Cheese Pancakes

With the recipe for cheese pancakes, I probably won't surprise anyone; they are cooked deliciously and are good for breakfast in every family. I have cooked them before, but these cheese pancakes conquered me. They are the cheesiest of all cheese pancakes, if you can put it that way. Flour is not used here, only a little semolina, which is not felt at all in the cooked pancakes. They are fluffy, juicy, and hold their shape well. And the secret is that the cottage cheese should have the right consistency.

Cottage Cheese (10% fat)

4 cups

Sugar

4 tbsp

Eggs

1 pc

Vanilla Extract

to taste

Semolina

5.1 oz

To prepare the cheese pancakes, you will need cottage cheese with at least 10% fat content, and it should be dry. No, not completely dry; there should be some moisture in it, of course, but in moderate amounts. The cottage cheese should crumble when mixed, not clump together.

If the cottage cheese is too wet, don't worry, take two to three layers of cheesecloth and squeeze out the excess liquid, that's the whole secret.

Next, as usual, add eggs, sugar, vanilla, and semolina to the cottage cheese. Mix everything well.

The mixture should be dry and hold its shape; if not, you can add more semolina. But here, note that the more semolina you add, the harder the cheese pancakes will be, and this, of course, affects the taste. Let the mixture sit for 15-20 minutes to allow the semolina to swell.

Then, form a sausage about 4-5 inches in diameter from part of the cottage cheese. For convenience, you can sprinkle the surface of the table or a silicone mat with flour.

Cut into pieces about 3 inches in height. Do the same with all the cottage cheese mass.

Sprinkle the resulting pieces slightly with flour and shape them into a round form, pressing slightly on top to make them into beautiful little cylinders.