Pumpkin pancakes with cottage cheese, step-by-step recipes with photos

Pumpkin pancakes with cottage cheese, step-by-step recipes with photos

Pumpkin curd pancakes

Ingredients:

• Pumpkin - 200 g;
• Chicken egg (1-2, depending on the size of the egg. I had one huge one, it was completely enough.) - 1 piece;
• Cottage cheese - 100 g;
• Cinnamon;
• Nutmeg (Add it with caution. If not at all, it’s not a failure. But this ingredient adds some piquancy to the dish.);
• Wheat flour / Flour (Here you also need to be guided by the place. The dough does not have to be very viscous and it does not have to be watery either. During the cooking process, you can adjust the amount of flour with a couple of pinches) - 2.5 tbsp. l.;
• Sugar (Gourmets can add one spoonful :)) - 2 tbsp. l.;
• Raisins (we focus on our own taste. I had 10 pieces) - 1 handful.

Step by step recipe:

For my pumpkin, cut off a piece and grate it first on a large grater, then a little on a small grater, alternating. Set aside. If the pumpkin is very juicy, then slightly drain off the juice that has accumulated.

We take our cottage cheese of any fat content, but for such things I like to take “bazaar” cottage cheese. If you have a blender, absolutely! We grind the curd in it for a couple of seconds, if there is none, it’s not a failure, knead with a fork until it is very soft and homogeneous. This way our pancakes will turn out to be the most tender.

Now we combine the curd mass with the squeezed (if required) grated pumpkin. At this step, add the egg, sugar, cinnamon, nuts, and mix everything. Add washed raisins. And lastly, flour. If the dough is very liquid, then add flour evenly.

Now we are forming our pancakes. The dough must be such that it does not flow out of the spoon and can be conveniently placed on a baking sheet.

Place on foil greased with sunflower oil on a baking sheet. I got 12 pieces.

Bake in a preheated oven to 170-180 C for about 15 minutes. Find your way around your own oven! They should be lightly golden brown.

Our pancakes are ready! You should use a spatula (preferably not a silicone one) to separate them from the foil while they are hot. Don’t be confused by the fact that they may become deformed; this will not affect the taste in any way! You can serve with sour cream or honey, sprinkled with sugar. powder

How to make healthy pumpkin pancakes with cottage cheese in 20 minutes

Ingredients:

• Pumpkin – 300g;
• Cottage cheese – 150g;
• Sour cream – 1 tbsp;
• Chicken egg – 1 pc.;
• Sugar – 1 tbsp;
• Cinnamon – 0.5 tsp;
• Baking powder – 0.5 tsp;
• Wheat flour – 3 tbsp;
• Vegetable oil – 2 tbsp.

Manufacturing:

Peel the pumpkin and grate it. Grate half on a large grater and half on a small grater. This is not the first time I have made such pancakes and I have concluded that the taste and texture of the pancakes is better when the pumpkin in it is crushed differently.

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Place the grated pumpkin in a deep bowl and add cottage cheese, one large chicken egg, sugar, cinnamon and sour cream.

It is better to eat cottage cheese dry. If your cottage cheese is wet, then do not add sour cream, otherwise the dough will be very watery.

Add sugar to taste; you can completely omit it and serve the pancakes with honey or jam.

Mix the mixture and add flour and baking powder to it. Mix thoroughly again.

The dough should be thick; the photo shows that it holds perfectly on a spoon.

Heat vegetable oil in a frying pan and add the dough. For 1 pancake I put 1 heaping tablespoon of dough. Do not make the pancakes very thick, they need to be perfectly fried because the dough is quite dense.

Fry the pancakes, covered, over low heat for about 3 minutes on each side.

Ready-made pumpkin pancakes with cottage cheese are delicious served hot with honey.

The center of pumpkin pancakes should not be moistened, but tender, baked, with cottage cheese inclusions. Try it, it's very tasty!

Pumpkin pancakes with cottage cheese, apple and raisins

Pumpkin pancakes with cottage cheese, apple and raisins can’t even be called pancakes, this is a real dessert - appetizing, tender and very tasty. Particularly tasty pancakes are made from the so-called butternut squash, bright orange, sweet and fragrant.

I saw a piece of this kind of nutmeg pumpkin in the store, apparently at the moment, at the end of spring, the leftovers are already being sold from the bins, and I couldn’t pass it by. From the pumpkin given to us, any dish tastes good, be it dessert, puree soup, rice porridge with pumpkin, or pumpkin cookies. It’s a pity that this particular variety is not always on sale. But this time I was unexpectedly lucky and the pumpkin pancakes with cottage cheese, apple and raisins were simply delicious.

Ingredients:

Manufacturing:

We sort out the raisins, peel the stems from the berries and pour boiling water over them to steam them.

Three peeled pumpkin and apple on a small grater. For pumpkin pancakes, it is better to use a hard apple.

Mash the cottage cheese with a fork with sugar and salt. The fattier the cottage cheese, the easier it is to knead into a homogeneous mass.

Add cottage cheese and eggs to the pumpkin and apple.

Mix everything thoroughly.

Add sifted flour and baking powder.

Stir and add steamed raisins, which we previously dry with a cardboard towel.

Mix again and get this ready-made dough for pumpkin pancakes:

If the dough comes out a bit thick, you can dilute it with milk or kefir, no more than 50 ml. I didn’t add anything this time, but vegetables vary in juiciness, so see for yourself.

Pour a little vegetable oil into the frying pan and heat it well. The fire should not be huge so that the pumpkin pancakes are properly fried and not burnt, but at the same time it should be sufficient so that the oil sizzles intensely during frying.

Place a tablespoon of the dough into the heated oil, one spoon - one pancake.

First fry the pancakes on one side until golden brown, then using a wide spatula and fork, turn them over and fry them on the other side.

The indicated quantity of goods yields 10-12 small pancakes. You can serve pumpkin pancakes with cottage cheese with sour cream, it’s very tasty!

Pumpkin pancakes with cottage cheese

Option 1. Traditional recipe for pumpkin pancakes with cottage cheese

Cottage cheese and pumpkin are products that nutritionists advise to include in every person’s diet. But there are many people who do not adore them, especially children. Especially for those picky eaters, you can make delicious pancakes from these products.

Ingredients

• peeled pumpkin – 400 g;
• baking soda – 4 g;
• 400 g of fresh cottage cheese;
• table vinegar;
• flour – 1 ½ cups;
• vegetable oil – 30 ml;
• large testicles - two pieces;
• a pinch of kitchen salt;
• sugar – 160 g.

Step-by-step recipe for pumpkin pancakes with cottage cheese

Cut off the required amount of pumpkin. Trim the skin with a sharp knife and remove seeds and fibers. Finely grate the pulp. Place the pumpkin mixture in a saucepan. Add a little sugar and place on low heat. Simmer, stirring continuously, for 5 minutes.

After rubbing the cottage cheese through a sieve with small holes, combine it with the rest of the sugar and eggs. Lightly salt. Mash well or beat everything with a mixer until smooth.

Cool the pumpkin mass and add it to the cottage cheese. Blend everything with an immersion blender until smooth and homogeneous. Suppress the soda and add it to the mixture of pumpkin and cottage cheese. Add flour here, sifting it several times before. Knead the dough of medium thickness.

Spoon the pumpkin-curd dough into a preheated frying pan with vegetable oil and fry until golden brown on both sides. Place the finished pancakes on a napkin to remove excess fat.

You can serve the pancakes with sour cream or natural yogurt. Do not use very dry cottage cheese. The calorie content of the dish depends on the fat content of the cottage cheese. You can change the amount of sugar depending on your own preferences.

Option 2. Frisky recipe for pumpkin pancakes with cottage cheese

Pumpkin-curd pancakes turn out juicy, fluffy, with an indescribable smell. The dish also turns out to be healthy. Pumpkin pulp with cottage cheese is a real storehouse of essential substances, especially calcium. It will take very little time to feed your family tasty and healthy.

Ingredients:

• peeled pumpkin pulp – 300 g;
• ground ginger;
• 150 g cottage cheese;
• ground cinnamon;
• 4 g soda;
• kitchen salt;
• large testicle;
• 1/2 cup flour;
• snow-white sugar – 50 g.

How to quickly cook pumpkin pancakes with cottage cheese

Peel the skin off a piece of pumpkin and carefully clean out the fibers and seeds. Wash the cooked vegetable pulp and pat dry with a napkin. Finely grate the pumpkin pulp. Place the vegetable in a microwave-safe dish, pour in approximately 30 ml of drinking water and place in the device for three minutes. Turn on the highest power.

Place the cottage cheese in a deep container and beat it with a mixer until a homogeneous crumbly mass is obtained. Grind it with sugar, soda, salt and egg. Now add the cooled pumpkin to the curd mixture and stir again.

Add ground cinnamon and ginger to the pumpkin-curd mixture. Add flour in small portions and knead the dough. Leave for some time so that the spices reveal their own aroma.

In the form of small pancakes, spoon the batter into the preheated Dutch oven. Brown over high heat, then turn down the heat, turn the pancakes over, cover with a lid and simmer until done.

For pancakes, use only the freshest cottage cheese. If the product is very wet, place it in cheesecloth and hang it for a while to get rid of excess water. For flavor, add vanilla or other flavoring to the dough.

Option 3. Pumpkin pancakes with cottage cheese, raisins and apples

The combination of cottage cheese, apple, pumpkin and raisins allows you to make a desired and delicious dessert. These pancakes will please all gourmands, even those who don’t like cottage cheese and pumpkin.

Ingredients

• peeled pumpkin – 300 g;
• 9% cottage cheese – 100 g;
• kitchen salt;
• baking powder – 4 g;
• large testicle;
• flour – 60 g;
• medium apple;
• snow-white sugar – 30 g;
• light raisins - a handful.

How to cook

Sort through the raisins and remove the stems from the berries. Place them in a cup and pour boiling water over them. Leave for some time so that the raisins steam.

Remove the skin from a piece of pumpkin. Use a spoon to remove the fibers from the inside. Peel the apple, cut the fruit in half, and remove the core. Finely grate the pulp of the fruit and vegetable.

Place cottage cheese in a deep bowl, add snow-white sugar and season with a pinch of salt. Mash it well with a fork. Add cottage cheese to the apple-pumpkin mixture. Add the egg here and mix until smooth. Add flour and baking powder evenly and knead the dough.

Drain the water from the raisins. Dry the dried fruits on a cardboard towel. Add berries to the dough and stir.

Heat a frying pan with oil over medium heat. Place the dough into hot oil. Fry until delicious golden brown. Turn them over with a wide spatula and brown on the other side.

Fry the pancakes over medium heat. Over low heat, the baked goods will absorb a lot of oil, but over high heat they will burn, remaining raw inside. For pancakes, use hard apples.

Option 4. Pumpkin pancakes with cottage cheese, milk and spices

Pumpkin and cottage cheese are a very healthy combination. Pancakes made from these products turn out tender, colorful and juicy. Cardamom and cinnamon will further reveal the taste of cottage cheese and pumpkin.

Ingredients

• cardamom;
• 100 g cottage cheese;
• cinnamon;
• 150 g flour;
• 300 g pumpkin;
• half a pack of baking powder;
• 125 g snow-white sugar;
• milk – 50 ml;
• 50 g light raisins;
• one apple;
• testicle - two pcs.

Step by step recipe

Cut the skin off a piece of pumpkin and remove the insides. Peel the apple. Cut out the core. Finely grate the vegetables and fruits.

Combine milk with eggs in a deep cup and shake with a mixer or whisk. Add sweet sand and spices. Add the grated cottage cheese and mash well.

Combine chopped vegetables and fruits with curd mass. Stir, adding flour in small portions until you get a thick mass. Wash the raisins in advance, steam in boiling water, dry and add to the dough. Stir. Spoon it onto a frying pan with hot oil and fry until golden brown. Turn over with a spatula and cook until done.

The cottage cheese will acquire a uniform thickness if you grind it through a sieve or beat it with a mixer. You can replace the raisins with dried apricots by steaming them and cutting them into small pieces.

Option 5. Pumpkin pancakes with cottage cheese in the oven

Pancakes are prepared from natural products, and cooking in the oven allows you to get a dish that is considered a healthy diet. This method is suitable for those who are contraindicated in fatty or fried foods.

Ingredients

• raisins - a handful;
• apple;
• cottage cheese – 100 g;
• large testicle;
• baking powder - sachet;
• snow-white sugar – 80 g;
• pumpkin – 300 g;
• a pinch of cinnamon, salt, nutmeg and orange zest;
• drink – 1 l 200 ml;
• 75 g flour;
• semolina – 30 g.

How to cook

Remove the skin from the vegetable using a knife. Remove seeds and fibers. Cut the skin off the apple and remove the core. Finely chop the pulp of vegetables and fruits. Place the resulting mixture in a bowl.

Add cottage cheese. Add sugar, semolina here and pour in the drink. Stir until smooth and beat in the egg, add steamed raisins and spices. Shake everything with a whisk. Add flour and baking powder little by little and mix thoroughly until smooth.

Cover the baking sheet with a silicone mat. We lay out the dough in the form of small cakes, leaving a gap between them. Place in the oven for 20 minutes, preheating it to 180 C. Serve the pancakes hot with honey or sour cream.

There is no need to twist the pancakes during baking. If you want the pancakes to be rich, add sour cream to the dough instead of kefir.

Pancakes with cottage cheese and pumpkin

Pumpkin mixes well with cottage cheese. The pancakes turn out sunny and delicious. This is a beautiful breakfast that will lift your spirits on autumn days.

Ingredients for “Pancakes with cottage cheese and pumpkin”:

• Pumpkin (Raw) – 200 g
• Cottage cheese – 200 g
• Hard cheese - 100 g
• Chicken egg - 1 piece
• Dill (Optional) - 5 sprigs.
• Breadcrumbs / Breading - 5 tbsp. l.
• Salt (To taste)
• Dark pepper (To taste)

Production time: 40 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Pancakes with cottage cheese and pumpkin”:

Grate the pumpkin on a small grater. Dump into a deep bowl, sprinkle with a little salt and leave for 20 minutes so that the pumpkin releases its juice.

After 20 minutes, squeeze the pumpkin well. Add cottage cheese and egg. Mix.

Grate the cheese on a large grater, finely chop the dill and add everything to our ingredients in a bowl. Salt and pepper to taste. Mix.

Lastly, add 2 tbsp. l. breadcrumbs, if the dough seems watery, you can add another spoon. Mix well.

Separately, pour breadcrumbs into a small deep plate. Take about 1 tbsp. l. dough, form into fluffy pancakes, roll in breadcrumbs.

Line a baking sheet with parchment paper. Arrange our pancakes. If you prefer fried ones in a frying pan, you can safely fry them there, they will turn out just as tasty.

Place in a preheated oven at 200°C for 20 minutes until golden brown. After 10 minutes, the pancakes must be turned over to the other side. Focus on your oven. With this amount of ingredients I got 10 pieces. Serve with sour cream.

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Healthy pumpkin pancakes with cottage cheese in 20 minutes

In the fall, during pumpkin season, I try to use this vegetable in my dishes as much as possible. In addition to pies, casseroles, and muffins, I make delicious pumpkin pancakes with cottage cheese. This is something between traditional pancakes and cheesecakes. The result is a fragrant, healthy and tasty dish! I recommend!

• Total cooking time – 0 hours 35 minutes
• Active cooking time – 0 hours 20 minutes
• Cost - very economical
• Calorie content per 100 g – 150 kcal
• Number of servings – 4 servings

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How to make healthy pumpkin pancakes with cottage cheese in 20 minutes

Ingredients:

• Pumpkin – 300 g
• Cottage cheese – 150 g
• Sour cream – 1 tbsp.
• Chicken egg – 1 pc.
• Sugar – 1 tbsp.
• Cinnamon – 0.5 tsp.
• Baking powder – 0.5 tsp.
• Wheat flour – 3 tbsp.
• Vegetable oil – 2 tbsp.

Manufacturing:

Peel the pumpkin and grate it. Grate half on a large grater and half on a small grater. This is not the first time I have made such pancakes and I have concluded that the taste and texture of the pancakes is better when the pumpkin in it is crushed differently.

Place the grated pumpkin in a deep bowl and add cottage cheese, one large chicken egg, sugar, cinnamon and sour cream.

It is better to eat cottage cheese dry. If your cottage cheese is wet, then do not add sour cream, otherwise the dough will be very watery.

Add sugar to taste; you can completely omit it and serve the pancakes with honey or jam.

Mix the mixture and add flour and baking powder to it. Mix thoroughly again.

The dough should be thick; the photo shows that it holds perfectly on a spoon.

Heat vegetable oil in a frying pan and add the dough. For 1 pancake I put 1 heaping tablespoon of dough. Do not make the pancakes very thick, they need to be perfectly fried because the dough is quite dense.

Fry the pancakes, covered, over low heat for about 3 minutes on each side.

Ready-made pumpkin pancakes with cottage cheese are delicious served hot with honey.

The center of pumpkin pancakes should not be moistened, but tender, baked, with cottage cheese inclusions. Try it, it's very tasty!