2020-08-13 / test@t

Classic pancakes in a pan

It would seem, well, who does not know how to cook classic cheese cakes in a pan ?! However, practice shows that this, at first glance, a simple dish is not good for everyone and not always. Most often, inexperienced housewives complain that the cheesecakes are blurry and, in fact, look more like thick small pancakes. Let's say right away that, most likely, the point is not very high-quality cottage cheese. If this product is prepared with the addition of vegetable raw materials, then during heat treatment it manifests itself in a completely different way. Therefore, in order to cook really tasty classic cheese cakes in a pan, try to get natural cottage cheese. Then follow the directions in our recipe for an exceptionally great result!

Classic pancakes in a pan
  • 500 g of cottage cheese with a fat content of 9-18%
  • 1 egg
  • 2 tbsp. l. flour + flour for frying
  • 1 tbsp. l. decoys
  • 1 tbsp. l. sugar + vanilla sugar, optional
  • a pinch of salt
  • melted butter
  • sour cream and jam for serving


Step 1
Make a dough for classic cheesecakes. Put the curd in a thin towel and place in a colander under the load for a couple of hours. This is a must - the extra liquid will force you to add flour to the curd.
Step 2
Thoroughly mix the resulting curd with egg, flour, semolina, salt and sugar until smooth (best with an immersion blender). Put the cheesecake dough in the refrigerator for at least half an hour, and preferably 3-4 hours.
Step 3
Make small balls (literally the size of a plum) from the dough for cheesecakes, roll in flour, shake off the excess. Flatten each ball lightly with your palm.
Step 4
Heat the oil in a frying pan, fry the pancakes until golden brown on both sides and bring to readiness under the lid or in the oven at 170 ° C. Serve with sour cream and jam.
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