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Curd pancakes with milk recipe. Pancakes recipe classic on milk with cottage cheese

My children often ask me to prepare tender pancake triangles with curd filling for their tea. Why not? I bake them pancakes with cottage cheese on the first request. Cooking pancakes for the children's table is a great pleasure.

We take products for the test from the list.

First, I make the pancake dough. Beat chicken eggs with a whisk.

I add warm milk.

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

Pancake dough with cottage cheese has a delicate semi-liquid base. It spreads well over the frying surface.

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

I mixed cottage cheese with chicken yolk, sugar and vanilla.

She mixed it up. While we are frying pancakes, the curd filling will "sit" in the refrigerator

Warm up the pan well. 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 coat the pancakes with butter and put them in a pile. It's time to get the filling out of the fridge and stuff the pancake slide. Place a teaspoon of curd filling in the middle of each pancake. Press it lightly onto the pancake with a flat cake.

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

Then I connect the corners into a nice triangle.

These are my triangles with cottage cheese.

Put the stuffed triangles in a small frying pan. Fry on both sides until lightly browned.

Pancakes with milk and cottage cheese are ready! Impossible to refuse over a cup of tea.


How to cook pancakes classic recipe in milk with cottage cheese - a complete description of the preparation so that the dish turns out to be very tasty and original.

Pancakes are a primordially Russian dish. Stuffed thin pancakes can be easily prepared by following the recipe below. Any filling is equally suitable for them, but pancakes with cottage cheese are one of the best main courses and at the same time desserts.

Pancakes stuffed with cottage cheese is a hearty and very healthy dish. Even for this particular dish, there are many cooking recipes that do not take much time. The curd filling can be easily combined with any fruit, which makes the taste richer and adds more useful properties to the dish.

To begin with, we present a classic recipe for pancakes with milk and cottage cheese. The process of making pancakes itself is no different from the traditional one, but we will describe the whole process in more detail.

  • liter of milk;
  • 2 or 3 eggs (depending on the number of servings);
  • 4 tablespoons of sugar. The amount of sugar can be changed depending on whether you want the dough to be sweeter or more bland;
  • 2 glasses of flour (preferably the highest grade);
  • half a teaspoon of salt;
  • one tablespoon of vegetable oil;
  • 10 grams of butter;
  • cottage cheese or curd mass.
  1. Break eggs into a deep bowl, pour sugar into them and add salt. Thoroughly grind the sugar and salt in the eggs until they are completely dissolved, there are no crystals and a homogeneous consistency. A mixer can be used for best results.
  2. Add oil to the common dish. Vegetable, if desired, can be completely replaced with butter, but it should be melted before adding to the eggs. Beat well as well.
  3. After that, it is necessary to pour a third of the milk into the resulting mass. Beat again until smooth.
  4. The flour will need to be sifted through a sieve so that the lumps do not fall into the dough. It is difficult to knead and beat them later.
  5. Stir the dough vigorously, gently pour flour into it in small portions to prevent the formation of lumps.
  6. After that, the rest of the milk is poured into the dough. And the dough is beaten again into a homogeneous mass.
  7. The dishes with the dough will have to be set aside for half an hour to give it time to brew.
  8. Before baking, the pan should be warmed up and generously greased with butter or a piece of unsalted bacon.
  9. Pour the dough into the pan in a thin stream to make the pancake thin. It is thin pancakes that are easier to stuff with filling. Thick ones do not fold well and break. Fry them on both sides. If you use two pans for baking, the process will go much faster.
  10. After the pancakes are ready, you can start stuffing them. For this, the curd should be kneaded. Whisk until smooth, if desired. This will make it softer and more pliable in the process. You need to add sugar to the curd.
  11. In small amounts, about a tablespoon, the cottage cheese is laid out on pancakes and wrapped in an envelope.

The cottage cheese in this recipe can be mixed with various dried fruits, for example, with raisins or dried apricots. Before that, dried fruits should be thoroughly rinsed and steamed in boiling water. This will make them softer. Large ones, such as dried apricots or prunes, should be finely chopped. If you combine several types of dried fruits, the dish is tastier.

For stuffing pancakes, you can also prepare curd mass. This filling comes out much more tender and softer. To prepare it, you need to stir the cottage cheese with sour cream, it is better to beat with a mixer, gradually adding sugar to taste. It is necessary to achieve a homogeneous mass, only slightly thinner than whipped cottage cheese. You can also add dried fruits or a little berry puree to it. The latter will not only add flavor, but also give the filling a delicate shade.

Pancakes with cottage cheese are best served with sour cream or berry jam. They may well be used as a separate dish or simply as a dessert with tea.

This dish has a high calorie content due to the use of vegetable and butter, and therefore it is not recommended to use it during a diet.

To better bake the filling, the pancakes can also be cooked in the oven if desired.

How to make pancake filling for the oven

For cooking, we will use the following ingredients:

  1. Break the egg into a deep bowl.
  2. Add a small amount of sugar to the egg. Sugar must be thoroughly grated in the egg until smooth and free of grains.
  3. Gradually, cottage cheese is added to the resulting mass, stirred until a homogeneous consistency.
  4. Distribute the resulting filling evenly over the pancakes with a thin layer. Roll the pancakes into tubes.
  5. Place the resulting rolls on a baking sheet or in a suitable dish. We steal thin slices of butter on top of the pancakes.
  6. We send the rolls into an oven preheated to 160 degrees for about 10 minutes.

Ready-made homemade pancakes with cottage cheese are ready, you can serve with sour cream.

Nalistniki - pancakes with milk with curd filling

Thin pancakes with cottage cheese, which came to us from neighboring Belarus, have firmly established themselves in the diet of many families. Traditionally, such pancakes with cottage cheese, the recipe of which is also used in Ukraine and Poland, are made from liquid unleavened dough with the addition of a large number of eggs.

Patches differ from ordinary pancakes in consistency and taste. They are thinner, almost unsweetened, elastic, and have no holes. They are served rolled up in a tube, poured over with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in patches - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly set off, and not "hammer" it, serve as a kind of shell, in this case - cottage cheese.

Today we offer to cook pancakes with milk, a recipe with cottage cheese and raisins. This filling is considered a classic, pancakes are aromatic and sweet, served with coffee, juice and tea.

Today's Belarusian patches - unleavened pancakes with cottage cheese - will be cooked in milk, although in the classical interpretation water is usually used, especially for savory fillings. You will need the following ingredients for the dough:

  • 500 milliliters of milk;
  • 4 eggs;
  • 2 tablespoons olive or vegetable oil
  • 3 tablespoons of sugar;
  • a pinch of salt;
  • 150-200 grams of flour.

For the filling on the curd pancake, take the following components:

  • 400 grams of granular cottage cheese with a fat content of about 9%;
  • 5 flat tablespoons of sugar;
  • 1 bag of vanilla sugar;
  • a little butter;
  • a handful of raisins.

The filling for the cottage cheese should be quite dense, so it is important to choose the right cottage cheese. It is not recommended to use curd mass instead of regular cottage cheese; it is better to take a fresh, rustic product with high fat content. Any raisins can be used, preferably small and pitted. We will steam it so that it becomes soft and does not crunch in the filling.

Cooking process

Nalnikniki on milk with cottage cheese are prepared very simply and are not particularly different from the usual pancakes with fillings. But there are also small secrets that you will learn about in the step-by-step cooking process.

Let's start kneading the dough for the leaflets:

  1. Heat the milk slightly in a deep bowl. The temperature should be at least 30 degrees to make it easier to dissolve salt and sugar in the liquid.
  2. Beat the eggs with a mixer or whisk until fluffy foam appears and the eggs increase in volume. Add this mass little by little to the milk, also kneading it.
  3. Add salt and sugar, stir in the main milk mixture.
  4. Now pour in a serving of vegetable oil. It is not at all necessary to use olive, you can take the usual sunflower, as well as corn and other without a pronounced smell.
  5. Before adding the flour to the pancake dough, sift the flour twice into a deep bowl so that in the end there are no unbaked lumps or debris in the dough. Pour flour into the milk mass in several steps, then knead the dough with a mixer until fully cooked.

The dough for the cakes should be thinner than for regular pancakes. This will allow you to bake really thin pancakes in which it will be convenient to wrap the curd filling. The amount of flour depends primarily on the size of the eggs - the larger they are in volume, the more flour you will need. Therefore, do not pour out the entire portion at once, but add the flour gradually, adjusting its amount in the dough.

Start frying when the dough has stood for a few minutes:

  1. Put one or two pans at once over medium heat and heat for 5 minutes.
  2. Lubricate the surface of the pan with butter. Do not overdo it with the amount of fat, otherwise the dough will immediately curl up and distribute unevenly.
  3. Heat the skillet with oil for one more minute.
  4. Pour out quite a bit of the dough and spread it over the surface. Top up a little more, if necessary, so that there are no holes in the pancake.
  5. Such patches are fried very quickly - literally less than a minute on each side, if you poured the dough into the pan in a thin layer. The doneness of the pancakes is determined by their color - when they are browned, remove them and put them on a dish.
  1. Grind cottage cheese with sugar and vanilla. if necessary, you can first decant excess whey from the curd by throwing it on cheesecloth (in a sieve) for several hours.
  2. Pour the raisins with boiling water for 20 minutes, after that we also drain the water, and dry the raisins on a towel.
  3. Mix raisins and cottage cheese with sugar and vanilla using a blender until fluffy, homogeneous.
  4. You can add some lemon peel or other flavorings to the mixture if desired.

To make the pancakes even tastier, we will bake them in the oven. Each leaflet must be stuffed with cottage cheese - put about 1 tablespoon of the filling in the center of the pancake, roll it up into a square, bending it inward. Now put one layer of pancakes in a fireproof dish, brush with very soft butter, put another layer of pancakes on top. So put all the pancakes in a mold, salting them with butter.

The last layer can not only be greased with oil, but also sprinkled with powdered sugar. It will give your dessert a delicious golden crust. Bake the pancakes for no more than 10 minutes at 180 degrees. The main purpose of baking is to saturate them with butter and make them juicier and softer.

Pancakes with milk with cottage cheese and raisins

Pancakes! These fragrant and delicate circles remind us of Shrovetide, the sun and mother's tender hands that prepared them. Pancakes are a truly Russian dish that impresses with a variety of cooking recipes, a variety of ingredients and a huge variety of ready-made delicacies that are obtained from pancakes. But today I want to introduce you to the basis and classic recipe of Russian cuisine.
This time we will cook delicious pancakes in milk with cottage cheese and raisins. Pancakes prepared according to this recipe are both thin and soft, slightly delicate and very aromatic.

Pancake dough ingredients:

  • Milk - 1 liter.
  • Eggs - 3 pcs.
  • Flour - 2 cups, but it can be more depending on the consistency.
  • Salt is on the tip of the knife.
  • Sugar - 1.5 teaspoon.
  • Water - 100 milliliters.

For filling:
Cottage cheese - 2 packs of non-fatty,
Sugar - 2 tablespoons
Raisins - 3 tablespoons

How to cook Russian pancakes in milk with cottage cheese and raisins

1. First, prepare the pancakes. We break the eggs into the mixer bowl, I use a food processor, you can use a normal hand mixer.

2. Add salt and sugar.

3. Beat until a homogeneous light mass is formed.

4. Sift flour into egg mass and add milk little by little.

5. We continue to whisk, whipping, pour in all the milk and water. The consistency of the pancakes should be about the same as regular kefir.

6. Add a couple of tablespoons of olive oil to the pancake mixture. This will help us to easily remove the pancakes without greasing the pan after each pancake.

7. Pour 1 tablespoon of vegetable oil into a frying pan.

8. Lubricate the pan with a culinary brush or silicone spatula.

9. Pour one ladle into a hot skillet.

10. With a twisting motion, form a circle of dough in a frying pan.

11. Fry on both sides, fry over medium heat. When the dough changes color and becomes more uniform and dense, with a crust on the edge, try to turn the pancake over with a wooden spatula and fork. We turned the pancake over to the other side and fry on the second side in half the time than on the first.

12. Put the pancake on a dish.

13. Lubricate the pancake with butter, in order to grease the pancake with butter, you need to chop a small piece of butter on a fork and grease the entire surface of the pancake with it.
After the pancake has been greased, cover it with a lid (this way the pancakes will remain tender and the edges will not dry out).

We do this with the whole pancake dough until it ends. It is advisable to fry pancakes in pancake pans, cast iron or Teflon pans.

Preparing the filling from cottage cheese, raisins and sugar.
Cooking process.
1. Put the curd in a bowl.
2. Add sugar.

3. Rinse the raisins and put them in a cup. Add a tablespoon of water to the bottom and send it to the microwave for 30 seconds. This will quickly steam out the raisins and become tender and fragrant.
4. Put the finished raisins into the curd mass and grind.
5. We start the pancakes by folding them with an envelope.



6. Fry the prepared pancakes in milk with cottage cheese in butter on both sides, so they become tastier.

We serve these delicious pancakes to the table with sour cream, jam or jam.

I liked the recipe: 45

Recipe: Thin pancakes with cottage cheese - in milk

Ingredients:
chicken eggs - 2 pcs;
granulated sugar - 2 tablespoons of boxes;
milk - 2 glasses;
wheat flour - 1.5 cups;
salt - a pinch;
vegetable oil - 2 tablespoons of boxes;
cottage cheese 5% - 1 pack;
sour cream - 1 tbsp of boxes;
sugar in the filling - 2 tablespoons of boxes

Glad to welcome you to my page again)
Today we have thin pancakes with curd filling for tea. It's tasty, it's healthy and it's still high in calories)
So, break the eggs into a deep bowl and pour the granulated sugar, beat with a whisk or mixer until fluffy. Depending on what you plan to serve pancakes with, adjust the amount of granulated sugar.

after that, pour in milk (no milk - you can have kefir, water, yogurt), sift wheat flour and a pinch of salt through a sieve

mix until smooth without lumps, pour in a small amount of vegetable oil, but when frying, I don't use oil at all. Mix again and begin to fry the pancakes. From this amount of ingredients, I got 12 thin pancakes.

They fried a stack of pancakes. Let's take care of the filling. Put cottage cheese in a bowl, I have 5% fat, a tablespoon of sour cream and granulated sugar, mix everything thoroughly with each other. We get a homogeneous curd mass. The amount of granulated sugar is also adjustable to your liking.

We take a pancake, put the curd mass on one edge, the more, the juicier and tastier, then carefully fold it into an envelope

If desired, you can slightly heat it up in a hot skillet without adding vegetable oil

When serving, I garnished the pancakes with strawberry jam.

Bon appetit and see you soon.

Cooking time:PT00H30M 30 min.

Pancakes with milk with cottage cheese

  • Flour: 2 cups
  • Eggs: 2
  • Milk: 2-2.5 cups (500 ml)
  • Vegetable oil: 2 tbsp. spoons
  • Salt: 1/4 tsp
  • Sugar: 2-3 tbsp spoons
  • Soda or baking powder: 1/4 teaspoon
  • Curd: 0.5 kg.
  • Raisins: 4 tbsp. spoons
  • Sugar: 2 tbsp. spoons
  • Vanilla sugar: 0.5 sachet

What kind of pancake recipes have not been invented in the most different parts of the world!

For example, the Germans and the French have long preferred thin pancakes rolled into rolls with various fillings. The British experimented a lot with pancake dough, and they came up with the idea of ​​adding local ale and malt flour to it. Mexicans have added to the pancake family with their famous tortillas, in which they wrapped a bean or meat filling with tomato sauce. And the Americans especially liked the thick pancakes, more like pancakes, with maple syrup or bacon.

The most interesting thing is that in many European countries, pancakes were treated not only as a delicacy, but also as a kind of entertainment.

Perhaps, in no other country in the world was pancakes treated with such respect as in Russia. And not just with reverence, but with real reverence, turning them into a symbol of the popularly beloved Maslenitsa holiday. Moreover, according to the old adage, the more pancakes you manage to eat during Orolet Week, the more successful and financially the year will become.

The yeast-free milk pancake recipe is one of many well-known recipes.

Recipe. Pancakes with milk and cottage cheese.

  1. So, let's start baking pancakes. In a deep bowl, combine sifted flour, sugar, salt, baking soda (or your choice of baking powder).
  1. Take the eggs, separate the yolks from the whites, add the yolks to the bowl with the dry mixture, and add milk gradually warmed up to a temperature of 40 ° C, knead the pancake dough. The pancake dough resembles liquid sour cream in consistency. Add milk gradually, rubbing well. so that no lumps form. If you prepare the dough with a mixer, it will be easier.
  1. Add vegetable oil to the dough, and then the cooled proteins, pre-whipped into a strong foam, which will add extra lightness to the pancakes. In order for the whites to whip into a strong foam, use one of the tips:

- add a pinch of salt to the proteins;

- a little lemon juice (1/2 tsp);

  1. The pancake dough is ready. You can start baking. A frying pan (preferably with a Teflon-coated small diameter - 20cm) should be well heated. Pour the dough onto it with a ladle and distribute it evenly over the pan. When the edges are browned, turn the pancakes over and bake it on the other side.
  1. Now let's get down to stuffing. Grind cottage cheese with sugar to taste, add vanilla sugar and pre-soaked and dried raisins. You can supplement the pancake recipe by adding a raw egg or yolk to the filling, so it will be more satisfying. You can take the ready-made curd mass - this way it will be faster
  1. Put the filling on the edge of the pancake - about a tablespoon - and fold the pancakes into an envelope.

There are no big difficulties in preparing pancakes, the main thing is to follow the entire cooking technology and follow all the recommendations that are attached in specific recipes.

Pancakes with curd. How to cook pancakes with milk.

Although Shrovetide is not soon, I wanted to fry pancakes for my family. Half of the pancakes flew away immediately, not having time to land on the plate, the kids grabbed it. But those that remained, wrapped them with cottage cheese.

So, we have for dessert today pancakes with curd. Pancakes with milk- very soft, tender and tasty.

Milk pancake recipe simple and quick to prepare. I want to note one more thing that you will not suffer with lumps, because they will not form at all.

For the pancake test we need:

  • milk - half a liter,
  • eggs - 3 medium or 2 large,
  • a pinch of salt,
  • sugar - 2 tbsp. spoons without a slide,
  • flour - 9 tbsp. spoons
  • rast. frying oil.

Pancake filling:

  • cottage cheese - 250-300 gr.,
  • icing sugar - 1 tbsp. spoon,
  • 1 egg,
  • a pack of vanillin.

how to cook pancakes in milk

1) Break two eggs into a bowl, add 2 tbsp. tablespoons of sugar, a pinch of salt and grind well.

2) In beaten eggs with sugar. add one salt spoon of flour and stir constantly, using a whisk. You should get a thick dough so that it is difficult to mix.

3) Now gradually pour in milk, in a thin stream and stir thoroughly. We do this until the dough acquires a liquid consistency.

4) Pancake dough ready. Now cover with a lid or a towel and leave for 5 minutes.

5) Meanwhile, put the pan on the fire. We are waiting for it to heat up. Now, pour a couple of drops of rast into a preheated pan. butter, and while we stir the dough with a ladle, the butter will just prick up and you can start frying.

6) Pour in an incomplete ladle of dough so that it spreads along the bottom and covers it. When the pancake is browned on one side, turn it over to the other. So as not to grease the frying pan. butter after each pancake, you can just after the first two fried pancakes, pour 2-3 tbsp. spoons rast. butter into the dough and mix well.

7) While the pancakes are fried, you need to prepare the filling for the pancakes. Today it will be cottage cheese, but it can be made with any other filling: jam, preferably apple jam. jam, cherries in their own juice. Put the cottage cheese in a bowl, add one egg, powdered sugar and vanillin. Bring to a homogeneous mass. You can add raisins or lemon zest to the curd, you get an incomparable aroma and taste.

8) Place the fried pancakes on a flat plate. When all the pancakes are fried, cover the entire stack of pancakes with another plate and turn it over. Remove the top plate and start spreading the filling on each pancake. We settle the curd mass on the edge of the pancake and wrap it in a roll or envelope, as you like. Put the pancakes with the cattle on a dish. We decorate as desired.

Serve pancakes with cottage cheese with sour cream, and it will be even better if the pancakes are lightly fried in butter before serving. They will brown and taste better.

Bon appetit and see you soon on the pages of my culinary blog Delicious Recipes!

Good day, dear readers and guests, our delicious and homemade kulinaroman.ru! Friends, first.

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    • Beat eggs with sugar, salt and vanilla. 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 liquid mass. We also sift the flour with baking powder separately.

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

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

    Previously, when the pans were without a non-stick coating, they were often greased with an ordinary piece of bacon before the first pancake. And also, while heating the pans, they were sprinkled with salt. It seemed that pancakes were baked better. But I add butter to the dough already. Pancakes easily leave without preliminary preparation. Pour the first ladle into the skillet. If bubbles appear, then the pancake dough is correct.

    So, one by one, we baked a whole stack of pancakes. Above them you cannot say that they are some other, unusual. Unless they turn out a little thicker. And so, visually - no difference. Just like simple pancakes, grease them with ghee or butter. And serve with jam or honey. Bon Appetit!

    How to cook curd pancakes recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

    • Ingredients
    • Step by step cooking
    • Video recipe

    In the preparation of this recipe, the highlight is cottage cheese, which is not used for filling, as in the traditional version, but is added to the dough along with other products. In appearance, such pancakes turn out to be ordinary and do not differ in any way from the usual ones, and the taste of cottage cheese is practically not felt in them. Therefore, if your child does not like to eat cottage cheese on its own, then this recipe is just for you. After all, not a single child will refuse pancakes, and cottage cheese is extremely necessary for a growing body.
    Take cottage cheese for the dish home or purchased at the supermarket. Curd mass is also suitable. You can additionally add vanilla sugar, ground cinnamon, coconut flakes and even raisins (pre-steamed) to the dough. Serve curd pancakes with sour cream, condensed milk, ice cream, jam, sweet toppings or sauces. Pancakes go great with these toppings. In addition, you can wrap any filling in them or make a pancake cake.

    • Caloric content per 100 g - 219 kcal.
    • Servings - 20
    • Cooking time - 30 minutes

    1. Put cottage cheese, a pinch of salt and honey in a deep bowl. If you are allergic to honey, use plain or brown sugar.

    2. Add eggs to the curd.

    3. Pour in milk and vegetable oil. Instead of milk, you can use any familiar liquid: kefir, fermented baked milk, whey, water, etc.

    4. Using a blender, beat the cottage cheese with milk until smooth. The graininess of the curd should completely dissolve. You cannot do this process with an ordinary whisk. Therefore, if there is no blender, then grind the cottage cheese through a fine sieve. You can even do it twice.

    5. Pour flour to the food, sift through a sieve. This way it better interferes with the dough.

    6. Use a whisk or mixer to knead the dough. There should be no lumps and obvious pieces of cottage cheese in it. The consistency of the dough should be similar to liquid sour cream and not different from the usual dough.

    7. Chop the frying pan over the fire. Brush it with a thin layer of vegetable oil and pour a ladle of dough. The amount of dough will depend on the diameter of the pan. Rotate the pan to spread the dough in a circle.

    8. Fry the pancake on one side for about 2 minutes until golden brown and turn over to the other side, where bring it to the same consistency.

    9. Serve hot pancakes to the table. It is very tasty to wrap fresh fruit in them and eat with cream. Although they are just as delicious with sour cream.

    See also a video recipe on how to make curd pancakes.

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    Today we bake pancakes according to a simple recipe - with the addition of cottage cheese. Such pancakes turn out kind of like not to say that they are thin, but also not like pancakes. But in any case, curd pancakes are very tender, soft and tasty.

    These pancakes taste like ordinary pancakes, but still you can catch pleasant curd notes in them. I recommend preparing them for breakfast and serving with tea or milk, drizzled with sweet syrup or natural honey. By the way, the cottage cheese for the recipe for these delicious pancakes will suit absolutely any fat content.

    From such a quantity of products, a rather impressive stack of ready-made pancakes is obtained - I got exactly 30 pieces (21 centimeters in diameter). You can also make curd pancakes from half of the offered portion.

    Cottage cheese (260 grams) Milk (1.2 liters) Wheat flour (550 grams) Chicken eggs (2 pieces) Sugar (6 tablespoons) Cooking salt (0.25 teaspoons) Baking soda (1 teaspoon) Vanillin (1 pinch) Vegetable oil ( 6 tablespoons)

    Cooking a dish step by step with a photo:

    The composition of tender pancakes according to this recipe includes such ingredients as: cottage cheese, milk, wheat flour, salt, granulated sugar, chicken eggs, baking soda, refined vegetable oil and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar).

    Put cottage cheese in a deep bowl, add chicken eggs, sugar, salt and a pinch of vanillin.

    Well, here comes such a long-awaited Maslenitsa! At Shrovetide week, we can enjoy delicious pancakes, and so that they don't get bored, let's bake different pancakes, with and without fillings, with milk and whey, yogurt or kefir. Today I suggest you cook tender curd pancakes.

    The whole zest of these pancakes is that the cottage cheese in this recipe is not used as a filling for stuffed pancakes, but it is added to the pancake dough on kefir itself. Pancakes according to this recipe are thin and delicate.

    To make pancakes with cottage cheese, you need to prepare the following products

    • Eggs (large) - 2 pieces,
    • Cottage cheese - 100 grams,
    • Wheat flour - 2 cups
    • Kefir - 0.9 liters,
    • Vegetable oil (refined) - 50 ml,
    • Water (boiling water) - 100 ml,
    • Baking soda - 0.5 tsp
    • Sugar - 4 tbsp. spoons (or to taste),
    • Salt is a pinch
    • Butter or sour cream for greasing pancakes (optional).

    Cooking process:

    We prepare all the products in advance so that cold kefir and eggs are at room temperature.

    To begin with, grind granular cottage cheese with granulated sugar until a homogeneous consistency, for this you can use a regular spoon or a blender, as you like. Or, like me, we immediately use ready-made grated cottage cheese. Next came the turn of chicken eggs, select the largest ones. If you have small eggs, use three eggs instead of two.

    Add eggs to cottage cheese with sugar and grind the whole mass.

    Then you need to add kefir, but first you need to remove it from the refrigerator and warm it up. Of course, you can also heat it up in the microwave or over a fire, but let it warm itself at room temperature, so all the useful components will be preserved in it. Add kefir and mix everything again.

    In a separate cup, mix the sifted flour and baking soda (can be substituted with baking powder). Pour dry ingredients into the liquid dough base.

    I stepped back from the Slavs' recipe, there was no time to wait. In the morning everyone was at home and stood over the soul: when will the pancakes be ready? Therefore, I had to heat the kefir to a warm state and add soda to it. The reaction went and the kefir went up with a hat.

    I combined kefir with eggs and cottage cheese, the mass turned out to be very airy.

    Gradually add flour, mix everything, pour in vegetable oil and mix everything again. According to the recipe, the more you mix the kefir dough, the more you enrich it with oxygen, the tastier and more delicate these pancakes should turn out.

    You see, I got an accelerated version, everything immediately went up like a hat. Now that the dough has become homogeneous, you need to pour boiling water into it, while quickly stirring the dough so that it does not curl or brew. The finished dough should rest in a warm place for about half an hour, and then you can start baking curd pancakes.

    Be sure to grease the pan with vegetable oil before baking pancakes, but only slightly, because we already have a lot of oil in the pancake dough. And one more thing, openwork pancakes can never be obtained in a poorly heated frying pan, this has been verified empirically.

    Using a ladle, we measure out the required amount of dough, depending on the diameter of the pan.

    Pour it into a preheated pan, fry the pancakes on both sides until a beautiful blush. The dough continues to bubble until we turn it over.

    I advise you to bake these crêpes with cottage cheese in a medium skillet or pancake maker. The dough turns out to be very tender, it roasts very quickly from cottage cheese and it will be difficult to turn them over in a large frying pan. I could hardly resist the temptation to add flour. But with a lot of flour, the baked goods would not have turned out so tender and thin.

    Ready-made pancakes on kefir taste slightly sour, they can be greased with melted butter and sprinkled with sugar. Or serve with jam or jam. My family loved the recipe. Despite the fact that I baked them in two pans, my glass quickly emptied, the children dragged them straight to tea. Pancakes made of almost a liter of dough that were baked for breakfast did not survive until lunchtime. All were eaten, although we usually have a small stack left the next morning.

    If you like thick pancakes with kefir, cook them the next day of Shrovetide according to my mom's recipe.

    Bon appetit and delicious pancakes!

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    Curd dough pancakes

    There are dozens of different options for making pancakes for every taste. A very interesting recipe for cottage cheese pancakes, the dough for which is kneaded in milk with the addition of cottage cheese. Pancakes are very tender, moderately sweet, thin and ruddy, with a pleasant aroma of butter. They stay fresh and do not dry out even the second day after cooking.

    Any jam, preserves or honey are ideal as a filling; pancakes with apples and cinnamon go well. Be sure to try making curd pancakes for breakfast or during Pancake Week - they will surely take their rightful place among your favorite dishes!

    • cottage cheese 200 g
    • chicken eggs 2 pcs.
    • butter 1 tbsp. l.
    • wheat flour 1 tbsp.
    • baking soda 0.25 tsp
    • vinegar 0.25 tsp
    • milk 1.5 tbsp.
    • sugar 1.5 tbsp. l.
    • salt 1 chips.

    How to make curd pancakes

    1. Combine eggs with sugar and a pinch of salt, add melted butter and beat well in a fluffy foam using a whisk.
    2. Add cottage cheese, rubbed through a sieve to the egg mass, mix.
    3. Pour in milk and add soda, quenched with vinegar.
    4. Mix all the ingredients thoroughly with a whisk - bubbles should form on the surface of the very thin dough.
    5. Gradually introduce flour sifted through a sieve so that there are no lumps. Let the dough rest at room temperature for 30 minutes - during this time the butter will have time to harden slightly, due to which the dough will acquire a thicker consistency.
    6. We bake dough products in a well-heated frying pan, greased with a little oil, until golden brown. The fire should be slightly less than medium for the pancakes to cook properly. It is most convenient to turn them over with a wooden spatula, since the pancakes are very tender and soft.
    7. Wrap a sweet filling in curd pancakes or serve jam, honey and sour cream separately.
    1. For making pancakes, granular cottage cheese of any fat content is suitable.
    2. All ingredients should be at room temperature, butter can be heated in a microwave oven at maximum power - it takes 15 seconds to melt 30 grams of butter.
    3. If the dough is too thick, it can be diluted with warm boiled water or milk.

    Whisk eggs, sugar and salt.

    Add flour, mix until smooth.

    Then add milk to the dough, mix.

    Add cottage cheese, mix the dough thoroughly or beat with a mixer.

    Pour vegetable oil into the dough. The oil will prevent our pancakes from sticking to the pan when baking.

    Then add cinnamon, stir, leave the dough for 10-15 minutes.

    Bake the pancakes in a dry preheated pan until golden brown on both sides.

    Curd pancakes are very aromatic and tender.

    You can serve pancakes with sour cream, honey, or jam.

    Thin curd pancakes with milk

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

    At the request of the readers and on the occasion of Maslenitsa, we prepare curd pancakes - an unusual, simple and tasty recipe!

    Curd pancakes smell when baked, amazing! And how delicate 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 - a delicious recipe. And for those who do not like cottage cheese, this is an excellent dish to serve unnoticed! Especially for children who do not always eat cottage cheese, but they love pancakes very much :) The daughter, who does not like cottage cheese, said that these are the most delicious pancakes :)

    for 6-7 pieces, a 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 glass 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.

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

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

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

    Use our hands to cut 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 to you, you can add a little flour, if it is liquid - milk. But take your time, bake the first pancake first and look at the consistency. If the dough spreads freely in the pan, the pancakes easily turn over - 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 the dough, normal in thickness, but eggs are of different sizes, and flour of different quality.

    Thoroughly grease a clean, dry frying pan with a cotton swab dipped in sunflower oil and heat the pan well over medium heat. Pour a scoop of batter into a hot pan, distribute evenly, shaking and turning the pan. We bake curd pancakes on a fire a little more than medium until golden brown, first on one side, then, gently turning over with a wide spatula, on the other. I used to bake curd 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 grease it with oil before each pancake.

    Remove the finished pancakes with a spatula on a dish.

    I got 7 large pancakes, if you have a smaller frying pan, then you will get more pancakes with a smaller diameter.

    Juliet | 08/05/2015 13:32

    To your health, Anna!
    Curd pancakes are really more difficult to turn over than regular ones, like, for example, courgette pancakes - they are so tender :)
    I bake them in a special pancake pan with a ceramic coating - it's easier to turn over on it than on a regular one. And if the pan is simple, then a wide thin spatula will help, and before each pancake, grease the pan with a thin layer of vegetable oil using a cotton swab wrapped in cheesecloth.

    I, too, constantly invent what to offer children with cottage cheese - tasty and healthy, so that they can eat. The eldest son willingly eats cottage cheese just like that, with sour cream, sugar and berries, and in the form of casseroles, but the younger daughter is more picky, she doesn't like cheese cakes and casseroles, just like cottage cheese just like that. And you need to eat cottage cheese - so that the permanent teeth grow well: the milk ones have fallen out, but there are no new ones yet :) So in these pancakes the cottage cheese “flew away” with a bang :) And we also prepare a homemade dessert “like in a store”, like children's cheese curds: cottage cheese, a little daring, powdered sugar and more seasonal berries, beat in a blender - it turns out delicious, beautiful and healthy, the kids gobble up with pleasure!

    And from baked goods with cottage cheese, you can also make cottage cheese cookies and bagels. cakes and cake - we love baked goods, and the cottage cheese in it is so disguised that you won't immediately guess that it is there :)

    We are also very fond of “royal cheesecakes” - pies made of sand crumbs with curd filling. I cooked in different variations: with raisins, with lemon, orange and chocolate with cocoa. It always turns out delicious.
    And, of course, kids love cheesecakes and buns with cottage cheese.

    And from the recently tested recipes, I really liked the curd cake with apricots. My daughter asked to bake it more often :)
    I will be glad if something from these curd recipes is useful to you and your child will also be happy to eat healthy pastries!

    Hope | 03/17/2016 10:31

    Good afternoon, Julia! How delicious these curd pancakes are. It is something. Just lick your fingers. At first, they did not interest me at all, but here there was a pack of cottage cheese in the refrigerator, there was not enough on a pie or cake, but I wanted something tasty) And I decided to try the cottage cheese pancakes. And I didn’t regret it. And what a smell was all over the house, mmm.))) It turned out really plump, like on kefir, and well, very tasty. The whole family appreciated, and my daughter even said that the pancakes are very, very tasty, although usually she, even if she eats with pleasure, especially does not express her opinion))) Thank you very much for the wonderful recipe.

    Juliet | 03/17/2016 14:03

    Hope, good afternoon!
    Oh, it's great that you and your daughter liked the curd pancakes so much! It's good for kids to eat cottage cheese. My daughter doesn't like him, I invent something to make her like it, here are pancakes, for example - they adore them. Or a cottage cheese dessert with a banana.
    Thanks for the photo! How beautiful they are, golden!

    Ludmila | 04/03/2016 16:54

    Yulenka the pancakes turned out to be sooo tasty thanks! Made one serving. Next time I will definitely do two.

    Weekend morning is the time when you can finally afford to leisurely cook your favorite pancakes for your family. For example, curd pancakes - and everyone will enjoy them with pleasure.

    • 500 g cottage cheese
    • 3 eggs
    • some flour
    • 500 ml milk or water
    • sugar and salt to taste
    • vegetable oil for frying

    Cooking method

    1. Rub the cottage cheese through a sieve.
    2. Beat eggs with sugar.
    3. Combine cottage cheese with eggs, salt, add warm milk or water and, whisking in a mixer or a whisk, gradually add flour so that the dough takes on the consistency of thin sour cream. At the last moment, you can add Art. a spoonful of vegetable oil - then you do not need to grease the pan with oil. We taste it and add salt or sugar if required.
    4. But for the first pancake, we still lightly grease the pan with oil. We bake the pancakes, as usual, in a hot frying pan, until your favorite degree of browning.
    5. Putting pancakes on a dish, let's remember our grandmothers - and grease each pancake with a piece of butter. Although not necessary.
    6. Curd pancakes are good with anything: with jam and jam, with sour cream and condensed milk, with melted butter. Everything is tasty.
    7. You might be interested in a versatile pancake dough recipe.

    Curd pancakes with herbs

    Pancakes- baked goods, which can be attributed to one of the wonders of the world. After all, this is not only a wonderful and satisfying food, but a dish that is served as an appetizer, dessert, and even used as an edible package. During Pancake Week, each hostess bakes a variety of pancakes. Therefore, today, on the first day of Shrovetide (Meeting - the beginning of the Narrow Shrovetide), we do not deviate from this tradition and will definitely prepare homemade pancakes, delicious, in the heat of the heat! Most often, we prepare fluffy pancakes with kefir or thin pancakes with milk. But in fact, there are a huge number of recipes for making pancakes. Today we will cook delicious cottage cheese pancakes, which you can cook both sweet and savory, here the choice is yours. In the event that you will make pancakes sweet, just add more sugar. For pancakes that are not sweet, add more salt to the dough to taste and, if desired, add chopped fresh dill or parsley. The pancakes will be very tasty and aromatic. Today I wanted to make salted cottage cheese pancakes with chopped herbs. Noble ones came out pancakes. They can even be served instead of bread for the first courses or stuffed with different fillings, as well as an independent dish for tea with sour cream. Happy and tasty Pancake Week for everyone - my dear friends and guests of the kulinarochka2013.ru website!

    • Milk - 0.5 l.
    • Cottage cheese - 200 gr.
    • Eggs - 2 pcs.
    • Salt - 1 tsp
    • Soda - a pinch
    • Olive or vegetable oil - 3 tablespoons
    • Flour - 4-6 tablespoons
    • Greens (dill or parsley) - a small bunch

    How to make curd pancakes with herbs:

    Pour warm milk into a bowl, add salt, soda, eggs, olive oil and cottage cheese. It will be great if you use homemade grain cottage cheese. Mix the mass with a whisk.

    Add chopped dill or parsley and add flour little by little.

    We bring the pancake dough to the desired consistency.

    We bake curd pancakes in a frying pan with a little vegetable oil. We bake the subsequent pancakes without oil.

    Curd pancakes are very beautiful.

    We put the pancakes in a pile on a plate and serve on the table in the heat of the heat. From the specified amount of ingredients, you will get about 15 pancakes, with a diameter of about 16 cm.

    Bon appetit, Svetlana and my home kulinarochka2013.ru! Cook delicious pancakes with us!

    Pancakes with milk fluffy without yeast recipe

    step by step recipe with photo

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

    The loose filling made from low-fat 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 the pancake batter. A small amount of any baking powder is needed to prevent the finished baked goods from getting too dense.

    A traditional addition to rosy appetizing envelopes with a vanilla scent is fresh fat sour cream or whipped cream.

    Ingredients

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

    Preparation

    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.

    4. Take a whisk or large fork, add flour and beat the pancake dough. Your task is to achieve a smooth texture and uniform consistency, without flour lumps. The finished dough should be allowed to “rest” for 20-30 minutes in a cool place.

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

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

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

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

    9. Fold over the edges of the pancake and repeat the above steps until the base or filling runs out.

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

    Note to the hostess

    1. If some family members love sweets, while others prefer spicy and salty dishes, it will be possible to please both categories of picky gourmets. It is enough to divide the cottage cheese into two piles, the first one is sweetened, the second one is seasoned with garlic and salt. It remains only to carefully differentiate the finished products by putting them in different saucepans. Although, of course, the aroma will tell you what is hiding in a particular pancake: the garlic smell will overcome the barrier of porous dough.

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

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

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