As a child, I was not very fond of cottage cheese and cheese cakes from it. But now I have rediscovered this pastry for myself. I will tell you how to make cottage cheese pancakes without eggs, lush and with juicy raisins.
I like to add raisins to cheesecakes, but you can use pieces of dried apricots or prunes and even juicy dried dates to your liking. And for those who care about their figure, I recommend refusing to add sugar and serving cheesecakes with berries grated with Greek yogurt.
Appointment: For breakfast / For children / For breakfast / Afternoon snack / For an afternoon snack / For dessert / Quickly
Main ingredient: Dairy products / Cottage cheese
Dish: Pastry / Cheesecakes
- Cottage cheese - 360 grams (up to 17% fat)
- Sugar - 2 Tbsp. spoons
- Flour - 1 Art. spoon (+ for rolling cheese cakes)
- Salt, vanilla sugar - To taste
- Vegetable oil - To taste (for frying)
- Raisins - 2 Art. spoons
How to cook "Cottage cheese pancakes without eggs"
1 Soak the raisins in boiling water for 10 minutes, then pat dry with a paper towel. Put cottage cheese in a bowl and add a pinch of salt, vanilla sugar, 2 tablespoons or a little less sugar. Also add a spoonful of flour, raisins and mix everything. 2 The dough should be fairly thick and should not stick to your hands. But if this happens, then add a little more flour. Just don't overdo it! 3 To get the same size cheesecakes, I roll the dough into a neat sausage and then cut it into pieces about 2 centimeters thick. Lightly sprinkle each such base for cheesecake with flour. 4 Pour a few tablespoons of oil into the bottom of the skillet and heat well. Spread some of the curd cakes and grill on one side until golden brown, then turn over and grill on the other side.5 Ready-made cheesecakes I just love to eat a little warm with condensed milk. It's just divine!