1. Main Page
  2. For breakfast
  3. Cheesecakes with pumpkin and cottage cheese

Pumpkin Cottage Cheese Pancakes (Syrniki)

These gorgeous autumn syrniki have a wholesome filling! Pumpkin and cottage cheese pancakes make a super-nutritious and beautiful breakfast for kids and grown-ups alike. Made this way, they come out tender and fluffy inside with a lovely crisp crust. Serve them with preserves, jam, or sour cream.

dino4kaAuthor avatar
Recipe author
Cheesecakes with pumpkin and cottage cheese
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 9 g
Fats 54 % 26 g
Carbohydrates 27 % 13 g
306 kcal
GI: 8 / 31 / 62
  • Wash, peel, and cut the pumpkin into small pieces. Boil it in a little water until tender, or steam it or cook it in a multicooker — the key is that the pumpkin turns soft. Let the cooked pumpkin cool slightly, then purée it in a blender, or mash it with a fork and press it through a sieve for a smooth consistency. Stir the ground cinnamon into the pumpkin purée. Mash the cottage cheese thoroughly with a fork, breaking up any lumps; for an even smoother result, press it through a sieve as well. Add sugar to taste and beat in the eggs. Mix everything until smooth. Combine the cottage cheese mixture with the pumpkin purée and stir well. For a thicker batter, add the semolina — you may need a little more or a little less depending on the fat content and consistency of your cottage cheese. Cover the batter with a clean towel and let it rest for about 20 minutes; during this time the semolina swells and the batter thickens and becomes airier. Rinse the raisins well under running water, then cover them with boiling water for 5-8 minutes so the dried berries plump up. Stir the raisins into the batter. Spread some flour on a large plate or a cutting board — you'll use it to coat the pancakes before frying. Now shape the syrniki: to make them easier to form, first wet your hands with cold water. Roll a ball with your hands and coat it in the flour, then flatten it on both sides and it's ready to fry. Pour vegetable oil into a skillet, heat it, and add the shaped pancakes. Fry on both sides until golden brown. Transfer the fried syrniki to several layers of paper towel to soak up the excess oil, then serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Semolina - 340  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Ground cinnamon - 247  kcal/100g

Similar recipes

Related and additional categories: