Hungarian-style pancakes (pancakes) with cheese can be prepared using different recipes. However, they have something in common. Firstly, this is the filling - feta cheese. And secondly, this is the shape - the shape of pancakes. And before the recipe, let’s talk a little about the sprinkles and pancakes.

Brynza is a pickled cheese made from cow, buffalo, sheep and goat milk or a mixture of them. Pancakes are a culinary product, fried flatbreads made from liquid dough mixed with water or milk, based on flour and eggs. What makes them different from pancakes is the use of soda or yeast in the dough, which makes the pancakes more fluffy. Accordingly, pancakes are small pancakes. They are thinner than pancakes and smaller than pancakes.

Since the preparation of pancake pancakes with feta cheese in Hungarian involves placing feta cheese in the dough, the thickness of the pancakes will be rather large, and, accordingly, this dish is closer to pancakes than to pancakes. Although these are just terminological subtleties.

So, we have more or less understood the terms, we can move on to the recipes.

To prepare obadi with feta cheese in Hungarian style we will need:

1. Eggs - 2-4 pieces
2. Soda - 0.5 teaspoon
3. Salt - to taste
4. Cheese cheese - 600 grams (or halved with hard cheese, 300 grams each)
5. Vegetable oil - 3 tablespoons, for frying
6. Kefir - 1 cup (you don’t have to add it, it depends on the resulting thickness of the dough)
7. Flour - 3-6 tablespoons (depending on the resulting thickness of the dough, you can add if necessary)
8. Green onions - 1 bunch
9. Parsley - 3 bunches
10. You can use sesame seeds for decoration.

The procedure for preparing pancakes with feta cheese in Hungarian style is very simple.

Finely chop parsley (2 bunches), finely chop green onions (1 bunch) and sauté in butter. Mash the cheese (300 g) and sprinkle with soda. Mix everything, add eggs and flour. Knead thoroughly.

Place with a dessert spoon into a frying pan with heated oil. Fry like pancakes.

Important note: the baking soda dough should not sit idle, as this will make it tough. Serve hot, with sour cream and finely chopped fresh dill.

So, pancakes with feta cheese in Hungarian style are a wonderful dish!

Bon appetit!

Based on materials from http://www.koolinar.ru/recipe/view/67259

Zucchini pancakes are one of the simplest, most affordable and popular dishes during the summer season!
How else! Young zucchini with tender pulp appear in the garden beds with enviable regularity - just have time to harvest. And if someone does not have their own personal plot, they can easily purchase them at the market or in a store at the most affordable price.
Therefore, during the season, vegetable pancakes (from zucchini, pumpkin, eggplant) should definitely appear on your table at least once. It's even better if you include them in your daily menu. After all, both adults and children love such ruddy pancakes!

Well, today we have not a simple recipe, but with a little secret;)
We have been cooking for a long time, and many people love this recipe.
And to these pancakes, I suggest adding a little feta cheese, feta cheese, or at least cottage cheese, and as a result we will get interesting, very tasty, tender zucchini pancakes with feta. The recipe is very simple, quick, tasty and healthy. This is also an opportunity to include cheese or cottage cheese - a source of calcium - in the recipe, and feed it to the children or eat it yourself.

Don't be lazy and prepare this wonderful dish! And step-by-step photos, a detailed recipe and perfectly selected proportions will help you easily cope with this task at home, please your loved ones and diversify your daily menu

Ingredients

young zucchini	2 pcs (500 g)
Feta or Brynza cheese (can be replaced with cottage cheese)	150 g
eggs	2 pcs
flour	2 tbsp.
dill	half a bunch
salt	taste
freshly ground pepper	taste
vegetable oil for frying
For sour cream sauce with dill and garlic
sour cream	150 g
garlic (optional)	1 clove
dill (or other greens)	2-3 branches
lemon juice	1 tsp (taste)
salt
freshly ground pepper

By analogy with cabbage rolls, you can try making “lazy khychins”. Mix the ingredients and knead a little batter, and bake, or rather, fry in a frying pan, like regular pancakes. Let's try to experiment. We need one and a half glasses of flour, two chicken eggs, a little feta cheese or soft cheese, a glass of milk, a little soda, sugar and salt. You will also need fresh dill or parsley; you can use a mixture of them.

We take a deep container in which we will make the dough for “lazy khychins” and rub a piece of cheese into it.



Wash the dill and parsley and finely chop the greens. Add it to the cheese.



Break the chicken eggs and add them to our container. Pour the milk in there too. Now you can add a little salt and soda, as well as one tablespoon of sugar.



Let's take an immersion blender and gently mix and beat the contents of our dishes a little.



Add flour to the container and continue working with the immersion blender. The finished dough should not have lumps, it should slowly flow from the spoon, like thick sour cream. The dough is ready. Place a wide-bottomed frying pan over medium heat, add vegetable oil to it and heat it up. Then, using a ladle, scoop up the dough and place it on the frying pan. First we bake the pancakes on one side, then they need to be turned over.



Remove the finished pancakes to a large flat plate. Periodically add oil to the pan to prepare subsequent batches of pancakes.



Pancakes with feta cheese and dill are ready. Of course, they have a completely different taste than khychin, but that doesn’t make them any worse. Brynza with dill did the job. These pancakes cause a keen appetite; you want to eat them all the time. Serve the pancakes on the table for tea. They are especially good with feta cheese (or cheese), when they can be coated with good-quality country sour cream.

For pancakes with cheese we will need:

• Kefir - 250 ml (1 glass);
• Egg - 1 pc.;
• Sugar - 50 g (2 tablespoons);
• Citric acid - 0.02 g (at the tip of a knife);
• Soda - 5g (1 teaspoon);
• Crumbly Carpathian cheese - 50 g (2 tablespoons);
• Flour - about 250 g (1.5 cups).

Cooking time will take about 30 minutes. Of these, 10 are for kneading the dough, and 20 are directly for baking.

Yield: about 20 medium pancakes.

Even something as delicious as pancakes can get boring. In order not to give up your favorite breakfast option for a long time, we suggest adding variety to the usual recipe. We will prepare pancakes with Carpathian cheese.

Carpathian cheese is not at all the type of cheese that is bought in a supermarket in plastic packaging. It is not similar to either the Caucasian or the Balkan variety of pickled cheese.

Carpathian cheese is prepared from sheep's milk or from a mixture of cow's and sheep's milk. At first, the process is similar to making any soft cheese. The milk is fermented, and the curd is weighed out in gauze. Then the differences begin. The compacted heads of the future cheese are kept over a fire - slightly smoked. Then the cheese is dried and ground with salt and a small amount of butter. For storage, it is compacted into jars or a barrel and stored in a cold place for up to a year.

Carpathian cheese is fragrant and salty, crumbly and dry. It tastes like cottage cheese and Parmesan at the same time.

How to cook pancakes with Carpathian cheese - recipe and step-by-step photos.

Grind the egg with sugar.

Not for long until the protein stops stretching.

Add kefir and cheese.

Stir until smooth.

Add citric acid. It is important for us that the crystals dissolve, so we add them to the liquid.

Be sure to sift the flour - the pancakes will turn out fluffier.

Mix flour with soda and pour into liquid - as much as needed to obtain the desired consistency - like good sour cream.

Spoon into a frying pan with already heated oil. The pancakes should not be fried, but baked over low heat. At the same time, the dough is baked evenly.

When holes appear in the pancakes, it’s time to turn them over.

The dough on a glass of kefir made three and a half pans of pancakes - 20 pieces.

“When I eat, I am deaf and dumb,”
Grandma told me
lining plump
pancakes with jam...
and it wasn’t even in my thoughts,
that I don’t eat, but gobble...
I ate obediently
growing in width with a butt….
and the beauty grew up
rosy and plump...
Bay

These are not exactly ordinary pancakes...

I got the idea from Tanya http://tania-bondarets.livejournal.com/, but I changed the recipe to suit my taste.

So, we will need:

Salted cheese - 250 gr.,
Wheat flour - 250 gr.,
Dry yeast - 1 tsp,
Chicken eggs - 2 pcs.,
Milk - 250 ml.,
Vegetable oil - 3 tbsp.,
Sugar - 1 tbsp,
Capres - 2 tbsp,
Sun-dried tomatoes - 50 gr.,
Greens - a bunch,
Hot pepper - 1-2 pcs.
The pepper mixture is dry.

Mix eggs, pepper mixture and eggs.

Heat the milk and add dry yeast and sugar, stir well and set aside.

Chop capers, tomatoes and herbs and add to the cheese mixture.

Sift the flour and combine with the cheese mixture and warm yeast milk.
We cover it with film and put it in a warm place for two hours so that it rises well.

After the dough has risen well, add vegetable oil.
Bake in a hot frying pan.

Well, what can I say? They are good both hot and cold with sweet tea or coffee.