Let's enjoy sweet, delicious pancakes with curd and raisin filling! Moreover, there is a reason - after all, Maslenitsa is coming! And even those housewives who haven’t had enough time to bake pancakes all year will definitely take up the pans during Maslenitsa week!
And to make the pancakes more fun and faster, let the whole family participate in the preparation of pancakes: the hostess kneads the dough and bakes, the kids put the filling, and the head of the family wraps them! If you cook together, then it will be much tastier to eat later. Children will especially like all this: you can guarantee that even the whimsical ones will gobble up such delicious pancakes, prepared with their help! Pancakes with curd- it is delicious!
To prepare pancakes you will need:
- Eggs - 6 pcs.
- Kefir - 1 packet (0.5 l)
- Sugar - 5 tablespoons
- Butter - 60-70 g
- Flour - 3 pcs.
- Soda - 1 teaspoon
- Salt
For filling:
- Raisins - 50 g
- Cottage cheese - 500 g
- Sugar - 4-5 tablespoons
- Vanilla sugar to taste
Pancakes with curd. Step 1. Prepare the dough. Separate the yolks from the whites. Let's set the whites aside for now, and grind the yolks with sugar and soft butter. You also need to add a little salt! 
Pour kefir into the mashed mixture. Pour in soda (1 teaspoon), mix quickly and thoroughly. Do you see how the kefir has bubbled up? Great! The dough will be fluffy. 
Now sift flour into it through a colander (sieve), about 12 tablespoons with a tiny heap. Mix again until the lumps disappear. If they stubbornly do not disappear, you can beat the dough a little with a mixer. 
We will also need a mixer to whip egg whites into a thick, fluffy foam. 
Ready?
Pancakes with curd. Step 2. Bake pancakes. Pour the foam into the dough. Gently stir once more – and you’re ready to bake!
Which is what we will do in a hot frying pan. It must be lubricated with vegetable oil before pouring the dough. And in order to lubricate a hot frying pan, and not pour oil on it, wrap the cotton wool in a piece of gauze and dip it in a saucer with oil. It is enough to grease a little, with the exception of the very first pancake: grease a clean frying pan more generously.
We bake our pancakes over medium heat, turning them over when they brown. Remove the finished ones with a spatula onto a dish.
Pancakes with curd. Step 3. Prepare the filling. While they are cooling, make the filling. Mash fresh, good curd with sugar with a fork. Steam the raisins with boiling water for 7 - 10 minutes - then the raisins will be softer. Then drain the water and pour the raisins into the cottage cheese. Mix everything... you can start stuffing! 
Pancakes with curd. Step 4. Fill the pancakes with cottage cheese.
On each pancake we put a spoonful and a half tablespoons of cottage cheese, wrap it like a cabbage roll - and fry it again, but this time in butter. 
This way the pancakes turn out very fried, appetizing, even with a crispy crust: for this you need more oil and heat. Well, if you want soft ones, just don’t fry them for too long and turn the heat down. 
Move the pancakes from the frying pan to the plate again. A delicious treat is ready! 
Help yourself to your health! 
Bon appetit!
The technological process of preparing pancakes consists of preparing liquid yeast-free dough, baking pancakes, preparing minced meat, stuffing and frying pancakes.
Salt, sugar, eggs are added to the milk, stirred and sifted flour is added. Mix everything well with a metal whisk until a homogeneous mass is formed without lumps of unmixed flour. The dough is filtered.
The ratio of flour and liquid in pancake dough is 1:2.5. Dough consumption rate per 1 kg: flour – 260 g, milk – 650 g, eggs – 2 pcs., sugar – 20 g, salt – 10 g.
Bake pancakes in a well-heated frying pan with a diameter of 17–18 cm, greased with a piece of pork fat or vegetable oil. The dough is poured into a thin, even layer up to 1 mm and each pancake is fried until golden brown on one side. The fried pancakes are stacked and stored chilled until stuffed. It is possible to use semi-finished or ready-made sheets baked in a special machine.
Minced meat is prepared from pureed cottage cheese, raw eggs, salt and sugar, mixed until smooth. Place minced meat on the fried side of each pancake and fold the edges, giving the pancake a rectangular shape. Fry in a frying pan heated with oil, seam side down, until golden brown. Hot pancakes are sold in 2-3 pieces. per serving with melted butter, sour cream or sprinkled with powdered sugar. There are two types of pancakes with cottage cheese: regular and sweet.
End of work -
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Preparing vegetables for cooking soup
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Soups with cereals, pasta and legumes
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Clarifying the broth
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SOUP PUREE
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Carrot soup recipe
Amount of products per serving gross weight: meat bones - 125 g, carrots - 200 g, parsley - 7 g, onions - 12 g, wheat flour - 10 g, rice - 10 g, butter - 10 g, milk
Cold soups
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Meat okroshka recipe
Amount of products per serving gross weight: bread kvass - 300 g, beef - 109 g, green onions - 38 g, fresh cucumbers - 75 g, sour cream - 20 g, egg - 1/2 pcs., sugar - 5 g, ready bitter
Sweet soups
The liquid base of sweet soups is fruit infusions. To prepare these soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts.
Flour sautes
Depending on the cooking method, flour sauté is divided into dry and fatty, and according to color - into red and white. Sautéing that is prepared without heating is called cold sautéing. For co
Red sauces
Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour into the cauldron
White Base Sauce Recipe
Meat broth - 1100 g, table margarine or butter - 100 g, wheat flour - 50 g, onions - 36 g, parsley (root) or celery - 29 g, citric acid - 1 g. Roots and
Milk sauces
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Mayonnaise sauce
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Requirements for the quality of sauces
Hot sauces with flour should have the consistency of liquid sour cream, be velvety, homogeneous, without lumps of undissolved flour and particles of pureed vegetables. The sauce should lightly coat a spoon, tbsp.
Meat dishes
Meat is the main source of proteins and essential amino acids. In addition to them, it contains extractives and fats. Proteins serve to build and repair body tissues, and fat is a source
Boiled meat
Beef, lamb, pork, smoked products, offal and sausages are prepared boiled for second courses. Cooking is carried out on those parts of meat that contain a significant amount of
Boiled meat
Meat prepared for cooking (beef, lamb, pork or veal) weighing up to 2.5 kg is placed in hot water, quickly brought to a boil, the foam is removed and boiled without boiling (at a temperature of 90 ° C)
Grilled meat
The following frying methods are used in cooking: the main method, deep-frying, over coals or in an electric grill. Meat is fried in large, portioned, small pieces and chopped.
Roast beef
Beef (tenderloin, thick and thin edges) is cleaned into a large piece weighing 1–2.5 kg, sprinkled with salt and pepper, and placed on a preheated baking sheet, greased. The distance between the pieces is at least 5 cm.
Roasted pig
Small piglets are fried whole, and large ones (4–6 kg) are cut along the vertebral bone along with the head, sprinkled with salt on the inside and placed on a baking sheet, skin side up (whole piglets are placed with their backs up
Canned stewed meat
For stewing, meat is used in large, portioned and small pieces. Before stewing, the meat is sprinkled with salt and pepper and fried until a crispy crust forms. Then place it in a deep bowl,
Canned stewed meat
Amount of products per serving, yield 75/75, where meat 75 g and sauce 75 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, carrots - 10 g, onions - 7 g, parsley - 8 G
Roast meat
Amount of products per serving, where meat is 75 g and side dish is 250 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, fat - 12 g, potatoes - 193 g, carrots - 25 g, turnips - 20 g, p
Kidneys in Russian
The treated buds are soaked, poured with cold water, brought to a boil, the broth is drained, the buds are washed, poured again with cold water and boiled for 1–1.5 hours at a low boil. The finished kidneys are washed
Chickens, fried chickens
Seasoned, salted carcasses of hens and chickens are placed back down on a baking sheet heated with fat and fried until golden brown. In this case, the carcass is turned from the back to one side, then to the other side.
Fish and seafood dishes
Fish dishes are rich in proteins, which are easier to digest than meat proteins. Fish tissue is softer and more tender, as it contains much less connective tissue than animal meat. The fat contained in
Boiled fish
For cooking in portioned pieces, use fillet with skin and bones, fillet with skin and round pieces. The prepared fish is placed in deep baking trays or fish kettles in one row, skin side up, and poured
Poached fish
They include sterlet, pike perch, pike (including stuffed pike), sea bass, mullet, cod, eel, whitefish, flounder, halibut, and burbot. The prepared fish is placed in a bowl. Links and kisses
Fried fish
All types of fish are used for frying, but this type of heat treatment gives special taste to fish such as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silverfish
Basic fried fish
Amount of products per serving weighing 255 g with butter or 280 g with sauce: fish - 148–238 g (according to the standards of the collection of recipes), wheat flour - 6 g, vegetable oil or lard -
Deep fried fish
Amount of products per serving weighing 330 g with sauce or 305 g with mayonnaise: pike perch - 192 g, or catfish - 198 g, or sea bass - 192 g, or navaga - 111 g, or mackerel - 107 g, wheat
Fish fried in dough
Amount of products per serving weighing 225 g: pike perch – 140 g, citric acid – 0.2 g, vegetable oil – 4 g, parsley – 2 g, wheat flour – 30 g, egg – 3/4 pcs., milk – 30 , fat –
Fish baked with potatoes in Russian
Amount of products per serving weighing 350 g: pike perch - 227 g, or catfish - 234 g, or hake - 248 g, side dish - 150 g, sauce - 125 g, cheese - 5.4 g or crackers - 4 g, butter – 11 years
Fish solyanka in a frying pan
The fish is processed into fillets without skin and bones and cut into pieces weighing 25–30 g (3–4 per serving). The cucumbers are peeled and seeded, cut into thin slices, and the onion into strips. Prepare the carcass
Vegetable dishes and side dishes
Vegetables play an important role in human nutrition as sources of carbohydrates, vitamins, fiber and microelements. Vegetables and fruits are almost the only source of vitamin C, significantly covering the
Boiled vegetables
To prepare hot dishes and side dishes, vegetables are steamed or in water. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped
Mashed potatoes
To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Peeled potatoes, uniform in size, boil until tender, drain the broth, soak the potatoes
Boiled green peas
To prepare this dish, green peas are used, fresh, dried, frozen and canned. Fresh green peas are peeled from the pods, placed in boiling salted water and cooked in
Fried vegetables
Raw and boiled vegetables are used for frying. Vegetables containing unstable protopectin and a sufficient amount of moisture are fried raw. Such vegetables include potatoes, zucchini, pumpkin, tomato
Deep fried potatoes
Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Place prepared potatoes into fat heated to 180–190 °C and fry until
Stewed cabbage
Amount of products per serving weighing 250 g: fresh cabbage - 325 g or sauerkraut - 321 g, fat - 10 g or bacon - 12.6 g, carrots - 12 g, onions - 18 g, parsley - 7 g, tomato puree –
Vegetable stew
Amount of products per serving weighing 250 g: potatoes - 67 g, fresh cabbage - 38 g, carrots - 50 g, turnips - 53 g, parsley - 13 g, canned peas - 31 g, pumpkin or zucchini - 4
Stuffed peppers
First way. Carrots and onions, cut into strips, are sautéed, fresh tomatoes or tomato are added and sautéed together. Then combine with boiled rice, add salt, pepper, herbs
Requirements for the quality of vegetable and mushroom dishes and side dishes
Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. Rest color
Dishes from semi-finished products
Catering enterprises purchase semi-finished vegetable products and culinary products from vegetables. The semi-finished product “fried potatoes” consists of potato blocks,
Porridges, cereals, legumes and pasta
Cereals and legumes contain a large amount of starch (up to 72%), proteins, especially in legumes (up to 20%), and are rich in vitamins BP B2, PP. Cereals before heat treatment
Liquid porridge
Liquid porridges are considered to be those whose yield is 5–6 kg from 1 kg of cereal. Porridge is cooked with whole milk, a mixture of milk and water, or with water. They are prepared in the same way as viscous porridges, but more liquid is used.
Pasta dishes
Pasta is cooked in two ways. The first method is drainage. The prepared products are poured into a bowl with boiling salted water (5–6 liters per 1 kg of pasta and 50 g of salt).
Bean dishes
Legumes are distinguished by a high content of fiber and protein; in addition, legume grains are covered with a thick shell on top, so they do not boil well. Some varieties of colored beans contain poison
Beans in tomato
The prepared beans are poured with cold water and cooked until tender so that they completely absorb all the water, then the beans are combined with the prepared tomato sauce, heated for 5 minutes, seasoned with salt,
Egg dishes
To prepare egg dishes, eggs, melange and egg powder are used. Their nutritional value is determined primarily by the content of proteins, fat, vitamins A, D, BP B2,
Scrambled eggs
Eggs are boiled in boiling water for 2.5–3 minutes from the moment the water boils. No salt is added during cooking. Remove the finished eggs with a slotted spoon and wash with cold water. Soft-boiled eggs have semi-liquid whites and liquid
Natural fried eggs
Prepare fried eggs in portioned cast iron or aluminum frying pans. You can use large frying pans, baking sheets or special frying pans with a recess for the yolk. Well warmed up
Stuffed omelettes
Such omelettes are prepared with meat or vegetable side dishes or sweet ones. The omelette mixture is poured into a frying pan heated with oil and fried until the mixture thickens. The prepared f is placed in the middle
Requirements for the quality of egg dishes
Soft-boiled eggs should have a runny yolk and semi-liquid white. Eggs “in a bag”: the yolk is semi-liquid, the white is thickened on top, and semi-liquid in the center. A shelled egg is slightly deformed
Cold shop device
The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, provisions must be made
White cabbage salad
Amount of products for preparing one serving weighing 150 g: fresh cabbage - 90 g, cranberries - 15 g, green onions - 15 g or carrots - 15 g, 3% vinegar - 15 g, sugar - 7 g, vegetable oil
Jellied fish
Amount of products per serving weighing 200 g: pike perch - 178 g, or sturgeon - 141 g, or salmon - 157 g, or pike - 175 g, or catfish - 175 g, or carp or carp - 202 g, lemon - 1/ 15 pcs., ne
Requirements for the quality of cold dishes
Sandwiches. Products must be laid in an even layer over a piece of bread, have a smooth surface, taste and smell characteristic of the products used. Salads
Cottage cheese dishes
Cottage cheese itself is a product that does not require mandatory heat treatment, so cottage cheese dishes are prepared in a cold or confectionery shop. Hot dishes made from cottage cheese (casseroles, pu
Cold dishes made from cottage cheese: cottage cheese with milk, cream, sour cream or sugar
To serve in its natural form, use full-fat or semi-fat ungrated cottage cheese. It is placed on a plate or in a salad bowl in a small mound, poured with milk or cream, previously cooled.
Dumplings with cottage cheese
Amount of products per serving weighing 225 g: for the dough: wheat flour - 60 g, water - 20 g, sugar - 2 g, egg - 1/10 pcs.; for minced meat: cottage cheese – 86 g, sugar – 10 g,
Syrniki
Amount of products per serving weighing 175 g: cottage cheese – 140 g, wheat flour – 18 g, egg – 1/3 pcs., sugar – 15 g, butter – 5 g, jam – 25 g or sour cream – 15 g, sugar – 10 g.
Cottage cheese pudding
Amount of products per serving weighing 200 g (pudding weight): cottage cheese - 152 g, semolina - 15 g, sugar - 15 g, egg - 1/4 pcs., raisins - 20 g, nuts - 10 g, butter - 5 g, vanillin – 0
Sweet dishes
Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert, or third courses. They can be used during breakfast, dinner, and afternoon snack. For making sweets
Compote of fresh fruits, fruits, berries
Amount of products for preparing 1 liter of compote: apples - 340 g, or pears - 335 g, or quinces - 340 g, or peaches - 334 g, or apricots - 350 g, or plums - 334 g, or prunes - 315 g,
Sambuco from apricots
Gelatin is soaked. The apricots are sorted, washed, cut and pitted, placed in a bowl, a little hot water is added (200 g per 1 kg of apricots) and boiled for 5-10 minutes. Softened a
Rice pudding
Amount of products per serving weighing 250 g: rice - 48 g, milk - 75 g, water - 80 g, sugar - 15 g, egg - 1/2 pcs., butter - 10 g, raisins - 10 g, crackers - 5 g, sour cream – 5 g, vanilla
Purpose and structure of the confectionery shop
At enterprises where mass production of confectionery products is carried out, the workshop for their production operates separately and independently from other workshops. If products with oil or white are produced
Dough products
The main product range of the confectionery shop is dough products. Their nutritional value depends on the content of carbohydrates (starch), as well as vegetable proteins, fats and B vitamins and
Yeast dough
The raw materials for making yeast dough are flour, water, salt and yeast. Yeast fungi and lactic acid bacteria that get into the dough with them cause fermentation: the first - alcoholic, the second - milk.
Unleavened dough
Amount of products per 1 kg of flour: sugar - 62 g, margarine - 25 g, salt - 15 g, yeast - 25 g, water - 450 g. Dough is prepared using a straight method from flour with good gluten and
Sponge method of preparing dough
The proportion of products is the same as for straight dough. With the sponge method, first prepare the dough - a liquid dough containing 40% flour, 60% water, 100% yeast. Preparation of dough
Preparing products for baking
The finished dough is placed on a table sprinkled with flour or greased with vegetable oil (for fried products) and cut. The dough is divided into pieces of the required mass manually or using a dough divider
Fried pies
The dough for fried pies is prepared using a straight method with a weak consistency. The prepared dough is cooled before cutting to 10 °C so that it does not become acidic during cutting. Lay out the finished dough
Sbiten
Sbiten is a Russian national drink based on honey. It is prepared in two ways: with yeast and without yeast. Natural bee honey is dissolved in hot water (1:4), sugar is added
Dispensing and washing kitchen utensils
The kitchen utensil washing area is usually located next to the hot shop. Used dishes coming from the workshops are placed on a shelf, next to which containers for leftover food are placed. For M
Storage facilities
One of the critical moments that largely determine the profitability and smooth operation of the enterprise, as well as the quality and sanitary safety of the finished product, is the correct organization
Rules for releasing products from the warehouse
The basis for releasing products to production is the requirement (application) of the production manager. This requirement must be approved by the director of the enterprise. Carryover products
Reception of products and material assets
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Procedure and methods of quality control
If we are guided by the standard definition and taking into account the specifics of public catering products, the quality of public catering products should be understood as the totality of product properties, about
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Sampling of raw materials, semi-finished products and finished products for which technical documentation has been developed is carried out by opening a certain number of transport packaging units specified in the specified
Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 14, 2001 No. 36
“On the implementation of sanitary rules” (as amended on May 31, 2002) Based on the Federal Law of March 30, 1999 No. 52-FZ “On Sanitary and Epidemiological
Enter into force on July 1, 2002
I. Scope 1.1. Sanitary and epidemiological rules and regulations “Hygienic requirements for the safety and nutritional value of food products” (hereinafter referred to as Sanitary
Of the sweet pancakes with filling, curd cheese is probably the most popular. It is universal, you can cook it for breakfast and just drink tea. What is the most important thing in a recipe? Of course, the pancake dough itself must be thin enough so that the pancakes do not break when folded. So today there will be pancakes with cottage cheese, a recipe with photos step by step, firstly, it will show how to bake the pancakes themselves, secondly, how to roll them and thirdly, what can be done with them next. And for “dessert” there will be a recipe for chocolate pancakes with curd filling.
Thin pancakes with cottage cheese - step-by-step recipe with photos
We'll start cooking with the pancakes themselves. I have already posted this earlier, but for convenience I will repeat it again below.
Ingredients
- kefir 1% - 500ml;
- eggs – 2 pcs;
- flour – 2 cups (320g);
- water – 1 glass (250ml);
- soda – 1 tsp;
- salt - a pinch;
- butter – 60-70g;
- sunflower oil – 1 tbsp;
- cottage cheese – 200g;
- sugar – 2 tbsp.
How to cook pancakes with cottage cheese
- If you've never baked pancakes or baked thin pancakes before, you'll definitely love this recipe. He is very successful, everything works out well the very first time. Let's first melt the butter in a frying pan or in a bowl in the microwave. It is needed for greasing baked pancakes.
- Now pour kefir into a large bowl. Add a pinch of salt. Breaking the eggs. Shake lightly to separate the eggs.
- Add flour. All at once. Don't be afraid of the lumps, they will disperse later. Stir and get a thick dough, not at all like pancake dough.
- Not scary! Pour soda into a glass, boil water and pour boiling water from the kettle over the soda. First half a glass, and when the bubbles subside, another half a glass.
- Pour water and soda in a thin stream, continuously and intensively stir the dough.
- And now this is it - good pancake dough. Pour sunflower oil into it and leave to stand for 10 minutes.
- This time is just enough to heat the pan well. This is the most important step in a pancake recipe.
- When it is well heated, pour a ladle of dough, rotating the pan so that it is evenly distributed over it.
- We bake on one side first, turn over and bake on the second. By the way, many, for some reason, when preparing pancakes with cottage cheese or any other filling, do not bake the second side of the pancakes. But I like them brown on all sides.
- Place the finished pancakes on a flat plate and brush with melted butter.
- When all the pancakes are ready. You can fill them with cottage cheese. We like it sweet. That's why I pre-mix it with sugar.
- Place the first pancake on the cutting board, on one edge of it, which is closer to you, spread 1-1.5 tablespoons of cottage cheese. The quantity depends on the diameter of the pancakes. I have two pancake pans, one large 22 centimeters, the second less than 18 centimeters. For pancakes, I add at least 1.5 tbsp from the first frying pan. with a heap of curd filling, for small ones maximum 1 tbsp.
- If you do not plan to further fry pancakes filled with cottage cheese in a frying pan or bake pancakes with cottage cheese in the oven, then you do not need to fold such an envelope. You can simply roll it up and serve. Which is what I often do, since I myself don’t really like hot cottage cheese.
Well, for lovers of crispy pancakes - a continuation of the banquet.
Pancakes with cottage cheese baked in the oven
I won't bore you with a retelling of how to make pancakes, I'll just show you how to roll them and bake them in the oven.
For baking we need:
- sour cream – 2 tbsp;
- jam, preserves - for serving.
How to bake:
Chocolate pancakes with cottage cheese
For lovers of chocolate, which goes very well with curd filling. We will cook these pancakes. The quantities indicated below make 14-16 pancakes.
Ingredients
- milk – 2 cups (500ml);
- eggs – 2 pcs;
- softened butter – 3 tbsp;
- flour – 1.5 cups (240g);
- cocoa powder – 50g;
- sugar – 50g;
- salt - a pinch.
Making chocolate pancakes with curd filling
- Using a mixer (or in a blender), mix milk, eggs, softened butter, flour, cocoa, sugar and salt.
- Place the dough in the refrigerator for a couple of hours.
- After 2 hours, heat the frying pan, grease it with butter and pour a little dough onto it. Distribute and bake the pancake evenly on one side, and then on the other.
- We fill the finished ones with cottage cheese. We put it on one side, wrap the sides and twist it into a tube.
You can serve chocolate pancakes with cottage cheese with sour cream, chocolate topping, condensed milk, fresh berries, or whipped cream.
Do you know how delicious it is! Want to check it out? Print out the recipe with step-by-step photos, cook and... bon appetit!
A delicious hearty snack - pancakes with cottage cheese. The filling can be improved in various ways, for example by adding raisins or salted fish.
Ingredients: 40 g dark or light raisins, 320 g medium fat cottage cheese, 610 ml milk, salt, faceted glass of 1st grade flour, ½ teaspoon of soda, 2 large eggs, 2 tbsp. spoons of vegetable oil and half a pack of butter, sugar to taste.
- Beat the eggs with a pinch of salt until foam appears.
- Not cold milk is poured here and the flour, previously sifted a couple of times, is poured in.
- Vegetable oil is added.
- The dough is mixed, from which thin pancakes are fried.
- While they are cooling, you need to knead the cottage cheese with sand. The amount of sugar is adjusted to taste. Pre-washed raisins and scalded with boiling water are added to the filling for cottage cheese pancakes.
- All that remains is to wrap the tubes with the sweet filling, place them in a mold, thickly grease the top with butter and bake for 10-12 minutes in the oven. This will make the treat especially tender and juicy.
Instead of the oven, you can heat the finished dish in the microwave.
From kefir dough
Ingredients: a glass of plain flour, 210 g of medium-fat cottage cheese, a pinch of salt, half a liter of light kefir, sugar to taste, 2 tbsp. spoons of vegetable oil, egg, 3 tbsp. spoons of sour cream, ¼ teaspoon of baking soda.
- Baking soda is quenched in a warm fermented milk product. Fine salt, an egg, a glass of flour, and vegetable oil are also added here. All ingredients are combined with a whisk. It is important to carefully break up any lumps that have formed. To get a sweetish dough, you need to add sand to it to taste.
- If the mass turns out to be thick, you can add a little boiled water to it, achieving the desired consistency.
- The frying pan is greased with a minimum amount of oil using a silicone brush. Thin, ruddy pancakes are baked on it.
- The cottage cheese is kneaded with a masher with sour cream and sugar.
- Pancakes are filled with the sweet mixture and wrapped tightly.
Cooking in the oven
Ingredients: 380 g of cottage cheese, 4 large eggs, half a liter of fresh milk, 6 tbsp. spoons of granulated sugar, a bag of vanilla sugar, 70 g of light raisins, 320-340 g of first grade flour, half a stick of butter, a pinch of salt, 1.5 tbsp. filtered water.
- You need to start with pancakes. To prepare them, chicken eggs (2 pieces) are lightly beaten with a whisk with 1/3 of the total granulated sugar and salt. A minimal amount of foam should appear on the surface.
- All liquid components are immediately poured in here, and soda is poured in.
- Next, add the sifted flour. The mass is whipped with a whisk. It should become homogeneous.
- Thin golden pancakes are baked.
- For the filling, cottage cheese is mixed with the remaining eggs and sand. Vanilla sugar is also added to it. The products are whipped with an immersion blender.
- The raisins are poured with boiling water for 8-9 minutes, after which they are dried on a paper towel. The dry fruit is mixed with the curd mixture.
- The pancakes are stuffed with filling and rolled very tightly into envelopes.
- Next, they are laid out on a baking sheet, very generously greased with softened butter on top and baked in the oven for about half an hour at 180 degrees.
The finished delicacy is served with sour cream and/or jam.
Yeast pancakes with sour milk
Ingredients: half a liter of sour milk, a faceted glass of first grade flour, 230 g of curd mass with raisins or dried apricots, 3 tbsp. spoons of vegetable oil, 2 large eggs, sugar and salt to taste.
- In a large bowl, beat a couple of chicken eggs with milk, salt and sand. The amount of sugar can vary from 2 to 4 large spoons.
- Sifted flour is poured here a couple of times. The oil is poured out last.
- The resulting mass is thoroughly mixed. You should get a homogeneous dough. The most convenient way to do this is with a regular whisk or a special blender attachment.
- When there are no lumps left in the mixture, it is left for 20-25 minutes at room temperature.
- Next, pancakes are fried on a hot frying pan for a couple of minutes on each side.
- The resulting cakes are filled with curd filling.
Ready pancakes are decorated with powdered sugar.
Thin pancakes with curd filling
Ingredients: 360-380 g of cottage cheese, half a liter of full-fat milk (you can use homemade milk), 5-6 tbsp. spoons of granulated sugar, faceted glass of first grade flour, 4-5 tbsp. spoons of homemade sour cream, 3 large eggs, 90 ml of refined oil, a pinch of soda and table salt.
- The cottage cheese needs to be crushed as much as possible. If the product has large pieces, it is best to use a blender.
- One egg, all the sour cream and 4 tablespoons of sand are driven into the cottage cheese.
- The filling can be flavored with vanilla or cinnamon to taste.
- To prepare the dough, combine all the remaining ingredients in the recipe one by one. Oil is poured into the mixture last.
- The thinnest pancakes are baked from the resulting homogeneous mixture.
- The filling is wrapped in the resulting flat cakes. The most convenient way to fold pancakes is in envelopes.
The delicacy is served with sour cream and/or any berry jam.
With the addition of salmon
Ingredients: 8-9 thin ready-made pancakes, 230 g of soft curd cheese, a bunch of fresh herbs, 2 fresh cucumbers, 190 g of lightly salted salmon.
- First, large pancakes are prepared according to any recipe you like. The main thing is not to add regular and vanilla sugar to them.
- The cucumbers are removed from the rough skin and chopped into thin long strips.
- The fish is removed from the skin and cut into small pieces.
- Fresh greens are washed, shaken off excess water and chopped with a knife.
- The pancakes are greased with curd cheese mixed with chopped herbs (in a thin layer), cucumber strips and fish pieces are laid out on the edge. The flatbread is rolled up.
Before serving, pancakes are cut into small slices and placed on a beautiful plate.
Filled with cottage cheese and herbs
Ingredients: 6-7 unsweetened thin pancakes, 170 g of fresh cottage cheese, a clove of garlic, salt, a bunch of fresh herbs, 2 tbsp. spoons of olive oil, a mixture of peppers.
- The greens are thoroughly washed, dried and very finely chopped with a sharp knife.
- Olive oil, crushed garlic, pepper and salt to taste are added to this mass.
- The aromatic dressing combines with cottage cheese. The mass is whipped with a special blender attachment until smooth.
- The pancakes are rolled up into an envelope. On top they are decorated with the remaining sprigs of greenery.
Before serving, pancakes stuffed with cottage cheese are lightly fried in a frying pan with hot oil. They are delicious served with tartar sauce or any other garlic sauce.
With cottage cheese and raisins
Ingredients: 280 g of fresh cottage cheese, 3 sweet apples, a pinch of vanilla sugar, half a glass of light raisins, granulated sugar to taste, 3 tbsp. spoons of sour cream. How to cook pancakes with cottage cheese and raisins is described below.
- First, the raisins are washed well, poured with boiling water and set aside. Next, you need to dry it on a paper towel.
- The cottage cheese is mashed with a fork or a suitable blender attachment. It is combined with sugar, sour cream and raisins.
- Pieces of peeled apple are also poured here.
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