Air-fryer Farmer's Cheese Pancakes
Fluffy, golden, and sturdy farmer's cheese pancakes—no pan or extra oil needed.
- Time
- 25 min
- Serving
- 413 kcal
- Ingredients
- ≈ $1.70
- Protein
- 29 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 150 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 15 g
- 4 Sugar 8 g
- 5 Vanilla sugar 1 g
- 6 Salt to taste
- 7 Sunflower oil 2 ml
- 8 Sour cream 15%pack 300 g ≈ $1.60 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the farmer's cheese with a fork, then mix in the egg, sugar, vanilla sugar, salt, and flour.
Shape into 3–4 patties about 2 cm thick, then coat in flour.
Line the air-fryer basket with perforated parchment or lightly grease it, then place the pancakes with small gaps between them.
Cook at 180°C (350°F) for 8 minutes, flip, then cook another 5–6 minutes until golden. Serve with sour8 cream.
Tips
- Why it works
- Mash the farmer’s cheese to remove lumps. Uneven texture makes pancakes dense or crumbly. Use a fork for quick, even mixing.
- Substitutions
- Replace vanilla sugar with ½ tsp ground vanilla or ½ tsp cinnamon. Skip sugar if you prefer savory; add 1 tsp honey to sour cream instead.
- Common mistakes
- Overcooking turns them dry; check at 13 minutes. They should be golden but still soft inside when flipped.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in the air fryer at 160°C for 3–4 minutes until warm. Freeze cooked pancakes for up to 1 month.
- Serve with
- Pair with a glass of cold milk or a slice of lemon for a simple, balanced breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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