Recipes for delicious pancakes

Do you like delicious, tender, tasty and aromatic pancakes with cottage cheese? Experience our signature family recipe with step-by-step photos and detailed video instructions.

45 min

270 kcal

5/5 (2)

In my family, pancakes stuffed with cottage cheese are made in a non-standard way - after frying, our delicate products are sent not to the table, but to the oven, where they are heated for a few more minutes with granulated sugar and butter. If you strictly follow the recipe, the end result is very tasty pancakes: the combination of soft, delicate dough and filling with delicate cottage cheese makes the dish one of the most attractive to eat both in the frosty cold and in the hot summer.

Also, is there a healthier, lower calorie option for an easy breakfast or midday snack? As an example, you can take the wonderful recipe of my grandmother, a famous culinary expert who knew how to prepare dough and curd filling for pancakes without any hassle.

Ingredients and preparation

Kitchen appliances

It is best to prepare the necessary utensils, utensils and tools for making pancakes with cottage cheese and raisins in advance:

• a spacious frying pan with a non-stick coating with a diameter of 22 cm;
• baking tray with a diagonal of 23 cm;
• a piece of foil with a length of 30 cm;
• several deep bowls with a capacity of 300 to 1000 ml;

• medium sieve;
• measuring cup or kitchen scale;
• paper and cotton towels;
• tablespoons and tea spoons;
• wooden spatula;
• steel whisk.

In addition to the standard set of equipment, you can also use a blender or food processor to make the work of kneading dough easier.

You will need

Dough:

Filling:

Did you know? The cottage cheese filling for pancakes should not be too liquid, so buy thicker cottage cheese, preferably at the market, and if it is too watery, wrap it in cheesecloth and let the excess liquid drain. In addition, milk can be replaced with purified water.

Additionally:

• 70 g granulated sugar;
• 25 g butter margarine;
• 20 g butter.

Important! If possible, make powdered sugar using a blender or coffee grinder. In addition, instead of butter, you can use high-quality margarine or lard.

Cooking sequence

Preparation

1. Mix the flour with table salt and use a sieve to sift the dry mixture at least three times.
   
   
2. Remove butter or margarine from the refrigerator.
   
   
3. Cut it into pieces and let it soften a little in a warm place.
4. We scroll the cottage cheese through a meat grinder or grind it in a food processor.
   
   
5. Remove the eggs from the cold place about half an hour before the start of the process.
6. Soak the raisins in boiling water for about fifteen minutes, then dry on a paper towel.
   
   

Did you know? At this stage, you can prepare some additional components for the dough and filling, such as spices. I prefer to add ground cardamom, cinnamon or ginger to the pancake preparation, which gives the finished products a simply unique look and aroma.

Dough

1. Break the eggs into a large bowl and cover them with granulated sugar.
   
   
2. Then lightly mix the mixture with a whisk; you can also lightly beat it with a blender at low speed.
   
   
3. Pour in about half the milk and a little flour, stir vigorously.
   
   
4. Then add the remaining flour, stir the mixture until smooth.
   
   
5. Add the second part of the milk, mix the liquid dough for pancakes.
   
   
6. Set aside the resulting mass, allowing it to “rest” for half an hour at room temperature.
   
   
7. After this, add sunflower oil and mix again with a whisk.
   
   
8. The dough is ready: you can use it immediately, or you can put it in the refrigerator.
   
   
   

   Important! If it seems to you that the dough is too liquid after the first kneading, just give it time to sit - in about half an hour the gluten in it will “dissolve” and you will get a semi-liquid, viscous mass.

Filling

Preparation

1. Place the frying pan over medium heat and grease it with margarine.
2. Pour a portion of dough onto it using a ladle.
3. Rotate the pan and spread the dough over its entire surface.
   
   
4. Fry the pancake on one side for about two minutes, then turn it over to the other side.
   
   
5. We do the same with the remaining dough.
6. Place the finished products in a stack on a spacious dish.
   
   
7. Place a tablespoon of filling in the center of each pancake and wrap it in a small block.
   
   
8. We set the oven to heat up to 180 degrees.
9. Cover a baking sheet with foil and pour granulated sugar onto it.
   
   
10. Then spread the prepared pancakes with filling on it in an even layer.
    
    
11. Place pieces of butter or margarine on top.
    
    
12. Place the baking sheet in the oven and leave there for approximately five or seven minutes.
13. Transfer the finished pancakes back to the plate and allow them to cool slightly before serving.
    
    

Your amazingly tasty and tender pancakes with cottage cheese are completely ready! Don’t be afraid that your little picky ones will refuse to try them because they don’t like the cottage cheese - my guys didn’t leave even a crumb from their portions, despite the fact that you usually won’t drag them in by the ears to eat something cottage cheese.

You can decorate your creations according to your personal taste: either sprinkle with powdered sugar and confectionery dust, or simply leave such beauty untouched, since the pancakes themselves look great. Eat these delicate products with sour cream, mayonnaise or your favorite sauce - sometimes I even pour cherry syrup over them, and it turns out very tasty.

Video recipe for pancakes with cottage cheese

Let’s check the recipe again, paying attention to the video below, in order to properly mix your own dough and filling for pancakes with cottage cheese.

That's all! All I can do is wish you a pleasant tea party and recommend a few more of my favorite pancake recipes with equally magical fillings.

Try the simplest and very tasty option, as well as delicious ones - I myself can’t choose which type of pancakes I like best: this one or the one described above. In addition, you definitely need to give a chance to truly unique, very unusual, but incredibly tasty. Finally, don’t miss the amazingly appetizing ones that only recently appeared in my culinary arsenal. Since we all love tender, soft and airy pancakes since childhood, no matter how busy I am, I always try to bake a couple of batches at least once a month, they are worth the effort!

Happy experimenting in the kitchen! I would like to know if any cooks found the recipe useful, so write a couple of reviews if it’s not difficult. And if you have any new additions to the dough or filling, be sure to share with me. Bon appetit!

1082. Semi-finished pancakes (shell)
Wheat flour - 416 g
Milk or water - 1040 g
Eggs - 83 g
Sugar - 25 g
Salt - 8 g
Lard - 20 g or cooking fat, or rendered edible animal fat, or vegetable oil - 16 g
Yield: 1000g

Stir eggs, salt, sugar, add cold milk (50% of the norm), add flour and beat until smooth, gradually adding the remaining milk. The finished batter (humidity 66%) is filtered. Pancakes are baked in greased and heated frying pans with a diameter of 24-26 cm.
By turning the pan, spread the poured dough in an even layer over the entire surface and fry on one side, after which the pancakes are removed and cooled.

1115. Minced meat with onions
Beef (cutlet meat) - 629 g
Table margarine - 20 g
Onion - 50 g
Wheat flour - 5 g
Ground black pepper - 0.25 g
Salt - 5 g
Parsley (greens) - 5 g
Output: 500 G

First way preparing minced meat with onions. The cutlet meat is washed, cut into pieces and fried in fat, after which the meat is transferred to a deep bowl, broth or water is added (15-20% of the net weight of the meat) and simmered over low heat until cooked.
Stewed meat and pre-sautéed onions are ground in a meat grinder. The flour sautéed with fat is diluted with the broth remaining after stewing the meat and boiled. Season the minced meat with the resulting white sauce, add salt, pepper, finely chopped herbs and mix.
Second way preparing minced meat. Raw meat is passed through a meat grinder with two grids.
Place the minced meat on a greased deep baking sheet in a layer of no more than 3 cm and, stirring occasionally, fry until done in the oven. Then the juice released from the meat is drained and a white sauce is prepared on it. The fried meat is mixed with sautéed onions and once again passed through a meat grinder with a fine grid. The minced meat is seasoned with white sauce, salt, pepper, finely chopped herbs and mixed.
When preparing minced meat with egg, rice or rice and egg, chopped eggs, or crumbly rice porridge, or a mixture of eggs are added to the prepared minced meat.

1136. Minced curd (for pancakes)
Cottage cheese - 900g
Eggs - 36 g.
Sugar ~ 90 g
Output: 1000

The cottage cheese is passed through a grinding machine, then eggs, sugar are added and everything is thoroughly
stir.

1083. Pancakes with minced meat or curd
Pancakes (semi-finished product) No. 1082 - 100 g
Minced meat No. 1115 - 50 g
or minced meat No. 1136 - 89 g
Table margarine - 12 g or cooking fat 10 g
Weight of fried pancakes with minced meat 135 g or 170 g
Butter - 10
or table margarine 10
or refined powder 10
or sour cream 30

Place minced meat on the fried side of the pancake, wrap it in the form of rectangular flat pies, fry on both sides on baking sheets or frying pans heated with fat until golden brown and put in the oven for 5-6 minutes.
Pancakes are sold in batches of 2. per serving. When leaving, pancakes with minced meat or liver are poured with melted butter. Pancakes with minced apples, jam, jam, preserves are served with refined powder or sour cream. Pancakes with minced curd are served with butter, refined powder or sour cream.
*I put pancakes with cottage cheese in the oven, after greasing them with sour cream.
**I replace margarine with vegetable oil

Technological map for preparing pancakes.

Cooking technology.

Salt and sugar are dissolved in a small amount of water and milk, pre-diluted yeast is added, the mixture is filtered, combined with the rest of the water, heated to a temperature of 35-40 ° C, flour is added, the eggs are mixed until a homogeneous mass is formed, then vegetable or melted butter is added and mix again until a homogeneous mass is formed. The kneaded dough is left in a warm place (25-35°C) for 3-4 hours. During the fermentation process, the dough is mixed (kneaded).

Pancakes are baked on both sides; the thickness of the pancakes should be at least 3 mm.

Served with butter, jam, marmalade or honey.

Technological diagram MA making curd bars.

Cottage cheese Flour Sour cream Egg Sugar Soda Salt

Shabby

Fry

Cooking technology.

Wipe the cottage cheese. Then add flour to the grated cottage cheese, add eggs, sour cream, sugar, baking soda, salt and mix thoroughly. Roll out the resulting mass into a layer 1 cm thick, cut into sticks 10 cm long and 2 cm wide. Fry the resulting sticks in a frying pan heated with oil.

Dispense the finished bars, sprinkled with powdered sugar.

Used Books.

1. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

2. L. A. Rodchenko: organization of production at a public catering enterprise 2007.

3. Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

4. Directory of catering technologist. M., 1984.

5. V. P. Zolin: technological equipment of public catering enterprises 20011.

6. A training manual for the cook. M., 1965.

Internet resources:

"Culinary portal". Access form: http:// www.kulina.ru., http:// povary.ru., http:// vkus.by.

Sooner or later, every housewife wants to diversify the family diet with something tasty, and our favorite pancakes will cope with this task with a bang. We are pleased to offer a step-by-step recipe without a video, but with photos, on how to prepare the most delicious homemade pancakes in a frying pan, in the oven or in a slow cooker, using different fillings with cottage cheese. Here you will learn many different options for serving our traditional dish, which always remains relevant both in the everyday menu and at a festive banquet.

Breakfast is the main meal of the day, because the productivity of the whole day depends on how much energy we recharge in the morning. And the mood is always brighter on a full stomach.

Pancakes with cottage cheese are not only a very tasty dish, but also incredibly satisfying, because 100 g of this treat contains 203 kcal. I ate 2-3 of these blinkas and I’m ready to move mountains. And what’s especially important is that the lion’s share of the energy content of such pancakes is allocated to proteins.

Cooking pancakes with cottage cheese is accessible to any cook, because this dish is perhaps one of the simplest. Any housewife can cope with this task at home if the cooking technology and recipe are followed.

In general, the culinary industry does not put forward any specific requirements for the quality of pancakes with cottage cheese, since both the pancakes themselves and the filling can have completely different preparation options, and everyone has different taste preferences. Some people like thick pancakes with a very sweet filling, while others even dream of thin flat cakes and salted cottage cheese as a filling.

But no matter what we are passionate about in gastronomic terms, first of all we should learn how to properly knead the dough for pancakes, and make an assortment of curd filling for them, so that if we please the whole family.

Dough for pancakes with cottage cheese

What kind of pancake recipes have not been invented over the centuries-old history of their existence. However, not every existing option is ideal for “stuffing”. To begin with, it should be clarified that pancakes with the addition of cottage cheese as a filling must meet several requirements.

Such pancakes should be quite thin, elastic and neutral in taste, since the curd filling can be both sweet and salty.

The ideal option in this case would be pancakes made with milk or water, although kefir cakes with their delicious sour creamy aroma would be an excellent base for cottage cheese.

On the website Your Povarenok, various photo recipes for pancakes are presented in a wide range, and you can familiarize yourself with them here.

And as a bonus, we want to offer an excellent recipe on how to prepare and bake cottage cheese pancakes. The delicious taste and aroma of this baked goods captivates you instantly and has been tested many times.

Curd and garlic filling for curd pancakes

• Cottage cheese – 0.25 kg;
• Mayonnaise – 2 tbsp;
• Garlic cloves – 2 pcs.;
• Dill greens – 1 bunch;
• Salt - to taste;

Preparation

Beat the cottage cheese well with a mixer and mix with mayonnaise, adding salt to taste.

Peel the garlic and pass it through a press, wash the dill and finely chop it, then mix all the ingredients and leave to brew for 15 minutes.

With this filling you get simply delicious snack rolls.

Curd and vegetable filling for thin pancakes

• Unsweetened curd mass – 200 g;
• Bell pepper – 1 pc.;
• Pickled cucumber – 2 pcs.;
• Parsley or cilantro - 1 bunch;
• Garlic – 1 clove;
• Salt - to taste;
• Black pepper powder - to taste;

Step-by-step preparation

We clean the pepper from seeds and stalks, then chop it into very small cubes. Three pickled cucumbers on a grater.

Wash the parsley, dry it and chop it finely, then mix it with the garlic passed through a press.

Add some salt, pepper to the curd mass and mix with vegetables and herbs.

Filling with cottage cheese and salmon

• Unsweetened mass (cottage cheese) – 1 pack;
• Cream cheese – 2-3 tbsp;
• Lightly salted salmon fillet – 100 g;
• Dill greens – 1 bunch;
• Salt - to taste;

How to prepare cottage cheese filling with salmon

Cut the salmon fillet into small cubes, and also chop the dill very finely. Mix the curd mass with cheese, salt to taste, fish and herbs.

Sweet pancakes with curd filling have a lot of fans among both children and adult gourmets. The simplest filling for such pancakes is a popular store-bought product with many aromatic fillers, popularly called curd mass.

With dried apricots and chocolate chips, with raisins and berries, pancakes with such curd filling are the main weakness of those with a sweet tooth, especially if all this deliciousness is seasoned with banana, chocolate, caramel or cream syrup.

But since store-bought curds increasingly use artificial flavors, we have no choice but to prepare the curd filling with our own hands at home, using a step-by-step recipe with photos from Povarenok.

Sweet classic filling

Ingredients

• Cottage cheese - ½ kg;
• Sour cream 20-30% - 2-3 tbsp;
• Chicken egg yolk – 1 pc.;
• Butter – 50 g;
• Granulated sugar – 3 tbsp;
• Vanilla – ¼ tsp;

Grind the cottage cheese through a fine sieve and mix with sour cream, sugar, vanilla and egg yolk.

Melt the butter in a water bath and also add it to the curd mass, which we thoroughly beat with a mixer until creamy.

Curd filling with apricot

• Fatty grain cottage cheese – 200 g;
• Apricot jam (jam) – 2-3 tbsp;
• Condensed milk – 2 tbsp;

Preparing the filling for pancakes

Place the cottage cheese into a blender bowl, where we also add apricot jam and condensed milk, then beat the mass until smooth.

"Delicious" filling

• Curd mass 9% - 1 pack;
• Sour cream – 1 tbsp. with a slide;
• White raisins – 3 tbsp;
• Granulated sugar – 3 tbsp;

Step-by-step preparation of raisin filling for cottage cheese pancakes

Wash the raisins thoroughly in cool water, then scald with boiling water and leave to soak for 15 minutes.

Break the cottage cheese with a mixer and mix with sour cream and granulated sugar until the sugar crystals dissolve.

Now add raisins to the curd mixture and mix everything well.

Banana filling

• Curd mass – 1 pack;
• Granulated sugar – 2 tbsp;
• Vanilla sugar – 1 package;
• Sour cream or condensed milk – 2 tbsp;
• Banana – 1-2 pcs.;

Preparing curd filling with banana

Peel the bananas and mash them with granulated sugar and vanilla with a fork until they become a paste. Beat the curd mass separately together with condensed milk or sour cream until smooth.

Mix banana and curd mass together.

Cherry filling

• Small cottage cheese – 0.3 kg;
• Powdered sugar – 3 tbsp;
• Frozen (canned) cherries, pitted – 1 cup;
• Clove inflorescences – 3 pcs.;
• Cognac or liqueur – 2 tbsp;

Preparing the filling for cottage cheese pancakes

1. The cottage cheese must be rubbed through a hard sieve so that it acquires a soft creamy consistency, like curd mass.
2. Now let's prepare the syrup for the cherries. To do this, pour the cognac into an enamel container, mix it with powdered sugar, add cloves and the whole mass, stirring regularly, bring to a boil.
3. Pour cherries into the resulting mixture and cook for 2 minutes if you are using canned berries for the recipe, and 5 minutes if you are dealing with frozen products.

After the allotted time, remove the cherries from the syrup and combine with the curd mass, and now the pancakes can be filled. And before serving, such pancake tubes should be sprinkled with powder.

Poppy filling

• Cottage cheese 18% - 5 tbsp;
• Granulated sugar – 30-50 g;
• Sour cream – 1-2 tbsp;
• Poppy poppy – 2-3 tbsp.

Step-by-step preparation of sweet curd filling

Mix the cottage cheese with sour cream until smooth and creamy, then add sugar and poppy seeds, kneading the curd and poppy seed mixture evenly.

How to cook pancakes with cottage cheese in a frying pan

At any retail outlet we can easily find ready-made pancakes for sale with different fillings, the preparation of which consists of frying for five minutes in a frying pan.

This is a wonderful and satisfying breakfast for the whole family. But often many mothers have doubts about the most popular filling - cottage cheese. According to statistics, curd fillings are the most common cause of food poisoning.

That is why, in order to protect your family from possible negative consequences, you should use a photo recipe on how to prepare pancakes stuffed with cottage cheese.

Pancake batter

You can make any dough; every housewife probably has her own signature recipe. But it is worth remembering that the pancakes for filling must be quite thin and flexible; an excellent solution in this case would be pancakes made with choux pastry or with starch, the recipes for which you can find here.

Pancake filling

You can prepare sweet and salty, but the most popular remains the classic curd mass with vanilla and sugar, as well as with the addition of dried apricots, raisins, and prunes.

If you are not a fan of sweets, then curd filling with herbs will be the ideal solution.

Wrapping pancakes for frying

To fry pancakes in a frying pan, you can resort to several methods of rolling flat cakes with filling. The most practical method remains the folding method using an envelope and a bundle.

In the first case, simply cover the filling laid out in the center with the free edges of the pancake and then fry the finished dessert on both sides.

The second method requires you to lay out the filling, stepping back a little from the edge of the pancake, close it with the side edges and the top, then roll the package up to the end and also fry it in oil.

We offer several more options for folding pancakes in the article of the same name.

Pancake tubes fried in oil and bags with filling will look original on the table.

Pancakes with cottage cheese in a slow cooker

A multicooker is an indispensable assistant for many housewives, and especially for students living in dorms and sometimes not having the opportunity to resort to the traditional method of baking pancakes in a frying pan. And today I will tell you how to make pancakes with cottage cheese in this unit.

You can make any dough for pancakes that you prefer, even with kefir, even with water, even with cottage cheese, or even dietary Dukan’s. You can find out more about all kinds of pancake recipes on our website.

Pancakes should be baked in a multicooker on both sides using the “baking” or “frying” mode, depending on the model of your multicooker. Don't forget to grease the bottom of the bowl with oil or grease.

While the pancakes are cooling, prepare the cottage cheese filling, either sweet or salty. You can explore various filling options above in this post.

Fill the cooled pancakes with filling in the shape of an envelope. How to do it?

• Place 1.5 tbsp on the spread pancake in the center. filling and overlap all the edges of the pancake on top of the cottage cheese, forming a square.
• Or you can make a pancake package. To do this, step back 4 cm from one edge of the pancake and lay out the filling (1.5 tbsp). Next, we overlap the edge of the cottage cheese, also fold the side edges of the pancake onto it and then roll the pancake with the filling to the end.

The filled pancakes now need to be fried to an appetizing crust. To do this, set the “baking” or “frying” program, add oil to the bowl and as soon as the oil begins to sizzle, put pancakes in it and fry on both sides.

You can also simmer pancakes in the “stewing” or “heating” mode in butter or even in sour cream filling (egg + sour cream + sugar) for 20 minutes.

Pancakes with cottage cheese, recipe in the oven

Pancakes with cottage cheese cooked in the oven turn out incredibly tasty, and what is especially important is that there are quite a few ways to make such a treat in the oven.

First, we need to prepare the pancakes themselves, and Povarenok has various recipes on this topic, which with all the details, step by step with photos and videos, will tell you how to make the dough and bake traditional Slavic flatbreads with your own hands.

As for the fillings, above we have given several options for curd fillings for pancakes, which can be “packed” into flatbreads in various ways: rolls, tubes, bags, parcels, envelopes.

Further preparation of pancakes with curd filling in the oven involves several options:

1. On a greased baking sheet, place the filled and folded pancakes in one layer, then generously grease them with melted butter and lay out a second layer of pancakes, which should also be seasoned with butter. Bake at 180°C for 10 minutes;
2. Place the pancake bags on a greased baking sheet, grease with oil and bake at 200 o C for 10-15 minutes until golden brown.
3. Place pancake tubes or rolls (like cabbage rolls) with the filling in a layer in a baking dish, pour in a sauce made from eggs, sour cream, and if the filling in the pancakes is sweet, then add sugar to the sauce; if the filling is salty, then season the sauce with salt and pepper to taste. Bake at 190 o C for 30 minutes.
4. Place pancake rolls with garlic and curd filling in a baking dish, sprinkle with grated cheese and bake in the oven for 5-10 minutes at 170 o C until the cheese melts.

Unusual “Snail” pancake pie with cottage cheese

It happens that even the most devoted pancake lovers get a little tired of this dessert in its classic form, and their soul requires bread and circuses, namely pancakes in the most extraordinary form and delicious taste.

If a similar situation arises and the question “how to cook delicious pancakes with cottage cheese in an original way?” became an obsession, then our recipe for snail pie from pancakes will become a real find for any housewife. It is prepared simply and quickly, and there are enough tasty and aromatic pieces of pie “ala cheesecake in Russian” for the whole family.

Ingredients

• Curd mass 18% - 6 tbsp;
• Raisins – 2 tbsp;
• Poppy – 1.5 tbsp;
• Sour cream – 6 tbsp;
• Vanilla sugar – 1 package;
• Granulated sugar – 6 tbsp;
• Chicken eggs – 4 pcs.;
• Milk (kefir) – 1.5 tbsp;
• Wheat flour – 2/3 cup;
• Salt – 1 pinch;

Step-by-step preparation of the original cottage cheese pancake pie

First we need to fry the pancakes. In this pie, there is no fundamental difference in which pancake recipe you choose. I decided to use the simplest method of kneading dough with milk. Pancakes made from this composition come out thin and elastic, which is perfect for filling and rolling.

By the way, the website “Your Cook” presents a wide selection of pancake recipes for every taste, which you can find here:

So, 2 eggs and 1.5 tbsp. beat the sugar with a whisk until foamy, add milk, salt and flour, kneading everything until smooth, then pour in the sunflower oil and leave the dough to sit for about 20 minutes, after which we begin to bake the pancakes.

When all the pancakes are ready, leave them to cool while we prepare the fillings. In general, you can use any sweet curd filling here, but I decided to resort to a tandem of two different curd masses: with raisins and poppy seeds for greater originality.

It's easier to prepare them:

• Place 3 tbsp in separate bowls. curd mass, 1.5 tbsp. sour cream and 1.5 tbsp. granulated sugar, after which add washed and boiled raisins to one of the bowls, and poppy seeds to the other.
• Mix all the ingredients and we have 2 different fillings for pancakes ready.

Now let's fill the pancakes. Place a strip of filling on the edge of the spread pancake and roll it into a tube. We do this with all the pancakes until the filling is gone.

• In a greased baking dish, place pancake tubes in the shape of a snail so that the entire bottom area is filled.
• Let's prepare the gravy. Beat 2 eggs with the remaining sugar (1.5 tbsp), vanilla sugar and sour cream (3 tbsp) until a homogeneous liquid consistency.
• After this, pour the gravy over the pancakes, distributing it evenly over the entire surface of the pie.

The pie should be baked for 20-30 minutes at a temperature of 190-200 o C. The aroma of this dessert is one and the same as the legendary cheesecake. Try it, you won't regret it.

Well, if you are already tired of pancakes with cottage cheese, and you want to pamper your family with original foreign pancakes, then our recipes will be useful for you.