How to make pancakes from cottage cheese. Curd pancakes recipe. Make a pancake cake

A great variety of curd fillings for pancakes and pancakes has been invented. Cook with us - or use our recipes as a basis for creativity!

• 500 g cottage cheese;
• 2 yolks;
• 1 tbsp. sour cream;
• sugar and salt to taste.

This is a very easy and quick recipe and it is egg free. Grind the cottage cheese with the yolks, sugar to taste, add salt and sour cream. Make sure the sugar is completely dissolved, or make the filling with powdered sugar.

Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins

The curd filling for pancakes and pancakes without eggs according to this recipe is tender, aromatic and sweet and sour. Step-by-step recipe, with photos!

• cottage cheese (preferably homemade, moderately fatty) – 500 g;
• fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
• vanilla sugar - 10 g or vanillin - on the tip of a knife;
• lemon zest – 1 tsp;
• dark raisins – 3-4 tbsp. l.;
• sour cream or kefir – 2-4 tbsp. l. (depending on the moisture content of the cottage cheese).

First you need to prepare all the ingredients for the curd filling for the pancakes separately. And then you just need to combine them and mix well.

Wash the lemon well. And then scald with boiling water. It is necessary to do this, because we will need the upper part of the fruit, which is usually grasped with our hands. Done? Dry the lemon with damp towels. And remove the zest. With a regular grater or a special one, without catching the white part. You can use orange instead of lemon. It will turn out delicious too.

Wash all small specks from the raisins. There are usually plenty of them in dried grapes. Just make it angry with boiling water. Let the raisins sit in it until the water cools to a lukewarm state. 10-15 minutes.

Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then puree with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this is the main ingredient of our pancake filling. Therefore, it is better to ignore “curd masses” and “curd products”.

Add fine sugar or powdered sugar. The recipe describes the approximate quantity, it is better to focus on your taste and the acidity of the cottage cheese that you use to prepare the filling.

To make it more fragrant, add a packet of vanilla sugar or a little vanillin. Just don't get it mixed up. Vanillin should be added just a little bit.
Add raisins and lemon zest to the tender cottage cheese mixture. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Mix the filling.

That's all, the curd filling for the pancakes is ready. You can fill the pancakes, roll them up and try them!

Recipe 3: Curd filling for pancakes with raisins and dried apricots

This is a version of the sweet filling that children eat with pleasure. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step recipe with photos!

• Cottage cheese - 250 grams
• Raisins - 50-70 Grams
• Dried apricots - 2 tbsp. spoons
• Sugar - 3-5 tbsp. spoons
• Egg - 1 piece
• Pancakes - 10-12 pieces
• Butter - 50 grams

1. First, you need to put the cottage cheese in a deep bowl and mash it with a fork so that there are no lumps. You can also use ready-made curd mass.


2. It is better to first pour boiling water over the raisins for 3-5 minutes, and then dry them thoroughly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark.


3. Cut dried apricots into small pieces and add to the cottage cheese. Beat in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanillin or cinnamon, for example. If the filling turns out to be runny, you can add 1 tablespoon of starch.


4. That's all, a surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. All that remains is to put a small amount of filling on the pancake.


5. Carefully wrap it in an envelope so that the filling is completely covered by the pancake.


6. Place butter in a frying pan and heat it up. Place the stuffed pancakes (edges down) and fry on both sides until an appetizing crust appears.

Recipe 4: Curd filling for pancakes with butter

• Chicken egg - 1 pc.
• Sugar - 50 g
• Cottage cheese - 300 g
• Butter (melted) - 1 tsp.

For the filling, beat the cottage cheese with a blender.
Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanillin. The filling turns out creamy, but it does not flow out of the pancakes at all.

Place the filling on the fried side.

Fold the bottom edge of the pancake over the filling.

Fold the left and right edges towards the middle.

Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be stored in the refrigerator or freezer.

Fry the pancakes on both sides and serve.

Recipe 5: Delicious filling for pancakes made from cottage cheese and kiwi

The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and vanilla essence will complement the dish with a pleasant aroma of vanilla.

• cottage cheese (medium fat content, fresh, preferably homemade) - 150 grams;
• condensed milk - 1 tbsp. spoon;
• sour cream (20%) - 1 tbsp. spoon;
• sugar - 1-2 tbsp. spoons;
• vanilla essence - 1 drop;
• kiwi - 1 piece.

The first thing you should do when you start cooking is mix the cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because the overall taste of the filling and the usefulness of the dish as a whole will depend on their taste and natural composition. It's good if you can use homemade products.

So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Add vanilla essence for aroma. In the curd filling made from homemade granular cottage cheese, the graininess will be felt well. Therefore, if you don’t like this taste, you can beat the mass with a blender until smooth. I love the grainy structure of the curd filling and just mix the filling well without using a blender.

Peel the kiwi and cut into small pieces as in the photo. Besides kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

When the curd filling is ready, the kiwi is chopped, all that remains is to wrap everything in pancakes. For this filling, most often I bake.
You can wrap the filling in different ways, but my family loves it the most when I make rolls. To do this, simply place the curd filling on the pancake in the center, sprinkle pieces of kiwi on top and roll it up so that the filling is in the middle.

This pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with pieces of kiwi.

Recipe 6: How to make pancake filling from apples and cottage cheese

• 100 g cottage cheese
• 50 g sour cream
• 3 medium red apples
• 4 tbsp. l. Sahara
• 50 g butter

1. Peel the apples, remove the core and cut into small cubes.
2. Mix cottage cheese with sour cream until creamy.
3. Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7–10 minutes, until the apples are very soft.
4. Cool and mix with curd cream.
5. Serve with warm pancakes.

Recipe 7: How to prepare cottage cheese and semolina filling for pancakes

• 400 g fat cottage cheese
• 1 tbsp. l. semolina
• 1 packet vanilla sugar
• 200 g sour cream 20%

1. For the filling, place cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
2. Place 2 tbsp on each pancake. l. fillings, wrap and serve immediately.

Recipe 8: Cottage cheese, yogurt and raspberry filling

Add yogurt and raspberries to the classic curd filling, it will be very tasty.

• Cottage cheese 250 g
• Natural yogurt - 100 ml.
• Powdered sugar 1-2 tbsp. l.
• Raspberries - a handful

Let's prepare the filling. Place cottage cheese, yogurt and powdered sugar in a bowl. Mix everything.

Spread the sweet curd mixture onto the pancake. Place raspberries on top and wrap the pancake in a tube.

https://vpuzo.com/

All recipes are carefully selected by the culinary club of the website website

Are you tired of plain pancakes and want some variety? Then you've come to exactly the right place! We offer unique recipes - pancakes with cottage cheese. It would seem that what is unusual here? But regular pancakes in our recipes are turned into sweet chocolate or salty cheese snacks, they are stuffed with tender cottage cheese with various fillings or baked in the oven with butter. Try how varied the pancakes are and you won’t be able to resist writing down the recipe!

Pancakes with cottage cheese are very easy to prepare; you can use or not use raisins and other dried fruits. Ready pancakes can be frozen. Frozen pancakes can be quickly reheated in the microwave, but it will be tastier if you take them out of the freezer two hours before and then reheat them in a frying pan. Be sure to use a piece of butter; it is better not to use vegetable oil.

The curd filling can be prepared from both store-bought and homemade cottage cheese; the fat content of the cottage cheese does not matter. It is better to pass dry or grainy cottage cheese through a sieve and add rich sour cream. Add sugar to the filling to taste. Serve with sour cream, condensed milk or jam.

It is also convenient to prepare the filling from frozen cottage cheese. I often freeze leftover homemade full-fat cottage cheese and use it to make cheesecakes or pancakes or lazy dumplings.

In the first basic recipe, we suggest you prepare thin pancakes filled with cottage cheese and raisins.

Taste Info Pancakes

Ingredients

• For the test:
• Milk (any fat content) – 1 tbsp.;
• Warm water – 1 tbsp.;
• Wheat flour (premium grade) – 1.5 tbsp;
• Vegetable oil – 3-4 tbsp. l.;
• Vanilla sugar - a pinch;
• Granulated sugar – 1-2 tbsp. l.;
• Salt – a pinch.
• For filling:
• Cottage cheese (any fat content) – 500 g;
• Granulated sugar – 2-3 tbsp. l.;
• Yellow raisins – 50 g;
• Sour cream – 1 tbsp. l.
• For frying you will need a little vegetable oil.

How to cook pancakes with cottage cheese filling for pancakes

Pour the water into a bowl, add sugar and salt. Sift the wheat flour directly into this bowl.

Beat with a hand whisk to form a soft, homogeneous dough.

Heat the milk separately and pour it into the dough.

Be sure to add vegetable oil. You can take any vegetable – sunflower, olive or other. Leave the dough for half an hour on the table, covering it with a lid or plate. During this time, wheat flour will show all its best adhesive qualities. This is doubly necessary, because there are no eggs in the dough.

Coat a pancake pan with vegetable oil and heat well. Instead of butter, it is permissible to use a piece of salted (or smoked) pork lard.

Pour a portion of dough into the pan and bake the first pancake. After a couple of minutes, turn it over with a spatula and after a minute remove the finished pancake. This way we use up all the dough. Now we cover the pancakes with a plate so that they do not have time to cool down. When cold, they will lose a little of their elasticity, and it will be problematic to wrap the filling in them.

For the curd filling we use seedless yellow raisins. We wash it and fill it with boiling water in a cup.

If the cottage cheese is grainy, rub it through a sieve or grind it with an immersion blender. Pour regular sugar and vanilla into it. Add sour cream. You don’t need to add sour cream to soft, tender cottage cheese.

Remove the raisins from the sweet water and add to the cottage cheese. Mix the filling well.

Open the pancakes. Place a little filling in the middle of the top pancake (for example, one teaspoon or tablespoon).

Cover the cottage cheese with the edges of the pancake, partially covering it.

Roll the pancake up and place it on another plate, seam side down. We stuff all the pancakes this way, making a little more than 40 pieces.

If you have a little more spring rolls than you need, you can freeze them. To do this, place a piece of thin baking paper on a tray, plate or cutting board. Place the stuffed pancakes on it and put it in the freezer for a couple of hours.

Teaser network

Freezing pancakes

When they are well frozen, put them in a plastic bag or in a special container for freezing food. Store in the freezer for about one month. This is a very convenient method, because pancakes can be stored in the refrigerator at a temperature of 4 to 8 degrees for no more than two days.

And now, when you want to treat yourself to delicious pancakes with cottage cheese, you won’t need to make dough and bake. Just take out the frozen semi-finished products and heat them in a frying pan with a drop of oil. You can also use a microwave.

Serving pancakes with curd filling is delicious with a glass of milk or a bowl of sour cream.

Nalistniki with curd filling in the oven

This is a kind of casserole made from stuffed pancakes. It looks more than appetizing. This option for preparing regular pancakes allows you to create a dish that your guests will happily devour at any family celebration!

Ingredients for the dough:

• Cream (10% fat) – 1 tbsp.;
• Wheat flour – 3 tbsp. l.;
• Dry semolina - 3 tbsp. l.;
• Chicken egg – 1 pc.;
• Salt - a pinch;
• Granulated sugar – 1 tbsp. l.;
• Ground anise - optional;
• Baking soda – 1/3 tsp;
• Vegetable oil – 2 tbsp. l.

For filling:

• Granular cottage cheese – 400 g;
• Cream – 2 tbsp. l.;
• Granulated sugar – 1-2 tbsp. l.

You will also need a little vegetable oil for frying and 50 g of butter for baking.

Recipe:

1. Add egg, salt and sugar to cream (or milk). Beat slightly until smooth.
2. Be sure to sift the flour.
3. Add flour, semolina and soda to the egg mixture, beat again and pour in vegetable oil. If desired, add a pinch of anise to the dough. Leave the dough alone for 10-15 minutes.
4. Mix cottage cheese with cream and sugar. Grind into a soft mass.
5. We bake thin pancakes in vegetable oil in a frying pan and stuff them with filling. The method of twisting does not matter here - roll or envelope.
6. Melt the butter separately.
7. Place the finished pancakes on a baking sheet and generously coat with liquid butter. Bake in the oven at a temperature of 180 degrees for a quarter of an hour.
8. Serve these pancakes directly in the pan, sprinkled with powdered sugar.

Chocolate pancakes stuffed with cottage cheese and dried apricots

Chocolate pancakes with cottage cheese and dried apricots are a delicious temptation for those with a sweet tooth. Instead of cocoa, you can add real chocolate to the dough, melted with a piece of butter in a water bath.

Ingredients for the dough:

• Milk – 0.5 tbsp;
• Water – 0.5 tbsp;
• Egg – 1 pc.;
• Granulated sugar – 1 tbsp. l.;
• Baking soda – 0.5 tsp;
• Unsweetened cocoa – 1 tbsp. l.;
• Flour (premium grade) – 4 tbsp. l.;
• Vegetable oil – 2-3 tbsp. l.

For filling:

• Cottage cheese – 300 g;
• Natural flower honey – 2 tbsp. l.;
• Dried apricots without seeds – 50 g.

Recipe:

1. Mix warm milk and water. Add egg and sugar, soda and cocoa.
2. Beat everything well with a whisk and sift the flour into a bowl. Beat again.
3. Add vegetable oil and mix.
4. Wash the dried apricots well in hot water and dry. Grind into puree or finely chop with a knife.
5. Grind the cottage cheese through an iron sieve, mix with dried apricots and honey. The filling for the pancakes has come out.
6. Using a ladle, pour one portion (50-60 ml) of chocolate dough into a hot frying pan with oil. We bake all the pancakes.
7. We grease each pancake with filling along the entire circumference, leaving a 1-2 cm edge empty. Roll the pancake into a roll.
8. If desired, for an appetizing design, cut the pancake in half with an oblique cut so that the filling is visible.

Snack pancakes with cottage cheese and hard cheese

Pancakes come in both sweet and savory snack varieties. We have prepared one of these recipes for you. Optionally add dried mint to the dough to personalize the taste of the dish.

Ingredients for the dough:

• Kefir (ryazhenka or unsweetened yogurt) – 0.5 tbsp.;
• Water – 0.5 tbsp;
• Wheat flour (premium grade) – 4-5 tbsp. l.;
• Egg yolks – 2 pcs.;
• Dried mint - optional;
• Baking soda – a pinch;
• Vegetable oil – 1-2 tbsp. l.

For filling:

• Hard cheese – 30 g;
• Cottage cheese – 300 g;
• Salt - to taste.

Recipe:

1. For the dough, pour water into kefir. Add yolks and butter, mix. If desired, sprinkle 1-2 pinches of powdered dried mint into the dough.
2. Sift the soda with wheat flour and add to the kefir mixture. Beat to obtain a homogeneous dough.
3. Grind the cheese and mix with cottage cheese and salt. The usual hard cheese in the recipe can be replaced with soft curd cheese with a salty taste.
4. We bake pancakes one at a time in a frying pan and grease each with filling. Roll it up.

Delicate curd filling for pancakes with vanilla

Sweet vanilla pancakes served with cream and berry or fruit jam. And instead of vanilla powder, a natural vanilla pod can also be used in the recipe - only small seeds are taken from it.

Ingredients for the dough:

• Boiled water – 100 ml;
• Milk – 100 ml;
• Baking powder – 1 tsp;
• Egg – 1 pc.;
• Granulated sugar – 1 tbsp. l.;
• Wheat flour – 4-5 tbsp. l.;
• Sunflower oil – 2-3 tbsp. l.

For filling:

• Cream (fat content from 10%) – 2 tbsp. l.;
• Powdered sugar – 1 tbsp. l.;
• Vanilla sugar – 1 g;
• Cottage cheese – 350 g.

Recipe:

1. Mix cottage cheese with powdered sugar, vanilla and cream. But if the cottage cheese is a little runny, we don’t use cream. To mix the components, use a blender, so the curd filling for the pancakes will become more tender and softer.
2. Pour water and milk into a bowl.
3. Add sugar, egg and baking powder. Beat and add flour at the same time.
4. At the end of whipping, add oil and mix.
5. We bake pancakes in a hot frying pan.
6. Then put a strip of filling on each one and roll it up.
7. Cut each pancake in half and serve with berries.

Pancakes with cottage cheese baked in the oven

Stuffed baked pancakes in a sweet sauce with dried apricots will become your signature dessert and will surprise not only small but also big sweet tooths with its taste. For this recipe, not only thin creamy, but also thick kefir pancakes are suitable.

Ingredients for the dough:

• Cream – 50 ml;
• Water – 50 ml;
• Egg whites – 1 pc.;
• Granulated sugar – 2 tbsp. l.;
• Orange zest - to taste;
• Baking powder for loosening dough – 1 tsp;
• Wheat flour – 150 g;
• Vegetable oil – 3 tbsp. l.

For filling:

• Egg yolks – 2 pcs.;
• Cottage cheese – 500 g;
• Flower honey – 2 tbsp. l.
• For the sauce:
• Cream (sour cream or non-sweet yoghurt) – 1 tbsp.;
• Sugar – 3-4 tbsp. l.;
• Chicken egg – 2 pcs.;
• Wheat flour (or corn starch) – 2-3 tbsp. l.;
• Dried apricots without seeds – 100 g.
• The recipe also requires a little butter - about 10 g.

Recipe:

1. For the dough, mix water with cream and egg whites. Add sugar and vegetable oil. If desired, grind 1 tsp. orange zest (or any other citrus fruit) and add it to the creamy mass.
2. The next step is to combine the mixture with wheat flour and baking powder. Beat until smooth. The dough is ready - bake thin pancakes from it in the usual way in a frying pan with butter.
3. Then, for the filling, thoroughly mix the cottage cheese with yolks and honey.
4. We spread the filling on each pancake in the form of a strip along the full diameter of the circumference. Roll it up.
5. Grease a small baking dish with soft butter and place the rolled pancakes in it tightly to each other.
6. Wash the dried apricots in hot water and dry a little. We use it whole or cut it into strips.
7. Mix eggs, cream and flour. Add sugar and dried apricots. Pour this mixture over the pancakes.
8. Place the mold in a hot oven at 180-200 degrees C for half an hour.

Filling options

In addition to the main ingredients, you can add additional ones to the curd filling.

For example, these could be:

• fruits (chopped peach, mashed banana, grated apple or pear), including citrus fruits;
• berries or puree from them;
• marmalade cut into pieces;
• raw egg yolk for a sweet option and boiled for savory pancakes;
• chopped chocolate (bitter, milk or white);
• dried fruits (whole or chopped, but without seeds);
• chopped nuts (such as walnuts, pecans or almonds);
• spices (cardamom, cinnamon, anise, cumin, ginger, turmeric, saffron).

Cottage cheese filling options for non-sweet snack pancakes:

• finely chopped spicy herbs and salt to taste;
• chopped hard or soft cheese.

Adding cheese can also make the filling individual:

• with a sour taste - “Rossiysky”, “Poshekhonsky”, “Cheddar” cheese;
• with a spicy taste - “Pecorino”, “Roquefort”, “Camembert”;
• with a sweet taste - Emmental, Mascarpone, Brie.

What to add to pancake dough?

To increase the nutritional value of the dish, dry semolina or cereal flour is often added to the pancake dough. Even small oat flakes are allowed.

In pancake recipes, not only the filling can be original, but also the dough. Try adding some of this to it:

• a piece of carrot, pumpkin or zucchini chopped on a fine grater;
• banana puree;
• sesame seeds;
• coconut flakes.

Ways to wrap pancakes with curd filling

There are several ways to wrap the filling in a pancake, one of them is a roll. That is, grease the pancake and tighten it roll.

The second way is with an envelope:

1. place the pancake on a plate;
2. at the top edge, stepping back a little, lay out a little filling - form a conditional rectangle;
3. cover it with the top and on both sides;

1. We start wrapping it in an envelope - then we wrap it towards the bottom.

1. So we go to the very bottom.

The third option is to grease the entire surface of the pancake with the filling and fold it in half, and then again. It turns out to be a triangle.

Just place the filling in the middle of the pancake and wrap it on both sides, decorate with raspberries or other berries.

Make a pancake cake

Take 10-15 thin pancakes, spread the curd filling thinly on each pancake, and top with grated dark chocolate.

For a festive serving, you can make pancake rolls stuffed with cottage cheese, cherries and poppy seeds. We make it like rolls. On the pancake, thinly place a strip of curd filling, a strip of cherry and a strip of poppy seed filling. Roll up the roll and cut with a thin knife.

How to submit?

Pancakes stuffed with cottage cheese can be served both hot and cold. When submitting, use one of the following tips:

• use fruit or berry jam as a sauce;

• pour them with homemade chocolate glaze (custard mixture of chocolate pieces, butter, milk and vanillin) or any other sweet cream;
• sprinkle the products to your liking with a layer of powdered sugar, almond petals or coconut flakes;
• Serve a bowl of sour cream along with the pancakes so you can dip them in it.

Pancakes with cottage cheese are a fairly versatile dish. It can become the main one or turn into a dessert, decorate a holiday table or pamper the stomachs of loved ones on weekdays.

It's hard to find a person who doesn't love them. To prepare this delicacy, you don't need any special culinary skills. Here I have collected several original and, at the same time, simple versions of this filling.

Someone prepares pancakes with cottage cheese according to the recipes of their grandmother, mother, or friend. Some people experiment on their own after seeing it on a cooking show somewhere. But pancakes, like any other dish, each housewife has her own, original ones.

You cook pancakes a couple of dozen times and now, you no longer need measuring cups or searches in the open spaces. Doubts disappear whether everything is done exactly according to the grams and sequence. Everything is poured, poured and mixed “by eye”.

So, let's cook pancakes stuffed with cottage cheese.

Pancakes stuffed with cottage cheese and raisins

Very tasty, classic pancakes filled with cottage cheese and raisins.

Products:

• Milk – 1 liter;
• Olive oil – 2 tbsp. (can be replaced with sunflower);
• Flour – 2 cups;
• Eggs – 3 pcs.;
• Salt – 2 pinches;
• Granulated sugar – 1 tbsp;
• Soda - on the tip of the knife.

Filling:

• Cottage cheese – 500 gr.;
• Granulated sugar – 4 tbsp;
• Vanilla sugar – 1 sachet;
• Raisins – 70 gr.;
• Sour cream – 3 tbsp.

Preparing the filling

1. Take cottage cheese. Soften it in a plate. Add granulated sugar and vanilla to it.

2. Add raisins and mix everything.

3. Add sour cream. And our filling is ready.

Pancake batter

1. Heat the milk.

2. In a separate bowl, beat three eggs. If we want to get good pancakes, then we must beat the eggs first separately, then with sugar.

3. Pour in olive oil (can be replaced with sunflower oil).

4. Add warm milk.

5. Add soda and stir.

6. Add flour in parts and mix.

7. Lubricate the frying pan with oil using a special silicone brush; if you don’t have one, you can do it like our mothers and grandmothers did with a feather. We bake pancakes, pouring them in a thin layer.

Real pancakes are baked in cast iron pans. But in our time this is not a mandatory condition.

8. Stuff the pancakes with the prepared filling.

Our pancakes with cottage cheese and raisins are ready.

Cottage cheese filling for pancakes

I'll tell you how to make a simple basic curd filling for pancakes. It does not require a lot of time and expense. You can make a lot of different options by adding berries, fruits, syrups, etc.

For a more homogeneous mass, I use a blender or mixer. It turns out to be a very airy mass.

Products:

• Cottage cheese – 400-500 grams;
• Vanilla sugar – 1 sachet;
• Granulated sugar – 2-3 tbsp.

2. Spread the pancakes with a thin layer of cream and wrap them in the shape you like best.

3. You can add fruit, fresh or frozen berries. Mix. also fill the pancake with the mixture.

Pancakes with cottage cheese in the oven

Products:

For the test:

• 1 egg;
• 1 tbsp. Sahara;
• ½ tsp. salt;
• 3 glasses of milk;
• 2 cups of flour.

For filling:

• 500 gr. small cottage cheese;
• 1 yolk;
• ½ tsp. salt;
• 2 tbsp. Sahara;
• 1 tbsp. melted butter.

1. First, prepare tender pancakes. Take one egg. Add to it 1 tablespoon of sugar, ½ teaspoon of salt.

2. Pour in 1 glass of milk. Whisk.

3. Sift 2 cups of flour and beat everything until smooth.

3. Pour in 2 more glasses of milk.

4. The dough should turn out like liquid cream.

5. Grease the frying pan with vegetable oil and bake thin pancakes.

6. Place the finished pancakes in a stack.

7. At the same time, prepare the filling. Place in a bowl 500 grams of small cottage cheese, 1 yolk, sugar to taste (I put 1.5-2 tablespoons), ½ teaspoon salt, 1 tablespoon melted butter. Mix everything thoroughly.

8. Place the finished filling on the pancake and put it in an envelope or roll.

9. Grease the edge of the envelope with egg white.

10. Place the finished pancakes in the pan. Generously grease each pancake with butter.

12. Cover with foil. And put in an oven preheated to 170 degrees for 40 minutes.

The pancakes always turn out soft and tender. They can be served with sour cream or any jam or jam.

If you have kids who don’t really like cottage cheese, then be sure to try this option. And if you add cottage cheese, dried apricots, sour cream and vanilla sugar to the filling, they will definitely appreciate your masterpiece.

Filling with cottage cheese, strawberries and kiwi

Very tasty and beautiful pancakes.

You can use frozen strawberries if they are not in season. And don’t defrost it, but take it straight out of the freezer, cut it and decorate the dish. She looks like fresh.

Products:

(for 2 servings, the amount of ingredients can be increased if necessary):

• Cottage cheese – 70 grams;
• Sour cream 20% – 30 grams;
• Powdered sugar – 30 grams;
• Strawberries – 100 grams;
• Chocolate – 100 grams.

1. Take cottage cheese and grind it through a sieve. This way he will be more tender.

2. Add 2 tablespoons of powdered sugar. And beat with a mixer.

3. Add 30 grams of 20% sour cream and the remaining powdered sugar. Beat until smooth. It should turn out to be a mass, like an airy cream.

4. Grease the pancake with a thin layer over the entire pancake or in the middle.

5. And fold it in half, then in half again.

6. Cut the strawberries into halves or 4 parts. Very small strawberries can be whole.

7. Cut the kiwi into slices.

8. And place it next to the finished pancakes. Take 100 grams of chocolate and melt it. Pour into the bag.

We decorate our dish with chocolate before serving.

• Cottage cheese 150-200 grams;
• Greens - a bunch;
• Olive oil – 3 tbsp;
• Garlic – 2-3 cloves;
• Salt, pepper - to taste.

1. Wash, dry and chop the greens that you like.

2. Take cottage cheese, knead it in a plate and add chopped herbs.

3. Add chopped garlic (you can use a press), olive oil and spices to taste. Mix everything thoroughly. The mass should be homogeneous and pasty.

That's probably all the recipes for today. After all, there are still a lot of different fillings for pancakes with mushrooms, chicken, fish, vegetables, fruits, berries, and nuts. As well as the methods of their preparation and consumption. I hope this article was useful to you, and you will definitely try something in your kitchen. Choose recipes, experiment, spoil your family and friends with this dish. And may your pancakes never be lumpy!

Every housewife has her own proven pancake recipe that she trusts. But still, every year, as soon as Maslenitsa comes, everyone starts exchanging recipes, trying the ones they like, experimenting, because they want something new.

So I was tempted by a new recipe - thin, but with a dense texture, slightly stretchy, so they can easily serve as the basis for any filling. You can wrap anything in them without fear of breaking at the most inopportune moment. Despite the fact that I always bake my favorites, I also really liked the new version! They only need one egg, and the result is excellent!

Ingredients for pancakes:

• Butter - 50 g.
• Flour - 1 cup
• Chicken egg - 1 pc.
• Granulated sugar - 1 tbsp. spoon
• Milk - 2 glasses
• Salt - 1/2 teaspoon
• Vegetable oil (sunflower or corn) - 1-2 tbsp. spoons
• Vanilla extract - 1 teaspoon (optional)
• Powdered sugar for sprinkling - 1 tbsp. spoon

This amount of ingredients makes 10 pancakes, the diameter of my frying pan is 22 cm. If you want a larger quantity, double the portion.

Ingredients for cottage cheese filling:

• Cottage cheese of homogeneous consistency, but without water - 200 gr.
• Raisins - a handful (about 50 gr.)
• Zest of one orange
• Granulated sugar - 1 tbsp. spoon

How to cook:

Melt the butter in a small saucepan and let cool to room temperature. You can do this in short bursts of 10-15 seconds in the microwave (in this case, use microwave-safe containers).

Break an egg into a bowl.

Add 1 tbsp. spoon of sugar.

It’s very tasty if the sweet taste is complemented by salty, so I always add a little salt to sweet baked goods.

Beat all the listed ingredients with a mixer or whisk until light.

Add 1 cup flour, stir. The dough will form lumps - this is normal. Now we will fix this with milk.

Pour in 1 cup of warm milk in a thin stream, continuing to beat with the mixer.

To make the dough without lumps, we pour in only one glass of milk, stir thoroughly until the lumps disappear, and only then add the remaining milk. Look at the dough in my photo. Homogeneous and tender. Continue the process only when the flour is completely mixed.

So, pour the second glass of milk into a homogeneous pancake batter.

We also add the cooled butter to the dough.

Since we will be making sweet pancakes, you can add a teaspoon of vanilla extract.

For hearty pancakes this will be unnecessary, so if you make different fillings, do not add vanilla.

The pancake dough is ready. You need to let it “rest” so that the pancakes can be removed from the pan well. While we prepare the filling.

Cottage cheese filling for pancakes

Despite the fact that all the taste of our delicacy is in the filling, “empty” pancakes are also good. I love cottage cheese in all forms, so this is my favorite filling for pancakes: I mix it with nuts, raisins, honey - each time in a new way, but it turns out delicious. But if you add citrus zest to the cottage cheese, you get a real masterpiece. Today I’ll tell you about one of the options for my favorite filling.

Mix cottage cheese with sugar and sour cream.

Briefly soak the raisins in hot water (not boiling water, otherwise the raisins will turn into mush!) You can use strong tea for soaking.

Squeeze out the raisins and dry on a paper towel.

Remove the zest from one orange.

Add the zest and carefully mix the filling.

Adjust the amount of dried raisins to your taste.

The filling with cottage cheese should not be very liquid, otherwise it will spread and crawl out of the edges.

Baking pancakes

Heat up the pancake pan.

Grease with a pastry brush and vegetable oil.

Pour in a ladle of dough, distribute evenly and bake for 1-2 minutes.

Turn the pancake over to the other side using a spatula and bake for another minute until golden brown.

The main thing is to leave the pancakes elastic and not fry them too much in a frying pan. To prevent the pancakes from burning, it is better to grease the pan with a pastry brush rather than pour oil on the bottom. However, the oil in the dough allows you not to grease the pan before each pancake; I grease it every other time.

When you bake the pancakes, start filling them with filling.

Filling pancakes with curd filling

Place a small amount of cottage cheese filling on one edge of each pancake.

Fold it in half.

When all the pancakes are filled with cottage cheese, return them to the pan and cover with sour cream.

You can sprinkle with a little sugar.

Cover with a lid and simmer over low heat for 10 minutes on the stove.

Before serving, pancakes can be sprinkled with powdered sugar and decorated with mint leaves or berries.

The filling can be savory, for example, I love pancakes with cabbage, with meat, and with herring - my husband and I are our favorites.

Such pancakes will decorate the festive table for Maslenitsa; you can take them with you on a winter walk, for example, to an ice skating rink. Thick pancake rolls do not get your hands dirty, they are a great filling and tasty snack!

Bon appetit!

I recorded another version of pancakes with milk in a detailed video on my You Tube channel:

In contact with

The Maslenitsa table is always full of delicious and aromatic pancakes! Every housewife has her own unique recipe for preparing this delicacy. Moreover, not only the pancake dough differs, but also the filling. Even ordinary pancakes with cottage cheese can be played up in such a way that the result is simply a culinary masterpiece.

Simple recipes for cottage cheese pancakes

There are many options for preparing pancake dough. The most common are pancakes made with milk, sour cream, kefir, whey and mineral water. The ingredients are almost the same, only the base changes. In any case, the products turn out to be very tender, thin and incredibly tasty.

But the form of preparing pancakes with cottage cheese can be very different. You can wrap the filling inside, make pancakes with seasoning, and put them in the oven to simmer. And each housewife produces the filling in her own way.

Pancakes with curd filling

Making pancakes with cottage cheese is quite simple, but products according to this recipe have one feature. They can be prepared in advance and stored in the freezer. Before serving, they are simply fried in a frying pan without defrosting. A very convenient option when guests are already arriving. The dough is very elastic, the products are easy to bake without sticking to the surface of the pan.

For the test you will need the following products:

• 2 eggs;
• salt and sugar to taste;
• spoon of butter;
• 1.5 glasses of milk and water;
• 2 cups of flour.

For filling:

• 1 egg;
• 300 grams of cottage cheese (preferably fat);
• sugar to taste.

Preparation:

Advice! The same pancakes turn out great with baking. When one side is almost ready and the dough is slightly dry, the filling is laid out directly on the product. After the bottom is thoroughly fried, the pancake is folded in half and removed from the pan. The delicious curd pancake with baking is ready!

Mineral water pancakes with cottage cheese and cheese

Delicious pancakes are made using this recipe! Cheese and herbs, which are added to the filling, give the products a very original taste. To prepare the dough you need the following products:

• 3 cups flour;
• a glass of mineral water with gas;
• 1.5 glasses of milk;
• 3 eggs;
• a tablespoon of melted butter;
• salt and sugar.

For the filling you should take a pack of good cottage cheese, a teaspoon of starch, an egg and a package of cottage cheese with herbs. If desired, it can be replaced with regular cheese. Then you will also need herbs and garlic.

Preparation:

1. All ingredients are mixed. It is worth remembering that to obtain a smooth dough without lumps, the liquid is always poured into the flour, and not vice versa! Ghee is added at the very end when the dough is almost ready.
2. The pancakes turn out very thin. To make things go faster, some housewives put two frying pans on the stove at once. You can prepare the filling at the same time.

   It is advisable to grind all the ingredients thoroughly; at the end, add chopped herbs and crushed garlic.

3. The filling is wrapped in the prepared pancakes. The finished products are placed in a frying pan greased with butter and left to simmer over very low heat for another 5-10 minutes.

Advice! You can slightly modify the recipe and add grated hard cheese to the dough. And wrap the filling in ready-made cheese pancakes. The result is a very tasty dish in which the delicate sweet curd filling goes well with salty cheese pancakes.

Fluffy curd pancakes

Pancakes with cottage cheese are not only thin, but also fluffy. Their preparation requires special dough, but don’t be afraid. It will take only half an hour to prepare.

Required Products:

• 0.5 kilograms of cottage cheese (medium fat content);
• 2 eggs;
• a can of condensed milk and 2 glasses of regular milk;
• salt and vanilla sugar;
• vegetable oil;
• baking powder (you can use soda);
• 1.5–2 cups flour.

Preparation:

Original recipes for Maslenitsa pancakes

It doesn't take long to make pancakes with cottage cheese. But you can spend a little more time to create real beauty that will become an amazing decoration for the holiday table. And your guests will certainly be delighted if they try such a delicious dish!

Pancakes in a pot

You only have to try pancakes baked in the oven once, and you will hardly be able to refuse this dish.

1. To prepare pancakes in a pot, you will need 12 pancakes, 1 pack of cottage cheese and 2 tablespoons of butter.
2. The cottage cheese is thoroughly whipped with other ingredients until fluffy. The base is laid out at the bottom of the clay pot - one pancake. The remaining products are cut into halves, which are lined with curd filling along the edges.
3. The halves are rolled up quite tightly into flagella, which are cut into 4 more pieces. The finished rolls are laid out in layers, each of which is poured with melted butter.
4. The pot is placed in the oven preheated to 200 degrees for 15 minutes. There is no need to close it.

In a quarter of an hour you will be able to smell the unforgettable aroma of baked cottage cheese pancakes.

Curd pancakes in sour cream soufflé

Pancakes baked in sour cream are an excellent way to surprise and delight your loved ones and friends. Everyone will surely be completely delighted with such a treat. Products prepared according to this recipe are very tasty when served hot. And they're even better when they've cooled!

The whole secret of these pancakes is in the filling. The dough can be prepared according to any proven recipe. And for filling you need:

• 400 grams of cottage cheese, it is better to take grainy, fatty, ideally homemade;
• a handful of prunes and dried apricots, pre-soak them in hot water to swell.

For the soufflé you will need:

• 2/3 cans of sour cream (approximately 300–350 grams);
• 2 eggs;
• 0.5 cups fine granulated sugar;
• vanillin;
• 2 tablespoons of odorless oil.

Preparation:

Advice! You can try changing this recipe a little:

1. To do this, prepare mini pancakes for about two bites. Each is greased with curd mass and placed in a baking dish or pot.
2. Then the resulting dish is filled with a mixture of rich country sour cream, sugar and poppy seeds and placed in the oven.
3. At the minimum temperature, pancakes simmer for about 1.5–2 hours. If time is running out, you can increase the temperature, then the cooking time is reduced to 30–40 minutes.

In any case, the pancakes in sour cream are soaked and turn out amazingly tender, melting in your mouth!

Curd pancakes with herbs

This is an excellent option for snack pancakes that you can eat without worrying too much about your figure. This tasty dish will be a good addition to a low-calorie diet. The simplicity of their preparation lies in the fact that all products can be found in the refrigerator of any housewife. And the cooking time takes a maximum of 20 minutes.

Ingredients:

• low-fat cottage cheese - 1 pack;
• ¾ glass of milk;
• 3 eggs;
• 1-1.5 cups flour;
• any chopped greens, salt.

If desired, you can add a little butter and a pinch of sugar.

Preparation:

1. Cottage cheese, milk and flour are whipped in a blender. Add herbs and spices to a homogeneous mass and mix on low.
2. Pancakes should be fried over medium heat so that they do not burn, but are cooked well. You can use a piece of lard to grease the pan.
3. The products turn out to be very delicate and airy, so you should turn them over and remove them very carefully. Each pancake is folded into a triangle and beautifully laid out on a plate.

How to cook cottage cheese pancakes with herbs - video

Unsweetened pancakes with curd filling

There are also simple options for creating pancakes for a snack. You need to prepare 25–30 small pancakes according to your favorite recipe without adding sugar and one of the suggested fillings:

1. Mix 250 grams of cottage cheese with 2 tablespoons of mayonnaise, add 2 chopped garlic cloves and a handful of dill to the mixture. You can add salt to taste.
2. Grind a pack of cottage cheese with garlic and parsley. Grate the bell pepper and pickled cucumbers on a fine grater and add to the mixture.

   It is best to beat the mass with a mixer to give it uniformity and fluffiness.

3. Mix 200 grams of cottage cheese with 2 tablespoons of red caviar, 1 tablespoon of softened butter and finely chopped dill. Add ground nutmeg for flavor.

Pancakes with cottage cheese are prepared very simply and quickly. But it is important to make the filling as tender and airy as possible. If you don’t have a blender at hand, a sieve will come to the rescue, through which you can rub the cottage cheese so that there are no lumps left.

(2 votes, average: 3,50 out of 5)