Painters call delicious pancakes stuffed in a special way rolled up. If ordinary pancakes are simply smeared with stuffing and rolled up with a straw, then the camisole is wrapped in a more intricate way.
Thin, not too perforated pancakes are suitable for butterflies so that it is convenient to wrap the fillings that are the most diverse: jam or berries; mushrooms or meat with onions; there are recipes with fish or caviar; with cottage cheese, raisins, dried apricots ... A real expanse for culinary fantasies on Maslenitsa!
Today I invite you to make sweet pancakes with cottage cheese - beautiful and tasty mini pancakes. Both children and adults adore them!
- Cooking time: 2, 5 hours
- Amount: 4-4, 5 dozen of chandeliers
Ingredients for Pancakes with Curd
For pancakes:
- 3 eggs;
- 2 tbsp. l Sahara;
- 3 tbsp. milk;
- 2 tbsp. flour;
- 1/4 tsp. salts;
- 1 tsp. food soda;
- 1 tbsp. l lemon juice;
- 2-3 tbsp. l refined vegetable oil.
For the curd filling:
- 500 g of cottage cheese;
- 2 eggs;
- 3-4 tbsp. l sugar or to taste;
- 1 sachet or vanilla on the tip of a knife of vanilla sugar;
- 100 g raisins.
For pouring and feeding:
- 50 g of butter;
- 100 ml of sour cream;
- sugar.
Method of cooking of pickles with curd
Prepare dough for pancakes
Break eggs into a large bowl, add sugar, salt and beat to a fluffiness with a mixer for 1-1, 5 minutes.
Partly sift flour into beaten eggs and pour in a little warm milk: sift a quarter or third of the flour, mix it slightly, add a portion of the milk; Stir again, add flour, and so on.
The last portion of flour is mixed with soda and sifted together in the dough - thus the soda will be evenly distributed in the dough and will be more qualitatively extinguished than in a spoon - and therefore there will be no lumps and soda flavor.
To quench the soda, pour lemon juice into the dough and mix. You can also use table vinegar 9% or apple 6%.
After stirring the dough with a spoon, we see that there are lumps. It's not scary: take the mixer and beat the dough for 20-30 seconds: there were no lumps. You can use the whisk, only need to beat a little longer.
Pour 2 tbsp into the dough. l sunflower oil and mix well: thanks to butter, pancakes do not stick to the pan and will easily turn over.
Getting Baked Pancakes
Apply a thin, even layer of vegetable oil to a dry, clean pan and set it to heat more than medium heat. Lubricate the pan only before the first pancake.
Pour pancake dough into a scoop with a scoop and distribute it in a thin layer, tilting the pan to the sides.
It’s time to turn the pancake when its color changes - it will be seen that the dough is no longer raw; and the underside will become rosy golden. Gently prying with a wide thin spatula, turn it over and bake until rosy from the second side. We do not fry much - pancakes then reach a condition when baking; and if you overdo it in the pan, you can dry out the edges, they will become crispy and crowbar, and it will be difficult to turn the sheet leaves.
Fold pancakes in a pile on a platter. You can lubricate each piece of butter, which will give the pancakes extra softness and softness. At the same time, the dried up edges will soften in the warmth.
Cooking cheesecake for Pancakes
When all the pancakes are ready, we will prepare the curd filling for pancakes. You should not make stuffing in advance - after standing, it may become too wet. But the raisins can be steamed in advance, so that it, when it is drawn, softens. After washing the raisins, pour warm boiled water - not boiling water, then more vitamins will remain in the dried fruit. After 10-15 minutes, when the raisins become soft, you can drain or drink some water, and squeeze the berries well, so that no excess liquid gets into the filling.
Cottage cheese is better to take not grainy, but with a delicate structure; not too wet, but not too dry. A perfect cottage cheese is ideal: it tastes better with it than with a shop. Curd mass is not advised to use. To make the curd more tender, rub it through a colander or whisk it in a blender.
To the cottage cheese add eggs, sugar and vanilla, mix. Sprinkle raisin, knead again, and the filling is ready.
We form liners
Pancakes have cooled down a bit - you can shape the banisters! There are a lot of different ways to make a pancake: an envelope, a triangle - from a whole pancake, and we will make very cute mini-sheets.
Cut the pancake into four equal segments, for each put a teaspoon of filling, stepping back from the edge by 2-3 cm.
Fold the right edge of the segment to the middle, then the left. Next, we wrap the wide edge up and roll up the pancake with a roll. That's what a neat miniature list of turned out!
In the same way, we roll up the remaining blanks. To speed up the process, you can cut not one pancake into quarters, but 3-4 at once, putting them on each other. We leave one or two pancakes whole: we will need them.
The stills are folded on a dish or plate.
There are two options for baking pancakes with cottage cheese: fast and slow. Both are tasty in their own way, so I will tell you about that and about the other, and you will choose which one you like more.
Quick Baked Pancakes with Curd and Sugar Crust
These pancakes are cooked in just 10 minutes at a high baking temperature and are more dry than in the second variant, but with a crispy golden crust.
So, for high-speed pancakes we spread them in a greased form in a single layer. Pancakes generously grease with butter and sprinkle with sugar. Put in the oven, preheated to 220 ºC, and bake until golden brown, which is obtained by caramelization of sugar and butter.
Serve warm, with sour cream and honey.
Pancakes filled with sour cream with curd
Cooking such pancakes will take more time: they are languishing in the oven, as in a furnace, at a low temperature. And it turns out amazingly tender, juicy, melting in the mouth!
We will need a larger form, with high sides: glass or ceramic will do. Prepare a baking dish by smearing it with melted butter.
At the bottom of the mold we put a whole pancake, cut it to size, and also lubricate it with oil.
And on it we spread a layer of banisters. We grease them with melted butter with a brush, sprinkle with sugar.
On top lay the second layer of lintel close to each other.
We pour pancakes with sour cream, sugar.
Then we will lay out the third layer - and so, until the height of the form is enough. Grease the top layer with oil, sprinkle with sugar and cover. If the form is without a lid, a whole pancake or foil can fulfill its role. If there is a lid - fine, cover the form and put it in the oven. We bake at 150 ºC for 1-1, 5 hours.
Pancakes, languishing in sour cream and butter, become so tender that you should be careful to remove the ready-to-be-from the form, using a spoon. Served with jam, honey, sour cream.
Curd pancakes with raisins are very tasty warm, but they are good the next day!
Merry and tasty Maslenitsa!
