Baked Cottage Cheese Pancakes (Oil-Free)
Tender, fluffy cottage cheese pancakes baked without frying. Serve warm with sour cream.
- Time
- 30 min
- Serving
- 492 kcal
- Ingredients
- ≈ $1.94
- Protein
- 32 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 160 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Semolinapack 700 g ≈ $2.20 25 g
- 4 Sugar 12 g
- 5 Vanilla sugar 5 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the cottage1 cheese with a fork, then mix in 1 egg, sugar, vanilla sugar, salt, and semolina3.
Stir the mixture and let it rest for 10 minutes so the semolina3 absorbs liquid and thickens.
Shape 3–4 small pancakes with damp hands and place them on parchment paper.
Bake at 350°F (180°C) for about 20 minutes, until firm and lightly golden.
Serve warm with sour6 cream.
Tips
- Why it works
- Let the semolina swell so the syrniki do not fall apart in the oven. If you skip this, the mixture will be dry and crumbly.
- Substitutions
- Replace the sugar with honey (10 g) for softness, or the sour cream with yogurt (30 g) for a lighter result.
- Common mistakes
- Syrniki burn on the bottom if the parchment is not on the rack. Watch the underside.
- Storing and reheating
- Keep for 2 days in the fridge and reheat in the microwave for 1 minute with a damp paper towel.
- Serve with
- Serve with tea or compote for breakfast when there is no time for frying.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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