Cottage Cheese Pancakes: The Delightful Dessert with a Chocolate Heart
These cottage cheese pancakes are a dreamy blend of comfort and surprise. It features a soft exterior hiding a molten heart of dark chocolate. Unlike your usual flapjacks, this Eastern European-inspired treat uses cottage cheese and semolina to create a creamy texture with just the right amount of bite.
Each pancake is shaped like a small treasure, with a hidden gem of chocolate nestled inside, waiting to melt into every warm forkful.
A Sweet Spot Between Eastern Europe and Your Frying Pan
Cottage cheese pancakes are beloved across Eastern European kitchens, where they often go by names like “syrniki” in Ukraine or “tvorozhniki” in Russia. Traditionally made with farmer’s cheese or quark, the idea is simple. Just turn soft cheese into a dessert by mixing it with just enough flour or semolina to hold together, add sugar and eggs, and fry.
This version sneaks in dark chocolate, giving the pancakes a rich surprise in the middle that traditional recipes skip.
Pro Tips for the Best Cottage Cheese Pancakes
- Use full-fat cottage cheese. Low-fat versions often release more liquid, making the mixture too runny and hard to shape.
- Pressing the cottage cheese through a fine mesh strainer ensures a smooth, creamy base.
- Let the batter rest for 10–15 minutes so the semolina can absorb moisture. It makes shaping easier and improves texture.
- Seal your chocolate completely inside the pancake to avoid it leaking into the pan and causing a sticky mess.
Can I Use Ricotta Instead of Cottage Cheese?
Yes, but with caveats. Ricotta is softer and has a higher moisture content, so you'll need a little extra semolina or flour to thicken the batter. It also has a slightly different flavor and the final pancakes will be creamier but a bit less structured.
What Kind of Chocolate Works Best?
Dark chocolate is your best bet, as it contrasts nicely with the mildly sweet cheese pancake. But if you're a milk chocolate fan, go for it. Just avoid overly soft fillings like truffles; they melt too fast and may leak.
Why Is My Batter Too Runny?
This usually happens if the cottage cheese has too much moisture. Make sure to sieve it properly or drain it through cheesecloth. Also, semolina needs time to soak up moisture, let your batter rest before shaping.
How Do I Keep Them from Falling Apart?
Coat your hands with flour when forming the pancakes, and make sure the chocolate is well-sealed. A good dusting of flour on the outside also helps form a crust that holds everything together in the skillet.
Can These Be Baked Instead of Fried?
Yes, though they won’t be quite as golden. Bake them on a parchment-lined tray at 180°C (350°F) for about 15–20 minutes. You can also brush the tops lightly with oil to help them crisp up a bit.
Are These Sweet Enough on Their Own?
The sweetness level is mild by design, balanced by the chocolate inside. If you like things sweeter, dust with extra powdered sugar, serve with jam, or drizzle a little honey on top.
Ingredients
How to Make Cottage Cheese Pancakes
Start by rubbing the cottage cheese through a fine sieve. This gives the batter a smooth texture without grainy lumps.
Start by rubbing the cottage cheese through a fine sieve. This gives the batter a smooth texture without grainy lumps.
In a bowl, combine the sieved cheese with egg, sugar, vanilla sugar, and semolina. Stir until you’ve got a unified batter.
In a bowl, combine the sieved cheese with egg, sugar, vanilla sugar, and semolina. Stir until you’ve got a unified batter.
Spoon out small portions of the batter onto a floured plate. Roll them gently into balls, sprinkle with more flour.
Spoon out small portions of the batter onto a floured plate. Roll them gently into balls, sprinkle with more flour.
Now the fun part! Press a piece of dark chocolate into the center of each ball and seal it shut with a bit of extra cheese mixture.
Now the fun part! Press a piece of dark chocolate into the center of each ball and seal it shut with a bit of extra cheese mixture.
Using a knife or the side of a spoon, press each ball into a pancake shape about 1 to 1.5 cm thick and give them another dusting of flour.
Using a knife or the side of a spoon, press each ball into a pancake shape about 1 to 1.5 cm thick and give them another dusting of flour.
Heat your skillet over medium heat and brush it lightly with oil. Fry the pancakes in batches for 2–3 minutes per side until golden brown and toasty.
Heat your skillet over medium heat and brush it lightly with oil. Fry the pancakes in batches for 2–3 minutes per side until golden brown and toasty.
Transfer to a plate, dust generously with powdered sugar, and decorate with fresh strawberries. Serve and enjoy!
Transfer to a plate, dust generously with powdered sugar, and decorate with fresh strawberries. Serve and enjoy!
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