Pineapple Cottage Cheese Pancakes

1. 1 Canned pineapplepack 565 g ≈ $2.50 40 g
2. 2 Brown sugar 10 g
3. 3 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 100 g
4. 4 Semolinapack 700 g ≈ $2.20 15 g
5. 5 Wheat flour 20 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Sunflower oil 10 ml
8. 8 Baking powder 2 g
9. 9 Sugar 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain the pineapple from the syrup and dice it into small cubes after draining for 5 minutes.

2. Mix the cottage³ cheese, both sugars, semolina⁴, egg, baking powder, and half of the flour, then rest for 10 minutes.

3. Add the pineapple pieces and mix gently.

4. Dust the work surface with the remaining flour and shape the mixture into 4–5 patties about 1.5 cm thick.

5. Heat oil in a skillet and fry the syrniki, covered, over medium heat for 3 minutes until golden, then flip and fry another 3 minutes uncovered.

6. Place on a paper towel, let cool for 2 minutes, and serve.