Cottage Cheese and Cheese Pancakes in a Pan

Prepare all the necessary ingredients for cottage cheese and cheese pancakes in a pan. You can use crumbly cottage cheese or buy it in packages. The main thing is to use a product from a trusted brand. The cottage cheese should not be liquid, also pay attention to its color, smell, and production date. Choose cottage cheese that can be easily mashed with a fork until smooth. Use natural cheese without vegetable fats for the filling. Good quality cheese will melt well in the pancakes. It is better to take a small egg. You can use rice, wheat or rye flour. Choose the type of flour based on your preferences. Out of the total amount of flour, add 4 tbsp to the pancake batter, and use 2 tbsp of flour to coat the pancakes before frying. In this recipe, I use a minimal amount of vegetable oil to avoid adding unnecessary calories to the dish. You will need 1 tbsp of sunflower or olive oil. You can replace the dill sprig with parsley or omit it.

Add a couple of pinches of salt to the cottage cheese, add one small egg. Do not add too much salt, especially if using salty cheese. Mix the cottage cheese mixture with the egg and salt until smooth, vigorously stirring with a fork.

Cut half the portion of cheese into small pieces, and cut the other half into small slices. I made 6 large pancakes, so I cut 6 pieces of cheese for the filling.

Mix the cottage cheese mass with finely chopped cheese until homogeneous.

Rinse and chop the dill. Cut off the stiff stems, if any.

Add the chopped dill to the cottage cheese mass and mix everything.

Add 4 tbsp of flour to the dough for cottage cheese pancakes with cottage cheese and cheese. Mix the mass until homogeneous. The cottage cheese dough should form a lump and be homogeneous. If the cottage cheese was liquid, you can add another 0.5-1 tbsp of flour. But do not add too much flour, so as not to make the pancakes too dense.

Sprinkle the board with flour and spoon out the cottage cheese dough. Make a pancake from the dough.

Place a piece of cheese in the middle of the curd mass, fold the cheese from both sides and shape it into a cheesecake. Roll the cheesecake in flour from all sides and give it a shape.

Form all the curd dough into cheesecakes with a filling of cheese pieces. Place on a board with flour.

Heat a skillet with a thick bottom over medium heat. Grease the bottom of the skillet with vegetable oil, heat it up and place the cheesecakes. Fry the cheesecakes until golden brown for 5-7 minutes on slightly lower than medium heat.

Turn all the cheesecakes over, cover the skillet with a lid. Reduce the heat to a minimum and fry for another 10 minutes with the lid on the cheesecakes from the other side.

Remove the cheesecakes from the heat as soon as they become firm and golden brown on both sides. You can press each cheesecake with a silicone spatula and feel that the entire curd dough is cooked through.

Serve the cottage cheese pancakes with hot curd and cheese. Add a little sour cream. Inside each pancake, there is a delicious melted piece of cheese. The kitchen smells delicious of cheese and herbs after cooking. You can make these pancakes in advance and heat them up before serving. You can also freeze these pancakes for later. Enjoy your meal.