PP cottage cheese pancakes in a frying pan

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make PP cheesecakes from cottage cheese in a frying pan? Very simple! To begin, prepare the necessary ingredients according to the list. You can use not only corn flour, but also other gluten-free flour - oatmeal, rice, etc. Vegetable oil should be refined and odorless. Adjust the amount of sugar to your taste. You can replace sugar with any sweetener suitable for heat treatment.

2. STEP 2

   

   Mash the cottage cheese with a fork. Or, if necessary, rub through a sieve. There should be no lumps or hard grains left in it. Cottage cheese in briquettes is also suitable.

3. STEP 3

   

   Beat the egg with a fork until smooth. The white should be mixed with the yolk. Be sure to wash the eggs before using, as even seemingly clean shells can harbor harmful bacteria.

4. STEP 4

   

   Add beaten egg, corn flour, baking powder, sugar and salt to cottage cheese. Mix everything thoroughly until smooth.

5. STEP 5

   

   Leave the curd mass for 15 minutes. It should be thick and not runny. If the mixture is too wet and does not hold its shape, add a little more cornmeal.

6. STEP 6

   

   Form small cheesecakes from the curd mass with wet hands. If desired, you can additionally roll the pieces in corn flour.

7. STEP 7

   

   Heat vegetable oil in a frying pan over medium heat and fry the cheesecakes on both sides until golden brown.

8. STEP 8

   

   Transfer the finished cheesecakes with corn flour to a plate and serve. You can serve cheesecakes with sour cream, fruit, honey, jam or topping. Bon appetit! Bon appetit!

Comments on the recipe

Natalia M

18.12.2023

4.8

For an afternoon snack for the children, I prepared PP cottage cheese pancakes in a frying pan. I used rice flour from gluten free flour. Of course, my cheesecakes didn’t turn out so golden, but they were also very rosy. I took 5% cottage cheese for the dough and first rubbed it through a sieve. It took me two heaped spoons of flour. At the same time, the dough remained very tender. I started adding more flour so that the cheesecakes wouldn’t turn out hard. It was a bit difficult to roll the dough in flour, but with some skill everything worked out. These cheesecakes are fried quickly; in general, the entire cooking process takes a minimum of time. The consistency of cheesecakes is more tender than those made with wheat flour. The taste is practically not sweet. I was already prepared to offer honey or jam, but my children tried cheesecakes just with tea) The recipe is excellent! I recommend!