Pancakes are a great dish for any meal. The pancakes are light and tender, and the curd filling with spinach gives them an extraordinary taste.
Ingredients for the dough:
- Starch - 90 g;
- Milk - 125 ml;
- Granulated sugar - ½ tbsp;
- Flour - 90 g;
- Chicken eggs - 2 pcs;
- Water - 125 ml;
- Salt - 1/3 tsp;
- Sunflower oil - 70 ml.
Ingredients for the filling:
- Fresh spinach - 400 g;
- Garlic - 2 cloves;
- Salt;
- Cottage cheese - 350 g;
- Fatty sour cream or cream - 120 ml.
Preparation:
- Heat the milk slightly. Pour into a large bowl and add warm but not hot water.
- We drive in eggs. After them we send sifted flour, a little salt, sugar and starch. Separate one spoonful of oil to grease the pan, combine the rest with the food in a bowl.
- Beat the mixture well with a hand blender (you can use a mixer or work hard with a whisk). We achieve maximum uniformity of the composition. The pancake dough will be liquid, as a result, the products will turn out to be airy, soft (but not at all fragile) and porous.
- Before putting the first portion of the dough into the pan, grease the dishes liberally with sunflower oil (you can also take olive oil). Fry the pancakes one after the other from 2 sides.
- Rinse the spinach greens. Fill with boiling water in a volume of 2 liters and boil for about four minutes. Then discard in a colander and cut the spinach with scissors right there. We try to squeeze out excess water.
- Mix herbs with cream (high fat sour cream will do) and garlic pressed through a press. We put salt to your taste.
- Grind the cottage cheese through a sieve, add a little salt and also combine with spinach. Stir well.
- We begin to distribute the resulting filling. Separate a couple of spoons, place in the center of the pancake and roll up. We "fill" the pancake sides inside.
Delightful pancakes with cottage cheese and spinach are served with fresh sour cream - so they become even more tender.
