Pancakes are a traditional delicacy for Maslenitsa, but there are a huge number of minced meat options for them. A whole year is not enough to try everything, let alone a week of holidays. The filling for cottage cheese pancakes can be sweet with dried fruits, berries and fruits, as well as savory with herbs and even cucumbers.

The classic cottage cheese filling is always sweet and prepared with a minimum of ingredients. Usually, in addition to the fermented milk product, it includes eggs (or egg yolks) and sugar, but if the cottage cheese is a little dry, you can correct the consistency with a small amount of sour cream. The ideal consistency of the filling should not be liquid so that it does not leak out of the pancakes, and should not be dry so that it does not crumble.

The ratio of cottage cheese and other components of the classic filling:

• 500 g cottage cheese;
• 2 yolks;
• 50 g or a little more sugar;
• 40 g sour cream (for dry cottage cheese);
• 2 g vanillin.
• 2.5-3 g salt.

Cooking algorithm:

1. We prepare the cottage cheese: it is enough to mash the fatty product with a fork, but the grainy kind will have to be twisted through a meat grinder with a fine sieve.
2. Add yolks, sugar, vanillin and a pinch of salt to the prepared cottage cheese. Mix everything well. If the filling turns out to be dry, add sour cream, stir thoroughly again and you can start stuffing the pancakes. If suddenly the curd filling turns out to be liquid, then it can be thickened by adding a tablespoon of semolina.

Housewives often do not add salt to sweet fillings, but in vain. Salt is a natural flavor enhancer, and a small pinch of it will enhance the flavor of the filling, allowing you to use less sugar and reduce the calorie content of the finished dish.

Sweet with raisins and dried apricots

There are two options for preparing the filling from cottage cheese with raisins and dried apricots. The first involves adding a raw chicken egg, the second - sour cream. If the finished pancakes will then be fried, then using raw eggs is acceptable, but for a dish without further heat treatment it is better to use a sour cream product.

List of ingredients for both options:

• 500 g fat cottage cheese;
• 60 g powdered sugar;
• 80 g sour cream or 1 egg;
• 100 g dried apricots;
• 70 g seedless raisins.

Cooking method:

1. Sort out the dried grapes and chop the dried apricots into small cubes. After this, pour boiling water over the dried fruits for 10-15 minutes. When they become a little softer, drain the water and dry the raisins and dried apricot slices on a paper towel.
2. Place cottage cheese, ground sugar and sour cream (egg) into a deep bowl. Stir this mixture thoroughly with a tablespoon. To obtain a more homogeneous mass, you can punch it with a blender.
3. After this, add the dried dried fruits and mix thoroughly with a spoon so that they are evenly distributed in the total mass. The filling is ready.

Raisins and dried apricots can be placed not only together, but also separately, and can also be replaced or supplemented with prunes, dried cherries, dried cranberries or candied fruits. Any of these options will please the taste buds and stomach.

Made from cottage cheese, yogurt and raspberries

Any berries go with cottage cheese, but raspberries go especially well with it. For the filling, you should take not ordinary drinking yogurt, but natural Greek yogurt without fillers. If you cannot buy such a fermented milk product, the same amount of sour cream (20%) can serve as a replacement.

Proportions of products per serving of filling:

• 300 g cottage cheese;
• 150 g yogurt;
• 50 g or to taste powdered sugar;
• 200 g raspberries.

Cooking order:

1. Carefully rub the cottage cheese through a sieve or mash it with a potato masher. Then add yogurt and powdered sugar, mix everything with the same masher and blender.
2. If you use thawed berries for the filling, then drain the excess juice from them and carefully mix them into the curd mass. Fresh raspberries can be placed separately in each pancake on top of the cottage cheese.

This sweet raspberry filling is suitable not only for thin pancakes, but also for thick flatbreads. In this case, they are rolled up, the filling is placed inside through a pastry bag, and berries are sprinkled on top.

With fresh herbs, cottage cheese and garlic

Pancakes with cottage cheese filling can be not only a dessert, but also a delicious snack, especially if we are talking about a savory filling of cottage cheese with herbs. As the latter, which will ideally complement cottage cheese, you can take dill, parsley, cilantro, basil, tarragon and even mint.

List and quantity of ingredients that will be needed during the preparation process:

• 450 g cottage cheese;
• 90 g sour cream;
• 40-55 g of greens;
• 18-24 g garlic;
• salt and pepper.

Prepare the filling as follows:

1. Wash and dry the greens. Remove the husks from the garlic cloves and chop them into slices. Place these products in a blender and blend until the consistency of a homogeneous paste.
2. Mash the cottage cheese with a fork or press through a sieve, then combine with sour cream and herb paste with garlic. At the very end, salt and pepper the minced meat.

In addition to cottage cheese, a similar filling can be made based on other cheeses - feta cheese or feta cheese. After frying, serve the pancakes with savory filling and top them with Tartar sauce.

Recipe with cherries

Berries are often used fresh for filling pancakes, but then the shelf life of the delicacy is short. To bake pancakes with curd and berry filling for future use, the berries must be heat treated. The latter will help not only avoid spoilage of the finished product, but also enrich its taste with spices, for example, cherries can be flavored with cinnamon and cloves.

In this case, for 10-12 pancakes you will need:

• 300 g fat cottage cheese;
• 300 g cherries;
• 100 g sour cream;
• 30 ml cognac;
• 2-3 buds of cloves;
• 1.5 g cinnamon.

Step-by-step recipe for cherry filling:

1. Remove the pits from the cherries and place them in a thick-walled saucepan, to which you also add cognac, 30 g of sugar and spices. Send everything to the fire, heat to a boil and boil for 5 minutes. Then place the cherries in a colander to drain the syrup and remove the clove buds.
2. Beat the cottage cheese, sour cream and remaining sugar into a soft and very fluffy mass using a blender. Place the aromatic cherries without syrup into the curd mass and carefully stir with a spoon.

The cherry syrup that remains from the cherries after heat treatment does not need to be poured out; it can be turned into a delicious sauce for pancakes. For it, cherry syrup needs to be diluted a little with water, add a small amount of starch and brew for 1-2 minutes.

Preparing banana filling

A delicious filling for pancakes made from cottage cheese and bananas with a mousse consistency and can also be used as a cream to create pancake cakes.

Since bananas are quite a sweet fruit, sugar can be completely excluded from the list of ingredients, leaving:

• 200 g cottage cheese;
• 200 g banana pulp;
• 2 g vanillin or cinnamon.

Progress:

1. To avoid the appearance of unbroken curd lumps in the total mass, pass the cottage cheese through a sieve. Peel the bananas and chop into slices.
2. Place all prepared ingredients in a chopper (blender bowl), add spices for aroma and grind into a fluffy homogeneous mass. This will require five minutes or more of continuous whisking.

If suddenly the filling does not seem sweet enough, you can add a little powdered sugar to it. Precisely powder, since the sugar may not dissolve and will grate unpleasantly on the teeth. Pancakes are served with this filling, topped with honey or chocolate sauce.

With cottage cheese and pickled cucumbers

Cucumber does not seem to be the most suitable product that can be wrapped in a thin flatbread of dough, but the following recipe for a filling for pancakes made from cottage cheese and pickled cucumbers will dispel any doubts that may arise.

Ingredients:

• 300 g cottage cheese;
• 150 g pickled cucumbers;
• 6-12 g garlic;
• 20 g dill;
• salt and pepper to taste.

How to make a savory version of the filling:

1. Turn the cottage cheese into a smooth mass without grains or lumps (this can be done with a blender). Make shavings from the cucumbers on a coarse grater, finely chop the greens, press the garlic through a press.
2. Place cucumbers, herbs and garlic into the cottage cheese, mix all products carefully with a spoon.

Using the same technology, you can make minced meat with olives, cutting them into rings, or with gherkins. It is not necessary to add sour cream to the cottage cheese, since the cucumbers will release enough juice.

In addition to various filling options, there are also various ways to beautifully serve pancakes. You can put the filling in the center of the pancake and tie it with a bag, roll it into a triangle, an envelope or a tube, a snail. These methods will help you distinguish between pancakes with different types of additives.

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 well.

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!

Cottage cheese filling for pancakes is a tasty and healthy solution for preparing a dish. There are various recipes, each of which has its own flavor subtleties. Thanks to various cooking options, the cook will find the most suitable recipe for himself.

Preparing the dough

The dough for the dish is prepared with milk, kefir or whey. Dairy products give pancakes the tenderness and chewiness necessary for stuffing.

To make pancakes with milk, you will need:

• milk – 5 l;
• flour – 2 cups (300 grams);
• sugar - 2 tbsp. l.;
• eggs – 2 pcs.;
• vegetable oil – 2 tbsp. l.

The kefir recipe requires the following ingredients:

• kefir (more than 1% fat) – 1 l;
• eggs – 4 pcs.;
• flour – 120 – 150 g (1 cup);
• vegetable oil – 8 tbsp. l.;
• sugar, salt, soda – 0.5 tsp. everyone.

Some housewives prefer to cook with whey. Thanks to this ingredient, the pancakes become thin and do not tear when filled. To prepare you will need:

• whey – 5 l;
• eggs – 2 pcs.;
• flour – 1 cup (150 grams).

The housewife adjusts the quantity of ingredients herself according to her needs and preferences, the main thing is to adhere to the proportions.

Follow these steps to create a test.

1. Break the required number of eggs into a deep bowl, add salt, sugar and other flavorings. Mix until smooth.
2. Pour 1/3 of the dairy products (kefir, milk, whey) into the substance. Whisk to combine products.
3. Gradually add flour and mix well with milk until lumps disappear and thick sour cream forms.
4. Add the remaining dairy products little by little, mixing with the flour.
5. Pour vegetable oil into a bowl and mix the mixture thoroughly until smooth.

For thin pancakes, the dough is additionally diluted with boiling water or hot dairy products. Some housewives prefer to steep the baking mixture for 2 hours before use. Thanks to this method, the flour in the dough swells and the dishes turn out airy.

Creating the Foundation

Knowledgeable housewives know how to cook pancakes, and novice cooks can benefit from instructions.

1. Heat a pancake pan or low-sided frying pan.
2. Add a small amount of vegetable oil distributed throughout the bottom of the dish.
3. Pour a little dough into the frying pan and distribute it evenly over the area of ​​the dish.
4. Wait 30 - 90 seconds until one side is seared. You can tell when it's ready by the appearance of a crust around the edges.
5. Turn the pancake over and fry it on the other side.
6. Remove the pancake and set it aside in a separate bowl.

After you have a sufficient number of prepared pancakes, you need to stuff them with filling.

How to stuff

To wrap the filling in the pancake, follow the instructions.

1. Unwrap the pancake and place some filling in the middle.
2. Bend the bottom edge to the middle.
3. Bend the side edges to the middle.
4. Cover the curd mass with the remaining part.

Additional roasting

Pancakes with cottage cheese in the oven acquire additional taste and do not unwind when eaten. To achieve these results without the filling falling out, they are additionally fried in a frying pan or in the oven.

When additionally frying in a pan, turn the pancakes every 30 - 60 seconds until a crust appears. Use medium to low heat.

When baking in the oven, set the timer for 10 - 20 minutes and periodically watch to ensure the pancakes do not burn.

Classic filling

The simplest and most common are pancakes with cottage cheese without additional fillings (fruit, jam, etc.). For the classic recipe you will need:

• fat cottage cheese (from 18%) – 150 g;
• chicken egg - 1 pc.;
• sugar – 4 tbsp. l.;
• vanillin – 1 gram (one sachet).

The first step is to beat the cottage cheese in a blender. The end result will be a thick and fluffy substance.

Add egg, sugar and vanillin to the whipped cottage cheese. Next, mix the ingredients again with a blender until you obtain a fluffy, airy curd paste.

Curd-banana version

Children will especially like pancakes with cottage cheese and banana. Soft fruits give the filling a delicate and sweet flavor. Products you will need:

• dry cottage cheese – 250 g;
• sour cream – 2 tbsp. l.;
• banana – 2 pcs.;
• sugar – 1-2 tbsp. l.;
• vanillin – 1 g.

For aroma and sweet taste, use soft and ripe bananas.

After mixing the ingredients, the substance will be thick and sweet. The calorie content of pancakes with curd and banana filling is on average 300-400 kcal per piece. To reduce these indicators, remove sugar or replace it with honey.

It is better to serve the dish with sour cream, because it is already sweet. Condensed milk or jam will overpower the taste of banana and cottage cheese.

Sweet dietary

Girls watch their figure, so they don’t always allow themselves to eat fatty and sweet foods. For them there is the following low-calorie recipe.

For the filling you will need:

• cottage cheese (3% fat) – 250 g;
• apple 1 - 3 pcs.;
• honey 1 - 3 tbsp. l.

The apple can be replaced or supplemented with berries or other fruits. Interesting solutions include using cherries, oranges or raspberries in the filling.

To keep calories from going off scale, cooks replace flour with oat bran. For the diet test you will need:

• 2 eggs;
• 5 cups oat bran or flakes;
• a glass of milk.

First, flour is made by grinding the flakes or bran in a blender. Next, the dough is prepared as usual. Diet pancakes turn out thick, small in diameter and brittle. However, they have an airy consistency and low calorie content.

Eastern sweetness

In the East, people love sweet fillings made from a variety of fruits and berries. The dish according to this recipe is distinguished by a delicate taste, sweetness and mixed aroma of dried fruits. To prepare you will need:

• cottage cheese (from 18%) – 200 g;
• dates – 20 g;
• raisins – 15 g;
• prunes -15 g;
• dried apricots – 25 g;
• vanillin - a pinch;
• sour cream – 2 tbsp. l.

Cottage cheese pancakes with oriental filling are characterized by high fat content and calorie content.

Dried fruits are crushed in a blender and added to the general mixture, or cut into small pieces and placed in pancakes when stuffing.

Otherwise, the preparation of oriental curd filling is no different from the others. All ingredients are thoroughly mixed until smooth and then used for their intended purpose.

Today I will tell you how to deliciously feed your children cottage cheese, which they do not always eat eagerly. Even the pickiest kid is unlikely to refuse pancakes, so we’ll hide the cottage cheese and make a delicious cream. Milk pancakes with aromatic curd filling and delicate sour cream filling are a great breakfast for the whole family!

You can prepare absolutely any pancakes according to your favorite recipe, not necessarily with milk and eggs. For stuffing, I most often prefer pancakes made with milk and water, as they turn out tasty, tender, elastic, and also economical. But if I add a sweet filling, I cook it with milk - it’s a matter of taste.

By the way, for variety, I suggest looking at recipes for pancakes with savory filling:

Ingredients:

Pancake dough:

Curd filling:

Sour cream filling:

Cooking the dish step by step with photos:

The recipe for thin pancakes with milk, in addition to the milk itself, includes ingredients such as wheat flour (I use the highest grade), chicken eggs, granulated sugar, odorless vegetable oil (I use sunflower) and salt. For the filling, take cottage cheese of any fat content (I have 5%), chicken eggs, sugar and vanillin. As a flavoring and aromatic additive, I added candied orange peels, but you can add any others, as well as, for example, dried cranberries or cherries, raisins, prunes, dried apricots - everything to your taste. To prepare a tender filling, take sour cream (I chose 20% fat) and sugar.

Preparing pancake dough. Break one medium-sized chicken egg into a bowl, add a pinch of salt and 1 tablespoon of granulated sugar. Let's chat everything a little with a whisk or fork, you can even beat it with a mixer. Then pour a glass of milk (room temperature) and sift 260 grams of wheat flour.

Using a mixer or whisk, bring the dough until smooth so that there are no lumps, otherwise they will later be in the pancakes. The dough should be thick, like sour cream. Add the rest of the milk little by little, stirring the dough.

The consistency is quite liquid. Now pour in 2 tablespoons of refined vegetable oil and mix it in with a spoon. Let the finished dough stand for about 10-15 minutes so that gluten develops in the flour and the thin pancakes made with milk are elastic and do not tear.

In the meantime, prepare the filling for the pancakes. In a separate bowl put 600 grams of cottage cheese, 2 chicken eggs, 2 tablespoons of sugar (more or less is possible) and a pinch of vanillin for flavor.

We punch everything with an immersion blender to get a smooth and homogeneous mass. If you don’t have such an assistant, you can simply rub the cottage cheese through a sieve and then mix thoroughly with the rest of the ingredients. Another option: you can simply mix everything well, but only if you like the curd filling not homogeneous, but with grains.

As a filling, I like homemade candied orange peel (), which I prepare at home quite often. They are moderately sweet and very aromatic. Just chop them with a knife. Candied fruits that are too dry and hard can be pre-soaked in hot water or strong alcohol.

It's time to bake pancakes with milk. Heat a suitable frying pan (I have a special, rather heavy pancake pan - 21 centimeters in diameter) and pour about 2 tablespoons of dough into it. For the first pancakes, you can grease the pan with a small amount of vegetable oil to prevent the dough from sticking. The amount of dough for one pancake may vary depending on the diameter of the pan. Quickly spread the dough over the pan, that is, let it spread evenly. Bake the pancake for about 3-4 minutes on one side.

Then turn it over and bring the other side to a golden brown state. Prepare the rest of the pancakes in the same way.

From this quantity of products I got 16 thin pancakes with milk. You can have more or less, but either way they are very tasty, tender and aromatic.

Let's turn the stack over: this way soft pancakes without crispy edges will appear on top. This is very convenient when filling them with filling.

To fill 1 pancake, I need about 1 heaped tablespoon of filling. Using a spoon, spread the curd mixture over the pancake.

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.

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.

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. For the curd filling we use seedless yellow raisins. We wash it and fill it with boiling water in a cup.
6. 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.
7. Remove the raisins from the sweet water and add to the cottage cheese. Mix the filling well.
8. Open the pancakes. Place a little filling in the middle of the top pancake (for example, one teaspoon or tablespoon).
9. Cover the cottage cheese with the edges of the pancake, partially covering it.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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:

1. Add egg, salt and sugar to cream (or milk). Beat slightly until smooth.
2. Be sure to sift the flour.
3. 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.
4. Mix cottage cheese with cream and sugar. Grind into a soft mass.
5. 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.
6. Melt the butter separately.
7. 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.
8. 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) – 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:

1. Mix warm milk and water. Add egg and sugar, soda and cocoa.
2. Beat everything well with a whisk and sift the flour into a bowl. Beat again.
3. Add vegetable oil and mix.
4. Wash the dried apricots well in hot water and dry. Grind into puree or finely chop with a knife.
5. Grind the cottage cheese through an iron sieve, mix with dried apricots and honey. The filling for the pancakes has come out.
6. Using a ladle, pour one portion (50-60 ml) of chocolate dough into a hot frying pan with oil. We bake all the pancakes.
7. We grease each pancake with filling along the entire circumference, leaving a 1-2 cm edge empty. Roll the pancake into a roll.
8. 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:

1. 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.
2. Sift the soda with wheat flour and add to the kefir mixture. Beat to obtain a homogeneous dough.
3. 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.
4. 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:

1. 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.
2. Pour water and milk into a bowl.
3. Add sugar, egg and baking powder. Beat and add flour at the same time.
4. At the end of whipping, add oil and mix.
5. We bake pancakes in a hot frying pan.
6. Then place a strip of filling on each one and roll it into a roll.
7. 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:

1. 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.
2. 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.
3. Then, for the filling, thoroughly mix the cottage cheese with yolks and honey.
4. We spread the filling on each pancake in the form of a strip along the full diameter of the circumference. Roll it up.
5. Grease a small baking dish with soft butter and place the rolled pancakes in it tightly to each other.
6. Wash the dried apricots in hot water and dry a little. We use it whole or cut it into strips.
7. Mix eggs, cream and flour. Add sugar and dried apricots. Pour this mixture over the pancakes.
8. 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 roll it up.