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Pancakes are such a versatile dish that it is impossible to find someone who has not tasted them. And how many admirers and amateurs there are for this homemade pastry! Today we will tell you how to make tender custard pancakes with cottage cheese. Pancake dough is kneaded with kefir. It is the presence of a fermented milk product that makes the pancakes very soft and crumbly. They do not stale for a long time and go well with any filling.

Pancakes with cottage cheese and raisins

We will take soft tender cottage cheese as the basis of the filling. And in order not to be banal and somehow diversify the usual dish and add juiciness to the filling, add apples to the curd. And if you still have raisins on the shelf, it will be easy perfect option! With such pancakes, you can please your family and festive table submit.

Stuffed pancakes are great for freezing. Before waiting for guests, you can cook this yummy the day before. Just cook not one serving, but two or even three! Feed the family with half. Who can resist such a temptation? Put the other half of the pancakes in a bag and freeze. Then simply place the frozen pancakes in the microwave or oven and reheat. The recipe is simple. And you can see for yourself.

Let's prepare all the necessary ingredients and start preparing thin pancakes with a sweet filling of cottage cheese, raisins and apples.

recipe with step by step photo

Ingredients:

Pancake Ingredients:

kefir - 0.5 l,
soda - 1 tsp. without a slide,
eggs - 1 pc.,
salt - 1 tsp.,
sugar - 3 tbsp. l.,
flour - 12 tbsp. l.,
boiling water as needed,
sunflower oil for dough - 2 tbsp. l. and how much is needed for frying pancakes

Ingredients for the filling:

cottage cheese - 300 g,
apples - 3 pcs. medium,
raisins - 0.5 cups
sugar to taste
vanilla sugar - 1 sachet.

Cooking process:

Rinse the raisins, cover with water and set aside. Pour kefir into a bowl. It should be a temperature room. Add baking soda, stir and leave for 3 minutes. During this time, the soda should be extinguished. Then add the egg, salt and sugar. Stir again.

Pour the flour in small portions. Knead the pancake dough until there are no lumps.

The dough should be smooth and thick, like a pancake. Now for the important point. To make pancakes "in a hole" we dilute our dough with boiling water. Pour water slowly from the kettle and stir well until you achieve the consistency of liquid kefir. Those. dilute with boiling water until the dough turns from thick into pancake dough - liquid, but not like water.

Add sunflower oil and slightly stir the custard dough with a spoon. Don't be too zealous. It is necessary that some amount of oil remains on the surface. Then the pancakes will not stick to the pan, and again you will get beautiful holes on them.

Now start frying pancakes. Lightly grease the first pancake pan and pour in some dough, quickly spreading it over the surface. Only flip the pancakes when the edges are browned. Otherwise, there is a possibility of tearing them, because they turn out to be very gentle. Oil does not need to be lubricated. Stack the pancakes on top of each other and cover immediately with a bowl. They will be steamed and soft.

Now prepare the curd filling. Mash the cottage cheese with sugar and vanilla.

Drain the raisins and add them to the curd.

Wash the apples, peel and cut into small cubes. Stir all the filling ingredients.

Now spread the cottage cheese filling in the middle of each pancake and wrap it in an envelope, tube or triangle.

Well, the delicious pancakes are ready! Put on the tea! You can serve them with sour cream and melted butter... But, they are so tender and juicy that they will "fly away" from the plate without additional sauces and gravy. Have a nice tea!

The filling of cottage cheese with raisins for pancakes is one of the most popular and favorite. Everyone loves pancakes with cottage cheese. The curd filling is especially suitable for. But only experienced housewives know how to make delicious real curd filling.

It should be noted that the main thing that is needed for cooking is good products of the required quality. For the cottage cheese filling with raisins, you need to buy fresh cottage cheese. When choosing it, try to buy it not too wet. When purchasing raisins, it is advisable to buy raisins - they are sweet enough and do not contain seeds.

The number of ingredients for the curd filling:

1.cottage cheese - 300 grams
2.raisins (raisins) - 100 grams
3.Sugar - 100 grams
4. eggs - 1 pc.
5.vanilla.

Let's proceed to the most important stage of the recipe, we will learn how to make a filling from cottage cheese and raisins for.

Put the purchased curd in a saucepan and stir with a spoon until there are lumps.

Pour boiling water over the raisins in a colander and let the water drain.

Add raisins, sugar (to taste), a raw egg and a pinch of vanilla to the curd.

Mix the filling well.

Our sweet, tasty and tender curd filling is ready.

Now, fill the pancakes and fry them in the pan. Let them simmer under the lid for 5-10 minutes. They are now ready. Heat treatment is required. Remember, raw eggs and cottage cheese are not safe to eat.

1. First of all, let's deal with raisins. Fill it with boiling water twice. We drain the first water and calm down about "where this raisin was." Fill it a second time and leave it. While we cook the dough and fry the pancakes in milk, the raisins will become soft.

2. We begin to prepare the dough. First of all, combine sugar with eggs and beat well. Even if you have a sweet tooth, do not overdo it with sugar: the more sugar in the dough, the greater the chance that the pancakes will burn in the pan. Better to sweeten the filling.

3. Pour flour into the foamy mass. To avoid clumping, do not add milk and water right away. First, beat the dry ingredients thoroughly with a mixer or whisk (oddly enough, eggs are also one of them), and then combine them with wet ones - thanks to this, you are guaranteed to get an excellent homogeneous dough for pancakes.

4. Milk and water should be poured into the dough in parts - this is another trick. First, knead the dough to a consistency reminiscent of medium-thick sour cream. First add no more than a glass of milk (water) and then dilute the dough by adding the rest. Pour in a couple of tablespoons of vegetable oil here so that the pancakes do not stick to the pan.

5. Beat the dough with a whisk or hand blender. It is important to thoroughly saturate it with oxygen, then the pancakes will turn out tender and delicate, in small holes.

6. Bake pancakes in a well-heated skillet lightly greased with vegetable oil or unsalted bacon. Pour the dough and turn the pan, spreading it over the surface. As soon as the edges of the pancake are dry and its surface becomes dull, the pancake can be turned over.

7. Fold the finished pancakes in a stack, greasing each with butter, if desired.

8. It's time to start stuffing. It can be very diverse: focus on your taste and budget. Today we have chosen the classic: cottage cheese with raisins. This is tasty, healthy and satisfying. Combine cottage cheese, sour cream and sugar together. If the curd is dry, you can put more sour cream. Do not overdo it: filling that is too runny may leak.

9. Using an immersion blender or an ordinary fork, turn the components into a homogeneous curd mass. Drain the raisins and put them on a towel for a couple of minutes to remove excess water.

10. Put 1-2 tablespoons of the filling on the side of the pancake. You can determine the amount of cottage cheese yourself - it all depends on the diameter of the finished pancakes.

11. Fold the edges of the pancake to the center, and then fold the roll. So the filling will be right inside.

12. Pancakes folded in this way look neat and very appetizing.

13. Pancakes in milk with cottage cheese and raisins are ready. They can be served directly to the table, or they can be frozen and then fried in a pan or heated in the microwave. Once frozen, they will remain delicious.

14. Serve with sour cream, jam or condensed milk. Bon appetit to you and your family!