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.

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

Let's enjoy sweet, delicious pancakes with curd and raisin filling! Moreover, there is a reason - after all, Maslenitsa is coming soon! And even those housewives who did not have enough time to bake pancakes all year long will certainly take up the pans at Maslenitsa week!
And to make it more fun and faster, let the whole family participate in the preparation of pancakes: the hostess kneads the dough and bakes, the kids put the filling, and the head of the family wraps it up! If you cook together, then it will be much tastier to eat later. Children will especially like it all: you can guarantee that such delicious pancakes, in addition cooked with their help, will even be devoured by capricious people! Pancakes with curd- it's tasty!

To make pancakes you will need:

• Eggs - 6 pcs.
• Kefir - 1 package (0.5 l)
• Sugar - 5 tablespoons
• Butter - 60-70 g
• Flour - 3 pcs.
• Soda - 1 teaspoon
• Salt

For filling:

• Raisins - 50 g
• Cottage cheese - 500 g
• Sugar - 4-5 tablespoons
• Vanilla sugar to taste

Pancakes with curd. Step 1. Prepare the dough. Let's separate the yolks from the proteins. Let's put the whites aside for now, and grind the yolks with sugar and soft butter. Salt a little bit too!
Pour kefir into the pounded mixture. Pour in baking soda (1 teaspoon), mix quickly and thoroughly. See, the kefir is bubbling? Fine! The dough will be fluffy.

Now we sift flour into it through a colander (sieve), about 12 tablespoons with a tiny pea. Mix again so that the lumps disappear. If they stubbornly do not disappear, you can beat the dough a little with a mixer.
We also need a mixer to beat egg whites into a thick, fluffy foam.
Ready?
Pancakes with curd. Step 2. We bake pancakes. Pour the foam into the dough. Gently stir again - and you can bake!
Which is what we will do in a hot skillet. It must be greased with vegetable oil before pouring the dough. And in order to just grease a hot frying pan, and not pour oil on it, wrap a cotton swab in a piece of gauze and dip it into a saucer of butter. Lubricate just a little, with the exception of the very first pancake: grease a clean pan more generously.
We bake our pancakes over medium-high heat, turning over when browned. Remove the finished ones with a spatula on a dish.
Pancakes with curd. Step 3. Prepare the filling. In the meantime, they will cool down, we make the filling. Knead fresh, good curd with a fork with sugar. Boil the raisins for 7-10 minutes with boiling water - then the raisins will be softer. Then we drain the water, and pour the raisins into the cottage cheese. We mix everything ... you can start!
Pancakes with curd. Step 4. We fill the pancakes with cottage cheese.
On each pancake we put a spoon and a half tablespoons of cottage cheese, wrap it like a cabbage roll - and fry it again, but now in butter.

This way the pancakes turn out to be very fried, appetizing, even with a crispy crust: this requires more oil and fire. Well, if you want soft - just do not fry for too long and make the light smaller.

Move the pancakes from the pan to the dish again. A delicious treat is ready!
Help yourself to your health!
Bon Appetit!

A delicious hearty snack - pancakes with cottage cheese. The filling can be improved in a variety of ways, such as adding raisins or salted fish to the filling.

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

1. Eggs are beaten with a pinch of salt until foam appears.
2. Not cold milk is poured here and sifted flour is poured a couple of times.
3. Vegetable oil is added.
4. The dough is kneaded, from which thin pancakes are fried.
5. While they are cooling, you need to knead the cottage cheese with sand. The amount of sugar is adjusted according to taste. In the filling for pancakes from cottage cheese, raisins, previously washed, as well as scalded with boiling water, are added.
6. It remains to wrap the tubes with sweet filling, put them in a mold, grease them with butter on top and send them to bake for 10-12 minutes in the oven. This will make the treat especially tender and juicy.

Instead of an oven, you can preheat a prepared 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 thin kefir, sugar to taste, 2 tbsp. tablespoons of vegetable oil, egg, 3 tbsp. tablespoons of sour cream, ¼ tsp of baking soda.

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

Cooking in the oven

Ingredients: 380 g of cottage cheese, 4 large eggs, half a liter of fresh milk, 6 tbsp. tablespoons of granulated sugar, a bag of vanilla sugar, 70 g of light raisins, 320-340 g of first grade flour, half a pack 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 minimum of foam should appear on the surface.
2. All liquid components are immediately poured here, and soda is poured.
3. Next, the sifted flour is poured. The mass is beaten 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 also added to it. The products are whipped with an immersion blender.
6. The raisins are poured with boiling water for 8-9 minutes, after which they are dried on a paper towel. The dry fruit is mixed with the curd mixture.
7. Pancakes are stuffed with filling and folded very tightly into envelopes.
8. Then they are laid out on a baking sheet, very generously greased on top with softened butter and baked in the oven for about half an hour at 180 degrees.

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

Yeast pancakes with sour milk

Ingredients: half a liter of sour milk, a faceted glass of first grade flour, 230 g of curd mass with raisins or dried apricots, 3 tbsp. tablespoons of 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. Oil is poured out last.
3. The resulting mass is thoroughly mixed. You should have a smooth dough. The most convenient way to do this is with a regular whisk or a special blender attachment.
4. When there are no lumps left in the mixture, it remains for 20-25 minutes at room temperature.
5. Next, pancakes are fried on a hot skillet for a couple of minutes on each side.
6. The curd filling is wrapped in the resulting tortillas.

Ready-made pancakes are decorated with powdered sugar.

Thin pancakes with curd filling

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

1. Cottage cheese needs to be chopped as much as possible. If the food has large chunks, it is best to use a blender.
2. One egg, all the sour cream and 4 tablespoons of sand are driven into the curd.
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 alternately combined. Oil is poured into the mass last.
5. The thinnest pancakes are baked from the resulting homogeneous mixture.
6. The filling is wrapped in the resulting cakes. It is most convenient to fold pancakes in envelopes.

A delicacy 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 lightly salted salmon.

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

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

Filled with cottage cheese and herbs

Ingredients: 6-7 unsweetened thin pancakes, 170 g 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 chopped very finely with a sharp knife.
2. Olive oil, crushed garlic, pepper and salt are added to this mass to taste.
3. The aromatic dressing combines with the curd. The mass is whipped with a special blender attachment until smooth.
4. The 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 deliciously with tartar sauce or any other garlic.

With cottage cheese and raisins

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

1. First, the raisins are washed well, poured with boiling water and set aside. Next, dry it on a paper towel.
2. The curd is pounded with a fork or a suitable blender attachment. It combines with sugar, sour cream and raisins.
3. Pieces of peeled apple are also poured here.