Pancakes by themselves are an independent and tasty dish. But the housewives do not want to stop there, and come up with more and more new recipes. Pancakes baked in the oven with cottage cheese and filling take longer to cook, but believe me, the time spent is worth it.
Pancakes baked in the oven with cottage cheese and sour cream
Kitchen tools: large bowl - 2 pcs.; scapula; spoon; knife; plank; paper towel; dishes for baking with a wide bottom; mixer.
Ingredients
Step by step cooking
- Fry thin pancakes according to any familiar recipe. During this time, prepare the filling. For the filling, pour 40 g of raisins with boiling water. After 10 minutes, drain the water and dry the raisins on a paper towel.
- Pour 400 g of cottage cheese, 5-6 tablespoons of powdered sugar, 130-150 g of sour cream, 1 sachet of vanilla sugar into a bowl. Divide 1 egg into yolk and white, add the yolk to the dough. Mix everything with a spatula and beat with a mixer until smooth.
- Pour raisins into the cheese mass and mix everything well with a spatula.
- Pour the protein from 1 egg into a bowl or tall glass, add a pinch of salt and beat with a mixer until persistent white peaks. Introduce the protein into the curd mass. Gently turn the mass with a spatula so as not to disturb the structure of the air bubbles of the protein foam.
- Stuff pancakes with cottage cheese, roll up and cut into 2 or 3 parts (depending on the size of the pancake).
- To pour, put 250 g of sour cream, 2-3 tablespoons of powdered sugar into a bowl, beat in 1 egg and add a bag of vanilla sugar. Mix everything until smooth.
- Lubricate the baking dish with butter and sprinkle with ground breadcrumbs (crackers can be replaced with semolina or cornmeal).
- Put the finished nalistniki on the form and pour sour cream filling.
- Bake in the oven for 20-25 minutes at 180 degrees.
Serve hot. These pancakes do not require any additions.
Video
Stuffed pancakes in the oven can be cooked with curd filling or with some other. In any case, this recipe does not require much skill, but the result is a real masterpiece.
Pancakes with cottage cheese in the oven can be baked not only in sour cream. There are some more interesting ways:
- Quickly fry in oil until crispy golden brown and put in a cauldron. Brush each layer with additional melted butter. Bake pancakes with the lid closed over low heat for 40-50 minutes (they should languish in the oven).
- Make the filling less sweet, and use custard for filling. Prepare the cream yourself or dilute the finished concentrate, pour pancakes and heat in the oven at a temperature of 200 degrees for 7-10 minutes.
- Another fill option- creamy. Mix heavy cream with egg yolks and vanilla sugar. Bake the pancakes with filling for 25 minutes at 200 degrees.
- Pancakes with unsweetened fillings (for example, with meat) are best baked in an omelet. Lay pancakes vertically, and mix eggs, sour cream and grated cheese for filling. Pour over the pancakes and bake at 200 degrees for 15-20 minutes. A few minutes before cooking, you can sprinkle the dish with grated cheese again. You can even serve in a baking dish, sprinkle with herbs on top.
Fast Finnish pancakes in the oven
Cooking time: 40 minutes.
Servings: 2-3.
Kitchen tools: Bowl; whisk or mixer; sieve; plank; baking parchment; rectangular baking dish 20x30 cm with high sides.
Ingredients
Step by step cooking
Serve with sour cream, jam, condensed milk, fresh fruit or berries. Drink milk, cocoa or jelly.
Video
Finnish pancake in the oven is a great option for breakfast and a real lifesaver for the hostess. And the fact that it does not need to be fried makes the dish also dietary.
Pancakes can also be baked in small cupcake tins. This is exactly what housewives from Germany do. Reheating these pancakes is not recommended.
Subtleties of cooking
A pancake pan is the main tool for a cook. Her choice and work with her must be approached thoughtfully and seriously.
- A pancake pan should remain only pancake. If other products are pre-fried on it, the dough does not spread over the surface, thin pancakes stick, tear. Salt will help correct the situation: you need to pour it into a dry frying pan, warm it up well, remove and wipe it with a paper towel. After that, be sure to grease the pan with vegetable oil and be prepared that the first few pancakes will still stick.
- If you do not want the dish to smell like dishwashing detergent, do not wash the pan with it. To remove excess fat, use paper towels and hot water.
- The thinnest pancakes are made in small-diameter pans with a thick bottom. On a large or thin frying pan, the pancake is baked unevenly.
- Before the first pancake, be sure to heat the pan well.
- So that the first pancake does not come out, as in the proverb, lumpy, it is better to make it small. At the same time, check if the dough is torn and try if there is enough salt in it.
- A serving of dough for one pancake will have to be calculated by trial and error. The pan should be held in the left hand while pouring the pancake. Pour the batter into the pan and immediately tilt it from side to side so that all the batter is evenly distributed.
- Excess fat in the pan does not allow the dough to spread evenly, it will immediately begin to seize, burn and foam. Therefore, oil is not poured into the pan, but lubricated. A brush or a rolled-up napkin is suitable for this.
- For lubrication, you can also use a small piece of unsalted fat, there will be no smell from it. Some use a slice of potato or a cut onion.
- You need to turn the pancake over when a dry edge forms along the edge and the pancake begins to lag behind. It is best to turn over with a thin and wide spatula: wooden or Teflon.
Secrets of perfect pancakes
- Openwork pancakes will add cold milk, whipped proteins or highly carbonated water.
- Flour should be sifted just before kneading. The toughest pancakes are made with the addition of cornmeal.
- If you are not sure about the freshness of the eggs, it is better to break them one at a time into a separate container and add one at a time to the dough.
- Pancakes made from yeast dough are lush and loose, and are not very suitable for stuffing. But they are delicious on their own.
- A large number of eggs makes pancakes an omelet. They will never pour out in a thin layer and will turn out to be more rigid. Moreover, such pancakes are worse stored and eventually become hard.
- Housewives use vegetable or meat broths, beer and fruit juices (fresh juices) as liquid ingredients. In the adult version of serving, they experiment with vodka, rum, cognac or beer.
- If the pancakes turn out pale, the situation will be corrected by turmeric or cocoa for sweet or greens for unsweetened pancakes.
- For kneading, it is better to use deep and wide dishes, and immediately before frying, it is better to pour the dough into another container so that it does not dry out.
- Sometimes unfinished milk turns sour, and it is a pity to throw it away. In order not to translate a valuable product, try cooking.
- can hardly be classified as a diet food. But such a delicacy will definitely be appreciated by all household members.
- For you can use any part of the carcass: dietary breast, juicy legs or shank.
- “Cheese pancakes” is a dish for real gourmets. They cook quickly, look beautiful, and delight in taste.
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