Delicious hearty snack - pancakes with cottage cheese. The filling can be improved in various ways, for example, add raisins or salted fish to it.

Pancakes with cottage cheese - a classic recipe for milk

Ingredients: 40 g of dark or light raisins, 320 g of medium-fat cottage cheese, 610 ml of milk, salt, a faceted glass of 1 grade flour, ½ teaspoon of soda, 2 large eggs, 2 tbsp. tablespoons vegetable oil and half a packet of butter, sugar to taste.

  1. Eggs are beaten with a pinch of salt until foam appears.
  2. Non-cold milk is poured here and sifted flour is pre-filled a couple of times.
  3. Vegetable oil is added.
  4. The dough is kneaded, from which thin pancakes are fried.
  5. While they cool, you need to stretch the cottage cheese with sand. The amount of sugar is adjusted to taste. Pre-washed raisins, as well as raisins scalded with boiling water, are added to the filling for pancakes from cottage cheese.
  6. It remains to wrap the rolls with a sweet filling, put them in a mold, grease thickly with butter on top and send to bake for 10-12 minutes in the oven. This will make the treat especially tender and juicy.

It is interesting: egg-free pancakes in milk

Instead of the oven, you can preheat the finished dish in the microwave.

From kefir dough

Ingredients: a glass of flour without top, 210 g of medium-fat cottage cheese, a pinch of salt, half a liter of light kefir, sugar to taste, 2 tbsp. tablespoons vegetable oil, egg, 3 tbsp. spoons of sour cream, ¼ teaspoon of baking soda.

  1. In a warm fermented milk product, baking soda is extinguished. Fine salt, an egg, a glass of flour, vegetable oil are also added here. All ingredients are combined with a whisk. It is important to carefully break up all the lumps formed. To get a sweetish dough, you need to add sand to taste to it.
  2. If the mass turned out to be thick, you can add a little boiled water to it, achieving the desired consistency.
  3. The pan is greased with a minimum amount of oil using a silicone brush. Thin rosy pancakes are baked on it.
  4. Cottage cheese is kneading a crush with sour cream and sugar.
  5. Pancakes are filled with sweet mass and tightly wrapped.

Then you can immediately remove the sample from the treats or first fry the workpieces in preheated butter.

Cooking in the oven

Ingredients: 380 g of cottage cheese, 4 large eggs, half a liter of fresh milk, 6 tbsp. tablespoons of sugar, a bag of vanilla sugar, 70 g of light raisins, 320-340 g of flour of the first grade, half a packet of butter, a pinch of salt, 1.5 tbsp. filtered water.

  1. You need to start with pancakes. To prepare them, chicken eggs (2 pcs.) Are slightly beaten with a whisk with 1/3 of all granulated sugar and salt. A minimal foam should appear on the surface.
  2. All liquid components are immediately poured here, and soda is poured.
  3. Next, sifted flour is poured. The mass is whipped with a whisk. It should become homogeneous.
  4. Thin golden pancakes are baked.
  5. For the filling, the curd is mixed with the remaining eggs and sand. Vanilla sugar is added to it. Products are whipped with a hand blender.
  6. Raisins are poured with boiling water for 8-9 minutes, after which they are dried on a paper towel. Dry fruit is mixed with the curd mixture.
  7. Pancakes are stuffed with filling and very tightly folded with envelopes.
  8. Then they are laid out on a baking sheet, very greased on top with softened oil and baked in the oven for about half an hour at 180 degrees.

The finished treat is served with sour cream and / or jam.

Yeast pancakes in sour milk

Ingredients: half a liter of sour milk, a faceted glass of first grade flour, 230 g of curd with raisins or dried apricots, 3 tbsp. tablespoons vegetable oil, 2 large eggs, sugar salt to taste.

  1. In a large bowl, beat a couple of chicken eggs with milk, salt and sand. The amount of sugar can vary from 2 to 4 large spoons.
  2. Sifted flour is poured here a couple of times. Last oil is poured.
  3. The resulting mass is thoroughly mixed. You should get a homogeneous dough. It is most convenient to do this with a regular whisk or a special blender nozzle.
  4. When there are no lumps in the mixture, it remains for 20-25 minutes at room temperature.
  5. Next, in a hot pan for a couple of minutes, pancakes are fried on each side.
  6. The curd filling is wrapped in the resulting cakes.

Ready pancakes are decorated with icing sugar.

Thin pancakes with curd filling

Ingredients: 360-380 g of cottage cheese, half a liter of fat milk (you can - homemade), 5-6 tbsp. tablespoons of sugar, faceted glass of flour of the first grade, 4-5 tbsp. tablespoons of homemade sour cream, 3 large eggs, 90 ml of refined oil, a pinch of soda and sodium chloride.

  1. Cottage cheese should be chopped as much as possible. If the product has large pieces, it is best to use a blender.
  2. One egg, all sour cream and 4 tablespoons of sand are driven into the cottage cheese.
  3. To taste, the filling can be flavored with vanilla or cinnamon.
  4. To prepare the dough, all the products remaining in the recipe are connected in turn. Last oil is poured into the mass.
  5. The finest pancakes are baked from the resulting homogeneous mixture.
  6. In the resulting cakes, the filling is wrapped. It is most convenient to fold pancakes with envelopes.

A treat is served with sour cream and / or any berry jam.

With the addition of salmon

Ingredients: 8-9 thin ready-made pancakes, 230 g of soft curd cheese, a bunch of fresh herbs, 2 fresh cucumbers, 190 g of salted salmon.

  1. First, according to any recipe you like, large pancakes are prepared. The main thing is not to add regular and vanilla sugar to them.
  2. Cucumbers get rid of a rough skin and are chopped with a thin long straw.
  3. The fish is removed from the skin and cut into small pieces.
  4. Fresh greens are washed, brushed off excess water and chopped with a knife.
  5. Pancakes are smeared with cottage cheese, mixed with chopped herbs (thin layer), strips of cucumber and fish pieces are laid out on the edge.The cake is rolled up.

Before serving, pancakes are cut into small slices and laid out on a beautiful plate.

Filled with cottage cheese and greens

Ingredients: 6-7 unsweetened thin pancakes, 170 g of fresh cottage cheese, a clove of garlic, salt, a bunch of fresh herbs, 2 tbsp. tablespoons of olive oil, a mixture of peppers.

  1. The greens are thoroughly washed, dried and very finely chopped with a sharp knife.
  2. To this mass is added olive oil, crushed garlic, pepper and salt to taste.
  3. Fragrant dressing combined with cottage cheese. The mass is whipped with a special blender nozzle until smooth.
  4. Pancakes are folded in an envelope. From above they are decorated with the remaining branches of greenery.

Before serving, pancakes stuffed with cottage cheese are lightly fried in a pan with hot oil. Serve them tasty with tartar sauce or any other garlic.

With cottage cheese and raisins

Ingredients: 280 g of fresh cottage cheese, 3 sweet apples, a pinch of vanilla sugar, half a glass of light raisins, granulated sugar to taste, 3 tbsp. spoons of sour cream. How to cook pancakes with cottage cheese and raisins, is described below.

  1. First, the raisins are washed well, poured with boiling water and set aside. Then it needs to be dried on a paper towel.
  2. The cottage cheese is ground with a fork or a suitable blender nozzle. It combines with sugar, sour cream and raisins.
  3. Pieces of peeled apple are also poured here.

The filling is laid out on pancakes, after which the workpieces are tightly wrapped.

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