Pancakes with curd

Pancakes with curd

Pancakes with cottage cheese are one of the most favorite options for making sweet stuffed pancakes, and on the eve of a fun and satisfying Maslenitsa week, I would like to share with you my completely win-win recipe, according to which I constantly prepare this delicious pastry. These pancakes with tender curd insides, fried until crisp in oil, are very clearly imprinted in my earliest memoirs from my youth, when my mother sometimes prepared them for the whole family for breakfast on her day off. True, lemons in those distant Russian times were somewhat difficult to deal with, so adding crushed lemon along with zest to the curd and sour cream filling is already my, even more recent innovation.

Pancakes created for stuffing with cottage cheese or any other sweet or savory innards are somewhat different from those that are usually eaten simply with butter or sprinkled with various savory additives. If for food I most often prepare thin and delicate pancakes with kefir, which are particularly tender, juicy and rich in flavor, then for wrapping some kind of inside, such rich pancakes with holes are not very good, especially when it comes to the creamy inside from cottage cheese. Therefore, here I would like to offer you an impeccable recipe for thin, elastic and, what is important, dense and strong pancakes, which have a soft, unobtrusive taste and are more successfully suitable for stuffing.

Although at first glance it may seem that there is nothing simpler and more obvious than making curd filling for pancakes, nevertheless, years of studies and tests allowed me to develop the most successful formula for filling, which turns this ordinary dish into the most delicious cake. High-quality fat cottage cheese, whipped in a blender with thick sweet and sour sour cream, forms a delicate mass that melts in the mouth like butter cream, and the main “zest” of the inside given to us is not real raisins, which are also placed in the dish, but crushed with sugar lemon, giving it a slightly unusual, but very pleasant, special and fragrant note. Try to cook pancakes with cottage cheese using this easy recipe, and maybe you will be able to discover this popular and long-familiar dish from a completely new, exciting and sometimes unexpected side!

Necessary information

How to cook pancakes with cottage cheese - a recipe for the most delicious stuffed pancakes with cottage cheese insides with step-by-step photos

INGREDIENTS:

• 500 ml milk
• 1 huge testicle
• 200 g flour
• 1.5 tbsp. l. Sahara
• ½ tsp. salt
• 1 tbsp. l. vegetable oil + a little for frying

• 400 g cottage cheese 9 - 18%
• 120 g sour cream 20 – 25%
• 80 g sugar
• 1/3 lemon (50 g)
• 50 g raisins

COOKING METHOD:

Thin pancakes with milk

1. In order to prepare pancakes with cottage cheese, you first need to create a dough with milk for thin pancakes, excellent for stuffing. To do this, pour milk into a deep mixing bowl, break an egg and add salt and sugar to these ingredients. If you have time, it is better to remove all food from the refrigerator in advance so that it warms up to room temperature.

2. Beat all ingredients at high mixer speed until smooth.
3. Add the sifted flour in two additions, trying to immediately beat the dough with a mixer so that no lumps are created in it.
4. Leave the finished dough on the table for about half an hour, then add vegetable oil to it and mix with a spoon.

Cottage cheese interior for pancakes

5. While the dough is “resting” on the table, you can have time to create a tasty filling from cottage cheese for stuffing pancakes. To do this, place sour cream and cottage cheese in a deep container.

6. Transform the cottage cheese with sour cream into a smooth homogeneous mass using a blender, and if you don’t have this device, you can rub the mixture through a sieve.
7. Thoroughly wash the lemon with a brush and scald it with boiling water, grate it on a small grater along with the skin, simultaneously removing the seeds, and mix with sugar.
8. Pour boiling water over the raisins for 10 – 15 minutes, then dry on a cardboard towel.

9. Add lemon with sugar and raisins to the curd mass, mix everything with a spoon and put in the refrigerator while baking the pancakes, so that the inside thickens slightly.
10. Now you can start frying pancakes. To do this, you need to heat the pancake pan very well and lightly grease it with vegetable oil. Using a ladle, pour a small amount of dough into the pan and, rotating the pan, spread it over the entire surface in an even thin layer. Fry over medium heat for about a minute until lightly browned, then remove from heat.

11. Fry all the pancakes on one side only and place them in a stack on a plate with the unfried side facing up.
12. Place a heaped tablespoon of curd inside on one of the edges of the pancake.
13. Roll the pancake into a careful tight envelope and place on a separate plate.

14. Although the resulting pancakes are already 100% ready to eat, I strongly recommend waiting a couple more minutes and frying them on both sides in vegetable oil until golden brown.

This should be done just before eating, and it is best to store pancakes unfried in a tightly closed container. Pancakes with cottage cheese must be served piping hot, when the warm interior of the cottage cheese pleasantly contrasts with the crispy crust of the pancake.
A spoonful of thick, fresh sour cream will go perfectly with them. Bon appetit!

Pancakes with cottage cheese: 7 recipes for cool insides

During Maslenitsa week, the smell of newly baked pancakes reigns in virtually any home. They are eaten with sour cream, reddish caviar and fish and, of course, with curd filling.

The interior of cottage cheese for pancakes is one of the most satisfying and nutritious, and besides, it is good for its versatility, because it can be made both sweet and savory. Let's look at the most successful options for curd fillers in current recipes.

1 Traditional curd mass with raisins

When it comes to the sweet curd insides for pancakes, first we naturally imagine the curd mass. Let's figure out how to prepare it step by step.

• 500 grams of curd product with medium or high fat content;
• 2 raw eggs;
• 1 tablespoon of fat sour cream;
• 50 grams of raisins and dried apricots;
• Sugar (to taste);
• A small pinch of salt.

1. Wash raisins and dried apricots in hot water. Cut the dried apricots into small pieces, having previously soaked them in boiling water (if they are very hard).
2. Mash the cottage cheese with a fork, and then add eggs alternately and stir well.
3. Mix all the ingredients and stir thoroughly again. Taste for sugar and, if there is not enough sugar, add a little more.
4. Fill the pancakes and fry them in a frying pan with vegetable oil for 3-5 minutes on each side. Ready!

2 Apple {filling}

Who among us doesn’t love spicy caramelized apples? They are very simple to create, and when combined with cottage cheese ingredients, they are especially tasty.

• 400 grams of curd product;
• 2 medium sized apples;
• 2 tablespoons coconut oil (butter is preferred);
• 1 tablespoon cinnamon;
• 2-3 tablespoons of sugar.

1. Peel the apples and remove seeds, and then cut them into small, even cubes.
2. Mix apple pieces with cinnamon and sugar.
3. Melt the indicated amount of butter in a frying pan over low heat.
4. When the oil is hot, add the apples to the pan and fry them until caramelized. If it doesn't come out, you can add a little more sugar.
5. Let the apples cool and mix them with cottage cheese until a homogeneous mixture is obtained.
6. Wrap the purchased mixture in pancakes and serve with chocolate or caramel sauce

3 Banana insides step by step

If your child does not want to eat pancakes with cottage cheese, recipes for entrails with banana will be a real salvation for you.

• 250 grams of medium fat cottage cheese;
• 1 tablespoon of fat sour cream;
• 1 very ripe large banana;
• Some dark chocolate (optional)
• Not enough vanilla;
• Sugar to taste;
• Berries for decoration.

1. Puree the banana in a blender until creamy or grate it on a small grater.
2. Grate the chocolate on a small grater.
3. Combine all ingredients together and stir thoroughly.
4. Spread the resulting mixture onto the pancakes and fold them in half. To make it more appetizing, you can sprinkle the dish with sweet powder, decorate with berries, or pour chocolate sauce over it.

Pancakes with cottage cheese

DESCRIPTION

Well, who can refuse homemade savory pancakes?! I would like to share another very successful recipe. The pancakes come out soft and very tasty.

Nutritional value per serving

Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other grains.

Cottage cheese is intensively used in healing dietary nutrition; it is indicated in the treatment (process for alleviating, relieving or eliminating symptoms and diseases) of liver and intestinal tract diseases. In addition, cottage cheese contains iron, calcium and phosphorus.