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Pancakes with cottage cheese and raisins. Pancakes with cottage cheese and raisins in water and milk Delicious pancakes with cottage cheese and raisins

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

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

The number of components for the curd filling:

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

Let's get to ourselves milestone recipe, learn how to make a filling of cottage cheese and raisins for.

Put the purchased cottage cheese in a saucepan and mix with a spoon until there are no lumps.

Dip the raisins in a colander with boiling water and let the water drain.

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

Mix the filling well.

Our sweet, tasty and tender curd filling is ready.

Now, stuff the pancakes and fry them in a pan. Simmer them covered for 5-10 minutes. Now they are ready. Heat treatment is essential. Remember that raw eggs and cottage cheese are not safe to eat.

Pancakes are such a versatile dish that it is impossible to find a person who would not try them. And how many admirers and lovers there are for this homemade cakes! Today we will tell you how to cook tender custard pancakes with cottage cheese. Pancake dough is kneaded on kefir. Precisely the presence fermented milk product makes pancakes very soft and fluffy. They do not get stale for a long time and go well with any filling.

Pancakes with cottage cheese and raisins

For the basis of the filling we take soft tender cottage cheese. And in order not to be banal and somehow diversify familiar dish and give the filling juiciness, add apples to the curd. And if you still have raisins on the shelf, then it will be easy perfect option! With such pancakes you can please your relatives 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 one 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 get everything ready necessary ingredients and start cooking thin pancakes co sweet stuffing from 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 the test - 2 tbsp. l. and how much is needed for frying pancakes

Filling Ingredients:

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

Cooking process:

Rinse raisins, cover with water and set aside. Pour kefir into a bowl. It should be temperature room. Pour in 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 out in small portions flour. Knead the pancake dough until there are no lumps.

The dough should be homogeneous and thick, like pancakes. Now important point. To make pancakes “into a hole”, dilute our dough with boiling water. Pour water slowly from the kettle and mix well until you achieve the consistency of liquid kefir. Those. dilute with boiling water until the dough turns from thick to pancake dough - liquid, but not like water.

Add sunflower oil and mix lightly choux pastry spoon. Don't be too pushy. 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 pan for the first pancake and pour in some of the batter, spreading it quickly over the surface. Flip the pancakes only when the edges are browned. Otherwise, there is a chance to break them, because. they are very soft. Oil can not be lubricated. Stack the pancakes on top of each other and immediately cover with a bowl. They will steam and be soft.

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

Drain the water from the raisins and add it to the curd.

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

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

Well, here are the delicious pancakes ready! Put on some tea! You can serve them with sour cream and melted butter. But, they turn out so tender and juicy that they will “fly away” from the plate without additional sauces and gravy. Happy tea!

1. First of all, let's deal with raisins. Pour boiling water over it twice. We drain the first water and calm down as to “where this raisin was.” We fill it a second time and leave it. While we are preparing the dough and frying 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 it is in the dough, the greater the chance that the pancakes will burn in the pan. It is better to sweeten the filling.

3. Pour flour into the foamy mass. To avoid the formation of lumps, do not immediately pour in milk and water. First, thoroughly beat the dry ingredients with a mixer or whisk (oddly enough, eggs also belong to 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 in consistency resembling medium density sour cream. First add no more than a glass of milk (water), and then dilute the dough by adding the rest. Pour 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 immersion blender. It is important to properly saturate it with oxygen, then the pancakes will turn out tender and openwork, into small holes.

6. Bake pancakes in a well-heated pan, lightly greased vegetable oil or unsalted fat. Pour in the batter and rotate the pan, spreading it over the surface. As soon as the edges of the pancake dry out and its surface becomes matte, the pancake can be turned over.

7. Fold the finished pancakes in a pile, if desired, lubricating each with butter.

8. It's time to start filling. It can be the most diverse: be guided by your taste and budget. Today we chose a classic: cottage cheese with raisins. It's delicious, healthy, and satisfying. We combine cottage cheese, sour cream and sugar together. If the cottage cheese is dry, you can put more sour cream. Don't overdo it: too much liquid filling may leak.

9. Using an immersion blender or a regular fork, we turn the components into a homogeneous curd mass. Drain the raisins and put 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 roll up the roll. So the filling will be right inside.

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

13. Milk pancakes with cottage cheese and raisins are ready. They can be served immediately to the table, or you can freeze and then fry them in a pan or reheat in the microwave. After freezing, they will remain just as tasty.

14. Serve with sour cream, jam or condensed milk. Enjoy your meal you and your family!

Step 1: Prepare the pancake batter.

First of all, let's start preparing the dough for pancakes. We wash the eggs under warm running water, put one aside, and break the second into a deep bowl. Add salt and sugar to it to taste, and carefully beat the contents with a whisk or mixer until the sugar grains are completely dissolved. Then pour the egg liquid with milk and vegetable oil. We continue to mix everything until smooth. Lastly, we send the flour to the bowl and begin to beat the dough intensively. It should turn out to be slightly watery, so if necessary, a little clean water can be added to the dough. All the dough is ready and you can start frying pancakes.

Step 2: fry pancakes.

Pour a little vegetable oil into the pan and put it on the burner. We turn on the temperature of the stove to an average level and wait a couple of minutes so that the fat has time to warm up. In the meantime, put a flat large plate and a bowl of dough closer to the stove. So, with the help of a ladle, we collect a little dough and pour it evenly over the bottom of the pan.

After 2-3 minutes, turn the pancake over to the other side with a kitchen spatula and continue to fry until a delicious golden brown. We put the finished pancake on a plate and immediately proceed to the preparation of the second. If the first pancake turned out to be slightly oily, then use napkins that will absorb all the excess fat. From this amount of dough, you should get about 6 - 8 pancakes.

Step 3: prepare the curd.

Ready pancakes cool down and you can start preparing the filling, the first will be cottage cheese. We shift it to a plate and with the help of a fork thoroughly knead large curd lumps. If you have cottage cheese with a high content of whey, this is easy to fix with ordinary gauze. We spread the cottage cheese in gauze and survive the excess liquid.

Step 4: prepare the raisins.

Put the raisins in a colander and rinse thoroughly under warm running water. Then we spread the washed dried fruits on a kitchen towel to get rid of unnecessary liquid.

Step 5: prepare the pancake filling.

Next, break the egg into a plate with cottage cheese, add the washed raisins and the amount of sugar you need to your taste. Then carefully mix the filling until smooth.

Step 6: prepare pancakes with cottage cheese and raisins.

Now it's time to stuff our pancakes. Using a tablespoon, spread the filling on the pancake and wrap it in an envelope, do the same with all other pancakes.

Then turn on the stove temperature to a medium level and put the pan on the burner. Next, we shift the formed envelopes into a preheated pan, reduce the temperature of the stove and cover with a lid. Re-frying is necessary in order to cook a raw egg in the filling.

Step 7: serve pancakes with cottage cheese and raisins.

With the help of a kitchen spatula, carefully lay out the finished pancakes on portioned plates. You can supplement them with a spoonful of sour cream, jam or any syrup. And as a drink, fresh is suitable fragrant tea, coffee or freshly squeezed juices.
Enjoy your meal!

Fry stuffed pancakes it is possible not only on vegetable oil, but also on butter.

You can add not only raisins to the filling, but also other dried fruits, such as chopped dried apricots or prunes.

In order for the dough to turn out without flour lumps, flour must be sifted through a sieve before cooking pancakes.

Approximately 120 grams of wheat flour is placed in a faceted glass to the rim.

Add vegetable oil after each pancake does not follow, the only exception is the first pancake.

We know that Sunday is a special family day for many, and some even have a tradition of starting it with a festive breakfast.

Pancakes with cottage cheese and raisins are one of the coziest dishes: so fragrant, airy and pleasantly sweet, as if it were not just breakfast, but a real dessert!

Of course, you will have to tinker a little, but it's worth it, all the more so - there is a little trick on how to organize everything so that next time you don't mess with pancakes.

Each recipe always has a million variations, but today we will cook pancakes with cottage cheese and raisins so that they turn out to be as tender as possible and even those who usually prefer oatmeal to cottage cheese will like it.

Pancakes with cottage cheese and raisins - a recipe from childhood

Ingredients

- 5 pieces. + -
— 1 l + -
- 6 tablespoons + -
- 100 g + -
- 0.5 tsp + -
— 600 g + -
Raisins - 100 g + -
- 100 g + -

Recipe for pancakes with cottage cheese and raisins

First of all, we soak the raisins, even if they are fresh: pour them into a separate container, pour boiling water over it and set aside - we will not need it in the near future.

Break eggs into a mixing bowl. Beat the eggs until a light foam forms.

If you have an automatic mixer, this will greatly reduce time and effort, but if you only have a manual whisk, the dish will still turn out tender and tasty.

Whisking constantly, add salt and milk.
We add flour. As a result, we should get a consistency resembling low-fat cream.
Now add vegetable oil directly to the dough. Again, mix everything thoroughly. If necessary, we align everything to taste: the dough should turn out to be slightly salty and rather liquid.

We choose high-quality sunflower oil, but good and odorless - it should not be felt in the finished dish.

fry pancakes

Take a frying pan with a good non-stick coating, not too large. I prefer the classic 24 cm diameter, but the choice is yours. Confidently heat it over high heat, and then add a teaspoon of vegetable oil.

Oil should cover the entire surface, but no more.

If necessary, we drain the excess. And we do not add more oil to the pan.

Scoop up some dough with a ladle and spread it over the surface of the pan. This is fairly easy if you tilt the pan, allowing the batter to flow freely towards the sides. For this recipe, the pancakes should turn out to be very thin, so we don’t pour a lot of dough.

As soon as the pancake seizes, turn it over and fry on the other side. If the pancake sticks, add butter, if it turns out too thick - milk, if it breaks - an egg or flour.

As soon as you get the first neat pancake, put it on a plate and proceed to the next one. And so - until the dough runs out.

From time to time, do not forget to mix the dough with a ladle so that the flour does not settle. We put all the pancakes in a pile on a plate, and when it's ready - cover cling film or regular package.

The second important step is the filling for cottage cheese pancakes with raisins

In a separate container, combine cottage cheese and powdered sugar into a homogeneous mass. It is very convenient to do this with a mixer in the "dough" mode, but you can mix well just with a spoon.
It's time for the raisins. We drain the water in which it soaked, and add the berries to the cottage cheese and mix thoroughly again. The stuffing is ready, let's start assembling!

Place a tablespoon on one half of the pancake. curd mass. Roll up in an envelope. Repeat this with each pancake.

Promised bonus: these pancakes freeze perfectly! We take a cutting board, place pancakes on it and send it to the freezer. When they are thoroughly frozen, put them in an airtight bag and put them away until the right day. They won't lose any of their flavor!

Two video recipes for pancake dough from the chef of our site

Povarenok has many proven pancake recipes that you can find in the video or on our website. Having prepared any of the options, add a delicious raisin filling and treat your family!

Everything is ready, you can call your loved ones to the table. Pancakes with cottage cheese and raisins are tender, with a crispy crust on the outside and a tender soufflé inside.

Enjoy your meal!