Cheese Pancakes with Sweetened Condensed Milk
Breakfasts • Russian
Description
For cheese pancakes, you should use dry cottage cheese — it should have as little moisture as possible. If you can't find that, you can remove excess water from any cottage cheese by leaving it in a strainer in the refrigerator overnight. To diversify the classic recipe, you can add lemon or orange zest, raisins, dried apricots, or anything else you desire to the cheese mixture. Sweetened condensed milk in this recipe is a great solution for those who love rich and sweet toppings.
Ingredients
- Cottage cheese 20 oz
- Chicken Egg 1 piece
- Sugar 2 spoons
- Semolina 2 spoons
- Salt a pinch
- Vanillin 0 oz
- Vegetable Oil to taste
- Wheat Flour 0 oz
- Butter 0 oz
- Condensed Milk to taste
Step-by-Step Guide
Step 1
Squeeze the cottage cheese through cheesecloth to remove excess moisture if it's too wet. Then blend it in a mixer for a smoother texture of the cheese pancakes.
Step 2
Add an egg to the cottage cheese.
Step 3
Add sugar and vanilla sugar.
Step 4
Add a pinch of salt and stir.
Step 5
Add semolina, stir again, and let it sit for 10–15 minutes to allow the semolina to swell.
Step 6
Roll the cheese mixture into small balls and dust them lightly with flour.
Step 7
Heat vegetable and butter in a skillet.
Step 8
Fry the cheese pancakes on both sides until golden brown.
Step 9
Transfer the cheese pancakes to a baking sheet and place them in an oven preheated to 355°F for 10–15 minutes.
Step 10
Serve the finished cheese pancakes cold or hot with sweetened condensed milk.
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