Ingredients:

For the Filling:

• Onion – 1 medium, finely chopped
• Carrot – 1 medium, grated
• Mushrooms (champignons) – 200 g, chopped
• Vegetable oil – for sautéing
• Soy sauce – 2 tablespoons
• Black pepper – 1/3 teaspoon
• Oregano – 1/3 teaspoon
• Nutmeg – 1/4 teaspoon

For the Cheese Pancakes:

• Cottage cheese (9% fat) – 200 g
• Flour – 100 g
• Egg – 1 large
• Salt – to taste
• Vegetable oil – for frying

Step-by-Step Instructions:

Step 1: Prepare the Vegetable Filling

1. Sauté the Vegetables: Heat a tablespoon of vegetable oil in a large frying pan over medium heat. Add the finely chopped onion and grated carrot. Sauté for 5-7 minutes until the onions become soft and translucent, and the carrots are slightly tender.
2. Cook the Mushrooms: Add the chopped mushrooms to the pan and cook for another 5-6 minutes until the mushrooms release their moisture and start to brown.
3. Season the Filling: Stir in 2 tablespoons of soy sauce, 1/3 teaspoon of black pepper, 1/3 teaspoon of oregano, and 1/4 teaspoon of nutmeg. Mix everything well and cook for another 2 minutes to let the flavors combine. Set the filling aside to cool slightly.

Step 2: Prepare the Cheese Pancake Batter

1. Mix the Cottage Cheese and Egg: In a large mixing bowl, combine 200 g of cottage cheese with 1 large egg. Mix well until smooth and creamy. If the cottage cheese is too grainy, you can blend it briefly with a hand blender to achieve a smoother texture.
2. Add the Flour and Salt: Gradually add 100 g of flour and a pinch of salt to the cottage cheese mixture. Stir until a dough forms. The dough should be soft but firm enough to shape into patties. If it feels too sticky, add a bit more flour.

Step 3: Form and Fill the Cheese Pancakes

1. Shape the Pancakes: Divide the cheese dough into small portions (about the size of a golf ball). Roll each portion into a ball and flatten it into a small disk using your hands.
2. Add the Filling: Place a spoonful of the mushroom and vegetable filling in the center of each flattened disk. Gently fold the edges of the dough over the filling and pinch to seal, then reshape the pancake into a round patty.

Step 4: Fry the Cheese Pancakes

1. Heat the Oil: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat.
2. Fry the Pancakes: Fry the cheese pancakes in batches, cooking each side for 3-4 minutes until they are golden brown and crispy. Make sure the heat isn’t too high, as you want the pancakes to cook through without burning the outside.
3. Drain Excess Oil: Once the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

Step 5: Serve the Cheese Pancakes

1. Garnish and Serve: Serve the savory cheese pancakes warm, garnished with fresh herbs like parsley or dill, and enjoy them as a snack, appetizer, or even a light meal. They pair wonderfully with sour cream or a fresh salad.

Cooking Tips:

• Cottage Cheese Texture: If you prefer a smoother texture for your cheese pancakes, you can pass the cottage cheese through a sieve or blend it briefly to eliminate any graininess.
• Flour Amount: Depending on the moisture content of your cottage cheese, you may need to adjust the amount of flour. Start with the recommended amount and add more if necessary to achieve a workable dough.
• Filling Variations: Feel free to experiment with the filling by adding different vegetables such as bell peppers or spinach. You can also add grated cheese to the filling for extra richness.
• Non-Stick Pan: Use a non-stick pan for frying to prevent the pancakes from sticking and ensure a nice, golden crust.

Storage:

• Refrigeration: Store any leftover cheese pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over low heat or in the microwave before serving.
• Freezing: You can freeze uncooked or cooked cheese pancakes. To freeze uncooked pancakes, shape them, then place them on a tray in the freezer until solid. Once frozen, transfer them to a freezer-safe bag. When ready to cook, thaw them in the refrigerator and fry as usual.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 250-300 kcal
• Protein: 10-12 g
• Fat: 15-18 g
• Carbohydrates: 18-20 g
• Fiber: 2-3 g
• Sugar: 3-4 g
• Sodium: 400-500 mg

These savory cheese pancakes are a good source of protein from the cottage cheese and egg, while the vegetables add fiber and essential vitamins. They make for a satisfying meal or snack, with a balance of carbs and healthy fats from the oil and cheese.

Frequently Asked Questions (FAQs):

1. Can I make the pancakes ahead of time? Yes, you can prepare the cheese pancake dough and the filling a day in advance. Store them separately in the refrigerator, and assemble and fry the pancakes just before serving.

2. Can I bake the pancakes instead of frying them? Yes, you can bake the cheese pancakes for a healthier option. Preheat the oven to 375°F (190°C) and bake them on a greased baking sheet for 15-20 minutes, flipping halfway through, until golden brown.

3. What type of mushrooms can I use? You can use any variety of mushrooms for the filling, such as button mushrooms, cremini, or even shiitake mushrooms for a more intense flavor.

4. Can I make the pancakes gluten-free? Yes, you can replace the all-purpose flour with a gluten-free flour blend. Be sure to check that the gluten-free flour you use is suitable for frying.

5. How can I serve these pancakes? These savory cheese pancakes are versatile and can be served with sour cream, a light salad, or even as a side dish to soup or grilled meats. They also make a great appetizer for parties.

Conclusion:

Savory Cheese Pancakes with Mushroom and Vegetable Filling (Syrniki Fulyuganskie) are a delicious and unique twist on the classic cheese pancake. The combination of tender cottage cheese dough and the rich, flavorful mushroom filling creates a delightful dish that’s perfect for any occasion, especially as a festive alternative to more traditional holiday foods. Easy to make and incredibly satisfying, these savory pancakes are sure to become a favorite in your home. Enjoy them with sour cream or a fresh salad, and let the savory, cheesy flavors bring joy to your holiday table!