Cottage Cheese Pancakes with Raisins
Cottage cheese pancakes with raisins may seem like a simple dish, but not everyone can make them. Why? There is one tricky thing: cottage cheese, which is the main ingredient. It can be lumpy, dry, or, on the contrary, too moist. The quality and texture of the cottage cheese determine the outcome of the pancakes. A good result is when the pancakes hold their shape but remain tender inside. I will tell you how to achieve exactly that.
Information
Ingredients
- Cottage cheese360 g
- Wheat flour50 g
- Semolina15 g
- Sugar20 g
- Chicken egg1 piece
- Raisins30 g
- Salt1 pinch
- Vanilla essenceon taste
- Sour creamoptional
- Vegetable oil2 tablespoon
Directions
Prepare all the ingredients for cottage cheese pancakes with raisins. You need 360 grams of cottage cheese. This is the exact amount because my package weighs 180 grams and I make it from two packages. The optimal fat content of cottage cheese is 5-9%. It should be fairly dry, without lumps, slightly crumbly. I have the most ordinary packages from the store. 50 grams of flour is about 3 tablespoons with a heap. Only 1 tablespoon (about 15-20 grams) goes into the dough, and the rest is used for sprinkling when rolling out and shaping the pancakes. You also need 1 tablespoon of semolina and sugar. But here it depends on personal preference. Pancakes with this amount of sugar turn out to be sweet, but not too much. Keep in mind that there is sweet raisins in the composition (a handful, if desired, can be increased). Chicken egg of size S, slightly more than 50 grams.
Rinse the raisins and soak them in warm water for 10-15 minutes. Then drain the water and dry the raisins with a paper towel, as extra moisture is definitely not needed in the pancakes.
In a bowl, combine cottage cheese, egg, salt, sugar, and vanilla. Mix everything well. Note! Use a small chicken egg. The larger the egg, the more flour you will need to add, which means the syrniki will be heavy and firm. Salt is always needed in sweet pastries to enhance the flavor.
Next, add flour, semolina, and raisins to the bowl. Mix well. Let the dough rest for a while so that the semolina can absorb the liquid and swell. It should rest in the refrigerator for about half an hour. Here's a little trick: prepare the dough in the evening, cover it with plastic wrap or a lid, and leave it in the refrigerator overnight. Then, in the morning, quickly shape the syrniki and cook them on a frying pan. In 10-15 minutes, you can enjoy fresh and hot syrniki.
Dust the work surface with flour and place the dough on it.
Roll the dough into an even, thick log.
Divide the cottage cheese dough into equal parts and shape them into syrniki. It is important to sprinkle some flour during the shaping process to prevent the syrniki from sticking to the work surface! From this amount of dough, I make 8 thick syrniki with cottage cheese and raisins. You can shape them simply by hand or using a knife. For a final touch, you can take a glass, turn it upside down, place it on top of the formed syrniki, and make a few circular motions. This makes the syrniki nicely rounded and very presentable.
Heat a frying pan and pour vegetable oil. Fry the pancakes on one side until golden brown. You can use a spoon of vegetable oil and a piece of butter.
Turn the pancakes over, fry them briefly on the other side, turn the heat down, cover the pan with a lid, and cook for about 3-4 minutes, depending on the thickness of your pancakes.
Before serving the pancake on a plate, you can blot it with a paper towel to remove excess oil. This step is optional but recommended.
Our pancakes with cottage cheese and raisins are ready! Serve them with sour cream, extra sugar, melted chocolate, jam, or preserves, according to your preference. Enjoy your meal and delicious pancakes!
