Pancakes made from curd dough. Pancakes with milk and cottage cheese

Beat eggs with sugar, salt and vanilla. Place the cottage cheese into the beaten eggs and mash it thoroughly with a fork. In addition, you can take a mixer and beat everything until smooth and liquid. We also sift the flour and baking powder separately.

Pour in half the curd and egg mixture. Pour sifted flour with baking powder into it. Using the same fork, grind the flour into the mixture. It should turn out thick, like stiff dough. This helps knead the flour lumps better.

Pour the milk and the remaining half of the egg-curd mass into the dough, kneaded until smooth. The result is a liquid dough, standard, like for pancakes. Pour in a few tablespoons of vegetable oil and mix everything thoroughly.

Previously, when frying pans were without non-stick coating, they were often greased with an ordinary piece of lard before the first pancake. Also, when heating the pans, they were sprinkled with salt. It seems that pancakes were baked better this way. But I already add butter to the dough. The pancakes come off easily without any prior preparation. Pour the first ladle into the frying pan. If bubbles appear, then the pancake batter is correct.

So, one by one, we baked a whole stack of pancakes. You can’t tell from looking at them that they are anything different or unusual. Except that they turn out a little thicker. And so, visually - there is no difference. Just like simple pancakes, grease them with melted butter or butter. And serve with jam or honey. Bon appetit!

My children often ask me to prepare tender pancake triangles with curd filling for tea. Why not? I bake them pancakes with cottage cheese at their request. Cooking pancakes for the children's table is a great pleasure.

We take products for the test from the list.

First I prepare the pancake dough. I beat the eggs with a whisk.

I add warm milk.

Gradually add flour. A little baking powder and a little salt. I mix everything well.

The dough for pancakes with cottage cheese has a delicate semi-liquid base. It spreads well over the frying surface.

For filling we take products from the list. While I was kneading the dough, my eldest daughter helped me prepare it.

Mixed cottage cheese with chicken yolk, sugar and vanilla.

Mixed it up. While we fry the pancakes, the curd filling will “sit” in the refrigerator

The frying pan needs to be well heated. Grease with a thin layer of vegetable oil. I bake pancakes in a regular non-pancake pan. For stuffing, it is better to cook pancakes in a frying pan with a medium or large bottom diameter.

I coat the pancakes with butter and stack them. It's time to take the filling out of the refrigerator and stuff the mound with pancakes. Place a teaspoon of curd filling in the middle of each pancake. Lightly press it onto the pancake with a flatbread.

My pancakes will have a beautiful triangular shape. First I fold three sides of the pancake towards the center.

Then I connect the corners into a nice triangle.

These are my triangles with cottage cheese.

Place the stuffed triangles in a small frying pan. Fry on both sides until lightly browned.

Pancakes with milk and cottage cheese are ready! It's impossible to refuse a cup of tea.

The main rule when cooking is to choose the right products. I'll tell you how to make pancakes with cottage cheese, which will always help you out when guests come unexpectedly or you're late.

The question “what’s delicious and quick to cook for breakfast?” every woman has thought about it at least once in her life. There are a huge number of recipes for interesting dishes in cooking. And it’s difficult to decide which one is better, so every housewife experiments until she finds her own.

Classic recipe for pancakes with cottage cheese

My recipe is for 10 pancakes.

Ingredients

Servings: 10

For the test:
flour 2 glasses
milk or kefir 2 glasses
chicken egg 3 pcs
sugar 2 tbsp. l.
salt ¼ tsp.
sunflower oil 2 tbsp. l.
For the filling:
cottage cheese 500 g
butter 30 g
chicken egg 1 piece
sugar 2 tbsp. l.
vanillin ½ tsp.

Per serving

Calories: 197 kcal

Proteins: 9.6 g

Fats: 8.3 g

Carbohydrates: 20.6 g

25 min. Video recipe Print

How to bake pancakes correctly: Heat a frying pan; if you do not bake in a heated frying pan, you will end up with pancakes, not pancakes. Before the first pancake, grease the pan with butter or sunflower oil, fat or lard. There is no need to add oil subsequently.

Pour a small portion of dough into the frying pan and smoothly distribute it over the entire area.

Bake for 1.5-2 minutes until tender golden brown. It is important not to go anywhere so as not to burn.

Once the pancake is fried, carefully turn it over to the other side with a spatula or a special knife with a rounded tip. Fry for another 1.5-2 minutes.

Transfer to a deep plate and grease with butter on one side. Fry the rest of the pancakes in the same way, carefully placing them in a stack. It is advisable to cover with a lid to prevent the edges from drying out.

Preparing the filling and wrapping the pancake: Thoroughly grind the cottage cheese with sugar (can be passed through a meat grinder to save time), add sour cream (can be replaced with butter), eggs, sugar and vanillin (add as desired).

Mix thoroughly until smooth. Be sure to taste it. If something is missing, we add it.

Take a pancake and place 1-2 tablespoons of filling on the edge. Wrap it in an envelope - twist it to the middle to cover the filling.

And the final step.

Heat the sunflower oil, place the finished dish in a frying pan, seam side down, fry over low heat for 1.5-2 minutes on each side.

Pancakes are ready!

Transfer to a beautiful dish and serve. The pancakes are delicious both hot and cold. Before serving, top with sour cream, condensed milk or jam. Bon appetit!

It turns out that you can not only fill pancakes with cottage cheese by making pancakes, you can also bake pancakes from cottage cheese dough!

At the request of readers and on the occasion of Maslenitsa, we are preparing cottage cheese pancakes - an unusual, simple and tasty recipe!

The curd pancakes smell amazing when they bake! And how tender and delicious they are! Having made a portion for testing, I decided that I would definitely repeat it, and a double portion. For lovers of cottage cheese baking - a delicious recipe. And for those who don’t like cottage cheese, this is a great dish to serve unnoticed! Especially for children who don’t always eat cottage cheese, but love pancakes very much :) My daughter, who doesn’t like cottage cheese, said that these are the most delicious pancakes :)

Ingredients:

for 6-7 pieces, frying pan with a diameter of 24 cm:

2 eggs;
2 tablespoons sugar;
150 ml milk;
2 tablespoons sunflower oil;
half a glass of flour (approximately 65-70g);
a pinch of salt;
a pinch of cinnamon (1/8 teaspoon);
a pinch of vanillin on the tip of a knife (or 1-2 teaspoons of vanilla sugar);
100 g cottage cheese.

How to bake:

Beat the eggs and sugar with a mixer until fluffy (at low, then medium speed for 30 seconds).

Pour lukewarm milk into the whipped mass, add sunflower oil, mix.

Sift the flour into a bowl with the dough, add salt, add cinnamon and vanillin, mix so that there are no lumps, beat a little with a mixer.

Using your hands, crumble the cottage cheese into the dough, trying to get smaller crumbs.

Mix and beat the dough with a mixer.

If the dough seems too thick, you can add a little flour, if liquid, add milk. But don’t rush, bake the first pancake first and check the consistency. If the dough spreads freely in the pan, the pancakes turn over easily - everything is normal. If the pancakes are thick, the dough spreads reluctantly - add milk, if it breaks - a little flour. The declared ingredients are just the right amount for the dough, which is normal in thickness, but the eggs come in different sizes and the flour is of different quality.

Carefully grease a clean, dry frying pan with cotton wool dipped in sunflower oil and heat the frying pan well over medium heat. Pour a scoop of batter into the hot frying pan and spread evenly by rocking and turning the pan. We bake the cottage cheese pancakes over medium heat until golden brown, first on one side, then, carefully turning them over with a wide spatula, on the other. I baked cottage cheese pancakes in a ceramic pancake pan, so they came off very easily. If you are using a regular or cast iron frying pan, you may need to grease it with oil before each pancake.

Remove the finished pancakes with a spatula onto a plate.

I got 7 large pancakes, if you have a smaller frying pan, you will get more pancakes with a smaller diameter.

How to cook cottage cheese pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Ingredients
Step-by-step preparation
Video recipe

The highlight of this recipe is cottage cheese, which is not used for filling, as in the traditional version, but is added to the dough along with other products. In appearance, such pancakes turn out to be ordinary and do not differ in any way from the usual ones, and the taste of cottage cheese is practically not felt in them. Therefore, if your child does not like to eat cottage cheese on its own, then this recipe is just for you. After all, not a single child will refuse pancakes, and cottage cheese is extremely necessary for a growing body.
Use homemade cottage cheese or store-bought cottage cheese for this dish. Curd mass is also suitable. You can additionally add vanilla sugar, ground cinnamon, coconut flakes and even raisins (pre-steamed) to the dough. Serve cottage cheese pancakes with sour cream, condensed milk, ice cream, jam, sweet toppings or sauces. Pancakes go great with these additions. In addition, you can wrap any filling in them or make a pancake cake.

Calorie content per 100 g - 219 kcal.
Number of servings - 20 pcs.
Cooking time - 30 minutes

1. Place cottage cheese, a pinch of salt and honey in a deep bowl. If you are allergic to honey, use regular or brown sugar.

2. Add eggs to the cottage cheese.

3. Pour in milk and vegetable oil. Instead of milk, you can use any usual liquid: kefir, fermented baked milk, whey, water, etc.

4. Using a blender, blend the cottage cheese and milk until smooth. The curd grains should be completely dissolved. You cannot do this process with a regular whisk. Therefore, if you don’t have a blender, first grind the cottage cheese through a fine sieve. You can even do this twice.

5. Add flour to the food, sift it through a sieve. This way it will better interfere with the dough.

6. Using a whisk or mixer, knead the dough. There should be no lumps or obvious pieces of cottage cheese. The consistency of the dough should be similar to liquid sour cream and no different from regular dough.

7. Crack the frying pan over the fire. Grease it with a thin layer of vegetable oil and pour a ladle of dough. The amount of dough will depend on the diameter of the pan. Rotate the pan to spread the dough around.

8. Fry the pancake on one side for about 2 minutes until golden brown and turn it over to the other side, where you bring it to the same consistency.

9. Serve the finished pancakes hot. It’s very tasty to wrap fresh fruit in them and eat with cream. Although they are just as tasty with sour cream.

Watch also the video recipe on how to make cottage cheese pancakes.

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Curd pancakes with kefir

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Today we are baking pancakes according to a simple recipe - with the addition of cottage cheese. These pancakes turn out to be kind of thin, not to say thin, but not like pancakes either. But in any case, curd pancakes are very tender, soft and tasty.

These pancakes taste like regular ones, but you can still smell the pleasant curd notes in them. I recommend preparing them for breakfast and serving them with tea or milk, topped with sweet syrup or natural honey. By the way, cottage cheese for the recipe for these delicious pancakes is suitable for absolutely any fat content.

From such a quantity of products, a rather impressive stack of ready-made pancakes is obtained - I got exactly 30 pieces (21 centimeters in diameter). You can make cottage cheese pancakes from half the proposed portion.

Cottage cheese (260 grams) Milk (1.2 liters) Wheat flour (550 grams) Chicken eggs (2 pieces) Sugar (6 tablespoons) Table salt (0.25 teaspoon) Baking soda (1 teaspoon) Vanillin (1 pinch) Vegetable oil ( 6 tablespoons)

Cooking the dish step by step with photos:

The composition of tender pancakes according to this recipe includes such ingredients as: cottage cheese, milk, wheat flour, salt, granulated sugar, chicken eggs, baking soda, refined vegetable oil and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar).

Place cottage cheese in a deep bowl, add chicken eggs, sugar, salt and a pinch of vanillin.

Well, the long-awaited Maslenitsa has arrived! During Maslenitsa week we can enjoy delicious pancakes, and so that we don’t get tired of them, let’s bake different pancakes, with and without fillings, with milk and whey, with yogurt or kefir. Today I suggest you prepare tender curd pancakes.

The whole highlight of these pancakes is that cottage cheese in this recipe is not used as a filling for stuffed pancakes, but is added to the kefir pancake dough itself. Pancakes according to this recipe are thin and delicate.

To prepare pancakes with cottage cheese you need to prepare the following products

Eggs (large) – 2 pieces,
Cottage cheese – 100 grams,
Wheat flour - 2 cups,
Kefir – 0.9 liters,
Vegetable oil (refined) – 50 ml,
Water (boiling water) – 100 ml,
Baking soda – 0.5 teaspoon,
Sugar – 4 tbsp. spoons (or to taste),
Salt - a pinch
Butter or sour cream for greasing pancakes (optional).

Cooking process:

We prepare all the products in advance so that cold kefir and eggs come to room temperature.

To begin, grind the granular cottage cheese with granulated sugar until a homogeneous consistency; for this you can use a regular spoon or a blender, as you prefer. Or, like me, we use ready-made pureed cottage cheese right away. Next came the turn of chicken eggs, select the largest ones. If you have small eggs, then use three eggs rather than two.

Add eggs to cottage cheese with sugar and grind the whole mass.

Then you need to add kefir, but you must first remove it from the refrigerator and warm it. Of course, you can heat it in the microwave or over a fire, but let it warm up on its own at room temperature, so all the useful components will be preserved in it. Add kefir and mix everything again.

In a separate cup, mix the sifted flour and baking soda (can be replaced with baking powder). Pour the dry ingredients into the wet batter base.

I deviated from Slavyana’s recipe; I didn’t have time to wait. In the morning, everyone was at home and worried: when will the pancakes be ready? Therefore, I had to heat the kefir to a warm state and add soda to it. There was a reaction and the kefir rose like a cap.

I combined kefir with eggs and cottage cheese, it turned out to be a very fluffy mixture.

Gradually add flour, mix everything, pour in vegetable oil and mix everything again. According to the recipe, the more you stir the kefir dough, the more you enrich it with oxygen, the tastier and more delicate these pancakes should turn out.

You see, I got an accelerated version, everything immediately rose up. Now that the dough has become homogeneous, you need to pour boiling water into it, while quickly stirring the dough so that it does not curl or overcook. The finished dough should rest in a warm place for about half an hour, and then you can start baking cottage cheese pancakes.

Before baking pancakes, be sure to grease the frying pan with vegetable oil, but only lightly, because we already have a lot of oil in the pancake batter. And one more thing, you can never get delicate pancakes in a poorly heated frying pan, this has been tested experimentally.

Using a ladle, measure out the required amount of dough depending on the diameter of the pan.

Pour it into a heated frying pan, fry the pancakes on both sides until beautifully browned. The dough still continues to bubble until we turn it over.

I recommend baking these pancakes with cottage cheese in a medium frying pan or pancake maker. The dough turns out to be very tender, the cottage cheese fries it very quickly and it will be difficult to turn them over in a large frying pan. I could barely resist the temptation to mix in the flour. But with more flour, the baked goods would not turn out so tender and thin.

Ready kefir pancakes taste slightly sour; they can be greased with melted butter and sprinkled with sugar. Or serve with jam or jam. My family liked the recipe. Despite the fact that I baked them in two frying pans, my stack quickly became empty; the children carried them straight to tea. Pancakes made from almost a liter of dough that were baked for breakfast did not survive until lunch. All were eaten, although we usually have a small pile left over for the next morning.

If you like thick pancakes with kefir, prepare them the next day of Maslenitsa according to my mother’s recipe.

Bon appetit and delicious pancakes!

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Pancakes made from curd dough

There are dozens of different options for making pancakes to suit every taste. A very interesting recipe for cottage cheese pancakes, the dough for which is mixed in milk with the addition of cottage cheese. The pancakes turn out to be very tender, moderately sweet, thin and rosy, with a pleasant aroma of butter. They remain fresh and do not dry out even on the second day after preparation.

Any jam, preserves or honey is ideal as a filling; pancakes with apples and cinnamon go well. Be sure to try making cottage cheese pancakes for breakfast or during Maslenitsa week - they will certainly take their rightful place among your favorite dishes!

cottage cheese 200 g
chicken eggs 2 pcs.
butter 1 tbsp. l.
wheat flour 1 tbsp.
baking soda 0.25 tsp.
vinegar 0.25 tsp.
milk 1.5 tbsp.
sugar 1.5 tbsp. l.
salt 1 chip.

How to cook cottage cheese pancakes

Combine the eggs with sugar and a pinch of salt, add melted butter and beat thoroughly into a fluffy foam using a whisk.
Add cottage cheese, grated through a sieve, to the egg mixture and mix.
Pour in milk and add baking soda, quenched with vinegar.
Mix all the ingredients thoroughly with a whisk - bubbles should form on the surface of the very liquid dough.
Gradually add flour sifted through a sieve so that there are no lumps. Let the dough rest at room temperature for 30 minutes - during this time the butter will have time to harden slightly, due to which the dough will acquire a thicker consistency.
Bake the dough products in a well-heated frying pan, greased with a small amount of butter, until golden brown. The heat should be slightly less than medium for the pancakes to cook properly. It is most convenient to turn them over using a wooden spatula, as the pancakes turn out very tender and soft.
We wrap the sweet filling in curd pancakes or serve jam, honey and sour cream separately.

Granular cottage cheese of any fat content is suitable for making pancakes.
All ingredients should be at room temperature; the butter can be heated in the microwave at maximum power - it will take 15 seconds to melt 30 grams of butter.
If the dough turns out to be too thick, you can thin it with warm boiled water or milk.

Beat eggs, sugar and salt with a whisk.

Add flour, mix until smooth and thick.

Then add milk to the dough and mix.

Add cottage cheese, mix the dough thoroughly or beat with a mixer.

Pour vegetable oil into the dough. Oil will prevent our pancakes from sticking to the pan while baking.

Then add cinnamon, mix, leave the dough for 10-15 minutes.

Bake pancakes in a dry, preheated frying pan until golden brown on both sides.

Curd pancakes turn out very fragrant and tender.

You can serve pancakes with sour cream, honey or jam.

Thin curd pancakes with milk

It turns out that you can not only fill pancakes with cottage cheese by making pancakes, you can also bake pancakes from cottage cheese dough!

At the request of readers and on the occasion of Maslenitsa, we are preparing cottage cheese pancakes - an unusual, simple and tasty recipe!

for 6-7 pieces, frying pan with a diameter of 24 cm:

2 eggs;
2 tablespoons sugar;
150 ml milk;
2 tablespoons sunflower oil;
half a glass of flour (approximately 65-70g);
a pinch of salt;
a pinch of cinnamon (1/8 teaspoon);
a pinch of vanillin on the tip of a knife (or 1-2 teaspoons of vanilla sugar);
100 g cottage cheese.

Beat the eggs and sugar with a mixer until fluffy (at low, then medium speed for 30 seconds).

Pour lukewarm milk into the whipped mass, add sunflower oil, mix.

Sift the flour into a bowl with the dough, add salt, add cinnamon and vanillin, mix so that there are no lumps, beat a little with a mixer.

Using your hands, crumble the cottage cheese into the dough, trying to get smaller crumbs.

Mix and beat the dough with a mixer.

If the dough seems too thick, you can add a little flour, if liquid, add milk. But don’t rush, bake the first pancake first and check the consistency. If the dough spreads freely in the pan, the pancakes turn over easily - everything is normal. If the pancakes are thick and the dough is reluctant to spread, add milk; if it breaks, add a little flour. The declared ingredients are just the right amount for the dough, which is normal in thickness, but the eggs come in different sizes and the flour is of different quality.

Remove the finished pancakes with a spatula onto a plate.

I got 7 large pancakes, if you have a smaller frying pan, you will get more pancakes with a smaller diameter.

Juliet | 05.08.2015 13:32

Cheers, Anna!
Cottage cheese pancakes are really more difficult to flip than regular ones, just like, for example, zucchini pancakes - they are so tender :)
I bake them in a special pancake pan with a ceramic coating - it's easier to turn over than a regular one. And if the frying pan is simple, then a wide thin spatula will help, and before each pancake, grease the frying pan with a thin layer of vegetable oil using a cotton swab wrapped in gauze.

I, too, am always thinking of something I could offer the kids with cottage cheese that would be tasty and healthy for them to eat. The eldest son willingly eats cottage cheese just like that, with sour cream, sugar and berries, and in the form of casseroles, but the younger daughter is more picky, she doesn’t like cheesecakes and casseroles, just like cottage cheese just like that. And you need to eat cottage cheese so that your permanent teeth grow well: the milk teeth have fallen out, but new ones have not yet been seen :) So in these pancakes, the cottage cheese “flew away” with a bang :) We also prepare a homemade dessert “like in the store,” like children’s cheesecakes: Whip cottage cheese, a little cream, powdered sugar and more seasonal berries in a blender - it turns out delicious, beautiful and healthy, the kids eat it up with pleasure!

You can also make cottage cheese cookies and bagels from baked goods with cottage cheese. cakes and cakes - we love pastries, and the cottage cheese is so disguised in it that you won’t immediately guess that it’s there :)

We also really love “royal cheesecakes” - pies made from shortbread crumbs with curd filling. I cooked it in different variations: with raisins, with lemon, orange and chocolate with cocoa. It always turns out delicious.
And, of course, kids like cheesecakes and buns with cottage cheese.

And of the recipes I recently tried, I really liked the curd pie with apricots. My daughter asked me to bake it more often:)
I will be glad if you find something useful from these curd recipes and your child will also be happy to eat healthy baked goods!

Hope | 03/17/2016 10:31

Good afternoon, Julia! How delicious are these cottage cheese pancakes. This is something. Just lick your fingers. At first, they didn’t interest me at all, but there was a pack of cottage cheese in the refrigerator, not enough for a pie or cake, but I wanted something tasty) So I decided to try cottage cheese pancakes. And I didn’t regret it. And what a smell there was throughout the whole house, mmm.))) They turned out really plump, like kefir, and very tasty. The whole family appreciated it, and my daughter even said that the pancakes were very, very tasty, although usually, even if she eats it with pleasure, she doesn’t particularly express her opinion))) Thank you very much for the wonderful recipe.

Juliet | 03/17/2016 14:03

Nadezhda, good afternoon!
Oh, how great it is that you and your daughter liked the cottage cheese pancakes so much! It's good for children to eat cottage cheese. My daughter doesn’t like it, I come up with something for her to like, like pancakes, for example - they adore them. Or a dessert of cottage cheese with banana.
Thanks for the photo! How beautiful and golden they turned out!

Lyudmila | 04/03/2016 16:54

Yulenka, the pancakes turned out sooo delicious, thank you! I made one serving. Next time I will definitely make two.

Weekend morning is the time when you can finally afford to leisurely prepare your family’s favorite pancakes. For example, cottage cheese pancakes - and everyone can enjoy them together.

500 g cottage cheese
3 eggs
some flour
500 ml milk or water
sugar and salt - to taste
vegetable oil for frying

Cooking method

We rub the cottage cheese through a sieve.
Beat eggs with sugar.
Combine cottage cheese with eggs, add salt, add warm milk or water and, whisking in a mixer or with a whisk, gradually add flour so that the dough acquires the consistency of thin sour cream. At the last moment you can add Art. a spoonful of vegetable oil - then there is no need to coat the pan with oil. Taste it and add salt or sugar if required.
But for the first pancake, we still lightly grease the frying pan with oil. We bake pancakes, as usual, in a hot frying pan, until the desired degree of brownness.
When putting pancakes on a plate, let’s remember our grandmothers - and grease each pancake with a piece of butter. Although this is not necessary.
Curd pancakes are good with anything: with jam and jam, with sour cream and condensed milk, with melted butter. Everything is delicious.
You might be interested in a universal recipe for pancake dough.

Curd pancakes with herbs

Pancakes- baked goods that can be considered one of the wonders of the world. After all, this is not only a wonderful and satisfying meal, but a dish that is served as a snack, dessert, and even used as edible packaging. During Maslenitsa week, every housewife bakes a variety of pancakes. Therefore, today, on the first day of Maslenitsa (the Meeting is the beginning of Narrow Maslenitsa), we do not deviate from this tradition and will definitely prepare homemade pancakes, delicious, piping hot! Most often we cook fluffy pancakes with kefir or thin pancakes with milk. But in fact, there are a huge number of recipes for making pancakes. Today we will prepare delicious curd pancakes, which you can prepare either sweet or savory, here the choice is yours. If you want to make your pancakes sweet, just add more sugar. For non-sweet pancakes, you need to add more salt to the dough to taste and, if desired, add chopped fresh dill or parsley. The pancakes will turn out very tasty and aromatic. Today I wanted to make salted curd pancakes with chopped herbs. The pancakes came out great. They can even be served instead of bread for first courses or stuffed with different fillings, and also as an independent dish for tea with sour cream. Happy and delicious Maslenitsa everyone - my dear friends and guests of the site kulinarochka2013.ru!

Milk - 0.5 l.
Cottage cheese - 200 gr.
Eggs - 2 pcs.
Salt - 1 tsp.
Soda - a pinch
Olive or vegetable oil - 3 tbsp.
Flour - 4-6 tbsp.
Greens (dill or parsley) - a small bunch

How to cook cottage cheese pancakes with herbs:

Pour warm milk into a bowl, add salt, soda, eggs, olive oil and cottage cheese. It will be great if you use homemade cottage cheese. Mix the mixture using a whisk.

Add chopped dill or parsley and gradually add flour.

Bring the pancake dough to the desired consistency.

We bake cottage cheese pancakes in a frying pan with a small amount of vegetable oil. We bake subsequent pancakes without oil.

The curd pancakes turn out very beautiful.

Place the pancakes in a stack on a plate and serve piping hot. From the specified amount of ingredients, you will get about 15 pancakes, about 16 cm in diameter.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit! Prepare delicious pancakes with us!

Fluffy milk pancakes without yeast recipe