Pancakes with cottage cheese - filling options. Step-by-step recipe for making pancakes with cottage cheese The most delicious pancakes with cottage cheese

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

Peel the apples, remove the core and cut into small cubes.
Mix cottage cheese with sour cream until creamy.
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.
Cool and mix with curd cream.
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%

For the filling, place cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
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.

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

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

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

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

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

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

Dough for pancakes with cottage cheese

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

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

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

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

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

Curd and garlic filling for curd pancakes

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

Preparation

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

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

With this filling you get simply delicious snack rolls.

Curd and vegetable filling for thin pancakes

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

Step-by-step preparation

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

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

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

Filling with cottage cheese and salmon

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

How to prepare cottage cheese filling with salmon

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

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

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

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

Sweet classic filling

Ingredients

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

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

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

Curd filling with apricot

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

Preparing the filling for pancakes

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

"Delicious" filling

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

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

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

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

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

Banana filling

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

Preparing curd filling with banana

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

Mix banana and curd mass together.

Cherry filling

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

Preparing the filling for cottage cheese pancakes

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

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

Poppy filling

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

Step-by-step preparation of sweet curd filling

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

How to cook pancakes with cottage cheese in a frying pan

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

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

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

Pancake batter

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

Pancake filling

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

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

Wrapping pancakes for frying

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

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

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

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

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

Pancakes with cottage cheese in a slow cooker

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

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

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

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

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

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

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

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

Pancakes with cottage cheese, recipe in the oven

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

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

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

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

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

Unusual “Snail” pancake pie with cottage cheese

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

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

Ingredients

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

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

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

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

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

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

It's easier to prepare them:

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

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

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

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

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

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.

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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:

Add egg, salt and sugar to cream (or milk). Beat slightly until smooth.
Be sure to sift the flour.
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.
Mix cottage cheese with cream and sugar. Grind into a soft mass.
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.
Melt the butter separately.
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.
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:

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

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.
Sift the soda with wheat flour and add to the kefir mixture. Beat to obtain a homogeneous dough.
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.
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:

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.
Pour water and milk into a bowl.
Add sugar, egg and baking powder. Beat and add flour at the same time.
At the end of whipping, add oil and mix.
We bake pancakes in a hot frying pan.
Then put a strip of filling on each one and roll it up.
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:

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.
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.
Then, for the filling, thoroughly mix the cottage cheese with yolks and honey.
We spread the filling on each pancake in the form of a strip along the full diameter of the circumference. Roll it up.
Grease a small baking dish with soft butter and place the rolled pancakes in it tightly to each other.
Wash the dried apricots in hot water and dry a little. We use it whole or cut it into strips.
Mix eggs, cream and flour. Add sugar and dried apricots. Pour this mixture over the pancakes.
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:

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

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

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 are a universal dish that can be eaten either in their pure form, barely removed from the pan, or with fillings. It’s even tastier with fillings, because the dish turns out satisfying and you can add any flavor to it. Pancakes with cottage cheese are very popular.

Cottage cheese must be included in the diet of both adults and children. Rich in protein, it helps the body work and develop properly. A large amount of protein does not allow this product to be digested quickly, and therefore, after having breakfast with pancakes with cottage cheese, you will not feel hungry until lunch.

Are pancakes with cottage cheese a dessert or a main savory dish? It all depends on how exactly you prepare the cottage cheese.

Pancakes with cottage cheese - preparing food and utensils

What kind of cottage cheese should you buy? There is no clear answer to this question. Today, almost all dairies generously add powdered milk to their products. This does not affect the taste of the finished product, but it does deprive it of its usefulness. Homemade cottage cheese is not always prepared correctly, in compliance with all sanitary standards. However, having once bought cottage cheese at the market and convinced that it is delicious, many become “fans” exclusively of homemade “grandmother’s” cottage cheese.

What should the “correct” cottage cheese look like? First of all, it should be crumbly. If the mass is homogeneous and sticky, then this indicates that soy powder has been added to the composition, which makes the cottage cheese rich, but “unreal.”

There is no general rule regarding color. If cottage cheese is made from baked milk, it will have a yellowish tint. Full-fat cottage cheese has a creamy tint, while low-fat cottage cheese is almost white.

Recipes for pancakes with cottage cheese:

Recipe 1: Pancakes with cottage cheese

Delicious sweet dish! First, fry the pancakes, then, while they cool, prepare the curd filling. This recipe uses raisins for the filling, but you can also add chopped dried apricots, prunes or candied fruits.

Required ingredients:

For pancakes:

Milk 250 ml
Water for pancakes 250 ml
Flour 2 cups
Egg 2 pieces
Sugar
Sunflower oil (for dough and for greasing the pan)

For filling:

Cottage cheese 200 grams
Vanilla
Sugar
Sour cream 3 tablespoons

Cooking method:

First you need to fry the pancakes. Heat the milk and water, not too much, to a maximum of 40 degrees. Mix the egg with sugar and salt in a deep bowl. Do not add a lot of sugar, as the finished dish will turn out almost cloying, because sugar will also be contained in the filling. Add half the flour and milk to the egg mixture. After stirring, pour the water and remaining flour into the bowl. The dough should turn out without flour lumps. Add a couple of tablespoons of sunflower oil and you can start frying the pancakes.
Let's prepare the filling. Prepare the raisins. To do this, you need to fill it with hot water for 10 minutes, and then rinse it a couple of times with cold running water. Mix cottage cheese, raisins, sugar, vanilla and sour cream in a blender. The resulting filling should look like a thick cream.
Spread the cooled pancakes with the filling and wrap them in a roll.
Before serving, cool the pancakes with cottage cheese and sprinkle with powdered sugar.

Recipe 2: Pancakes with cottage cheese and herbs

Let's prepare unsweetened pancakes with cottage cheese. Their special feature will be in the recipe of the pancakes themselves, because we will fry the pancakes with kefir, and the composition of the filling will also be special. We will mix cottage cheese for pancakes with green onions and chopped dill.

Required ingredients:

For pancakes:

Kefir 1 glass
Mineral water for pancakes 1 glass
Egg 2 pieces
Flour 2 cups
Starch 2 tablespoons
Vinegar 1 tablespoon + baking soda half a teaspoon
Sunflower oil

For filling:

Cottage cheese 200 grams
Young green onion
Dill
Sour cream 3 tablespoons

Cooking method:

Let's prepare pancakes. Mix egg, kefir, starch, salt, sugar in a bowl with a mixer at medium speed. Add half the flour to the dough, stir.
Add the soda dissolved in vinegar, the remaining flour and water to the dough, mix so that there are no lumps of flour, and let the dough stand for about five minutes before frying. Fry the pancakes on both sides for 30-40 seconds.
Prepare the filling. To do this, finely chop the washed greens. Place cottage cheese, herbs, salt and sour cream in a blender bowl and mix.
Grease each pancake with cottage cheese and roll it up.

Recipe 3: Pancakes with cottage cheese “Pancake cake”

Pancakes with cottage cheese can be served in the form of a cake, surprising your family and friends. This delicacy will turn out to be very tender and tasty, however, it is better to eat it in the first half of the day due to the high calorie content of the dish.

Required ingredients:

For pancakes:

Wheat flour 2 cups
Egg 2 pieces
Milk 400 ml
Sugar
Vegetable oil

For the cream filling:

Cottage cheese 250 grams
Banana 1 piece
Sugar
Vanilla
Sour cream 100 grams

Cooking method:

Let's prepare the pancakes. In this case, they will act as “cake layers” for the cake, and therefore must be strong enough, not torn, but at the same time airy and soft.
Separate the egg whites from the yolks. Place the egg whites in the refrigerator for 5 minutes.
Heat the milk to 40 degrees. Divide it into two parts. Pour the first part into a deep bowl, add the yolks, salt, sugar and add the flour in a thin stream, stirring.
Beat the chilled whites in a blender, adding a little salt to them. Add the remaining milk and whipped egg whites into the dough. Stir, add vegetable oil and start making pancakes. Try to keep them round in shape.
Let's prepare the cream filling for the cake. To do this, mix cottage cheese, banana, sugar, vanilla and sour cream in a blender.
Cooled pancakes can be greased with curd cream, similar to how you grease cakes with cream.
Before serving, place the “cake” in the refrigerator for half an hour to soak.

Recipe 4: Pancakes with cottage cheese and salmon

This dish is worthy of restaurant menus! Very satisfying and piquant in its own way, because under the pancake shell there will be a delicious creamy filling with red fish. Such pancakes with cottage cheese can be served either as a separate dish or as part of a festive table.

Required ingredients:

For pancakes:

Purified water for pancakes 400 ml
Egg 2 pieces
Half a teaspoon soda + 1 tablespoon vinegar
Wheat flour 400 grams
Sunflower oil

For filling:

Cottage cheese 150 grams
Lightly salted red fish 150 grams
Dill
Sour cream 2 tablespoons

Cooking method:

Let's prepare pancakes. To do this, first of all, heat the water a little, literally up to 40 degrees.
Mix the dough. Beat the egg in a bowl, add half the water, salt, mix. Pour flour into the dough in a thin stream, stir quickly so that there are no flour lumps left. Add slaked soda and the second part of water to the dough, stir well again and let the dough sit for 5 minutes before frying the pancakes. Pour 2 tablespoons of oil into the dough and start frying the pancakes.
Let's prepare the filling. After separating the skin and bones, cut the fish into small cubes with a knife. Mix cottage cheese in a blender with chopped dill, sour cream and salt. Mix the curd cream and fish with a spoon.
Grease the cooled pancakes with cream and roll them up.

Recipe 5: Pancakes with corn cottage cheese

Pancakes with corn cottage cheese will turn out incredibly tasty. We will use half and half corn flour and half wheat flour in the pancake recipe. If you want to get thin pancakes, then use 1 egg to prepare the dough.

Required ingredients:

For pancakes:

Corn flour 1 cup
Wheat flour 1 cup
Milk 400 ml
Egg 2 pieces
Baking powder half a teaspoon
Sugar
Vegetable oil

For filling:

cottage cheese 200 grams
sour cream 2 tablespoons
vanilla
sugar
condensed milk

Cooking method:

Let's prepare pancakes. Warm the milk to room temperature.
Fill a glass of corn flour with half the milk and leave to swell for five minutes.
In a separate deep bowl, mix the egg, remaining milk, sugar, salt, add wheat flour in a thin stream. Add corn flour and baking powder to the dough, mix everything thoroughly and leave for an hour. Before frying the pancakes, pour a couple of tablespoons of vegetable oil into the dough.
Let's prepare the filling. Mix cottage cheese, sugar, vanilla and sour cream in a blender.
Spread the cooled pancakes with the filling and roll them up. Sprinkle finished pancakes with cottage cheese with condensed milk before serving.

Which cottage cheese to choose for the filling - fatty or not? If you fry pancakes using little eggs or using water, then buy cottage cheese with 10% fat content, but if the pancakes turn out to be filling, then it is better to take low-fat cottage cheese.

How to mix curd filling correctly? It is best to use a blender or mixer to obtain a delicate curd cream.

If you are making dessert pancakes with cottage cheese, then do not put a lot of sugar in the pancake dough so that the dish does not turn out too sweet.

Welcome to the kitchen of our blog, friends! Shouldn't we make some pancakes with cottage cheese? Maslenitsa or no Maslenitsa - you always want to indulge in such a delicious treat! Wow, how - I almost spoke in rhyme in anticipation of the tasting. And I think you are rubbing your hands with pleasure.

So let's put on our aprons, roll up our sleeves and get to work together. We have a lot of it. It would be a good idea to brush up on the recipe for making thin ones and remember the classic recipe for curd filling.

I also want to invite you to get creative and make delicious pancakes with sweet curd and fruit fillings, and prepare Ukrainian nalystnyky with cottage cheese. Do you agree? Then go ahead and sing! Here are the top 4 best step-by-step recipes with photos of pancakes with cottage cheese! By the way, have you tried chocolate pancakes with cottage cheese? No? Today we are closing this pancake gap, but more on that later. First, the classics.

Sweet, incredibly tasty, with the aroma of childhood. So briefly you can imagine pancakes with cottage cheese according to the classic recipe.

Let's put together a food kit for the thinnest pancakes

Milk – 0.5 l.
Eggs – 3 – 4 pcs. depending on size
Flour – 170 – 180 gr.
Sugar – 2 tbsp.
Salt - 0.5 tsp. (maybe a little less)
Vegetable oil - 3 tbsp.
Butter gr. 70 for toasting.

For the delicious filling

Cottage cheese 9 percent – 200 gr.
Sugar – 2 – 3 tbsp.
Vanilla sugar (or vanilla, or vanilla essence) to taste
A pinch of salt
Sour cream - 1 tsp.

If you purchased a slightly dry curd, you should add a yolk or even a whole egg to it. The consistency of the filling will then be more tender.

I also recommend preparing the ingredients for serving. In my opinion, the best option is sour cream. It will not spoil the pancake - curd splendor and any jam, honey, fresh berries. How do you like this picture? Wow, that's all!

Although the main secret of delicious pancakes with cottage cheese lies in the filling, the process must begin with kneading the pancake dough. After all, it must necessarily stand and rest. The flour will gratefully share the gluten, the ingredients will merge together. The pancakes will turn out soft and elastic and will not tear during baking. While the dough is infusing, you will prepare the filling.

How to bake thin pancakes with milk

Break the eggs into a deep bowl, add sugar and salt, mix until smooth.
Pour in half the milk and stir.
Add the sifted flour, mix first with a spoon, and then beat with a mixer until all the lumps fall apart and the dough becomes homogeneous.
Pour in the remaining milk and stir. The dough for thin pancakes should be liquid, reminiscent of heavy cream in consistency. If for some reason the dough turns out to be thick, you can add more milk or water.
Set aside for a while. Minimum – 15 min.
Before baking, add vegetable oil and stir.
Bake in a well (!) heated frying pan. If necessary, grease it with vegetable oil before frying the first pancake.

I described the preparation of pancakes somewhat concisely. But this is purely to save time. You can see this process in more detail here.

How to prepare the filling for pancakes with cottage cheese?

Before this responsible process, I would like to note some points.

The curd filling for pancakes should be very tender, literally melting in your mouth. If your fermented milk product is a little dry, you need to thoroughly grind it through a sieve. Or pass through a meat grinder. Sometimes you have to do this twice. Don’t neglect this procedure; pancakes made with milk and cottage cheese will be much tastier.
To make the filling airy, you can beat the curd with a blender.
If the cottage cheese is damp, then you need to wrap it in gauze and squeeze out excess moisture.

Now you can start cooking

Now you can form pancakes. If you want to make them miniature, then the pancake needs to be cut into 4 parts. Place a teaspoon of filling into each and roll up the pancake. This can be done with an envelope or a tube. Fry the finished product in butter and serve with sour cream, jam, or whatever you want.

Help yourself to your health!

If desired, you can add steamed raisins to the filling for classic pancakes with cottage cheese. It will be great too.

Recipe for milk pancakes with cottage cheese and apple

Now, as promised, let’s deviate a little from the classics. Let's dilute the sweet idyll of the curd filling with a sour apple. Can you imagine how delicious it will be? Lick your fingers!

Let's bake thin pancakes according to the first recipe. You can safely use the same amount of ingredients.

And for the filling we will prepare:

Fat cottage cheese 200 gr.
Butter 10 gr.
Sour cream 1-2 tbsp. l.
Sugar half a two hundred gram glass
Half a peeled sour apple.

Don't let the amount of sugar scare you. Firstly, we add a sour apple to the filling. Well, secondly, you can add sugar gradually, achieving the desired sweetness.

How to make the filling

Cut the apple into small pieces.
Melt the butter in a thick-bottomed saucepan. Make sure that the fire is moderate.
Place the apple pieces into the saucepan and stir.
Add a tablespoon of water.
Add a tablespoon of sugar here and mix everything.
Simmer the apples for 10 minutes. Adjust the time on the spot, everyone’s stove is different. Our task is to simmer the apples in dissolved sugar. The pieces should become softened, but remain intact.
Once the apple syrup is ready, let it cool.
Mash the curd thoroughly.
Add the remaining sugar to it.
Add sour cream here and mix everything thoroughly.
Add cooled apples and stir.
Fill pancakes, fry in butter.

Try it with sour cream. Well, is it delicious?

Pancakes with curd and apple filling will be very interesting with a small amount of cinnamon and chopped nuts. Try it!

The curd filling can be prepared with bananas, pears, and cherries. Choose a supplement to suit your taste and surprise your loved ones!

How to cook Ukrainian nalystniki (pancakes) with cottage cheese

For those who are not familiar with the word nalistniki, please do not be alarmed. These are the same pancakes, only they are still baked in the oven. Try this recipe. Incredibly delicious. Let's see how to prepare them at home.

Let's prepare ingredients for pancakes

Eggs – 5 pcs.
A pinch of salt
Starch - 5 tbsp. with a mound
Milk - half a liter
50 ml vegetable oil (for greasing the frying pan)
Butter gr. 50.

I draw your attention to the fact that pancakes are prepared not with flour, but with starch. They turn out very thin and do not fall apart when baked.

For the delicate filling

Fat cottage cheese – 0.5 kg
Sugar -3 - 4 tbsp. l.
Vanilla sugar packet
Raisins 50 gr.
Sour cream 150 gr. (for baking).

Preparing thin pancakes for pancakes

Making the filling and forming the pancakes

The pancakes turn out so tender that you can eat them with your lips, honestly! You can bake in one layer, depending on what kind of mold you have. But these are details; they will not affect the taste.

Chocolate pancakes with cottage cheese

And now we will answer the question of how to make pancakes with cottage cheese not only tasty, but also original. For your attention - the pinnacle of pancake mastery. There’s no other way to describe chocolate pancakes with a delicious curd filling.

Let's prepare for pancake dough

Milk – 500 ml
Flour – 8 tbsp. l. with a slide
Cocoa - 3 - 4 tbsp. l.
Eggs – 5 pcs.
Vanilla to taste
Vegetable oil 50 ml.

For the curd filling

Cottage cheese – 350 gr.
Sour cream - 1-2 tbsp. l.
Sugar – 3 tbsp. l.

What I wanted to say about sour cream. Determine its quantity based on the fat content of the cottage cheese. If it's a little dry, add a little more. The main thing is that the filling has the desired viscous consistency. Add sugar gradually, tasting the filling. Then you will achieve the desired result.

And we are now closing one more gap. Let's learn how to make pancake dough using a food processor. And I’ll tell you this, it’s as simple as shelling pears. Place all ingredients for pancakes into the food processor bowl and turn on the machine. It will do the job perfectly and we will get excellent pancake dough. Without a single lump. Beauty, and that's all!

Using the same food processor, we will prepare the filling – tender and airy.

All we have to do is fry the pancakes and then fill them. Let's do it this way. Apply a layer of filling to the entire surface of the pancake. Then let's roll it up. When serving, cut the pancake into two halves. Effective? Still would! Snow-white curd filling in the embrace of a chocolate pancake. And how delicious it is, I can’t even put it into words!

Bon appetit!

Well, now you can take off your aprons, enjoy the prepared pancakes, and discuss recipes. Did you like them?

I wanted to say something else. Oh, yes, come visit us more often and bring your friends. See you in our cozy and hospitable kitchen!

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