Cottage cheese pancakes with rice flour

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make fluffy cheesecakes from cottage cheese with rice flour? Prepare the necessary ingredients for this. My cottage cheese is 5% fat. Soft and not very wet.

2. STEP 2

   

   To prepare dietary cheesecakes, take a comfortable deep bowl. Place the prepared cottage cheese in it. Break an egg into a bowl. Add sugar and a pinch of salt. You can change the amount of sugar slightly to suit your taste.

3. STEP 3

   

   Next, pour starch and rice flour into the bowl. Mix all ingredients together. If your cottage cheese is more moist, you may need more starch. Look at the consistency of the curd mass.

4. STEP 4

   

   Add orange zest for flavor. Instead of orange, you can add lemon zest. Or don't add it at all.

5. STEP 5

   

   Blend all mixed ingredients with an immersion blender. The curd mass will become more homogeneous, plastic and will easily gather into a common lump.

6. STEP 6

   

   Using a wet spoon, scoop out some of the dough and place it in a bowl with the rice flour. Roll the dough in flour and form a cheesecake.

7. STEP 7

   

   Pour a little vegetable oil into a hot frying pan and place the formed cheesecakes. Cook them for 2-3 minutes over low heat. They should have time to cook inside.

8. STEP 8

   

   In a frying pan, the perfect cheesecakes will turn an appetizing golden color.

9. STEP 9

   

   Place the finished cheesecakes on a plate lined with paper towels to soak up excess oil. Top off the cheesecakes with berries or sour cream. Bon appetit!

Comments on the recipe

Lenochka5

17.12.2023

4.5

Thanks for the recipe. For breakfast you can make these pancakes from rice flour.

Moderator Ksenia

17.12.2023

5

I somehow didn’t have a good relationship with rice flour. All the dishes that I cooked with her turned out awkward and tasteless. After all my "rice" experiments, I had some flour left over. I was skeptical about cooking cheesecakes with rice flour in a frying pan, but the flour had to be placed somewhere, not thrown away. I took twice as many ingredients at once (I thought it would work, but it wouldn’t work, and two servings would obviously not be enough for a family). The dough turned out thick, not very sticky. The cheesecakes did not fall apart during formation. I fried them on a large burner over the lowest heat: five minutes on one side, five minutes on the other (three minutes without a lid, two with a lid). The cheesecakes turned over perfectly without falling apart. From 600 grams of cottage cheese I made 12 large cheesecakes. The cheesecakes were well baked and turned out tender, but strong. They have a slight taste of rice, but if you eat them with some additive (in my case it was sour cream and condensed milk), then it is not felt at all. The recipe pleasantly surprised me. The cheesecakes turned out very tasty. Thanks a lot!

Sasha

17.12.2023

4.7

For the first time I prepared dietary cheesecakes with rice flour and was very pleased. The cheesecakes turned out to be quite fluffy, and one could say perfect, but I slightly overcooked them in the pan. And that's why they got too red. Thanks for the recipe, I will make it again.