Syrniki are small cakes made from cottage cheese mass, which are cooked in a frying pan or in the oven. This dessert goes well with honey, condensed milk, jam or sour cream, has delicate taste and beautiful appearance.
How to cook cheesecakes
Rules for delicious cheesecakes
To make cheesecakes tender and juicy, use only fresh cottage cheese. It should also not be too greasy and moderately dense. If you pass it through a sieve before cooking, the dessert will turn out even more airy, and you will not need soda.
Vanilla will help to add flavor to cheesecakes. For 500 g of cottage cheese, ½ teaspoon of this spice will be enough. Well, if you don’t like the smell of vanilla, you can add a small amount of chopped currant or mint leaves, put a little nutmeg or, for example, cardamom.
Ruddy and moderately baked cheesecakes will turn out if you do not spare oil for frying. They should also be cooked over low heat, but the pan should be hot.
Classic cheesecake recipe
Ingredients: - 400 g of cottage cheese; - 2 tbsp. spoons of raisins; - 2 eggs; - ½ cup flour; - ½ teaspoon of soda slaked with vinegar; - salt on the tip of a knife; - ½ teaspoon of vanilla; - vegetable oil for frying; - 3 tbsp. spoons of sugar.
Whisk the eggs in a separate bowl. Pour raisins with boiling water, cover with a saucer and leave for 15 minutes to make it softer. Add beaten eggs, sugar, salt and flour in turn to the curd. Mix everything thoroughly. Put vanilla and steamed raisins, mix again. Form round cakes 1 cm thick from the curd mass. Heat the vegetable oil in a frying pan, reduce the heat and fry the cheesecakes until golden brown, after rolling them in flour. Serve with sour cream or condensed milk.
To make the dish not so greasy, put the finished cheesecakes on a plate covered with a paper napkin.
If you limit your intake fried foods, bake cheesecakes in the oven. To do this, do not roll them in flour, but simply put them on a baking sheet covered with foil and bake for 30 minutes at a temperature of 180 ° C. Or use silicone molds.
Cottage cheese - dietary fermented milk product. It is rich in vitamins and mineral salts, contains a large amount of calcium, so necessary for the human body. Cottage cheese must be present in the children's menu, but, unfortunately, not every crumb can be forced to taste it. The way out is banal and simple - cook cheesecakes from cottage cheese in a pan, and step-by-step recipes will help with this.
The technology of making cheesecakes from cottage cheese in a pan (step by step)
First of all, you need to decide on the cottage cheese, which one is better to take, factory or homemade. It would seem that nothing complicated, a homemade fermented milk product is preferable, but only if there is one hundred percent confidence in its quality. You should not buy cottage cheese in spontaneous markets, if you buy a product in a specialized one, it is better that it be a proven, non-random seller, whose reliability you can be sure.
If you want to receive delicious cheesecakes, use high-quality cottage cheese, with a fat content of at least 9%. Low-fat cottage cheese tends to be dry and can be sour. To get rid of such shortcomings, you will need to add fatty sour cream and sweeten, and this will increase the calorie content of the dish.
It is undesirable to buy wet cottage cheese. When mixed with sugar, moisture will come out and the dough will become sparse. You will have to add more semolina or flour, which will hurt curd flavor, and cheesecakes will turn out "rubber".
The key to airy and juicy cheesecakes cooked in a pan is the structure of the dough itself. Any selected cottage cheese, before mixing with the rest of the components, it is recommended to grind using a sieve.
Many recipes involve the combination of cottage cheese with different ingredients. Cheesecakes can be salty or spicy, sweet and even spicy! In our selection, step-by-step recipes for sweet cottage cheese pancakes in a pan, in two versions of this dish - with and without filling.
The main ingredients of cheesecake dough are cottage cheese and sugar. Eggs, semolina, flour or starch interfere as binders. For diet food bran flour can be used. In order to obtain a rich taste and pleasant aroma, in curd dough mix in vanilla.
Cheesecakes are formed in the form of small, centimeter-thick cakes. Turning large products is more difficult, and thick ones will not bake inside. The best method for determining the size of a cheesecake is a tablespoon, which you need to pry off the curd dough.
The guarantee of an appetizing crust on cottage cheese pancakes prepared according to step-by-step recipes is the right dishes, it is highly desirable with a thick bottom. It could be a modern frying pan with non-stick coating or "grandmother's" heavy cast iron or steel pan.
There are several frying rules, without which it is impossible to get airy and ruddy cheesecakes. First of all, before putting cheesecakes into the pan, it must be well calcined with fat. Secondly, you need to use only high-quality fats, both vegetable and animal origin. To ensure that the products are sufficiently baked, after turning them over, cover the pan and cook over moderately low heat.
The simplest cottage cheese pancakes in a pan: a step-by-step recipe without eggs with semolina
Cottage cheese pancakes in a pan according to a step-by-step recipe are prepared in minutes. The absence of eggs does not affect the quality of the dish in any way - cheesecakes are lush and dense, with a delicate aroma of vanilla.
Ingredients:
Thick cottage cheese - 200 gr.;
Two tablespoons of fresh, dry semolina;
quarter glass vegetable oil;
Flour for breading;
Half a spoonful of vanilla powder;
One and a half tablespoons of sugar.
Cooking method:
1. Put cottage cheese in a bowl, sprinkle with sugar, put literally a quarter of a spoonful of salt and mix well.
2. Pour semolina to the cottage cheese, stir again, check the consistency. Due to the insufficient density of the cottage cheese, the base sometimes turns out to be unnecessarily rare and it is almost impossible to form neat cheesecakes from it. In this case, you need to add a little semolina and wait a little time - the grits will swell, which will make the mass thicker.
3. If the density of the cottage cheese is sufficient, proceed to the formation and frying of cheesecakes. Sprinkle the palm with flour, scooping with a spoon, spread the mass on the flour. We form a ball, and press it down a little to make a centimeter-thick cake.
4. We spread the cheesecake in a pan with heated oil, fry both sides until golden brown, do not cover with a lid.
Cottage cheese pancakes in a pan: a step-by-step recipe according to GOST
Time-tested, still Soviet times, a step-by-step recipe for cheesecakes from cottage cheese in a pan. According to it, ruddy cheesecakes are prepared, guaranteed to be lush and airy. Frying on margarine allows you to get a more tender crust. If you do not like the characteristic smell and taste of margarine, replace it with butter or vegetable oil.
Ingredients:
Raw egg - 20 gr.;
540 gr. cottage cheese, fat content above 9%;
Two and a half tablespoons of flour;
60 gr. fine sugar;
High quality margarine for frying.
Cooking method:
1. Cheesecakes do not require a whole egg. Few people know what to do when the number of eggs is indicated not in pieces, but in grams. The average egg weighs about 40 grams, so we only need half. If you add only protein or yolk to cheesecakes, it will be wrong. We proceed as follows: pour the egg into a cup, shake until smooth and pour half of the mixture - we have approximately 20 grams of egg mass left in the cup, in which both protein and yolk are present.
2. Curd. In this version of the dish, special requirements are imposed on it. It is undesirable to cook cheesecakes according to this recipe from thin or low-fat cottage cheese, when mixed with sugar and eggs, it becomes even rarer. In order for cheesecakes to turn out tender and have a uniform structure, the fermented milk product must be non-grained.
3. We place a metal sieve on a suitable bowl, put the cottage cheese and rub it with a wooden spatula or spoon. Remove the rest of the cottage cheese from the outside with a spoon and put it to the main mass, pour out the previously loosened egg, add sugar and two-thirds of the flour, from the amount indicated in the recipe, mix. Be sure to sift the flour!
4. We transfer the curd mass to a surface powdered with flour, roll it up with a sausage and cut it into circles, one and a half centimeters wide. Determine the thickness of the "sausage" yourself, depending on what size cheesecakes you want to get. A diameter of no more than 7 cm is recommended.
5. Roll the curd dough in flour and give the pieces a neat oblong shape. We lay out the breaded blanks on a floured board or table.
6. Turning on medium heat, place a frying pan on the burner and put margarine into it. As soon as the fat is completely melted, lower the cheesecakes, fry both sides.
7. According to GOST technology, such cheesecakes need to be kept in the oven for some time so that they “reach”. You can proceed as follows: when the underside of the products is well browned, turn them over and cover the pan. Reduce the heat immediately and bring it to readiness.
Delicate cottage cheese pancakes in a pan: a step-by-step recipe with semolina and starch
A step-by-step recipe for airy cottage cheese pancakes in a pan, without the use of flour. Starch is used as a binder. Despite the fact that semolina interferes with the cottage cheese, cheesecakes are tender. The secret is in a special way of cooking curd dough: before intervening in it semolina, it is kept in an egg for swelling for some time. Flour is used only as a breading.
Ingredients:
Half a kilo of cottage cheese;
Two raw eggs;
Two spoons of fresh semolina;
Vanilla (powder) - 1 gr.;
75 gr. Sahara;
Two tablespoons of starch;
Quality vegetable oil;
Breading is flour.
Cooking method:
1. Break the eggs into a small bowl, shake until smooth, mix the egg mixture with semolina and set aside for 10 minutes.
2. With a crush, grind the cottage cheese into gruel. You can grind the product through a suitable metal sieve. Add the swollen semolina to the curd mass and knead well with a spoon, carefully rubbing all the lumps. Once smooth, stir in the sugar and vanilla.
3. Heat the oil in a frying pan over low heat. In order for the cheesecakes to steam well from the inside and not burn, the fat should cover the bottom of the pan by at least 5 mm.
4. Divide the dough into portions with a tablespoon. Rolling in flour, we fashion cheesecakes and immediately put them in heated oil. Fry over low heat until golden brown, then flip over and fry the other side.
Cottage cheese pancakes in a pan: a step-by-step recipe with poppy seed filling
A simple, original step-by-step recipe for cheesecakes with cottage cheese in a pan. Products are prepared with poppy seed filling and additionally stewed in cream. Cooking begins with the preparation of poppy seeds, it must be soaked well in hot water. If there is no time for stewing, skip this step, after just frying cheesecakes are also good.
Ingredients:
Fine refined sugar - 100 gr.;
Half a kilo of elastic cottage cheese;
Eggs - two, large;
Three tablespoons of starch;
Semolina, fresh - 2 tbsp. l.
For stuffing:
Half a glass of poppy;
A spoonful of sugar.
Additionally:
A spoonful of white coconut flakes;
2 tablespoons of flour;
Refined oil, sunflower;
Half a glass of cream, fat content from 12 to 22%.
Cooking method:
1. Poppy should be prepared in advance. An hour before the preparation of cheesecakes, pour poppy seeds with boiling water and leave it in it - the longer it is soaked, the more tender the filling will turn out. We throw the soaked poppy on a sieve and wait ten minutes for the water to come off it. Then pour into a bowl, mix with sugar and interrupt with a blender. It is permissible to grind poppy seeds with sugar with a pusher.
2. Cooking cottage cheese dough for syrniki. Mix cottage cheese with sugar, then grind on a sieve. We mix the semolina into the curd mass, and then the starch, add the eggs and mix everything thoroughly again.
3. For breading, mix the flour with coconut flakes. Pour oil into the pan, let the fat warm up a little over moderate heat.
4. Pry off a little curd mass with a spoon and spread it on a palm sprinkled with flour mixture. We fashion a small cake, five millimeters thick, and put a teaspoon on it poppy seed filling. We pinch the edges of the cheesecake well with our fingers, giving an oval or round shape. We lower the workpiece into the flour mixture, roll it well on all sides and put it in the pan. Fry on both sides until lightly browned.
5. You can stop at this step. Cheesecakes are tender and fluffy, but you can cook them even tastier. We put the finished cheesecakes in a deep saucepan, pour the cream. Simmer on the lowest heat, covered, for 20 minutes.
Tricks of cooking cheesecakes from cottage cheese in a pan according to step-by-step recipes
If the cottage cheese is not moist enough, stir in a little milk, kefir, whey or sour cream. For diet cheesecakes it is better to take the lowest-calorie foods, it is even possible to replace them with water.
It is not necessary to mix both the yolk and protein into the curd dough. The color of the cheesecakes will be richer if you use only the yolks. Products will turn out to be more magnificent if only whites whipped into foam are mixed into the cottage cheese.
Practically in all step by step recipes cottage cheese pancakes in a pan do not use salt. If desired, or to smooth sweet taste, you can add it, but very little.
Before mixing sugar into cottage cheese, pay attention to the moisture content of the product. It is easy and simple to get rid of excess whey: line a colander or sieve with gauze, then put cottage cheese on it and, pressing down with a light load, wait - the excess liquid will drain itself.
I dedicate this post to Anna Tsukur, who lives far, far away in Chile, rides a surf, basks in the sun near the mighty ocean, but at the same time misses our syrniki terribly. If she hadn’t reminded me about cheesecakes, I would have forgotten again, put the recipe in a distant drawer and would not have written anything here again ...
Cheesecakes are, like cheesecakes or casseroles, pure salvation for those who do not like cottage cheese. As a child, I terribly disliked all possible manifestations of milk, except for butter, which I absorbed in tablespoons. At the sight of such a picture: “I’m standing, small for 7-8 years, by the refrigerator with a tablespoon and gobbling oil straight from the pack,” my parents were horrified, but, as far as I remember, they didn’t forbid me to eat oil. Now I'm catching up with what I missed in childhood and I eat everything possible types cheeses of any kind, smell, production, etc. and goat, and sheep, in short everything, everything, well, and cottage cheese, of course, is also held in high esteem by me. Therefore, close friends always know what to bring me from distant countries and, if possible, they bring, if not a huge piece of Parmesan, then delicious Belgian cheese with white mold, or Swiss goat, and for the last time with truffles mmm...And it seems to be joy-joy, I started eating cheese and my son has dairy products in high esteem, but it wasn’t there, because my beloved husband doesn’t eat cottage cheese in its pure form under any pretext. And here the CHEEKS come to the rescue !!! For many years I have been making cheesecakes using the traditional "grandmother's" method - mix flour, eggs, sugar and cottage cheese and go to the pan. And that I just didn’t put them in them - both cherries and all kinds of dried fruits ... and how I just didn’t serve them and didn’t make them, but I never managed to cook such cheesecakes like these (!)!
The other day I thought hard about why my cheesecakes are edible only while hot or warm, terrible when they are cold and look frankly bad, although I try to make them beautiful and all that. I wanted air and splendor, and then an insight descended on me, which sounded something like this in my head: “Stupid, you need to grind the cottage cheese, and beat the eggs separately! You are violating the structure of the dough itself!” At that moment, my face lit up! I didn’t eat more delicious cheesecakes anywhere, even in restaurants (although, if you scratch your head, I didn’t order them for breakfast for some reason. If I had breakfast in establishments, which is not particularly typical for me, because I am a nocturnal animal , then already some kind of poached on toast or something else elegant). In general, I will make a reservation right away, the recipe is obscenely simple, but not for the lazy. You still have to sweat! Therefore, think twice before you start, and then buy cottage cheese anyway and brisk pace go to the kitchen to cook :)
Ingredients:
- 5 heaping tablespoons of flour flour for dusting cheesecakes
- 5 tablespoons vanilla (natural) or regular sugar
- a little more than 1 kg of cottage cheese (about 1200), grated through a sieve
- 3 eggs
- a pinch of salt
With rotating movements, the cottage cheese needs to be rubbed with a tablespoon through a fine sieve (I have three of these for different needs, but then I realized that I urgently need a fourth one - of a larger diameter). This is a painstaking business, the hands get very tired, so you can do it in several passes.
Separate the yolks from the whites. Beat the whites with a mixer at high speed for 1 minute with a pinch of salt, then add 3 tablespoons of sugar (if any - homemade vanilla) and beat well with a mixer at high speed for a couple more minutes until strong peaks. Beat the yolks with a mixer with the remaining two tablespoons of sugar until they turn pale and become thick and fluffy. 
Using a silicone spatula, if available, fold egg whites and yolks into batter. Then, with a whisk or a large wooden spoon, mix the cottage cheese with eggs well, but gently, so as not to disturb the airy structure of the whipped proteins and yolks
. 
Add the flour sifted through a sieve and beat with a mixer at medium speed for a minute. Then lightly tap the bowl on the countertop a couple of times so that the flour that has collected around the edges of the bowl falls into the dough. Using the same indispensable silicone spatula, scrape the dough from the sides of the bowl inward and again quickly beat well with a mixer at medium speed. 
Further it will be easier for those who have dealt with cutlets at least once in their lives. Take a tablespoon of dough. As with cooking cutlets, moisten your hands in cool water and roll up an elegant ball if possible, throw it in flour, roll it, straighten it so that it is beautiful and put it on the countertop well sprinkled with flour. 
Do not try to cook cheesecakes in 1 time - it is better to do it in several passes, then the result will be much more successful! 
I baked 6 pieces at a time on the edge of the pan, because. apparently I have it at a slight angle and all the oil is drained in one direction. While 6 cheesecakes are being baked on both sides, you will just have time to mold new 5-6 pieces. Bake cheesecakes until light golden brown on sunflower oil, in a well-heated frying pan, over medium heat (closer to large). There should be a lot of oil, but cheesecakes should not float in it. Before putting the cheesecakes in the pan, roll them again in flour and press lightly, because. while they were waiting for their fate - the flour managed to soak into them. 
Make cheesecakes the size you like. We love "for one bite", therefore, for the first time I cooked very small ones (out of 0.5 kg of cottage cheese it turned out 20 pieces), and in the second I was too lazy and made it slightly larger, therefore, it turned out 38. Press to the pan and make them flat also not worth it - they are airy and good when they are high (1.5 cm high). Don't be afraid they won't bake. Excess fat can be quickly eliminated by laying cheesecakes on paper towels for a couple of seconds.
After every second serving of syrniki, it’s better to wash the pan, of course, and then reheat it and pour fresh oil, but if it’s completely bummer, at least wipe it dry well with paper towels and pour in fresh oil, because. the last few servings of syrniki can accidentally turn out with a burnt and unpresentable appearance.
Bake cheesecakes until golden brown - don't expect charred edges. If they look beautiful, they are definitely ready! Bon Appetit!
TIPS & TRICKS
- Do not overdo it with the flour that you add to the dough.
- When sculpting cheesecakes, hands should be moistened with water each time before starting to prepare a new cheesecake. Like I said, this recipe is not for the lazy.
- I do not recommend making these cheesecakes with dried fruits, because. they clog up all the wonderful airy taste of sweet cottage cheese, which only sour cream emphasizes well.
- Cheesecakes can also be served with wild berries slaughtered with powdered sugar or sugar using a blender in a puree. Then it is worth putting 2 times less sugar in the dough.
- Cook in deep dishes - this way you will save time on cleaning the kitchen - all the contents will remain in the bowl, and not around it. In the "Megamarket" in "Bolshevik" they sell excellent light deep metal bowls at a ridiculous price (something around 40 UAH)
- If you have never cooked a casserole - I congratulate you! You just cooked it for the first time :) the same dough can be safely baked in the oven in any form convenient for you, which is better to cover with baking paper if it is not silicone. Just need to add quite a bit of milk to it (a little less than a glass). Bake at 180 degrees until golden brown. In order to make the casserole more spectacular - take raw (not fried) almonds, which are, by the way, cheaper than fried ones, pour them over with boiling water. Leave in it for 10 minutes. Drain the water and scald again with fresh boiling water. Then pour cold water and enjoy the pleasant process of peeling almonds. Carefully! The kernels will pop out of the peel so deftly that they will then have to be collected all over the kitchen. Lay the peeled almonds in a beautiful pattern on the casserole and send it to the oven. When the almonds turn brownish and the casserole has a golden brown crust - voila! The casserole is good warm with sour cream, but cold is also very good. Speaking of cottage cheese - here you go
Step 1: Prepare the eggs.
First of all, we will prepare the eggs, because this is the whole highlight of this recipe. To make cheesecakes airy and melt in your mouth, we must use a separator to separate the proteins from the yolks and beat them separately. But not just like that.Pour sugar into a bowl with yolks and with a mixer shake them until they acquire a slightly thicker, creamy consistency.
In a separate bowl, in the one where we have the proteins, add a pinch of salt. Beat everything with a mixer until a thick foam is formed. Important: be sure to rinse and dry the whisks of the mixer before mixing the proteins, otherwise nothing may come out.
Step 2: Prepare the mass for cheesecakes.
Cottage cheese also needs to be prepared a little, namely, in order to make the mass more airy, the grains of the ingredient need to be crushed. Therefore, we grind the cottage cheese through a metal sieve, and only then continue cooking.
Pour beaten yolks to grated cottage cheese and pour vanilla sugar. Mix the ingredients well. Then gently inject the protein foam into the resulting mass. Knead everything with gentle movements from the edge to the center.
Step 3: We form cheesecakes.
Sprinkle wheat flour onto a cutting board. Spoon some of the curd into a tablespoon and roll over. It is most convenient to do this with knives or with a metal spatula and a kitchen knife. When all the cheesecakes are formed, proceed to the next cooking step.
Step 4: Fry the cheesecakes.
Heat vegetable oil in a frying pan. Add floured syrniki and fry over low or medium heat, depending on the power of your stove, until golden brown on one side, then flip.
When your products are covered with a fried golden crust on both sides, they can be transferred to a clean dish and set to cooking the next batch. And so that already finished products do not cool down while you are busy cooking, cover them with a kitchen towel or a suitable lid.
Step 5: Serve air cheesecakes.
Cheesecakes prepared according to this recipe are very tasty and airy. From above they are covered with a fried crust, and inside are soft and juicy. In addition, you can appreciate their sweet taste with light fragrance vanilla. Serve cheesecakes as a hearty breakfast or as a dessert. You can decorate them with sour cream, whipped cream, jam, powdered sugar or some kind of syrup, such as caramel or chocolate. In any case, it will turn out very tasty. So it's time to brew yourself a fragrant hot drink and start a wonderful tea party.
Bon Appetit!
Use only flour premium then your cheesecakes will turn out really airy.
Never use sour cottage cheese for making cheesecakes, this is a very big mistake of some housewives, as a result of which they often get not a tasty and airy dessert, but a nasty muck that they themselves are not happy with.
In order for the whites and yolks to beat well, use only clean, completely fat-free dishes.
Cottage cheese pancakes in a pan - tasty dish which is perfect for breakfast. If you have some cottage cheese in the fridge, be sure to make cottage cheese. This simple and tasty dish is equally loved by both children and adults.
There are many recipes for cottage cheese pancakes, we will focus on the most popular options for cooking in a pan. It's fast, simple and delicious. Just 20 minutes and on your table hearty meal– fragrant curd syrniki!
The easiest recipe for cottage cheese pancakes in a pan. It only takes a few ingredients to prepare this dish. This is cottage cheese itself, sugar, flour and eggs. Great option for delicious quick breakfast!
Required Ingredients:
- Cottage cheese - 180-200 g;
- 2 eggs;
- Flour - 40-55 g;
- Sugar - to taste;
- Vegetable oil.
Cooking method:
Knead the cottage cheese with a fork, add sugar to it, grind the mass with a fork. Then beat in the eggs and mix thoroughly. Add flour and stir the mixture until smooth. The dough should not be too dense or, conversely, liquid.
Heat up the oil in a frying pan, then lower the heat. We form balls of cottage cheese and squeeze a little.
Sprinkle the cottage cheese pancakes with flour. Fry on both sides until golden brown. Serve with sour cream or condensed milk.
Air cheesecakes from cottage cheese with semolina
Ingredients:
- Cottage cheese - 200 grams;
- Sugar - 3 tablespoons;
- Semolina - 2-3 tablespoons;
- Vanillin;
- flour for rolling;
- Vegetable oil for frying.
Cooking:
Mash cottage cheese and add sugar, semolina and vanillin. Mix thoroughly and form balls with wet hands, roll in flour and fry in a hot frying pan with vegetable oil. Fry on both sides until golden brown.
Classic cottage cheese pancakes
In this recipe for cheesecakes, all the ingredients are selected in such a way that the curds turn out to be very lush and do not fall apart during the cooking process.
In order for the curd mass to acquire the desired consistency, a little flour should be added, vanillin is also used for flavor.
You can add sugar to taste, but don't overdo it anyway.
Required Ingredients:
- Cottage cheese;
- Flour - a couple of spoons;
- Egg;
- Vanillin;
- Sugar - to taste;
- 3-4 g of salt (half a teaspoon);
- Vegetable oil.
Cooking method:
Mix cottage cheese with sugar and egg. Add vanilla, salt, flour and mix well. We mold small balls from the dough and press them lightly to make cakes.
Dip each cheesecake lightly in flour. We spread the cheesecakes on a preheated pan. Fry in oil on each side until done. Serve with sour cream for breakfast.
Curds with butter
Ingredients:
- 500 g cottage cheese,
- 1/2 cup flour
- 1 egg
- 2 tbsp. spoons of sugar
- 30 g butter,
- 1 cup sour cream, salt.
Cooking:
Grind the cottage cheese well in a bowl, add flour (leaving some of it on the dust), egg, sugar, salt and mix thoroughly. Roll the mass in the form of a thick tourniquet with a diameter of 5-6 cm, cut across into equal pieces as thick as a finger.
Roll them in flour and fry in a pan with butter. Serve sour cream or jam separately for cottage cheese pancakes. 
Recipe for cheesecakes with sour cream
Ingredients:
- 500 g cottage cheese,
- 250 g flour
- 4 eggs,
- 250 g sour cream
- 100 ml. vegetable oil,
- 3 g soda
- 100 g powdered sugar,
- vanillin,
- zest of 1 lemon,
- salt.
Cooking:
Thoroughly mix cottage cheese with eggs in a bowl, gradually add portions of flour, vanillin, salt, baking soda and lemon zest. Divide the resulting mass into 10 equal-sized cakes, making a round hole in the center of each.
Fry cheesecakes in a hot pan with butter, browned on both sides, put on a dish and sprinkle with powdered sugar. Serve with sour cream.
Cheesecakes in a pan with carrots
Ingredients:
- 500 g cottage cheese,
- 2-3 carrots
- 40-50 g butter,
- 1 st. a spoonful of semolina
- 1 egg
- 2-3 tbsp. spoons of sugar
- 0.5 cup wheat flour
- salt.
Cooking:
Peel carrots, grate. Melt 20-30 g of butter in a frying pan, put carrots in it, add half a glass of water and simmer until tender.
Gradually add semolina, heat the mixture, stirring, until the cereal swells. Then cool the mass and mix with cottage cheese, egg, sugar, flour.
Form cheesecakes from the resulting mixture and fry them in a frying pan with oil. 
Cottage cheese pancakes like in kindergarten
Semolina cheesecakes are very often prepared for children, and adults are not averse to eating this in the morning delicious breakfast. Such delicious cheesecakes are prepared no more difficult than any other cottage cheese. Thanks to semolina, the structure of cheesecakes is tender and soft.
Required Ingredients:
- Egg;
- Cottage cheese;
- Sugar - 45-65 g;
- 2.5-3 tablespoons of semolina;
- Salt;
- Two spoons of sour cream;
- A little flour.
Cooking method:
First, mix cottage cheese with sour cream, then add sugar to taste, salt and one egg. Then add semolina, stir all the components, leave the mass for a few minutes so that the cereal can swell. After that, you can already add flour.
Mix all the ingredients with a spoon or mixer. Heat up a frying pan with oil. Spread the curd mixture with a tablespoon. Fry the cheesecakes on each side until golden brown.
Cottage cheese pancakes with potatoes and raisins
Ingredients:
- 500 g cottage cheese,
- 8-9 potatoes
- 1 egg
- 1/3 cup sugar
- 2/3 cup full fat sour cream
- 1 cup flour
- 60 g butter,
- 2 tbsp. spoons of raisins, pitted,
- salt.
How to cook cheesecakes with raisins and potatoes in a pan:
Sort the raisins, wash and dry. Peel potatoes and boil in salted water. Ready potatoes wipe or mash, mix with cottage cheese, add an egg, wheat flour (100 g), sugar, salt, raisins and mix well.
Form cakes from the potato-curd mass, roll them in the remaining flour and fry in oil until golden brown. Served on the table with sour cream. 
Recipe for cheesecakes with apples
Another option for making cottage cheese and fruit syrniki is syrniki with an apple. The dish has a pleasant fresh taste, besides, such curds remain juicy longer. Such a recipe should be included in the cookbook of any housewife.
Required Ingredients:
- A kilogram of cottage cheese;
- 2.3-2.5 cups of flour;
- 2 eggs;
- 4 apples;
- Half a glass of sugar;
- Soda - 4-5 g;
- A little salt;
- Vanillin;
- Vegetable oil.
Cooking method:
Beat eggs with sugar, vanilla, salt and soda. We mix the mass with cottage cheese. Peel the apples, cut out the seeds. We rub the apples on a coarse grater, squeeze out the juice and spread it to the cottage cheese, stir everything with a mixer.
Gradually add flour to the curd mass. Heat up a frying pan with oil. We reduce the fire and begin to spread the mass with a spoon. Fry the curds until golden brown. Serve apple syrniki with sour cream and sugar.
Recipe for curd syrniki in Kiev
Ingredients:
- 500 g cottage cheese,
- 150 g flour
- 3 eggs,
- 75 g sugar
- 75 g jam,
- 3 art. raisin spoons,
- 4 tbsp. spoons wheat bread for breading,
- 80 g butter,
- 1.5 st. spoons of powdered sugar,
- 100 -150 ml. sour cream
- vanillin, salt.
Cooking:
Wipe the cottage cheese, add sugar, eggs, salt, flour, vanillin dissolved in water, mix. Boil the sorted, washed and dried raisins with jam until thick and cool.
Form round cakes 57 mm thick from the curd mass, put minced meat from jam with raisins on them, pinch the edges and form oval-shaped cheesecakes.
Dip them in the egg and coat them in white breading made from wheat bread. Fry the cheesecakes in a large amount of fat for 2 3 minutes and bring to readiness in the oven. Serve sprinkled with powdered sugar, with sour cream. 
Cheesecakes in a pan with figs and nuts
Ingredients:
- 500 g cottage cheese,
- 100 g flour
- 4 eggs,
- 3 art. spoons of sugar
- 120 g figs
- a little peeled walnuts,
- 60 g butter
- 150-200 ml. sour cream
- salt.
Cooking:
Wipe the cottage cheese, sift the flour, soak the figs and finely chop. Roast the walnut kernels and chop finely. Combine the mashed cottage cheese with half the flour, egg yolks, prepared figs and nuts, salt and mix thoroughly.
Make small cakes from the mass, giving them a rounded shape, and roll in flour. Fry on both sides butter until golden brown, to give the cheesecakes softness and tenderness, put in the oven for 5-7 minutes. Serve hot with sour cream on the table.
Lush cheesecakes in a pan
The softness and splendor of cheesecakes depend not so much on the ingredients as on the frying temperature. Even if you take the same amount of products, each time you will get different cheesecakes. This recipe shows how to make fluffy cottage cheese pancakes.
- Egg;
- Cottage cheese;
- Sugar;
- Baking powder;
- A little salt;
- Flour - by eye;
- Vegetable oil.
Cooking method lush syrniki in a frying pan:
Thoroughly grind the cottage cheese with the egg. Add sugar, stir. Add some flour and mix well again. Add a little salt and do not forget about the baking powder.
Pour a little flour onto a table or cutting board. Scoop the dough with a spoon and place the balls directly on the flour.
We roll the curds on all sides. Heat up a frying pan with oil over high heat. Fry cheesecakes until cooked on both sides. Serve with sour cream. 
Cottage cheese pancakes with banana
Fans of new and unusual flavors will definitely like cottage cheese pancakes with banana. Great dish for breakfast or dinner, go very well with honey or powdered sugar. Children will also be delighted with banana cheesecakes in a pan.
Recipe Ingredients:
- Cottage cheese;
- Egg;
- Ripe banana;
- Two tablespoons of flour;
- A pack of vanillin;
- Salt;
- Sugar - as you like;
- Vegetable oil.
Cooking method:
Banana cut into small pieces. Puree in a blender until smooth. Mix banana puree with cottage cheese, sugar, egg and vanilla, throw a pinch of salt. Mix the mass with a blender again. Now gradually add the flour, stirring continuously.
The dough should be moderately sticky. From too dense dough, cottage cheese pancakes will turn out tough.
Heat up vegetable oil in a frying pan. Spoon out small cakes. Fry until golden brown on each side in a pan. Serve cottage cheese and banana cheesecakes with honey or sprinkle with powdered sugar.
Curds with dates
Ingredients:
- 300 g cottage cheese,
- 100 g pitted dates,
- 1 teaspoon sugar
- 100-150 g flour,
- 1 egg
- salt,
- 2 tbsp. tablespoons of oil.
Cooking:
Wash pitted dates with warm water, then pour water so that they are covered with it; cook for 15 minutes. Pass the boiled dates through a meat grinder, add sugar, mix, boil again and cool.
Mix the grated cottage cheese with a mass of dates, add flour, break the egg, salt and mix well.
Roll the curd mass in the form of a thick bundle, cut into pieces, breaded in flour, giving the shape of round cakes, and fry in fat in a pan on both sides. 
Chocolate cheesecakes
Cottage cheese pancakes with cocoa are a great treat for children and adults. They turn out sweet and fragrant, but what else do you need for a hearty breakfast and cheer up? Cottage cheese cakes with cocoa are very easy to make, try it yourself!
- Cottage cheese - 200-250 g;
- A couple of spoons of flour;
- Sugar - to taste;
- 1 egg;
- cocoa powder;
- Vegetable oil.
Recipe for delicious and fragrant cheesecakes in a pan with cocoa:
Knead the cottage cheese with sugar, add the egg, mix. Add flour and cocoa. Mix the mass thoroughly. We form cottage cheese from the dough of the desired shape and size. Heat up the oil in a frying pan.
Fry the cheesecakes rolled in flour in a pan until cooked on each side. Fire should be medium. Serve chocolate cheesecakes with sour cream.
Recipe for savory potato curds
Would need:
- 500 g boiled potatoes,
- 400 g cottage cheese,
- 150 g wheat flour
- 70 g sugar
- 1-2 eggs
- 50 g cinnamon (small raisins),
- frying fat,
- salt,
- grated lemon zest.
How to cook potato cheesecakes in a pan:
The potatoes cooked the day before are peeled, mashed or mashed. Add to potato mass cottage cheese, a little flour with sugar, break the eggs and add the spices indicated in the recipe. If the mass is liquid, add a little flour or semolina.
Mix the dough with cinnamon. Roll sausages, cut them into thin slices, sprinkle with flour and fry in hot fat. You can sprinkle them with cinnamon sugar.
Cheesecakes can be made savory by taking diced hard sausage or fried bacon instead of sugar and cinnamon, seasoned with ground red or black pepper.
Video: the best cheesecake recipe in a pan
