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

We take products for the test from the list.

First I prepare the pancake dough. I beat the eggs with a whisk.

I add warm milk.

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

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

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

Mixed cottage cheese with chicken yolk, sugar and vanilla.

Mixed it up. While we fry the pancakes, the curd filling will “sit” in the refrigerator

The frying pan needs to be well heated. Grease 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 frying pan with a medium or large bottom diameter.

I coat the pancakes with butter and stack them. It's time to take the filling out of the refrigerator and stuff the mound with pancakes. Place a teaspoon of curd filling in the middle of each pancake. Lightly press it onto the pancake with a flatbread.

My pancakes will have 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.

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

Pancakes with milk and cottage cheese are ready! It's impossible to refuse a cup of tea.

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

• Ingredients
• Step-by-step preparation
• Video recipe

The highlight of this recipe 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.
Use homemade cottage cheese or store-bought cottage cheese for this dish. Curd mass is also suitable. You can additionally add vanilla sugar, ground cinnamon, coconut flakes and even raisins (pre-steamed) to the dough. Serve cottage cheese pancakes with sour cream, condensed milk, ice cream, jam, sweet toppings or sauces. Pancakes go great with these additions. In addition, you can wrap any filling in them or make a pancake cake.

• Calorie content per 100 g - 219 kcal.
• Number of servings - 20 pcs.
• Cooking time - 30 minutes

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

2. Add eggs to the cottage cheese.

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

4. Using a blender, blend the cottage cheese and milk until smooth. The curd grains should be completely dissolved. You cannot do this process with a regular whisk. Therefore, if you don’t have a blender, first grind the cottage cheese through a fine sieve. You can even do this twice.

5. Add flour to the food, sift it through a sieve. This way it will better interfere with the dough.

6. Using a whisk or mixer, knead the dough. There should be no lumps or obvious pieces of cottage cheese. The consistency of the dough should be similar to liquid sour cream and no different from regular dough.

7. Crack the frying pan over the fire. Grease 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 around.

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

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

Watch also the video recipe on how to make cottage cheese pancakes.

Chocolate jelly from cottage cheese and milk

Curd pancakes with kefir

Curd and coffee pancakes

Pancakes with whey

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

These pancakes taste like regular ones, but you can still smell the pleasant curd notes in them. I recommend preparing them for breakfast and serving them with tea or milk, topped with sweet syrup or natural honey. By the way, cottage cheese for the recipe for these delicious pancakes is suitable for 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 make cottage cheese pancakes from half the proposed portion.

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

Cooking the dish step by step with photos:

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).

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

Well, the long-awaited Maslenitsa has arrived! During Maslenitsa week we can enjoy delicious pancakes, and so that we don’t get tired of them, let’s bake different pancakes, with and without fillings, with milk and whey, with yogurt or kefir. Today I suggest you prepare tender curd pancakes.

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

To prepare 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 teaspoon,
• Sugar – 4 tbsp. spoons (or to taste),
• Salt - 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 come to room temperature.

First, grind the granular cottage cheese with granulated sugar until a homogeneous consistency; for this, you can use a regular spoon or a blender, as you prefer. Or, like me, we use ready-made pureed cottage cheese right away. Next came the turn of chicken eggs, select the largest ones. If you have small eggs, then use three eggs rather than two.

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

Then you need to add kefir, but you must first remove it from the refrigerator and warm it. Of course, you can heat it in the microwave or over a fire, but let it warm up on its own 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 replaced with baking powder). Pour the dry ingredients into the wet batter base.

I deviated from Slavyana’s recipe; I didn’t have time to wait. In the morning everyone was at home and worried: when will the pancakes be ready? Therefore, I had to heat the kefir to a warm state and add soda to it. There was a reaction and the kefir rose like a cap.

I combined kefir with eggs and cottage cheese, it turned out to be a very fluffy mixture.

Gradually add flour, mix everything, pour in vegetable oil and mix everything again. According to the recipe, the more you stir 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 rose up. 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 overcook. The finished dough should rest in a warm place for about half an hour, and then you can start baking cottage cheese pancakes.

Before baking pancakes, be sure to grease the frying pan with vegetable oil, but only lightly, because we already have a lot of oil in the pancake batter. And one more thing, you can never get delicate pancakes in a poorly heated frying pan, this has been tested experimentally.

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

Pour it into a heated frying pan, fry the pancakes on both sides until beautifully browned. The dough still continues to bubble until we turn it over.

I recommend baking these pancakes with cottage cheese in a medium frying pan or pancake maker. The dough turns out to be very tender, the cottage cheese fries it very quickly and it will be difficult to turn them over in a large frying pan. I could barely resist the temptation to mix in the flour. But with more flour, the baked goods would not turn out so tender and thin.

Ready kefir pancakes taste slightly sour; they can be greased with melted butter and sprinkled with sugar. Or serve with jam or jam. My family liked the recipe. Despite the fact that I baked them in two frying pans, my stack quickly became empty; the children carried them straight to tea. Pancakes made from almost a liter of dough that were baked for breakfast did not survive until lunch. All were eaten, although we usually have a small pile left over for the next morning.

If you like thick pancakes with kefir, prepare them the next day of Maslenitsa according to my mother’s recipe.

Bon appetit and delicious pancakes!

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Pancakes made from curd dough

There are dozens of different options for making pancakes to suit every taste. A very interesting recipe for cottage cheese pancakes, the dough for which is mixed with milk and cottage cheese. The pancakes turn out to be very tender, moderately sweet, thin and rosy, with a pleasant aroma of butter. They remain fresh and do not dry out even on the second day after preparation.

Any jam, preserves or honey is ideal as a filling; pancakes with apples and cinnamon go well. Be sure to try making cottage cheese pancakes for breakfast or during Maslenitsa 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 chip.

How to cook cottage cheese pancakes

1. Combine the eggs with sugar and a pinch of salt, add melted butter and beat thoroughly into a fluffy foam using a whisk.
2. Add cottage cheese, grated through a sieve, to the egg mixture and mix.
3. Pour in milk and add baking soda, quenched with vinegar.
4. Mix all the ingredients thoroughly with a whisk - bubbles should form on the surface of the very liquid dough.
5. Gradually add 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. Bake the dough products in a well-heated frying pan, greased with a small amount of butter, until golden brown. The heat should be slightly less than medium for the pancakes to cook properly. It is most convenient to turn them over using a wooden spatula, as the pancakes turn out very tender and soft.
7. We wrap the sweet filling in curd pancakes or serve jam, honey and sour cream separately.

1. Granular cottage cheese of any fat content is suitable for making pancakes.
2. All ingredients should be at room temperature; the butter can be heated in the microwave at maximum power - it will take 15 seconds to melt 30 grams of butter.
3. If the dough turns out to be too thick, you can thin it with warm boiled water or milk.

Beat eggs, sugar and salt with a whisk.

Add flour, mix until smooth and thick.

Then add milk to the dough and mix.

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

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

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

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

Curd pancakes turn out very fragrant and tender.

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

Thin curd pancakes with milk

It turns out that you can not only fill pancakes with cottage cheese by making pancakes, you can also bake pancakes from cottage cheese dough!

At the request of readers and on the occasion of Maslenitsa, we are preparing cottage cheese pancakes - an unusual, simple and tasty recipe!

The curd pancakes smell amazing when they bake! And how tender and delicious they are! Having made a portion for testing, I decided that I would definitely repeat it, and a double portion. For lovers of cottage cheese baking - a delicious recipe. And for those who don’t like cottage cheese, this is a great dish to serve unnoticed! Especially for children who don’t always eat cottage cheese, but love pancakes very much :) My daughter, who doesn’t like cottage cheese, said that these are the most delicious pancakes :)

for 6-7 pieces, frying pan with a diameter of 24 cm:

• 2 eggs;
• 2 tablespoons sugar;
• 150 ml milk;
• 2 tablespoons sunflower oil;
• half a glass of flour (approximately 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 cottage cheese.

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

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

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

Using your hands, crumble the cottage cheese into the dough, trying to get smaller crumbs.

Mix and beat the dough with a mixer.

If the dough seems too thick, you can add a little flour, if liquid, add milk. But don’t rush, bake the first pancake first and check the consistency. If the dough spreads freely in the pan, the pancakes turn over easily - everything is normal. If the pancakes are thick and the dough is reluctant to spread, add milk; if it breaks, add a little flour. The declared ingredients are just the right amount for a dough that is normal in thickness, but the eggs come in different sizes and the flour is of different quality.

Carefully grease a clean, dry frying pan with cotton wool dipped in sunflower oil and heat the frying pan well over medium heat. Pour a scoop of batter into the hot frying pan and spread evenly by rocking and turning the pan. We bake the cottage cheese pancakes over medium heat until golden brown, first on one side, then, carefully turning them over with a wide spatula, on the other. I baked cottage cheese pancakes in a ceramic pancake pan, so they came off very easily. If you are using a regular or cast iron frying pan, you may need to grease it with oil before each pancake.

Remove the finished pancakes with a spatula onto a plate.

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

Juliet | 05.08.2015 13:32

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

I, too, am always thinking of something I could offer the kids with cottage cheese that would be tasty and healthy for them to 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 cheesecakes and casseroles, just like cottage cheese just like that. And you need to eat cottage cheese - so that your permanent teeth grow well: the milk teeth have fallen out, but new ones have not yet been seen :) So in these pancakes, the cottage cheese “flew away” with a bang :) We also prepare a homemade dessert “like in the store,” like children’s cheesecakes: Whip cottage cheese, a little cream, powdered sugar and more seasonal berries in a blender - it turns out delicious, beautiful and healthy, the kids eat it up with pleasure!

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

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

And among the recipes I recently tried, I really liked the curd pie with apricots. My daughter asked me to bake it more often:)
I will be glad if you find something useful from these curd recipes and your child will also be happy to eat healthy baked goods!

Hope | 03/17/2016 10:31

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

Juliet | 03/17/2016 14:03

Nadezhda, good afternoon!
Oh, how great it is that you and your daughter liked the cottage cheese pancakes so much! It's good for children to eat cottage cheese. My daughter doesn’t like it, I come up with something for her to like, like pancakes, for example - they adore them. Or a dessert of cottage cheese with banana.
Thanks for the photo! How beautiful and golden they turned out!

Lyudmila | 04/03/2016 16:54

Yulenka, the pancakes turned out sooo delicious, thank you! I made one serving. Next time I will definitely make two.

Weekend morning is the time when you can finally afford to leisurely prepare your family’s favorite pancakes. For example, cottage cheese pancakes - and everyone can enjoy them together.

• 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. We rub the cottage cheese through a sieve.
2. Beat eggs with sugar.
3. Combine cottage cheese with eggs, add salt, add warm milk or water and, whisking in a mixer or with a whisk, gradually add flour so that the dough acquires the consistency of thin sour cream. At the last moment you can add Art. a spoonful of vegetable oil - then there is no need to coat the pan with oil. Taste it and add salt or sugar if required.
4. But for the first pancake, we still lightly grease the frying pan with oil. We bake pancakes, as usual, in a hot frying pan, until the desired degree of brownness.
5. When putting pancakes on a plate, let’s remember our grandmothers - and grease each pancake with a piece of butter. Although this is not necessary.
6. Curd pancakes are good with anything: with jam and jam, with sour cream and condensed milk, with melted butter. Everything is delicious.
7. You might be interested in a universal recipe for pancake dough.

Curd pancakes with herbs

Pancakes- baked goods that can be considered one of the wonders of the world. After all, this is not only a wonderful and satisfying meal, but a dish that is served as a snack, dessert, and even used as edible packaging. During Maslenitsa week, every housewife bakes a variety of pancakes. Therefore, today, on the first day of Maslenitsa (the Meeting is the beginning of Narrow Maslenitsa), we do not deviate from this tradition and will definitely prepare homemade pancakes, delicious, piping hot! Most often we cook 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 prepare delicious curd pancakes, which you can prepare either sweet or savory, here the choice is yours. If you want to make your pancakes sweet, just add more sugar. For non-sweet pancakes, you need to add more salt to the dough to taste and, if desired, add chopped fresh dill or parsley. The pancakes will turn out very tasty and aromatic. Today I wanted to make salted curd pancakes with chopped herbs. The pancakes came out great. They can even be served instead of bread for first courses or stuffed with different fillings, and also as an independent dish for tea with sour cream. Happy and delicious Maslenitsa everyone - my dear friends and guests of the site kulinarochka2013.ru!

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

How to cook cottage cheese 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 cottage cheese. Mix the mixture using a whisk.

Add chopped dill or parsley and gradually add flour.

Bring the pancake dough to the desired consistency.

We bake cottage cheese pancakes in a frying pan with a small amount of vegetable oil. We bake subsequent pancakes without oil.

The curd pancakes turn out very beautiful.

Place the pancakes in a stack on a plate and serve piping hot. From the specified amount of ingredients, you will get about 15 pancakes, about 16 cm in diameter.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit! Prepare delicious pancakes with us!

Fluffy milk pancakes without yeast recipe

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

Pancakes are a traditional Russian dish. By following the recipe below, you can easily prepare stuffed thin pancakes. Any filling is equally suitable for them, but one of the best second courses and desserts at the same time are pancakes with cottage cheese.

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

To begin with, here is a classic recipe for pancakes with milk and cottage cheese. The process of preparing pancakes 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 spoons of sugar. The amount of sugar can be changed depending on what kind of dough you want - sweet or more bland;
• 2 cups flour (preferably premium grade);
• half a teaspoon of salt;
• one tablespoon of vegetable oil;
• 10 grams of butter;
• cottage cheese or curd mass.

1. Break the eggs into a deep bowl, pour sugar into them and add salt. Grind the sugar and salt thoroughly in the eggs until completely dissolved, no crystals and a uniform consistency. For better results, you can use a mixer.
2. Add oil to a common bowl. If desired, the vegetable mixture can be completely replaced with cream, but it should be melted before adding to the eggs. Also beat well.
3. After this, you need to pour a third of the milk into the resulting mass. Beat again until smooth.
4. You will need to sift the flour through a sieve to prevent lumps from getting into the dough. They are subsequently difficult to knead and beat.
5. While vigorously stirring the dough, carefully pour flour into it in small portions to prevent the formation of lumps.
6. After this, the remaining milk is poured into the dough. And the dough is whipped again into a homogeneous mass.
7. The bowl 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 lard.
9. You need to pour the batter into the pan in a thin stream so that the pancake turns out thin. It is thin pancakes that are easier to stuff with filling. Thick ones do not fold well and break. They need to be fried 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. To do this, the cottage cheese should be kneaded. If desired, beat it to a more homogeneous consistency. This will make it softer and more pliable in the process. You need to add sugar to the cottage cheese.
11. In small quantities, about a tablespoon, the cottage cheese is placed on pancakes and wrapped in an envelope.

The cottage cheese in this recipe can be mixed with various dried fruits, for example, raisins or dried apricots. Before doing this, dried fruits should be thoroughly washed and steamed in boiling water. This will give them more softness. Large ones, such as dried apricots or prunes, should be finely chopped. If you combine several types of dried fruits, the dish turns out tastier.

You can also prepare curd mass to stuff pancakes. This filling comes out much more tender and soft. To prepare it, you need to mix 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 taste, but also give the filling a delicate shade.

Pancakes with cottage cheese are best served with sour cream or berry jam. They can be consumed 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 its use during a diet is not recommended.

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

How to prepare pancake filling for the oven

For preparation 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 ground in the egg until smooth and free of grains.
3. Gradually add cottage cheese to the resulting mass and stir until smooth.
4. Spread the resulting filling evenly over the pancakes in a thin layer. Roll the pancakes into tubes.
5. Place the resulting rolls on a baking sheet or in a suitable container. We steal thin slices of butter on top of the pancakes.
6. Place the rolls in an oven preheated to 160 degrees for about 10 minutes.

Homemade pancakes with cottage cheese are ready and can be served with sour cream.

Nalistniki - milk pancakes 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, these pancakes with cottage cheese, the recipe for which is also used in Ukraine and Poland, are made from liquid unleavened dough with the addition of a large number of eggs.

Nalistniki differ from ordinary pancakes in consistency and taste. They are thinner, almost unsweetened, elastic, and have no holes. They are served rolled into a tube and topped with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in sheets - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly highlight, and not “clog” it, serve as a kind of shell, in this case, cottage cheese.

Today we suggest making pancakes with milk, a recipe with cottage cheese and raisins. This filling is considered a classic; the pancakes are aromatic and sweet, served with coffee, juice and tea.

Today's Belarusian nalistniki - unleavened pancakes with cottage cheese - will be prepared with milk, although in the classical interpretation they usually use water, 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 sugar;
• a pinch of salt;
• 150-200 grams of flour.

For the filling of the curd pancake, take the following ingredients:

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

The filling for the cheesecakes 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 country product with high fat content. You can use any raisins, preferably small and seedless. We will steam it so that it becomes soft and does not crunch in the filling.

Cooking process

Nalistniki made with milk and 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 during the step-by-step preparation process.

Let's start kneading the dough for sheet pancakes:

1. Warm 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. Using a mixer or whisk, beat the eggs until fluffy foam appears and the eggs increase in volume. Add this mixture little by little to the milk, also kneading it.
3. Add salt and sugar, stir into the main milk mixture.
4. Now pour in a portion of vegetable oil. It is not at all necessary to use olive; you can take the usual sunflower, as well as corn and others without a pronounced smell.
5. Before adding the flour to the pancake dough, sift it twice into a deep bowl so that in the end there are no unbaked lumps or debris in the dough. Pour the flour into the milk mixture in several additions, then knead the dough with a mixer until completely cooked.

The dough for pancakes should be more liquid 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, the more flour you will need. Therefore, do not pour out the entire portion at once, but add flour gradually, adjusting its amount in the dough.

We start frying when the dough has rested for a few minutes:

1. Place one or two frying pans at once over medium heat and heat for 5 minutes.
2. Grease the surface of the pan with butter. Do not overdo it with the amount of fat, otherwise the dough will immediately curl up and be distributed unevenly.
3. Heat the pan for another minute with the oil.
4. Pour just a little dough and spread it over the surface. If necessary, add a little more so that there are no holes in the pancake.
5. These pancakes fry very quickly - literally less than a minute on each side if you pour the dough into the pan in a thin layer. The readiness of the pancakes is determined by their color - when they are browned, remove them and place them on a plate.

1. Grind cottage cheese with sugar and vanilla. If necessary, you can first strain off excess whey from the cottage cheese by placing it on cheesecloth (in a sieve) for several hours.
2. Pour boiling water over the raisins for 20 minutes, then strain off the water and dry the raisins on a towel.
3. Mix raisins and cottage cheese with sugar and vanilla using a blender until fluffy and homogeneous.
4. If desired, you can add a little lemon zest or other flavorings to the mixture.

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

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

Pancakes with milk with cottage cheese and raisins

Pancakes! These fragrant and tender circles remind us of Maslenitsa, the sun and the tender mother’s hands that prepared them. Pancakes are a truly Russian dish that amazes with the variety of cooking recipes, the variety of ingredients and the huge variety of ready-made goodies that come from pancakes. But today I want to present to you the basic and classic recipe of Russian cuisine.
This time we will prepare delicious pancakes with milk, cottage cheese and raisins. Pancakes prepared according to this recipe are both thin and soft, a little delicate and very fragrant.

Pancake dough ingredients:

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

For filling:
Cottage cheese - 2 packs of low fat,
Sugar – 2 tablespoons,
Raisins – 3 tablespoons

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

1. First, let's prepare the pancakes. Break the eggs into a mixer bowl, I use a food processor, you can use a regular hand mixer.

2. Add salt and sugar.

3. Beat until a homogeneous light mass is formed.

4. Sift the flour into the egg mixture and add milk little by little.

5. We continue to beat, we must add all the milk and water while whisking. The consistency of the pancakes should be approximately the same as regular kefir.

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

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

8. Grease the frying pan with a pastry brush or silicone spatula.

9. Pour one ladle onto a hot frying pan.

10. Using a rotating motion, form a circle of dough in the 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 around the edge, try to turn the pancake over using a wooden spatula and fork. Turn the pancake over to the other side and fry on the second side in half the time than on the first.

12. Place the pancake on a plate.

13. Grease the pancake with butter. In order to grease the pancake with butter, you need to prick a small piece of butter on a fork and grease the entire surface of the pancake with it.
After greasing the pancake, cover it with a lid (this way the pancakes will remain tender and the edges will not dry out).

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

We prepare the filling from cottage cheese, raisins and sugar.
Cooking process.
1. Place cottage cheese in a bowl.
2. Add sugar.

3. Wash the raisins and put them in a cup. Add a tablespoon of water to the bottom and microwave for 30 seconds. This will allow the raisins to quickly steam and become tender and aromatic.
4. Place the finished raisins into the curd mass and grind.
5. We fill the pancakes by folding them into an envelope.



6. Fry the finished pancakes with milk and cottage cheese in butter on both sides, this will make them tastier.

Serve these delicious pancakes with sour cream, jam or jam.

I liked the recipe: 45

Recipe: Thin pancakes with cottage cheese - with milk

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

I am glad to welcome you again to my page)
Today we have thin pancakes with cottage cheese 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 in granulated sugar, beat with a whisk or mixer until fluffy. Depending on what you plan to serve the pancakes with, adjust the amount of granulated sugar.

after this, pour in milk (if there is no milk, you can use 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; when frying, I don’t use oil at all. Stir again and begin to fry the pancakes. From this amount of ingredients I got 12 thin pancakes.

A stack of pancakes was fried. Let's start with the filling. Place cottage cheese in a bowl, I use 5% fat, a tablespoon of sour cream and granulated sugar, mix everything thoroughly. We obtain a homogeneous curd mass. We also adjust the amount of granulated sugar to your taste.

Take a pancake, put the curd mixture on one edge, the more, the juicier and tastier, then carefully roll it up into an envelope.

If desired, you can lightly heat it in a hot frying pan without adding vegetable oil.

When serving, I decorated the pancakes with strawberry jam.

Bon appetit and see you again.

Cooking time:PT00H30M 30 min.

Pancakes with milk and cottage cheese

• Flour: 2 cups
• Eggs: 2 pcs.
• Milk: 2-2.5 cups (500 ml)
• Vegetable oil: 2 tbsp. spoons
• Salt: 1/4 teaspoon
• Sugar: 2-3 tbsp. spoons
• Baking soda or baking powder: 1/4 teaspoon
• Cottage cheese: 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 various parts of the world!

For example, the Germans and French have long preferred thin pancakes rolled into rolls with various fillings. The British also experimented a lot with pancake dough, and they came up with the idea of ​​adding local ale and malt flour to it. The Mexicans expanded the pancake family with their famous tortillas, which were filled with beans or meat with tomato sauce. And Americans especially liked 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 were pancakes treated with such respect as in Rus'. And not just with respect, but with real reverence, turning them into a symbol of the popularly beloved holiday of Maslenitsa. Moreover, according to the old saying, the more pancakes you can eat during Shrovetide Week, the more successful and profitable the year will be.

The recipe for pancakes with milk without yeast is one of many well-known recipes.

Recipe. Pancakes with milk and cottage cheese.

1. So, let's start baking pancakes. Mix sifted flour, sugar, salt, soda (or baking powder of your choice) in a deep bowl.

1. Take eggs, separate the yolks from the whites, add the yolks to a bowl with the dry mixture, and gradually adding milk heated to a temperature of 40? C, knead the dough for pancakes. Pancake dough resembles the consistency of liquid sour cream. Add milk gradually, rubbing well. so that no lumps form. It will be easier if you prepare the dough using a mixer.

1. Add vegetable oil to the dough, and then pre-whipped chilled whites into a strong foam, which will give the pancakes additional airiness. To whip the whites into a strong foam, use one of the tips:

– add a pinch of salt to the whites;

– a little lemon juice (1/2 tsp);

1. The dough for yeast-free pancakes is ready. You can start baking. A frying pan (preferably with a Teflon coating of small diameter - 20cm) should be well heated. Pour the dough onto it with a ladle and distribute it over the pan in an even layer. When the edges are browned, turn the pancakes over and bake on the other side.

1. Now let's get to the filling. Grind the 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, it will be more satisfying. You can take ready-made cheese curd mass - it will be faster

1. Place about a tablespoon of filling on the edge of the pancake and roll the pancakes into an envelope.

There are no great difficulties in preparing pancakes, the main thing is to follow all the cooking technology and strictly follow all the recommendations that are included in specific recipes.

Pancakes with curd. How to cook pancakes with milk.

Although Maslenitsa is not soon, I wanted to fry pancakes for my family. Half of the pancakes flew away immediately, before they even landed on the plate, and the kids snatched them up. But the ones that remained, I wrapped them with cottage cheese.

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

Pancake recipe with milk simple and quick to prepare. I would like to note one more thing that you won’t have to worry about lumps, because they don’t form at all.

For the pancake test we will 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. oil for frying.

Pancake filling:

• cottage cheese – 250-300 gr.,
• powdered sugar – 1 tbsp. spoon,
• 1 egg,
• a pack of vanilla.

how to cook pancakes with milk

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

2) Beat eggs with sugar. Add one tablespoon of flour at a time and stir constantly using a whisk. The dough should be thick and difficult to mix.

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

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

5) Meanwhile, put the frying pan on the fire. We wait until it warms up. Now, pour a couple of drops of the plant into the heated frying pan. oil, and while we mix the dough with a ladle, the oil will just prickle 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 fried on one side, turn it over to the other. So as not to grease the frying pan. oil after each pancake, you can simply add 2-3 tbsp after the first two fried pancakes. spoons of plant butter into the dough and mix well.

7) While the pancakes are frying, 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, cherries in their own juice. Place the cottage cheese in a bowl, add one egg, powdered sugar and vanilla. Bring to a homogeneous mass. You can add raisins or lemon zest to the cottage cheese, you will 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 putting the filling on each pancake. Place the curd mass on the edge of the pancake and wrap it in a roll or envelope, as you prefer. Place pancakes with vorog on a dish. Decorate as desired.

Serve pancakes with cottage cheese with sour cream, or even better if you lightly fry the pancakes in butter before serving. They will brown and become tastier.

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

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

Fresh raspberries for the winter - recipe without cooking

Greetings to all readers and guests, our delicious and homemade kulinaroman.ru! Enjoy fresh berries.

It turns out that you can not only fill pancakes with cottage cheese by making pancakes, you can also bake pancakes from cottage cheese dough!

At the request of readers and on the occasion of Maslenitsa, we are preparing cottage cheese pancakes - an unusual, simple and tasty recipe!

The curd pancakes smell amazing when they bake! And how tender and delicious they are! Having made a portion for testing, I decided that I would definitely repeat it, and a double portion. For lovers of cottage cheese baking - a delicious recipe. And for those who don’t like cottage cheese, this is a great dish to serve unnoticed! Especially for children who don’t always eat cottage cheese, but love pancakes very much :) My daughter, who doesn’t like cottage cheese, said that these are the most delicious pancakes :)

Ingredients:

for 6-7 pieces, frying pan with a diameter of 24 cm:

• 2 eggs;
• 2 tablespoons sugar;
• 150 ml milk;
• 2 tablespoons sunflower oil;
• half a glass of flour (approximately 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 cottage cheese.

How to bake:

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

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

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

Using your hands, crumble the cottage cheese into the dough, trying to get smaller crumbs.

Mix and beat the dough with a mixer.

If the dough seems too thick, you can add a little flour, if liquid, add milk. But don’t rush, bake the first pancake first and check the consistency. If the dough spreads freely in the pan, the pancakes turn over easily - 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 a dough that is normal in thickness, but the eggs come in different sizes and the flour is of different quality.

Carefully grease a clean, dry frying pan with cotton wool dipped in sunflower oil and heat the frying pan well over medium heat. Pour a scoop of batter into the hot frying pan and spread evenly by rocking and turning the pan. We bake the cottage cheese pancakes over medium heat until golden brown, first on one side, then, carefully turning them over with a wide spatula, on the other. I baked cottage cheese pancakes in a ceramic pancake pan, so they came off very easily. If you are using a regular or cast iron frying pan, you may need to grease it with oil before each pancake.

Remove the finished pancakes with a spatula onto a plate.

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

Beat eggs with sugar, salt and vanilla. Place the cottage cheese into the beaten eggs and mash it thoroughly with a fork. In addition, you can take a mixer and beat everything until smooth and liquid. We also sift the flour and baking powder separately.

Pour in half the curd and egg mixture. Pour sifted flour with baking powder into it. Using the same fork, grind the flour into the mixture. It should turn out thick, like stiff dough. This helps knead the flour lumps better.

Pour the milk and the remaining half of the egg-curd mass into the dough, kneaded until smooth. The result is a liquid dough, standard, like for pancakes. Pour in a few tablespoons of vegetable oil and mix everything well.

Previously, when frying pans were without non-stick coating, they were often greased with an ordinary piece of lard before the first pancake. Also, when heating the pans, they were sprinkled with salt. It seems that pancakes were baked better this way. But I already add butter to the dough. The pancakes come off easily without any prior preparation. Pour the first ladle into the frying pan. If bubbles appear, then the pancake batter is correct.

So, one by one, we baked a whole stack of pancakes. You can’t tell from looking at them that they are anything different or unusual. Except that they turn out a little thicker. And so, visually - there is no difference. Just like simple pancakes, grease them with melted butter or butter. And serve with jam or honey. Bon appetit!