It turns out that pancakes can not only be stuffed with cottage cheese, making pancakes - you can also bake pancakes from cottage cheese dough!

At the request of readers and on the occasion of Maslenitsa, we are preparing curd pancakes - an unusual, simple and delicious recipe!

Curd pancakes smell when baked, amazing! And how soft and delicious they are! Having made a portion for testing, I decided that I would certainly repeat, and a double portion. For lovers of cottage cheese baking - delicious recipe. And for those who do not like cottage cheese, - excellent dish to file it discreetly! Especially for children who don’t always eat cottage cheese, but they love pancakes very much :) The daughter, who doesn’t like cottage cheese, said that these are the most delicious pancakes:)

Ingredients:

for 6-7 pieces, frying pan with a diameter of 24 cm:

• 2 eggs;
• 2 tablespoons of sugar;
• 150 ml of milk;
• 2 tablespoons of sunflower oil;
• half a cup of flour (about 65-70g);
• a pinch of salt;
• a pinch of cinnamon (1/8 teaspoon);
• a pinch of vanillin on the tip of a knife (or 1-2 teaspoons of vanilla sugar);
• 100 g of cottage cheese.

How to bake:

Beat eggs with sugar with a mixer until fluffy (at low, then medium speed for 30 seconds).

Pour a little warm milk into the whipped mass, add sunflower oil, mix.

Sift flour into a bowl with dough, salt, add cinnamon and vanillin, mix so that there are no lumps, beat a little with a mixer.

With our hands, crumble the cottage cheese into the dough, trying to make the crumbs smaller.

Mix and beat the dough with a mixer.

If the dough seems too thick, you can add a little flour, if liquid - milk. But do not rush, first bake the first pancake and look at the consistency. If the dough spreads freely in the pan, the pancakes turn over easily - everything is normal. If the pancakes are thick, the dough spreads reluctantly - add milk, if it breaks - a little flour. The declared ingredients are just the right amount for a dough that is normal in density, but eggs come in different sizes, and flour of different quality.

Thoroughly grease a clean, dry pan with a cotton swab dipped in sunflower oil and Heat up a frying pan over medium-high heat. On the hot pan pour out the ladle liquid dough, distribute evenly by shaking and turning the pan. We bake cottage cheese pancakes on a fire a little more than average until golden brown, first on one side, then, gently turning over with a wide spatula, on the other. I baked cottage cheese pancakes in a ceramic pancake pan, so they came off very easily. If you are using a regular or cast iron skillet, you may need to oil it before each pancake.

We remove the finished pancakes with a spatula on a dish.

I got 7 big pancakes if you have a smaller frying pan, then the pancakes will turn out more of a smaller diameter.

step by step recipe with photo

A wonderful dessert in the form of sweet pancakes with curd filling is loved by children and adults. It can be served at any time of the day without even warming up.

The crumbly filling of fat-free cottage cheese is supplemented with milk, fruit yogurt or non-acidic kefir. Since ground cinnamon gives off flavor only when heated, a pinch of it should be added to liquid pancake dough. A small amount of any baking powder is needed to ready-made pastries didn't get too tight.

The traditional addition to ruddy appetizing vanilla envelopes is fresh fat sour cream or whipped cream.

Ingredients

• 250 ml liquid (milk + water)
• 1 chicken egg
• 4 tbsp. l. vegetable oil
• 0.5 cup wheat flour
• 4 + 3 st. l. Sahara
• 1/3 tsp salt
• 300 g cottage cheese
• 3 art. l. sour cream
• ground cinnamon
• vanillin optional

Cooking

1. It is most convenient to knead the dough in a deep bowl. Pour the slightly warmed milk into a bowl and beat in a fresh egg.

2. Add warm boiled water, add salt and sugar.

3. Pour 3 tablespoons of vegetable oil into a bowl, usually sunflower oil is taken.

4. Take a whisk or a large fork, add flour and beat the pancake dough. Your task is to achieve a smooth texture and a uniform consistency, without lumps of flour. Ready dough you need to give a "rest" for 20-30 minutes in a cool place.

5. While the dough is infused, take care of the filling. Pour cottage cheese into a bowl, add sugar, sour cream, vanillin and ground cinnamon if desired (a pinch each). Mix everything well.

6. Heat the pan and pour a spoonful of vegetable oil, spread it over the entire surface, and then pour the rest into a bowl with pancake dough, stir. Pour the batter into the frying pan for the first pancake.

7. After three minutes of frying over low heat, turn the pancake over to the other side and fry for a couple more minutes. Remove the finished pancake from the pan.

8. When the pancake has cooled slightly, put a couple of spoons on its edge curd filling.

9. Wrap the edges of the pancake and repeat the above steps until the base for the products or the filling is finished.

10. Before serving, pour pancakes with sweet sauce, condensed milk or sour cream.

Note to the owner

1. If some family members love sweets, while others prefer spicy-salty dishes, it will be quite possible to please both categories of picky gourmets. It is enough to divide the cottage cheese into two piles, sweeten the first, season the second with garlic and salt. It remains only to carefully distinguish between finished products, putting them in different saucepans. Although, of course, the aroma will tell you what is hidden in this or that pancake: the garlic smell will overcome the barrier of porous dough.

2. Slightly sour milk is perfect for kneading, but yogurt, especially lumpy, should not be taken: pancakes will come out too fluffy and lose elasticity, which is necessary in order to roll up the envelope and keep the filling in it.

3. Whey is considered a good liquid for pancake dough. It can replace water, but then this product will have to be slightly warmed up before being poured into the milk-egg mixture.

4. Here the best way warming up this delicacy: pour moderately thick sour cream into a mold with sides, dip pancakes with cottage cheese into it and put in the oven for 7 minutes. Then, with a concave plastic spatula, carefully transfer each to a plate, grabbing hot sour cream sauce. It will be very tasty, although, of course, high in calories.

Beat eggs with sugar, salt and vanilla. We put cottage cheese in beaten eggs, grind it thoroughly with a fork. In addition, you can take a mixer and beat everything until a homogeneous liquidish mass. Also sift flour with baking powder separately.

Pour half of the curd-egg mass. Pour the flour sifted with baking powder into it. With the same fork, grind the flour with the mass. It should be thick, like dough. So the flour lumps are better kneaded.

Pour the milk and the remaining half of the egg-curd mass into the dough kneaded until smooth. It turns out batter, standard, like pancakes. Pour in a few tablespoons of vegetable oil, mix everything well.

Before, when frying pans were without non-stick coating, they were often smeared with an ordinary piece of lard before the first pancake. And also, heating the pans, they were sprinkled with salt. It seems that pancakes are better baked this way. But I add butter already in the dough. Pancakes easily depart without prior preparation. Pour the first ladle into the pan. If bubbles appear, then the pancake dough is correct.

So, one by one, we baked a whole stack of pancakes. You can’t tell from above that they are any other, unusual. Unless they get a little thicker. And so, visually - no difference. Just like simple pancakes, grease them with melted or butter. And serve with jam or honey. Bon Appetit!

The main rule in cooking is to choose and choose the right products. I will tell you how to cook pancakes with cottage cheese, which will always help out when guests unexpectedly come or you are late.

Above the question "what is tasty and quick to cook for breakfast?" every woman thought at least once in her life. In cooking, a huge number of recipes interesting dishes. And it is difficult to decide which one is better, so every housewife experiments until she finds her own.

Classic recipe for pancakes with cottage cheese

My recipe is for 10 pancakes.

Ingredients

Servings: 10

• For test:
• flour 2 glasses
• milk or kefir 2 glasses
• chicken egg 3 pcs
• sugar 2 tbsp. l.
• salt ¼ tsp
• sunflower oil 2 tbsp. l.
• For filling:
• cottage cheese 500 g
• butter 30 g
• chicken egg 1 PC
• sugar 2 tbsp. l.
• vanillin ½ tsp

per serving

Calories: 197 kcal

Proteins: 9.6 g

Fats: 8.3 g

Carbohydrates: 20.6 g

25 min. Video recipe Print

How to bake pancakes correctly: We heat the pan, if the oven is not in a heated pan, not pancakes will come out, but pancakes. Before the first pancake, grease the pan with butter or sunflower oil, fat or lard. There is no need to add oil afterwards.

Pour a small portion of dough into the pan, smoothly distribute over the entire area.

We bake for 1.5-2 minutes, until a delicate golden color. It is important not to leave anywhere, so as not to burn.

As the pancake is fried, gently turn it over with a spatula or a special knife with a rounded tip. Fry for another 1.5-2 minutes.

We shift to a deep plate, grease with butter on one side. Similarly, fry the rest of the pancakes, carefully stacking in a pile. It is advisable to cover with a lid to avoid drying the edges.

Preparing the filling and wrapping the pancake: Thoroughly grind the cottage cheese with sugar (can be passed through a meat grinder to save time), add sour cream (can be replaced with butter), eggs, sugar and vanillin (add as desired).

Mix thoroughly until homogeneous mass. We will definitely taste it. If something is missing, we add it.

We take a pancake, put 1-2 tablespoons of the filling on the edge. Wrap the envelope - twist to the middle to cover the filling.

And the final step.

Heat up sunflower oil ready meal into the pan with a seam down, fry over low heat for 1.5-2 minutes on each side.

Pancakes are ready!

We shift to beautiful dish and serve to the table. Pancakes are delicious both hot and cold. Before serving, pour sour cream, condensed milk or jam on top. Bon Appetit!

My children often ask me to cook tender pancake triangles with cottage cheese filling for them for tea. Why not? I bake pancakes for them on a hassle with cottage cheese at first request. Prepare pancakes for children's table- great pleasure.

We take products for the test from the list.

First I make pancake dough. I beat the eggs with a whisk.

I add warm milk.

Gradually add flour. A little baking powder and a little salt. I mix everything well.

The dough for pancakes with cottage cheese has a delicate semi-liquid base. It spreads well on the frying surface.

For the filling, we take products from the list. While I was kneading the dough, my eldest daughter helped me prepare it.

Mixed curd with chicken yolk, sugar and vanilla.

Mixed. While we are frying pancakes, the curd filling will “sit” in the refrigerator

The pan needs to be well heated. Lubricate with a thin layer of vegetable oil. I bake pancakes in a regular non-pancake pan. For stuffing, it is better to cook pancakes in a pan with a medium or large bottom diameter.

I spread the pancakes with butter and stack them in a pile. It's time to get the stuffing out of the fridge and stuff a slide of pancakes. In the middle of each pancake, place a teaspoon of curd filling. Lightly press it against the pancake with a tortilla.

My pancakes will be a beautiful triangular shape. First, I fold three sides of the pancake towards the center.

Then I connect the corners into a pretty triangle.

Here are my triangles with cottage cheese.

Place the stuffed triangles in a small skillet. Fry on both sides until lightly browned.

Pancakes in milk with cottage cheese are ready! You can't refuse a cup of tea.