Cheesecakes for breakfast are eaten instantly and without a trace. It would be good if they turned out fluffy, airy and light.
But sometimes the opposite happens: the preparations become soggy in the frying pan, become dense and heavy, or are not baked through inside.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker revealed the secrets of making syrniki.
First of all, fat content
It is important to choose cottage cheese with 5-9% fat content. This is the best option.
Low-fat cottage cheese makes the pancakes fall apart, while fattier cottage cheese has a negative effect on the shape of the pancakes and your figure.
Secondly, consistency
The dough does not need to be whipped with a blender. To ensure all ingredients are well mixed, the cottage cheese needs to be rubbed through a metal sieve.
By beating the mixture with a blender, we make it liquid, which is why we have to add more flour.
Thirdly, temperature
All ingredients should be at room temperature during cooking.
Fry the syrniki in a preheated frying pan over medium heat. Otherwise, they will burn and not bake well from the inside.
Fourthly, proportions
The following recipe is considered ideal:
For 300 grams of cottage cheese, 1 egg and 1 tablespoon of sugar. Add a pinch of salt as a flavor enhancer and 2 tablespoons of flour.
Bon appetit!
Expert: Julia Arkhipova
