Why you can't make perfect cottage cheese pancakes: never make these mistakes

Cottage cheese pancakes are indeed considered a rather complicated dish. Even for experienced cooks, the dough simply falls apart in the pan. But it's all about the consistency of the dough itself, as well as the frying technique.

Food blogger Anastasia Antoniuk (anastasia__antoniuk) shared her tips on how to make perfect cottage cheese pancakes and what mistakes to avoid on Instagram. Following these tips, you will make a really tasty and attractive dish.

Tips to help you make perfect cottage cheese pancakes:

1. Do not take very wet cottage cheese

2. Do not add a lot of flour – it is better to roll the cottage cheese pancakes in it well and from all sides before frying.

3. You also don't need too much sugar, because it promotes the release of excess moisture. It is better to sprinkle with powdered sugar or pour condensed milk over it.

4. If the cottage cheese is wet, it is better to take only the yolk instead of the whole egg (the protein is also excess moisture).

5. The mass should be kneaded with a fork, not a blender.

6. The finished dough should be shaped into pucks with wet hands. If you do this with dry palms, the dough will not hold together.

7. Fry in a small amount of oil at a minimum temperature. Remember not to put the products on a cold frying pan – it must be very well heated.

Correct proportions for the dough for cottage cheese pancakes:

• 500 g of cottage cheese.
• 1 egg
• one packet of vanilla sugar
• 2-3 tablespoons of sugar (this is to taste; some people like it sweeter, some don't)
• 2-3 tablespoons of flour (depending on the consistency)