Pancakes are one of those delicacies that have been popular at all times. Moreover, today this dish is often able to make life easier for the hostess, make cooking a dinner quick and easy. After all, many women, after a long day at work, are anxious to feed their families, and even have time to relax with their loved ones. There are many different semi-finished products to choose from.

However, due to the simplicity of making pancakes, many women prepare pancakes in the freezer on their own, spending a couple of hours on this on weekends.

And on weekdays, they just have to get the pancakes out of the freezer and reheat them in a skillet under the lid. You can bake them in the oven with sour cream. Sweet pancakes with cottage cheese are especially fond of children and adults. Next, we will describe different recipes for making pancakes and tell you how to make filled pancakes.

First, let's clarify one detail. Almost every housewife has a special recipe for pancakes, fillings for them and a special cooking technology. Some fry pancakes on 2 sides, others on one side to put the filling on the fried side and roll them up. How do you do it? It all depends on your experience, how it will be more convenient for you. But if you fry pancakes on both sides, then when heating up, try not to overcook the finished product. Otherwise, the crust will be tough, crispy, and this is not part of your plans, right?

What are the recipes for pancakes?

What should be in stock:

• milk (kefir);
• eggs;
• sugar;
• flour.

Sometimes, after promising to please loved ones with tasty treats, we notice with horror that there is no milk in the house. Experience shows that you can safely use water for spring rolls. When a dish is prepared with skillful hands with love, the difference will be very small. Perhaps you have a serum, then don't hesitate to use it. And if there is not enough milk in the refrigerator, then it can be diluted with water to the required amount.

1. Mash the yolks of 4 eggs with 2 tbsp. l. sugar and 1 tsp. salt. Pour in 3 cups of milk, add 4 cups of sifted flour. After mixing the ingredients well, add 2 more cups of milk and 4 beaten egg whites. Before baking, preheat the pan well, brush it with a little vegetable oil or bacon, prick it on a fork. Pour the dough as little as possible, evenly distributing it over the pan.
2. Beat 2 eggs until frothy, add 1 cup boiling water and continue whisking. Add 1 glass of kefir. Separately mix 1 cup of sifted flour with baking soda (on the tip of a knife) and gradually add to the liquid, stirring constantly. Add 1 tbsp. l. sugar and a little vegetable oil. The dough is ready.
3. Mix 0.5 l of kefir, a couple of eggs, 2 cups of flour, salt and sugar. Pour boiling water into a glass, add half a teaspoon of baking soda there and pour into the dough. Leave it on for 5 minutes. Add a couple tablespoons of vegetable oil. The pancake choux dough is ready.
4. This recipe is one of the simplest and cheapest: beat 0.5 liters of milk or water with 1 egg, add salt and sugar at your discretion, add flour and stir until the desired consistency.

Recipes for curd fillings for pancakes

1. Mash 250 g of cottage cheese with two egg yolks, add 2 tbsp. l. sugar, a pinch of salt and a tablespoon of sour cream. Stir until the salt and sugar dissolve.
2. Grind 250 g of cottage cheese and mix thoroughly with 2 tbsp. l. sour cream. Soak raisins (according to your taste) in boiling water for 10-15 minutes. Pass a quarter of the lemon through a meat grinder along with the peel, add 2-4 tbsp to it. l. Sahara. Combine curd, raisins and lemon. The filling is ready.
3. Mix 250 g of cottage cheese with 3 tbsp. l sugar. Crush 1-2 small bananas and add to the curd. There are also 2 tbsp. l. sour cream. Stir all ingredients until smooth.
4. Rub 250 g of cottage cheese through a sieve, add 1 tbsp. l. sugar and condensed milk. Put a little fruit jam on the finished pancake, then wrap the curd mixture with an envelope.
5. Whisk 250 g of cottage cheese with a blender. Chop 1 bell pepper and 3 pickles, finely chop the herbs and some garlic. Mix all ingredients thoroughly and add salt and ground pepper to taste.
6. Mix 250 g of cottage cheese with 2 tbsp. l. red caviar, herbs, salt, nutmeg and 1 tbsp. l butter. The filling is ready.

The recipe for filling based on cottage cheese is a matter of taste and imagination, so if you wish, you can come up with many more fillings for pancakes, which will later become your signature ones. You can also wrap pancakes in several ways.

Pancakes with cottage cheese, portion

Technical and Technological Map No.Pancakes with cottage cheese, portion(CP-recipe No. 1002)

Publishing house Kiev "ASK" 2005

1. APPLICATION AREA

This technical and technological map applies to Pancakes with cottage cheese, portion, generated in the name of the object, city

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking pancakes with cottage cheese, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Pancakes with cottage cheese (2 pieces per serving) are greased with butter using a brush. Fry on a frying surface greased with vegetable oil on both sides until golden brown.

Fried pancakes are placed in portioned dishes. Served with sour cream.

1. Characteristics of the finished dish, semi-finished product Pancakes with cottage cheese, portion
   

Appearance- the shape of the pancake is a tube. Inside - evenly distributed cottage cheese mince. The color of the pancakes is yellowish with a golden crust. Sour cream is laid out on a plate.

Taste and smell- pancakes, curd mince, melted butter, sour cream, without foreign taste and smell.

1. Requirements for registration, implementation and storage Pancakes with cottage cheese, portion
   

Pancakes with curd are made as needed.

The shelf life of chilled products from the end of the technological process, according to SanPiN 2.3.2.1324-03, at an air temperature of 2 to 6 ° C and a relative air humidity of 75 ± 5%, no more than 24 hours.

Shelf life of frozen products from the end of the technological process at an air temperature not higher than minus 18 ° C and a relative air humidity of 75 ± 5%:

- hermetically packed - no more than 90 days;

- Leaky packed and weight - no more than 30 days.

In the absence of cold, products cannot be stored.

Thawed and re-frozen products are not allowed for sale.

1082. Pancakes-semi-finished product (shell)
Wheat flour - 416 g
Milk or water - 1040 g
Eggs - 83 g
Sugar - 25 g
Salt - 8 g
Fat - 20 g or cooking fat, or ghee 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 preheated pans with a diameter of 24-26 cm.
The poured dough is spread evenly over the entire surface by turning the pan and fried 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
Onions - 50 g
Wheat flour - 5 g
Ground black pepper - 0.25 g
Salt - 5 g
Parsley (greens) - 5 g
Output: 500 G

The first way cooking 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 dish, broth or water (15-20% to the net mass of meat) is added and stewed with low heat until tender.
Stew and pre-sautéed onions are minced in a meat grinder. Flour sautéed with fat is diluted with the broth remaining after stewing the meat and boiled. The minced meat is seasoned with the resulting white sauce, salt, pepper, finely chopped greens are added and mixed.
Second way preparation of minced meat. Raw meat is passed through a meat grinder with two grates.
Minced meat is placed on a greased deep baking sheet with a layer of no more than 3 cm and, stirring occasionally, fry until tender in an 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. Minced meat is seasoned with white sauce, salt, pepper, finely chopped herbs and mixed.
When preparing minced meat with egg, rice or rice and an egg, chopped eggs, or crumbly rice porridge, or a mixture of eggs are added to the finished minced meat.

1136. Curd mince (for pancakes)
Curd - 900g
Eggs - 36 g.
Sugar ~ 90 g
Output: 1000

The curd is passed through a pulping machine, then eggs, sugar are added and everything is thoroughly
mix.

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 oil 10 g
Mass 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

Minced meat is placed on the toasted side of the pancake, wrapped in the form of rectangular flat pies, fried on both sides on baking sheets or pans heated with fat until golden brown and placed in the oven for 5-6 minutes.
Pancakes are released in 2 pieces. per serving. When leaving, pancakes with minced meat or liverwort are poured with melted butter. Pancakes with minced apple, jam, jam, jam are released with refined powder or sour cream. Pancakes with minced curd are released with butter, refined powder or sour cream.
* I put pancakes with cottage cheese in the oven, having previously greased with sour cream.
**I replace margarine with vegetable oil

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 video, but with a photo, how to cook the most delicious homemade pancakes in a 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 daily menu and at a festive banquet.

Breakfast is the main meal, because how much energy we are energized in the morning and the productivity of the whole day depends. And the mood on a full stomach is always more rosy.

Pancakes with cottage cheese are not only very tasty, but also incredibly satisfying, because 100 g of this treat accounts for 203 kcal. I ate 2-3 of these pancakes and is ready to move mountains. And what is especially important, the lion's share of the energy intensity of such pancakes is devoted to proteins.

Cooking pancakes with cottage cheese is available to any chef, 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 cooking 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 cooking options, and everyone's taste preferences are different. Someone likes thick pancakes with a very sweet filling, and someone even in a dream dreams of thin cakes and salted cottage cheese as a filling.

But whatever our attachment to in the gastronomic plan, first of all, we should learn how to knead the dough for pancakes correctly, and make an assortment of cottage cheese filling for them, so that, if you please, so the whole family.

Pancake dough with cottage cheese

So many pancake recipes have not been invented over the centuries-old history of their existence. However, not all of the existing options are 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 with milk or water, although kefir tortillas with their appetizing sourish creamy aroma will be an excellent base for curd.

On the site your Povarenok various photo recipes for pancakes are presented in the widest range, and you can familiarize yourself with them here.

And as a bonus, we want to offer a great recipe for how to cook and bake curd pancakes. The delicious taste and aroma of these pastries captivates instantly, tested many times.

Curd-garlic filling for curd pancakes

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

Preparation

We break the cottage cheese well with a mixer and mix with mayonnaise, pre-salting to taste.

Peel the garlic and pass it through a press, and rinse the dill and chop finely, after which we mix all the components and leave to brew for 15 minutes.

With such a filling, simply delicious snack rolls are obtained.

Curd and vegetable filling for thin pancakes

• Unsweetened curd mass - 200 g;
• Bulgarian pepper - 1 pc.;
• Pickled cucumber - 2 pcs.;
• Parsley or cilantro - 1 bunch;
• Garlic - 1 clove;
• Salt to taste;
• Powdered black pepper - to taste;

Step by step cooking

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

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

Salt the curd mass, pepper 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 make salmon curd filling

Cut the salmon fillet into small cubes, 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 both among children and adult gourmets. The simplest filling for such pancakes is a popular store product with many aromatic fillings, popularly called curd mass.

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

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

Sweet classic filling

Ingredients

• Granulated 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 it becomes a cream.

Curd filling with apricot

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

Making pancake filling

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

"Delightful" filling

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

Step-by-step preparation of raisin filling for curd pancakes

Rinse the raisins thoroughly in cool water, and 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 composition and mix everything well.

Banana filling

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

Cooking banana curd filling

Peel the bananas and grind them with a fork with granulated sugar and vanilla until they become gruel. Beat the curd mass separately together with condensed milk or sour cream until a homogeneous consistency.

Mix the banana and curd mass together.

Cherry filling

• Small cottage cheese - 0.3 kg;
• Powdered sugar - 3 tablespoons;
• Pitted frozen (canned) cherries - 1 glass;
• Clove inflorescences - 3 pcs.;
• Cognac or liqueur - 2 tablespoons;

Preparation of filling for curd pancakes

1. 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 cherry syrup. To do this, pour the cognac into an enamel container, mix it with powdered sugar, add the cloves and the whole mass, stirring regularly, bring to a boil.
3. Pour cherries into the resulting composition and cook for 2 minutes if canned berries are used for the recipe, and 5 minutes if we are dealing with frozen products.

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

Poppy filling

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

Step by step preparation of sweet curd filling

Mix cottage cheese with sour cream until a homogeneous creamy mass, then add sugar and poppy seeds, evenly mixing the curd-poppy composition.

How to cook pancakes with cottage cheese in a pan

At any point of sale, we can easily find ready-made pancakes with different fillings on sale, the preparation of which consists in a five-minute frying in a pan.

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

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

Pancake dough

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

Filling for pancakes

You can cook 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 the curd filling with herbs will be the perfect solution.

Wrapping pancakes for frying

To fry pancakes in a skillet, you can use several methods of twisting filled cakes. The most practical method remains the envelope and roll folding method.

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 prescribes 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 up the bundle to the end and also fry in oil.

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

Fried pancake tubes and bags with filling will look original on the table.

Pancakes with cottage cheese in a slow cooker

The 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 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 Dukanovsky ones. You can get acquainted in more detail with all kinds of recipes for pancakes on our website.

Bake pancakes in a multicooker on both sides in the "baking" or "frying" mode, depending on the model of your multicooker. Remember to grease the bottom of the bowl with oil or grease.

While the pancakes are cooling, prepare the cottage cheese filling, at least sweet or salty. You can study various options for fillings in this post above.

Fill the cooled pancakes with an envelope-shaped filling. How to do it?

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

The filled pancakes must now be fried until they are delicious. To do this, set the “baking” or “frying” program, add the oil to the bowl and as soon as the butter grinds up, put the pancakes in it and fry on 2 sides.

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

Pancakes with cottage cheese, recipe in the oven

Pancakes with cottage cheese, cooked in the oven, turn out to be incredibly tasty, and most importantly, there are quite a few ways to make such a treat in the oven.

To begin with, we need to prepare the pancakes ourselves, and Povarenka has different recipes on this topic, which, with all the details, step by step with photos and videos, will tell you how to make dough and bake traditional Slavic cakes with our own hands.

As for the fillings, above we have given several options for curd fillings for pancakes, which can be "packed" in cakes in various ways: rolls, tubes, bags, rolls, envelopes.

Further cooking pancakes with curd filling in the oven suggests several options:

1. On a greased baking sheet, lay out the pancakes filled and rolled up in bundles or envelopes in one layer, then grease them liberally with melted butter and lay out the second layer of pancakes, which should also be seasoned with butter. Bake at 180 ° C for 10 minutes;
2. Put the pancake bags on a greased baking sheet, grease with oil and bake at 200 ° C for 10-15 minutes until golden brown.
3. Put pancake rolls or rolls (like stuffed cabbage rolls) with a filling in a layer in a baking dish, pour in the sauce of 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 ° C for 30 minutes.
4. Put the pancake rolls with garlic-curd filling in a baking dish, sprinkle with grated cheese and bake in the oven for 5-10 minutes at a temperature of 170 ° C until the cheese melts.

Unusual "Snail" pie of pancakes 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 prepare delicious pancakes with cottage cheese in an original way?" became an obsession, our pancake snail pie recipe will be a real boon for any housewife. It is prepared simply and quickly, and tasty and fragrant slices of the "ala cheesecake in Russian" pie will be enough for the whole family.

Ingredients

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

Step-by-step preparation of an original curd pancake pie

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

By the way, the site "Your Povarenok" presents a wide selection of pancake recipes for every taste, which can be found here:

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

When all the pancakes are ready, we leave them to cool, and in the meantime we will 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 cook them simply:

• Put 3 tablespoons in separate bowls. curd mass, 1.5 tbsp each. sour cream and 1.5 tbsp. granulated sugar, after which we add raisins washed and stewed with boiling water to one of the bowls, and poppy seeds to the other.
• We mix all the ingredients and we have 2 different fillings for pancakes ready.

Now let's fill the pancakes. Put the filling on a spread pancake with a strip on the edge and roll it up with a tube. So we do the pancakes with all until the filling ends.

• Put pancake tubes in a greased baking dish in the shape of a snail so that the entire bottom area is filled.
• Cooking the gravy. Beat 2 eggs with the remaining sugar (1.5 tablespoons), vanilla sugar and sour cream (3 tablespoons) until a homogeneous liquid consistency.
• After that, pour the pancakes with gravy, evenly distributing it over the entire surface of the cake.

The cake should be baked for 20-30 minutes at a temperature of 190-200 o C. The aroma of this dessert is one-in-one like 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.