Pancakes are unassuming in terms of filling. You can wrap a lot of things in them, from honey to caviar. Cottage cheese is a classic of the genre. It goes well with the dough. Delicate and hearty, pancakes with cottage cheese are ideal as an addition to tea. And if supplemented with berry jam, you can serve it as an independent dessert.
Pancakes with cottage cheese: important recommendations
Custard, openwork, thin, Guryev's - the curd filling is combined with many types of pancakes. The dough is kneaded both in water and milk, kefir, ayran, whey, sour cream, yeast. Flour can also be any: wheat, oatmeal, buckwheat, or a mixture of them. The choice depends solely on personal preference.
Cottage cheese for the filling can be of any fat content, but it must necessarily have a uniform oily consistency. For this reason, a grainy product is not suitable for pancakes. But if another is not at hand, add sour cream or milk to it and mix well. At worst, you can dilute cottage cheese with plain water.
It should be noted that not only the granular product can be diluted. Any cottage cheese needs it. Otherwise, the filling will not be juicy, and the pancakes will turn out to be tough. It is important not to overdo it here: the cottage cheese for the filling should not be too liquid. Otherwise, it will treacherously seep through the pancakes or even leak out.
It is recommended to grind cottage cheese for pancakes through a sieve. Then there will be no lumps in the filling, and in consistency it will become very tender, almost like in tiramisu.
For a change, you can add candied fruits or raisins to the filling. They are pre-steamed with boiling water so that they soften. The list of additional ingredients is not limited to raisins and candied fruits. After all, pancakes with cottage cheese can be not only sweet. If you add a little cheese, garlic and herbs to the filling, you get a worthy alternative to snack rolls.
Cottage cheese can be put in pancakes that are already fried on both sides. However, experienced chefs recommend baking them on one side only, then placing the filling on the browned side, and only after that fry the rolled roll or envelope on the other side. Thus, the pancakes are better saturated with cottage cheese and acquire a more delicate taste.
Pancakes with curd filling can be rolled in different ways. There are no special recommendations in this matter. One of the simplest options is to roll up into a tube or envelope. You can experiment and make bags of pancakes with cottage cheese.
How to make custard pancakes with cottage cheese step by step
Milk is not included in the ingredients for these pancakes. The dough is kneaded in plain, very hot water. In this case, the pancakes are thin and with holes.
- 1 tbsp. water;
- 2 medium eggs;
- 1/2 tbsp. flour;
- 1 tbsp. l. sugar (more if you like sweets);
- a pinch of salt;
- 1/2 tsp soda;
- 2 tbsp. l. vegetable oil.
- Break eggs into a bowl, add salt and sugar. Whisk the mixture with a mixer or whisk. Bring to a smooth, slightly airy consistency.
- Pour water into the mixture. The main condition is that it must certainly be hot, otherwise the custard dough will not work. Do not pour in all the water at once, but in portions. And stir immediately. Leave a third of the water.
- Sift the flour, it is better to do this in advance so that the water does not have time to cool down. Mix with baking soda and add slowly to mixing bowl. Stir and pour in the remaining hot water. Knead the dough thoroughly.
- Add vegetable oil, stir and let the dough stand to "rest". After 15 minutes, they can be baked.
- cottage cheese;
- sugar;
- sour cream.
Pass the curd through a sieve. Add sour cream and sugar. The proportions are arbitrary, but make sure that the filling is moderately liquid. Use vanillin or vanilla sugar for flavoring if desired. Fill the pancakes with cottage cheese, wrap in tubes and serve. You can garnish the dish with fresh berries.
How to cook very thin pancakes with cottage cheese: a simple recipe
These pancakes are ideal for any filling, including curd. They turn out to be thin and light.
- 3 tbsp. l. flour;
- 1 standard egg;
- 150 ml of milk;
- 1 tsp Sahara;
- 1/2 tsp soda;
- 1 tsp vegetable oil.
- Sift flour. Add the rest of the bulk ingredients to it: sugar, salt and soda. Stir the mixture thoroughly.
- Break an egg into another bowl, add vegetable oil. Beat the ingredients with a mixer to form a homogeneous foamy mixture.
- Send the egg mass to flour. Pour the milk in a stream, just warm it up in advance. Stir the mixture at the same time so that no lumps form in the dough.
- Heat the skillet and bake the pancakes. You do not need to use vegetable oil for frying as it is already contained in the dough.
- 200 g of cottage cheese;
- 100 g cream;
- 30 g icing sugar;
- zest of half a lemon;
- vanillin.
- Rub the curd through a sieve or beat with a blender. Its consistency should be uniform.
- Prepare lemon zest. Add it and powdered sugar to the curd. For the zest, use other citrus fruits, such as oranges or limes, if desired.
- Whisk in the cream until a thick foam forms. Gradually add the cream to the curd mass and mix thoroughly.
- Fill the still warm pancakes with cottage cheese and gently wrap with an envelope or tube. Serve to the table.
Top with berry sauce if desired. It is easy to prepare: mix half a glass of any berries (strawberries, currants, raspberries are suitable) with the juice of half a lemon and powdered sugar to taste. Send the mixture to a preheated pan, heat for 5-7 minutes and stir - the berry sauce is ready. Pour the stuffed pancakes over them and serve.
How to bake chocolate pancakes with cottage cheese filling
Chocolate with cottage cheese forms a very harmonious flavor union. These pancakes will be an excellent dessert for tea or an independent breakfast dish.
- 1 tbsp. flour;
- 3 tbsp. l. cocoa powder;
- 2 tbsp. milk;
- 2 standard eggs;
- 1 tbsp. l. Sahara;
- a pinch of salt;
- 2 tbsp. l. vegetable oil.
- Combine the flour with the cocoa powder and sift the mixture through a sieve. This will mix the ingredients well and make the dough lighter. Avoid cocoa with Nesquique additives. Choose a classic option like Golden Label.
- Break the eggs in a separate bowl. Season with salt and sugar. Beat the egg mass with a whisk or mixer until foam appears.
- Pour in the milk, preheating it a little. Mix everything so that the mixture becomes a single whole.
- Stir the cocoa flour into the milk and egg mixture. Do not stop using the mixer, otherwise lumps will form.
- Bring the dough to medium. Add oils and bake pancakes.
For such chocolate pancakes, the airy curd filling from the previous recipe is suitable. The dish can be supplemented with a drink - coffee or cocoa.
How to make yeast pancakes with curd filling
- 100 g flour;
- 170 ml of milk;
- 25 g butter;
- 5 g yeast;
- 1 egg;
- 2 tsp Sahara;
- a pinch of salt;
- vegetable oil for frying.
Combine yeast and milk in a deep bowl. The former should completely dissolve.
Add butter and egg. Beat with a whisk or mixer.
Combine flour, salt and sugar in another bowl. Combine with the contents of another plate and bring to homogeneity.
Cover the bowl with a towel or plastic wrap and let it rest for an hour. When using the film, punch holes in it with a fork so that the dough "breathes".
Bake the pancakes as usual. Any filling will suit them. Try filling them with the filling from the first recipe.
