a wet spoon, take a small amount of cottage cheese dough, roll it in flour, and shape a small cheesecake by hand. This step is crucial, as it thickens the outer part, creating a cheesecake shell when fried while keeping the inside tender and soft.
  6. Heat the pan, add a bit of vegetable oil, and reduce the heat slightly. Place the cheesecakes in the pan and fry for 1-2 minutes on each side. Avoid high heat to prevent burning on the outside without proper baking inside. Once done, place the cheesecakes on paper towels to absorb excess oil. Enjoy your delicious treat!
    Heat the pan, add a bit of vegetable oil, and reduce the heat slightly. Place the cheesecakes in the pan and fry for 1-2 minutes on each side. Avoid high heat to prevent burning on the outside without proper baking inside. Once done, place the cheesecakes on paper towels to absorb excess oil. Enjoy your delicious treat!
Recipe Notes

Cheesecakes made using this recipe are foolproof and enjoyed by everyone. The recipe boasts simplicity without any tricky or unconventional ingredients. These cheesecakes are quick to prepare, maintain their shape during frying, and exhibit a natural curd taste. The dough is perfectly balanced with flour, and the final dish is deliciously authentic. For variation, you can substitute semolina for flour or add a touch of semolina to the flour, resulting in equally tasty and tender cheesecakes.

Cheesecakes serve as an excellent semi-finished product. Simply arrange them on a board and freeze; once frozen, transfer them to a bag and store in the freezer. To quickly serve fresh, hot cheesecakes without defrosting, place them directly in a hot frying pan.

If deep-frying is your preference, remember to place the cheesecakes on a plate lined with napkins or paper towels to absorb excess fat.

Indulging in fresh, warm cheesecakes as a snack will satiate you, boost your energy, and lift your spirits throughout the day.

Attention! Although this cheesecake recipe has been thoroughly tested, ingredient selection is crucial. Opt for dry, fine-grained cottage cheese and high-quality flour with a high gluten content.

As flour properties may vary even from the same manufacturer, be prepared to adjust the amount according to the desired dough consistency. Keep in mind that different packages of dry cottage cheese may have varying moisture levels.

If in doubt, prepare a small trial batch of cheesecakes and adjust the flour as needed.

Be aware that the success of the curd dough or filling relies heavily on the careful selection of cottage cheese. A low-quality product can adversely impact the consistency, taste, and overall outcome of the baked goods.

Important! Even the best recipe can be compromised with the wrong choice of frying pan. Select an appropriate frying pan to ensure the success of your culinary endeavors.

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