8
Prepared by: Arina Volskaya
10/17/2016 Cooking time: 40 min
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Your whole family will be delighted to try such tender, tasty and airy cheesecakes for breakfast or dinner. The hassle of preparing them is much less than with traditional frying in a frying pan.
The recipe is classic. Cottage cheese pancakes in a frying pan
To prepare the dish you will need:
- 2 tablespoons sugar.
- 7 tablespoons of flour.
- 500 grams of cottage cheese (medium fat content).
- 2-3 eggs.
- 100 ml sour cream.
- A few tablespoons of vegetable oil (no more than five).
Step-by-step classic recipe
Cottage cheese pancakes are easy to prepare in a frying pan. But first you need to prepare the necessary components to create products. Stir with a fork or grind the cottage cheese until elastic and without any grains. Then add sour cream, sugar, and eggs to it. Stir the mass. Add flour. Knead until smooth. If desired, add vanilla sugar. Next, form cheesecakes with sour cream from the curd mass.
Place the pan on the stove. Heat it up a little, pour in the oil. Before placing the resulting curd products in the pan, be sure to dip them in flour. Place cheesecakes with sour cream in a frying pan. Fry for a minute until the product is golden brown.
This tasty and healthy dish can be served for breakfast for children. They will definitely want to try such delicious and fluffy curd products.
Recipe: Cottage cheese pancakes with sour cream. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Cottage cheese pancakes with sour cream.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 258.1 kcal | 1684 kcal | 15.3% | 5.9% | 652 g |
| Squirrels | 19.4 g | 76 g | 25.5% | 9.9% | 392 g |
| Fats | 13.3 g | 56 g | 23.8% | 9.2% | 421 g |
| Carbohydrates | 14.4 g | 219 g | 6.6% | 2.6% | 1521 g |
| Organic acids | 1.2 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 0.8% | 5000 g |
| Water | 49.1 g | 2273 g | 2.2% | 0.9% | 4629 g |
| Ash | 1.75 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 82.4 mcg | 900 mcg | 9.2% | 3.6% | 1092 g |
| Retinol | 0.076 mg | ~ | |||
| beta carotene | 0.04 mg | 5 mg | 0.8% | 0.3% | 12500 g |
| Vitamin B1, thiamine | 0.061 mg | 1.5 mg | 4.1% | 1.6% | 2459 g |
| Vitamin B2, riboflavin | 0.258 mg | 1.8 mg | 14.3% | 5.5% | 698 g |
| Vitamin B4, choline | 59.21 mg | 500 mg | 11.8% | 4.6% | 844 g |
| Vitamin B5, pantothenic | 0.31 mg | 5 mg | 6.2% | 2.4% | 1613 g |
| Vitamin B6, pyridoxine | 0.192 mg | 2 mg | 9.6% | 3.7% | 1042 g |
| Vitamin B9, folates | 37.761 mcg | 400 mcg | 9.4% | 3.6% | 1059 g |
| Vitamin B12, cobalamin | 1.205 mcg | 3 mcg | 40.2% | 15.6% | 249 g |
| Vitamin C, ascorbic acid | 0.48 mg | 90 mg | 0.5% | 0.2% | 18750 g |
| Vitamin D, calciferol | 0.144 mcg | 10 mcg | 1.4% | 0.5% | 6944 g |
| Vitamin E, alpha tocopherol, TE | 1.36 mg | 15 mg | 9.1% | 3.5% | 1103 g |
| Vitamin H, biotin | 7.921 mcg | 50 mcg | 15.8% | 6.1% | 631 g |
| Vitamin K, phylloquinone | 0.7 mcg | 120 mcg | 0.6% | 0.2% | 17143 g |
| Vitamin RR, NE | 3.7789 mg | 20 mg | 18.9% | 7.3% | 529 g |
| Niacin | 0.493 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 134.74 mg | 2500 mg | 5.4% | 2.1% | 1855 |
| Calcium, Ca | 160.29 mg | 1000 mg | 16% | 6.2% | 624 g |
| Silicon, Si | 0.444 mg | 30 mg | 1.5% | 0.6% | 6757 g |
| Magnesium, Mg | 22.94 mg | 400 mg | 5.7% | 2.2% | 1744 g |
| Sodium, Na | 261.05 mg | 1300 mg | 20.1% | 7.8% | 498 g |
| Sera, S | 192.11 mg | 1000 mg | 19.2% | 7.4% | 521 g |
| Phosphorus, P | 210.4 mg | 800 mg | 26.3% | 10.2% | 380 g |
| Chlorine, Cl | 448.72 mg | 2300 mg | 19.5% | 7.6% | 513 g |
| Microelements | |||||
| Aluminium, Al | 168.9 mcg | ~ | |||
| Bor, B | 4.1 mcg | ~ | |||
| Vanadium, V | 10 mcg | ~ | |||
| Iron, Fe | 0.608 mg | 18 mg | 3.4% | 1.3% | 2961 g |
| Yod, I | 10.12 mcg | 150 mcg | 6.7% | 2.6% | 1482 g |
| Cobalt, Co | 2.25 mcg | 10 mcg | 22.5% | 8.7% | 444 g |
| Manganese, Mn | 0.0729 mg | 2 mg | 3.6% | 1.4% | 2743 g |
| Copper, Cu | 69.09 mcg | 1000 mcg | 6.9% | 2.7% | 1447 g |
| Molybdenum, Mo | 9.609 mcg | 70 mcg | 13.7% | 5.3% | 728 g |
| Nickel, Ni | 0.244 mcg | ~ | |||
| Tin, Sn | 14.16 mcg | ~ | |||
| Selenium, Se | 26.303 mcg | 55 mcg | 47.8% | 18.5% | 209 g |
| Strontium, Sr | 17.76 mcg | ~ | |||
| Titanium, Ti | 1.22 mcg | ~ | |||
| Fluorine, F | 34.15 mcg | 4000 mcg | 0.9% | 0.3% | 11713 g |
| Chromium, Cr | 2.44 mcg | 50 mcg | 4.9% | 1.9% | 2049 g |
| Zinc, Zn | 0.4733 mg | 12 mg | 3.9% | 1.5% | 2535 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.544 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.7 g | max 100 g | |||
| Essential amino acids | 0.01 g | ~ | |||
| Arginine* | 0.023 g | ~ | |||
| Valin | 0.023 g | ~ | |||
| Histidine* | 0.01 g | ~ | |||
| Isoleucine | 0.018 g | ~ | |||
| Leucine | 0.032 g | ~ | |||
| Lysine | 0.026 g | ~ | |||
| Methionine | 0.012 g | ~ | |||
| Methionine + Cysteine | 0.021 g | ~ | |||
| Threonine | 0.018 g | ~ | |||
| Tryptophan | 0.007 g | ~ | |||
| Phenylalanine | 0.019 g | ~ | |||
| Phenylalanine+Tyrosine | 0.034 g | ~ | |||
| Nonessential amino acids | 0.013 g | ~ | |||
| Alanin | 0.021 g | ~ | |||
| Aspartic acid | 0.036 g | ~ | |||
| Glycine | 0.012 g | ~ | |||
| Glutamic acid | 0.053 g | ~ | |||
| Proline | 0.012 g | ~ | |||
| Serin | 0.027 g | ~ | |||
| Tyrosine | 0.015 g | ~ | |||
| Cysteine | 0.008 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 52.22 mg | max 300 mg | |||
| beta sitosterol | 4.444 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.7 g | max 18.7 g | |||
| 4:0 Oil | 0.075 g | ~ | |||
| 6:0 Kapronovaya | 0.034 g | ~ | |||
| 8:0 Caprylic | 0.018 g | ~ | |||
| 10:0 Kaprinovaya | 0.042 g | ~ | |||
| 12:0 Lauric | 0.048 g | ~ | |||
| 14:0 Miristinovaya | 0.222 g | ~ | |||
| 16:0 Palmitinaya | 0.808 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.305 g | ~ | |||
| 20:0 Arakhinovaya | 0.007 g | ~ | |||
| 22:0 Begenovaya | 0.016 g | ~ | |||
| Monounsaturated fatty acids | 3.833 g | min 16.8 g | 22.8% | 8.8% | |
| 14:1 Myristoleic | 0.043 g | ~ | |||
| 16:1 Palmitoleic | 0.075 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.141 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 1.982 g | from 11.2 to 20.6 g | 17.7% | 6.9% | |
| 18:2 Linolevaya | 1.385 g | ~ | |||
| 18:3 Linolenic | 0.004 g | ~ | |||
| 20:4 Arachidonic | 0.003 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 4.3% | |
| Omega-6 fatty acids | 1.8 g | from 4.7 to 16.8 g | 38.3% | 14.8% |
The energy value of cheesecakes made from cottage cheese with sour cream is 258.1 kcal.
- Serving = 90 g (232.3 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
The second recipe. Cheesecakes with candied fruits
Now let's look at another variation of this dish.
For cooking you will need:
- two chicken eggs;
- 3 tbsp. spoons of sugar and the same amount of flour;
- 200 grams of cottage cheese (preferably homemade);
- a pinch of fine salt;
- 50 grams of butter;
- sour cream (medium fat content);
- a couple of spoons of candied fruits (finely chopped);
- sunflower oil (required for frying);
- 0.5 teaspoon lemon zest.
Step-by-step process for preparing products
Grind the butter with cottage cheese and sugar. Then beat in the eggs. Add lemon zest, flour, salt, candied fruits. Mix the mixture thoroughly. Knead the dough with your hands. Next, form round cakes. If necessary, roll in flour. Fry in vegetable oil on both sides for about eighty seconds. After this, place on a plate and top with homemade sour cream.
Recipe three. Cheesecakes with semolina and cottage cheese in the oven
How to cook cheesecakes with sour cream in the oven? Now we'll tell you. The cooking process is quite simple. Therefore, every housewife can make such a dish at home. Cheesecakes with sour cream and semolina will appeal to both adults and children.
For cooking you will need:
- 3 tbsp. spoons of sugar, powdered sugar and the same amount of corn flour;
- a pair of eggs;
- 4 tbsp. spoons of semolina;
- half a kilogram of low-fat cottage cheese;
- 2 pinches of vanillin;
- salt;
- one glass of sour cream.
Cooking curd products in the oven
First of all, beat the eggs with sugar in a blender. Then send the cottage cheese there. Beat the mixture with semolina again. Add vanilla and salt. The dough will be soft and pleasant to the touch.
Next, form the products from the resulting mass. Dredge them in cornmeal. Next, place them in a pre-greased mold. Apply butter on top of the cheesecakes using a silicone brush. Bake over medium heat for about ten to twelve minutes. After this, mix powder, vanillin and sour cream. You will get a sweet filling for cheesecakes. Pour it over the products. Then put it back in the oven for fifteen minutes. After the products have cooled, you can invite guests to the table. You can serve cottage cheese products with fruit syrup, honey, chocolate sauce and berry jam. You can also sprinkle cheesecakes with chopped nuts.
How to cook cheesecakes with sour cream
- Delicious cheesecakes with sour cream are best prepared from homemade cottage cheese, which is moderately fatty and not sour, as well as coarse-grained and not wet. Place the cottage cheese in a deep bowl and mash it. There should be no large lumps. You can knead it with a fork or, many people do this, they simply grind it with a meat grinder.
- Add sugar to the cottage cheese - the cheesecakes should be sweet, so the amount of sugar is at your discretion. Add vanilla to taste - natural or concentrated. Add the contents of a chicken egg - it will hold the cottage cheese together during frying and the cheesecakes will not fall apart.
- Mix the curd mass thoroughly, kneading it with a fork. Next, you need to add flour in small portions. While stirring the dough, you need to ensure that the cottage cheese does not fall apart. After this, you don’t need to add any more flour. Finally mix the mixture until completely homogeneous.
- It is better to do all further manipulations with your hands on a floured table. Roll the dough into a roller with a diameter of 6-7 cm. Cut the dough into 8 equal parts, form them into round pieces, similar to thick pancakes, roll them in flour. The size of the workpieces should be such that they simultaneously lie on the bottom of your frying pan.
- Melt butter in a large skillet. When the oil begins to bubble, place the cheesecakes in it and fry over medium heat, the bottom side should brown and become a pleasant golden hue.
- Turn the cheesecakes over. Cover the pan with a lid and reduce heat to below medium. Continue frying the cheesecakes until the underside is browned and the dough is cooked through inside. It is worth turning the products periodically for better frying.
- Place cheesecakes on a plate and pour sour cream over them. Good sour cream, like for sour cream cake, with a fat content of 15-20% or homemade, if possible, is excellent. If you want, you can serve additional sour cream in a gravy boat. Cheese pancakes with sour cream taste better if there is a lot of sour cream.
Cheesecakes with homemade cottage cheese sour cream - a delicious treat
Facts about the recipe
| Exit: | 2 Servings |
| Calories: | 175 |
| Calorie calculator | |
| Preparation: | 30 min |
| Preparation: | 30 min |
| Prepared for: | 1 hour |
| Kitchen: | European |
| Recipe tags: | quick recipes recipes with cottage cheese quick recipes with cottage cheese |
| Recipe author: Sergey Dzhurenko | |
Hello! My name is Sergey Dzhurenko. Over the course of 12 years, I managed to study and prepare almost 1000 dishes, the recipes of which I bring to your attention. Each recipe is written in great detail. I'm sure you can do it! About the author
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Visitor reviews
- 07/23/2020Natella Excellent recipe. Thanks Reply
Recipe four. Cheesecakes with bananas without eggs
This version of cheesecakes will appeal to those who don’t eat eggs. Delicate aromatic products will appeal to many. In this version, sour cream is added not to the dough, but directly to each product.
For cooking you will need:
- 250 grams of low-fat cottage cheese;
- a pinch of vanillin;
- olive oil (required for frying);
- juice from ¼ lemon;
- 1 ripe banana;
- 60 grams of oatmeal (if you don’t have it, you can grind the flakes in a blender);
- 20 grams of raisins.
The process of preparing products with bananas
First, sprinkle lemon juice over the banana. Next, grind it in a blender. Then mix all the ingredients (except the oil) with a spoon. After this, fashion the koloboks. Press them down a little with your hands so that fluffy cakes come out. If the dough sticks to your hands, wet your palms with water. Roll cheesecakes in flour. Place the frying pan over medium heat and fry the products on both sides. Serve ready-made cheesecakes with sour cream or fresh berry mousse.
