Step-by-step recipe for making pancakes with cottage cheese. Preparation and release of pancakes with minced curd. Scheme for preparing pancakes with cottage cheese.

Technological map for preparing pancakes.

Cooking technology.

Salt and sugar are dissolved in a small amount of water and milk, pre-diluted yeast is added, the mixture is filtered, combined with the rest of the water, heated to a temperature of 35-40 ° C, flour is added, the eggs are mixed until a homogeneous mass is formed, then vegetable or melted butter is added and mix again until a homogeneous mass is formed. The kneaded dough is left in a warm place (25-35°C) for 3-4 hours. During the fermentation process, the dough is mixed (kneaded).

Pancakes are baked on both sides; the thickness of the pancakes should be at least 3 mm.

Served with butter, jam, marmalade or honey.

Technological diagram MA making curd bars.

Cottage cheese Flour Sour cream Egg Sugar Soda Salt

Shabby

Fry

Cooking technology.

Wipe the cottage cheese. Then add flour to the grated cottage cheese, add eggs, sour cream, sugar, baking soda, salt and mix thoroughly. Roll out the resulting mass into a layer 1 cm thick, cut into sticks 10 cm long and 2 cm wide. Fry the resulting sticks in a frying pan heated with oil.

Dispense the finished bars, sprinkled with powdered sugar.

Literature used.

1. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

2. L. A. Rodchenko: organization of production at a public catering enterprise 2007.

3. Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

4. Directory of catering technologist. M., 1984.

5. V. P. Zolin: technological equipment of public catering enterprises 20011.

6. A training manual for the cook. M., 1965.

Internet resources:

"Culinary portal". Access form: http:// www.kulina.ru., http:// povary.ru., http:// vkus.by.

1082. Semi-finished pancakes (shell)
Wheat flour - 416 g
Milk or water - 1040 g
Eggs - 83 g
Sugar - 25 g
Salt - 8 g
Lard - 20 g or cooking fat, or rendered edible animal fat, or vegetable oil - 16 g
Yield: 1000g

Stir eggs, salt, sugar, add cold milk (50% of the norm), add flour and beat until smooth, gradually adding the remaining milk. The finished batter (humidity 66%) is filtered. Pancakes are baked in greased and heated frying pans with a diameter of 24-26 cm.
By turning the pan, spread the poured dough in an even layer over the entire surface and fry on one side, after which the pancakes are removed and cooled.

1115. Minced meat with onions
Beef (cutlet meat) - 629 g
Table margarine - 20 g
Onion - 50 g
Wheat flour - 5 g
Ground black pepper - 0.25 g
Salt - 5 g
Parsley (greens) - 5 g
Output: 500 G

First way preparing minced meat with onions. The cutlet meat is washed, cut into pieces and fried in fat, after which the meat is transferred to a deep bowl, broth or water is added (15-20% of the net weight of the meat) and simmered over low heat until cooked.
Stewed meat and pre-sautéed onions are ground in a meat grinder. The flour sautéed with fat is diluted with the broth remaining after stewing the meat and boiled. Season the minced meat with the resulting white sauce, add salt, pepper, finely chopped herbs and mix.
Second way preparing minced meat. Raw meat is passed through a meat grinder with two grids.
Place the minced meat on a greased deep baking sheet in a layer of no more than 3 cm and, stirring occasionally, fry until done in the oven. Then the juice released from the meat is drained and a white sauce is prepared on it. The fried meat is mixed with sautéed onions and once again passed through a meat grinder with a fine grid. The minced meat is seasoned with white sauce, salt, pepper, finely chopped herbs and mixed.
When preparing minced meat with egg, rice or rice and egg, chopped eggs, or crumbly rice porridge, or a mixture of eggs are added to the prepared minced meat.

1136. Minced curd (for pancakes)
Cottage cheese - 900g
Eggs - 36 g.
Sugar ~ 90 g
Output: 1000

The cottage cheese is passed through a grinding machine, then eggs, sugar are added and everything is thoroughly
stir.

1083. Pancakes with minced meat or curd
Pancakes (semi-finished product) No. 1082 - 100 g
Minced meat No. 1115 - 50 g
or minced meat No. 1136 - 89 g
Table margarine - 12 g or cooking fat 10 g
Weight of fried pancakes with minced meat 135 g or 170 g
Butter - 10
or table margarine 10
or refined powder 10
or sour cream 30

Place minced meat on the fried side of the pancake, wrap it in the form of rectangular flat pies, fry on both sides on baking sheets or frying pans heated with fat until golden brown and place in the oven for 5-6 minutes.
Pancakes are sold in batches of 2. per serving. When leaving, pancakes with minced meat or liver are poured with melted butter. Pancakes with minced apples, jam, jam, preserves are served with refined powder or sour cream. Pancakes with minced curd are served with butter, refined powder or sour cream.
*I put pancakes with cottage cheese in the oven, after greasing them with sour cream.
**I replace margarine with vegetable oil

Recipes for delicious pancakes

Do you like delicious, tender, tasty and aromatic pancakes with cottage cheese? Experience our signature family recipe with step-by-step photos and detailed video instructions.

45 min

270 kcal

5/5 (2)

In my family, pancakes stuffed with cottage cheese are made in a non-standard way - after frying, our delicate products are sent not to the table, but to the oven, where they are heated for a few more minutes with granulated sugar and butter. If you strictly follow the recipe, the end result is very tasty pancakes: the combination of soft, delicate dough and filling with delicate cottage cheese makes the dish one of the most attractive to eat both in the frosty cold and in the hot summer.

Also, is there a healthier, lower calorie option for an easy breakfast or midday snack? As an example, you can take the wonderful recipe of my grandmother, a famous culinary expert who knew how to prepare dough and curd filling for pancakes without any hassle.

Ingredients and preparation

Kitchen appliances

It is best to prepare the necessary utensils, utensils and tools for making pancakes with cottage cheese and raisins in advance:

• a spacious frying pan with a non-stick coating with a diameter of 22 cm;
• baking tray with a diagonal of 23 cm;
• a piece of foil with a length of 30 cm;
• several deep bowls with a capacity of 300 to 1000 ml;

• medium sieve;
• measuring cup or kitchen scale;
• paper and cotton towels;
• tablespoons and tea spoons;
• wooden spatula;
• steel whisk.

In addition to the standard set of equipment, you can also use a blender or food processor to make the work of kneading dough easier.

You will need

Dough:

Filling:

Did you know? The cottage cheese filling for pancakes should not be too liquid, so buy thicker cottage cheese, preferably at the market, and if it is too watery, wrap it in cheesecloth and let the excess liquid drain. In addition, milk can be replaced with purified water.

Additionally:

• 70 g granulated sugar;
• 25 g butter margarine;
• 20 g butter.

Important! If possible, make powdered sugar using a blender or coffee grinder. In addition, instead of butter, you can use high-quality margarine or lard.

Cooking sequence

Preparation

1. Mix the flour with table salt and use a sieve to sift the dry mixture at least three times.
   
   
2. Remove butter or margarine from the refrigerator.
   
   
3. Cut it into pieces and let it soften a little in a warm place.
4. We scroll the cottage cheese through a meat grinder or grind it in a food processor.
   
   
5. Remove the eggs from the cold place about half an hour before the start of the process.
6. Soak the raisins in boiling water for about fifteen minutes, then dry on a paper towel.
   
   

Did you know? At this stage, you can prepare some additional components for the dough and filling, such as spices. I prefer to add ground cardamom, cinnamon or ginger to the pancake preparation, which gives the finished products a simply unique look and aroma.

Dough

1. Break the eggs into a large bowl and cover them with granulated sugar.
   
   
2. Then lightly mix the mixture with a whisk; you can also lightly beat it with a blender at low speed.
   
   
3. Pour in about half the milk and a little flour, stir vigorously.
   
   
4. Then add the remaining flour, stir the mixture until smooth.
   
   
5. Add the second part of the milk, mix the liquid dough for pancakes.
   
   
6. Set aside the resulting mass, allowing it to “rest” for half an hour at room temperature.
   
   
7. After this, add sunflower oil and mix again with a whisk.
   
   
8. The dough is ready: you can use it immediately, or you can put it in the refrigerator.
   
   
   

   Important! If it seems to you that the dough is too liquid after the first kneading, just give it time to sit - in about half an hour the gluten in it will “dissolve” and you will get a semi-liquid, viscous mass.

Filling

Preparation

1. Place the frying pan over medium heat and grease it with margarine.
2. Pour a portion of dough onto it using a ladle.
3. Rotate the pan and spread the dough over its entire surface.
   
   
4. Fry the pancake on one side for about two minutes, then turn it over to the other side.
   
   
5. We do the same with the remaining dough.
6. Place the finished products in a stack on a spacious dish.
   
   
7. Place a tablespoon of filling in the center of each pancake and wrap it in a small block.
   
   
8. We set the oven to heat up to 180 degrees.
9. Cover a baking sheet with foil and pour granulated sugar onto it.
   
   
10. Then spread the prepared pancakes with filling on it in an even layer.
    
    
11. Place pieces of butter or margarine on top.
    
    
12. Place the baking sheet in the oven and leave there for approximately five or seven minutes.
13. Transfer the finished pancakes back to the plate and allow them to cool slightly before serving.
    
    

Your amazingly tasty and tender pancakes with cottage cheese are completely ready! Don’t be afraid that your little picky ones will refuse to try them because they don’t like cottage cheese - my guys didn’t leave even a crumb from their portions, despite the fact that you usually won’t drag them by the ears to eat something cottage cheese.

You can decorate your creations according to your personal taste: either sprinkle with powdered sugar and confectionery dust, or simply leave such beauty untouched, since the pancakes themselves look great. Eat these delicate products with sour cream, mayonnaise or your favorite sauce - sometimes I even pour cherry syrup over them, and it turns out very tasty.

Video recipe for pancakes with cottage cheese

Let’s check the recipe again, paying attention to the video below, in order to properly mix your own dough and filling for pancakes with cottage cheese.

That's it! All I can do is wish you a pleasant tea party and recommend a few more of my favorite pancake recipes with equally magical fillings.

Try the simplest and very tasty option, as well as delicious ones - I myself can’t choose which type of pancakes I like best: this one or the one described above. In addition, you definitely need to give a chance to truly unique, very unusual, but incredibly tasty. Finally, don’t miss the amazingly appetizing ones that only recently appeared in my culinary arsenal. Since we all love tender, soft and airy pancakes since childhood, no matter how busy I am, I always try to bake a couple of batches at least once a month, they are worth the effort!

Happy experimenting in the kitchen! I would like to know if any cooks found the recipe useful, so write a couple of reviews if it’s not difficult. And if you have any new additions to the dough or filling, be sure to share with me. Bon appetit!