Children's cottage cheese pancakes: ingredients, cooking options, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As you know, cheesecakes are pancakes made from cottage cheese, eggs and flour, which are usually fried in vegetable or butter. Baking them in the oven is also possible and even more useful. And if you make cheesecakes from baby cottage cheese, you will get surprisingly soft and tender products. Suitable for this and homemade cottage cheese from milk.

Using less flour guarantees a smooth, creamy texture to the syrniki. You can also add raisins, chopped dried apricots, fresh apples or pears to the dough. Some recipes include banana or lemon zest.

If the curd is too wet, squeeze it well before adding it to the batter. If you want to get a really delicate texture - rub it through a sieve. The simplicity of the recipes and the delicious taste of baby cottage cheese pancakes make them one of the favorite breakfast dishes. Properly cooked products should be ruddy on top and tender and soft inside. Cheesecakes are ideally served withsour cream, jam, honey or fresh berries.

Homemade cottage cheese

As already noted, these products are best prepared from children's or homemade cottage cheese. In the first case, you can purchase a product for children "Agusha" or another brand in the store. In the second case, some effort will be required. How to make cottage cheese at home from milk? Below is a step by step guide.

All dishes should be very well cleaned before starting. All you need:

• 1 liter whole milk;
• 4 drops of liquid rennet;
• half l.ch. s alt, plus more to taste;
• 6 l. Art. heavy cream or a mixture of heavy cream and buttermilk.

How to do it?

How to make cottage cheese at home from milk? Heat the milk very slowly in a medium saucepan. Use minimum heat. Insert the thermometer into the milk and heat until it reaches 30 ºC. Turn off the fire, put the rennet. Stir gently for two minutes.

Cover the pot with a clean kitchen towel and cover. Let stand at room temperature for four hours. After this time, the mixture will begin to solidify and become "trembling". Take a sharp knife and cut it diagonally 5 or 6 times, then do the same in the opposite direction.

Sprinkle with s alt, then place the saucepan over very low heat and heat, stirring gently, until the curd separates from the whey. This iswill only take a few minutes. Don't overcook it at this point or the final product will be tough.

Cover the sieve with cheesecloth and place it in a large bowl. Pour the mixture into it and stir gently to remove a large amount of whey. Fold the ends of the cheesecloth over the curd and put the sieve (leaving the bowl on the bottom) in the refrigerator. Let drain for an hour, stirring once or twice.

Pour the finished soft cheesecloth into a bowl and stir in the cream or buttermilk mixture. Taste and add more s alt if needed.

Simple syrniki

These cheesecake pancakes are incredibly easy to make and this breakfast idea will be a hit with your family. Crispy on the outside and soft on the inside, everyone will love them. This recipe for baby cottage cheese pancakes will appeal to everyone. So, you will need:

• 500 grams of baby or homemade cottage cheese;
• 2 eggs;
• 4 tbsp. l. sugar;
• baking powder - 0.5 l. h;
• a glass of sifted flour;
• a pinch of s alt;
• 6 art. l. vegetable oil (odorless) for frying.

How to cook this dish?

The recipe for lush cottage cheese pancakes looks like this step by step. Place cottage cheese or homemade cottage cheese in a large bowl and use a fork to break up any large pieces. Add eggs, sugar, s alt, baking powder and 3/4 cup flour and mix all ingredients until dough is smooth. In a shallow separate bowl, place a quarter cup of flour.

Using 2 forks, roll out the batter andcoat it with flour, and then, working with your hands, shape it into pancakes. Remove excess flour. Heat two tablespoons of vegetable oil in a large non-stick skillet over moderate heat.

Working in batches, cook the baby cottage cheese pancakes for 2-3 minutes on each side, until they are golden and ruddy. Transfer the cooked fritters to a large plate lined with paper towels. Serve immediately with sour cream, honey and/or your favorite jam.

Some helpful notes

If you have a few extra minutes, put the curd into the blender and blend it a few times to break up large lumps. This will make your cheesecakes even softer and more airy.

Be sure to wipe down the pan after each batch to avoid grease buildup (a folded paper towel will come in handy for this process) and add more oil to the pan after cleaning it.

Variant with butter semolina

This recipe for baby cottage cheese pancakes involves the addition of semolina. It is supposed to cook products with butter, which will add a pleasant unusual aroma. In total you will need the following:

• 1 egg;
• 400 grams of baby cottage cheese (2 packs of 200 grams);
• 1.5 tbsp l. semolina + extra for topping;
• s alt to taste;
• sugar to taste;
• 2 tbsp. l. melted butter + a few pieces for greasing;
• 100 grams of sour cream+ for serving.

Cooking curd-semolina syrniki

These baby cottage cheese pancakes are easy to make in the oven. Mix all ingredients. Leave the dough for at least 10-15 minutes so that the semolina can swell. Preheat oven.

Next, your hands should be wet. Shape the dough into balls and roll them in semolina. Place them on a greased or parchment-lined baking sheet, pressing down until they flatten out. Bake at 180 C for 10-15 minutes. Turn over, place small pieces of butter on them and bake for another 15 minutes. Serve with sour cream and/or jam.

Another baby option

This recipe will allow you to make baked cottage cheese pancakes for children. Since they contain a minimum of components, they can also be given to babies. To prepare such curd pancakes, you will need: a glass of baby or homemade cottage cheese;

• 2 large eggs, lightly beaten;
• a quarter cup of granulated sugar or whatever sweetener you prefer (ideally honey);
• 1 l. h. vanilla extract or a bag of vanillin;
• 3 cup whole wheat flour or coconut flour;
• 2 l. Art. melted butter;
• a little fine sea s alt.

Cooking useful products

Preheat the oven to 180ºC in advance. Mix all the ingredients in a bowl until you get a thick batter. It will remaingrainy from the curd, however tender it may be.

Scoop one tablespoon of the dough into your hand, shape into a pancake. Continue until you have formed products from the entire mass. Bake for about 25 minutes, turning the baby cottage cheese pancakes once halfway through, until both sides are browned. Brush with melted butter before serving.

Universal option

Cheesecakes are often served with fruit or berry sauce, jam or jam, maple syrup or a mixture of cinnamon and sugar, as well as sour cream or cream. This is one of the most beloved breakfasts or snacks for tea since childhood. Although traditionally a sweet dish, you can make them savory by adding green onions or leeks, some fresh herbs, s alt, freshly ground black pepper, a dash of cayenne pepper, or even a handful of very well squeezed, lightly blanched or frozen spinach. The ingredients for baby cottage cheese pancakes are as follows:

• 500 grams of tender baby cottage cheese;
• 1.5 l. Art. sugar;
• 0.5 l. h. kosher or sea s alt;
• 2 eggs kept at room temperature;
• 1 l. h. pure vanilla extract;
• 2 l. h. lemon or orange zest;
• all-purpose flour + extra for coating;
• 1 l. h. baking powder;
• odorless vegetable oil for frying.

For sweet sauce:

• a glass of sweet or sour cherries withoutbones;
• half a cup of sugar;
• 1 l. Art. lemon juice if using sweet berries;
• 1 l. Art. potato starch;
• a third of a glass of cold water;
• 1 l. hours of pure vanilla extract.

How to prepare these products?

In a large bowl, mix flour, baking powder and s alt. In another bowl, put cottage cheese, sugar, well-beaten eggs, lemon or orange zest and vanilla extract. Mix thoroughly. Gradually add the flour mixture until a very smooth mixture is obtained.

Place it in the refrigerator for 45-60 minutes, then scoop up the balls of dough with a spoon and place them on a lightly floured board. Form into cakes approximately 2 cm thick and 5 cm in diameter. Make sure you turn the dough over and lightly flour both sides.

How to cook these baby cottage cheese pancakes in a pan? Heat a non-stick skillet over medium heat. Pour about a tablespoon of oil into its bottom. When hot, add the fritters one at a time, no more than three or four at a time, depending on the size of the pan.

Fry until the underside is golden brown. At this point, turn the pieces over and cook until the second surface is just as browned. This will take approximately 5-6 minutes per side. Put the finished cheesecakes on a dish. Serve immediately with sour cream and any jams, jams, fruit or berry sauces or fresh berries.

How to make sauce?

ForTo prepare the cherry sauce, combine the cherries with the sugar and lemon juice (if using) in a small saucepan. Bring to a boil, cook for 3 to 4 minutes. In a glass, mix potato starch with water and add to the cherry. When the mixture boils again, simmer for about two minutes, or until the sauce thickens. Put vanilla extract in it and pour fresh cheesecakes with the finished sauce.

Apple variant

These plump and tasty syrniki made from Agusha baby cottage cheese are hearty, he althy and very tender. They are perfect for any breakfast, light dinner or snack. To prepare them, you will need the following:

• 1 apple of your choice (preferably sour variety);
• 200 grams of Agusha cottage cheese (2 packs);
• 2 whole eggs;
• 3/4 cup flour plus 1/2 cup for dusting;
• 1 l. h. baking powder;
• 2 l. Art. sugar;
• zest of one orange;
• 0.5 l. tsp freshly ground cinnamon;
• icing sugar for decoration;
• 4 l. Art. uns alted butter.

How to make apple cheesecakes?

First of all, peel the apple. Then cut it into cubes. It is advisable to make them small so that they do not stand out too much in the test.

Place a tablespoon of butter in a medium saucepan and let it melt over medium heat. Put half of the diced apples in it along with 0.5 l. h. freshly ground cinnamon. It's best to just grate some fresh sticks. Let the apple cook slowly until it is tender and soft. Set aside inside.

Add half a diced apple, 2 eggs, orange zest, 2 tablespoons sugar, a teaspoon baking powder and 3/4 cup flour to the curd. Mix all components until completely homogeneous. The dough should be sticky. In the next step of cooking, you will need to ensure that this stickiness does not get out of hand.

Place about half a cup of flour on a plate and remove the ice cream scoop. Take a ball of batter and roll it in flour. When the blank stops sticking to your hands, form a cake out of it.

Heat about 2 tablespoons of butter in a frying pan and fry each cheesecake until golden brown over low heat, about four minutes on each side. Remove from skillet and place on several paper towels to remove any excess fat. Serve with fried apples and a few drops of cinnamon and orange zest. Sprinkle powdered sugar on top.

Puffy version with whipped egg whites

With this cooking technology, cheese cakes are very fluffy and airy. All you need:

• 250 grams of homemade or baby cottage cheese;
• 2 egg yolks;
• 2 l. Art. powdered sugar;
• 1 l. Art. vanilla sugar;
• 3 tbsp flour
• 2 egg whites;
• powdered sugar for serving.

Preparing lush products

Mix cheese and egg yolks with a fork. Add sugar and flour and stir until the mixture is smooth. The mixture should be thick enough. If it's too runny, just add some flour. You have to judge this for yourself as each curd will have a different amount of moisture.

In a separate bowl, beat the egg whites to stiff peaks. Add them to the curd mixture and mix gently.

Heat a frying pan over low heat and add oil to it. When it's hot, put in a tablespoon of the curd mixture. Cook each piece until golden, then flip and fry on the other side. When the cheesecakes are browned and crispy, place them on a plate lined with paper kitchen towels (this will soak up the excess oil). Serve them warm with any toppings - jam, fruit, whipped cream, yogurt or just powdered sugar.