Good afternoon, dear readers of our culinary blog. Let's look at a recipe for pancakes with cottage cheese, raisins and sour cream today. The deliciousness is incredible! And most importantly, there is nothing complicated, following the steps in the recipe, you can easily prepare such pancakes.

If you don’t like pancakes with cottage cheese, you can choose any other filling, but if you want to make something that is not sweet, you need to reduce the amount of sugar in the recipe. 0.5 to 1 teaspoon will be enough. In general, the pancakes according to this recipe are delicious and easy with butter, so choose the time to prepare them as soon as possible.

Ingredients:

For the test:

1. Eggs - 1 piece + 2 whites (you can just take 2 eggs)

2. Flour - 320 gr.

3. Kefir - 300 ml.

4. Serum - 600 ml.

5. Sugar - 2 tbsp.

6. Salt - 0.5 tsp.

7. Vegetable oil - 4 tbsp.

8. Soda - 1 tsp.

For filling:

1. Cottage cheese - 400 gr.

2. Sugar to taste

3. Vanilla to taste

4. Raisins - 100 gr.

Cooking method:

1. First, break the well-washed eggs into a deep bowl, add sugar and salt to them. Beat everything with a mixer until light foam appears on the surface.

2. Now add vegetable oil, kefir and beat again to combine the ingredients. The fat content of kefir does not matter.

3. Sift the flour and pour it into the liquid mass, beat with dough attachments so as to break up all the lumps.

4. Add a teaspoon of soda and very hot whey, beat at low speed until the dough becomes homogeneous in consistency.

5. Heat a frying pan and grease it with a piece of bacon. And fry the pancakes as usual, on both sides until browned. You will notice how the surface of the dough in the frying pan quickly becomes covered with bubbles - this means that the dough is kneaded correctly and the frying temperature is optimal.

6. Prepare the filling. To do this, grind the cottage cheese. You can choose any fat content, but it is important that it is not very dry. If your cottage cheese is still a little dry, add a little sour cream.

Soak and wash the raisins, then dry with a napkin and add to the cottage cheese. Also add sugar and vanilla to taste. Mix everything well - the filling is ready.

7. Fill the finished pancakes with curd mass. Place a heaping tablespoon on one edge, and then wrap it like cabbage rolls.

8. Stuffed pancakes need to be fried in butter. Heat a frying pan over medium heat, add a piece of butter and place the pancakes in one row. When golden brown, turn them over to the other side, add more oil if necessary and cover with a lid. In 3 minutes the pancakes will be ready.

9. These pancakes are good both on their own because they are juicy, moderately sweet, with a tasty thin and slightly crispy shell, and with various additives. For example, with sour cream, cream, honey, syrup, jam or jam.

It is better to take raisins for the filling without seeds, and it is very important to rinse them well so that sand does not ruin all your work. By the way, it can be replaced with chopped dried apricots, candied fruits, prunes or dates. You can also add chopped nuts, boiled condensed milk or pieces of fruit.

A great variety of curd fillings for pancakes and pancakes has been invented. Cook with us - or use our recipes as a basis for creativity!

  • 500 g cottage cheese;
  • 2 yolks;
  • 1 tbsp. sour cream;
  • sugar and salt to taste.

This is a very easy and quick recipe and it is egg free. Grind the cottage cheese with the yolks, sugar to taste, add salt and sour cream. Make sure the sugar is completely dissolved, or make the filling with powdered sugar.

Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins

The curd filling for pancakes and pancakes without eggs according to this recipe is tender, aromatic and sweet and sour. Step-by-step recipe, with photos!

  • cottage cheese (preferably homemade, moderately fatty) – 500 g;
  • fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
  • vanilla sugar - 10 g or vanillin - on the tip of a knife;
  • lemon zest – 1 tsp;
  • dark raisins – 3-4 tbsp. l.;
  • sour cream or kefir – 2-4 tbsp. l. (depending on the moisture content of the cottage cheese).

First you need to prepare all the ingredients for the curd filling for the pancakes separately. And then you just need to combine them and mix well.

Wash the lemon well. And then scald with boiling water. It is necessary to do this, because we will need the upper part of the fruit, which is usually grasped with our hands. Done? Dry the lemon with damp towels. And remove the zest. With a regular grater or a special one, without catching the white part. You can use orange instead of lemon. It will turn out delicious too.

Wash all small specks from the raisins. There are usually plenty of them in dried grapes. Just make it angry with boiling water. Let the raisins sit in it until the water cools to a lukewarm state. 10-15 minutes.

Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then puree with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this is the main ingredient of our pancake filling. Therefore, it is better to ignore “curd masses” and “curd products”.

Add fine sugar or powdered sugar. The recipe describes the approximate quantity, it is better to focus on your taste and the acidity of the cottage cheese that you use to prepare the filling.

To make it more fragrant, add a packet of vanilla sugar or a little vanillin. Just don't get confused. Vanillin should be added just a little bit.
Add raisins and lemon zest to the tender cottage cheese mixture. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Mix the filling.

That's all, the curd filling for the pancakes is ready. You can fill the pancakes, roll them up and try them!

Recipe 3: Curd filling for pancakes with raisins and dried apricots

This is a version of the sweet filling that children enjoy eating. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step recipe with photos!

  • Cottage cheese - 250 grams
  • Raisins - 50-70 Grams
  • Dried apricots - 2 tbsp. spoons
  • Sugar - 3-5 tbsp. spoons
  • Egg - 1 piece
  • Pancakes - 10-12 pieces
  • Butter - 50 grams


1. First, you need to put the cottage cheese in a deep bowl and mash it with a fork so that there are no lumps. You can also use ready-made curd mass.


2. It is better to first pour boiling water over the raisins for 3-5 minutes, and then dry them thoroughly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark.


3. Cut dried apricots into small pieces and add to the cottage cheese. Beat in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanillin or cinnamon, for example. If the filling turns out to be runny, you can add 1 tablespoon of starch.


4. That's all, a surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. All that remains is to put a small amount of filling on the pancake.


5. Carefully wrap it in an envelope so that the filling is completely covered by the pancake.


6. Place butter in a frying pan and heat. Place the stuffed pancakes (edges down) and fry on both sides until an appetizing crust appears.

Recipe 4: Curd filling for pancakes with butter

  • Chicken egg - 1 pc.
  • Sugar - 50 g
  • Cottage cheese - 300 g
  • Butter (melted) - 1 tsp.

For the filling, beat the cottage cheese with a blender.
Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanillin. The filling turns out creamy, but it does not flow out of the pancakes at all.

Place the filling on the fried side.

Fold the bottom edge of the pancake over the filling.

Fold the left and right edges towards the middle.

Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be stored in the refrigerator or freezer.

Fry the pancakes on both sides and serve.

Recipe 5: Delicious filling for pancakes made from cottage cheese and kiwi

The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and vanilla essence will complement the dish with a pleasant aroma of vanilla.

  • cottage cheese (medium fat content, fresh, preferably homemade) - 150 grams;
  • condensed milk - 1 tbsp. spoon;
  • sour cream (20%) - 1 tbsp. spoon;
  • sugar - 1-2 tbsp. spoons;
  • vanilla essence - 1 drop;
  • kiwi - 1 piece.

The first thing you should do when you start cooking is mix the cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because the overall taste of the filling and the usefulness of the dish as a whole will depend on their taste and natural composition. It's good if you can use homemade products.

So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Add vanilla essence for aroma. In the curd filling made from homemade granular cottage cheese, the graininess will be felt well. Therefore, if you don’t like this taste, you can beat the mass with a blender until smooth. I love the grainy structure of the curd filling and just mix the filling well without using a blender.

Peel the kiwi and cut into small pieces as in the photo. Besides kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

When the curd filling is ready, the kiwi is chopped, all that remains is to wrap everything in pancakes. For this filling, most often I bake.
You can wrap the filling in different ways, but my family loves it the most when I make rolls. To do this, simply place the curd filling on the pancake in the center, sprinkle pieces of kiwi on top and roll it up so that the filling is in the middle.

This pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with pieces of kiwi.

Recipe 6: How to make pancake filling from apples and cottage cheese

  • 100 g cottage cheese
  • 50 g sour cream
  • 3 medium red apples
  • 4 tbsp. l. Sahara
  • 50 g butter
  1. Peel the apples, remove the core and cut into small cubes.
  2. Mix cottage cheese with sour cream until creamy.
  3. Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7–10 minutes, until the apples are very soft.
  4. Cool and mix with curd cream.
  5. Serve with warm pancakes.

Recipe 7: How to prepare cottage cheese and semolina filling for pancakes

  • 400 g fat cottage cheese
  • 1 tbsp. l. semolina
  • 1 packet vanilla sugar
  • 200 g sour cream 20%
  1. For the filling, place cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
  2. Place 2 tbsp on each pancake. l. fillings, wrap and serve immediately.

Recipe 8: Cottage cheese, yogurt and raspberry filling

Add yogurt and raspberries to the classic curd filling, it will be very tasty.

  • Cottage cheese 250 g
  • Natural yogurt - 100 ml.
  • Powdered sugar 1-2 tbsp. l.
  • Raspberries - a handful

Let's prepare the filling. Place cottage cheese, yogurt and powdered sugar in a bowl. Mix everything.

Spread the sweet curd mixture onto the pancake. Place raspberries on top and wrap the pancake in a tube.

Ready! Help yourself.

Recipe 9: How to make savory curd filling for pancakes with herbs

Pancakes with cottage cheese and herbs in a savory format will pleasantly diversify your menu during Maslenitsa week and beyond. Here is our step-by-step recipe with a photo of this filling.

  • fat cottage cheese – 750 gr
  • butter – 50 g, optional
  • greens to taste - dill, parsley, lettuce, arugula, basil
  • garlic - to taste
  • salt
  1. For the filling, knead the cottage cheese with a fork or wipe it (sieve or blender :-)). If the cottage cheese is not fatty and plastic enough, add a little butter.
  2. Wash the greens, dry them, and chop them finely. If desired, you can use finely ground dried herbs.
  3. Add crushed garlic to taste if desired.
  4. Combine all ingredients, add salt, mix.
  5. Spread the filling evenly over the pancakes and roll it up into an open cone, as in the photo, or in a standard “envelope” or roll.

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

It should be noted that the main thing you need for cooking is good, required quality products. For the cottage cheese and raisin filling, you need to buy fresh cottage cheese. When choosing it, try to buy one that is not too wet. When purchasing raisins, it is advisable to buy sultanas - they are quite sweet and do not contain seeds.

Number of ingredients for 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 proceed to the most important stage of the recipe, find out how to make the filling from cottage cheese and raisins for.

Place the purchased curd in a saucepan and stir with a spoon until there are no lumps.

Pour boiling water over the raisins in a colander and let the water drain.

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

Mix the filling well.

Our sweet, tasty and tender curd filling is ready.

Now, fill the pancakes and fry them in a frying pan. Simmer them under the lid for 5-10 minutes. Now they are ready. Heat treatment is required. Remember that raw eggs and cottage cheese are unsafe to eat.

How to prepare curd filling for pancakes recipe with raisins - a complete description of the preparation so that the dish turns out very tasty and original.

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 most comforting dishes: so aromatic, airy and pleasantly sweet, as if this is not just breakfast, but a real dessert!

Of course, you'll have to tinker a little, but it's worth it, especially since there's a little trick on how to organize everything so you don't have to bother with pancakes next time.

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

Pancakes with cottage cheese and raisins - a recipe from childhood

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 them and set them aside - we won’t need them in the near future.

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

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

  1. Without stopping whisking, add salt and milk.
  2. Add flour. As a result, we should have a consistency reminiscent of low-fat cream.
  3. Now add vegetable oil directly to the dough. Mix everything thoroughly again. If necessary, level everything to taste: the dough should be slightly salty and quite liquid.

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

We 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. The oil should cover the entire surface, but no more.

If necessary, we drain the excess. And we don’t add any more oil to the pan.

Use a ladle to scoop out a little dough and spread it over the surface of the pan. It's quite simple by tilting the pan, allowing the batter to flow freely to the sides. For this recipe, the pancakes should be very thin, so don’t pour in a lot of batter.

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

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

From time to time, do not forget to stir the dough with a ladle so that the flour does not settle. Place all the pancakes in a stack on a plate, and when ready, cover with cling film or a regular bag.

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

  1. 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.
  2. Now comes the turn of the raisins. We drain the water in which it was soaked, and add the berries to the cottage cheese and mix thoroughly again. The filling is ready, let's start assembling!

Place a tablespoon of curd mixture on one half of the pancake. We fold it into an envelope. We repeat this with each pancake.

Promised bonus: these pancakes freeze great! Take a cutting board, place the pancakes on it and put them in the freezer. When they are thoroughly frozen, put them in a sealed bag and put them away until the right day. They won't lose anything in taste!

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

Pancakes with cottage cheese and raisins

Add sugar, salt and eggs to warm milk, mix well. Pour in the vegetable oil, mix, add the sifted flour and mix again until the dough is homogeneous, without lumps.

Heat the frying pan well and grease it with vegetable oil. Pour a little dough into the center of the pan and distribute it evenly over the surface.

Fry the pancakes as usual, on both sides, and then transfer to a plate.

Pour boiling water over the raisins and leave for 10-15 minutes. Then drain the water and dry the raisins. To prepare the filling, mix cottage cheese with sugar, sour cream and raisins.

Place the filling of cottage cheese and raisins on the edge of the pancake and wrap it in an envelope.

Place the pancakes in a baking dish and pour sour cream on top.

Place in a preheated oven for 25 minutes at a temperature of 180-200 degrees.

We serve delicious pancakes with cottage cheese and raisins to the table hot.

How to make pancake filling from cottage cheese with raisins

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

It should be noted that the main thing you need for cooking is good, required quality products. For the cottage cheese and raisin filling, you need to buy fresh cottage cheese. When choosing it, try to buy one that is not too wet. When purchasing raisins, it is advisable to buy sultanas - they are quite sweet and do not contain seeds.

Number of ingredients for 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 proceed to the most important stage of the recipe, find out how to make the filling from cottage cheese and raisins for pancakes.

Place the purchased curd in a saucepan and stir with a spoon until there are no lumps.

Pour boiling water over the raisins in a colander and let the water drain.

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

Mix the filling well.

Our sweet, tasty and tender curd filling is ready.

Now, fill the pancakes and fry them in a frying pan. Simmer them under the lid for 5-10 minutes. Now they are ready. Heat treatment is required. Remember that raw eggs and cottage cheese are unsafe to eat.

This delicate filling of cottage cheese with raisins has a wonderful taste. Cottage cheese contains a lot of calcium, and raisins contain vitamins, which is very healthy. Master the recipe and it will probably come in handy both on weekdays and on a merry pancake holiday.

Pancakes with cottage cheese and raisins: step-by-step recipe with photos.

Pancakes with cottage cheese and raisins This is the most popular spring roll recipe, everyone loves these pancakes. They are very filling and incredibly tasty. Such pancakes are also prepared for children in kindergarten, and are included in any restaurant menu, because this dish is loved by everyone and is always in demand; such a delicacy is especially suitable for breakfast. To bake them you will need only 30 minutes, and you don’t even need special culinary skills; any housewife can prepare such a dish. Fresh cottage cheese and good ones are all you need. Bake the pancakes according to your favorite recipe or use the one suggested below. Pancakes with cottage cheese and raisins are simply magnificent, let's proceed to a detailed examination of the recipe.

    Ingredients in the recipe for Pancakes with cottage cheese and raisins:
  • flour 150 g;
  • egg - three pcs.;
  • milk 400 ml;
  • sugar three tbsp. l.;
  • vanillin half tsp;
  • sunflower oil two tbsp. l.;
  • salt.
    • cottage cheese (preferably low-fat) 400 g;
    • handful of raisins;
    • one egg;
    • sour cream one tbsp. l.;
    • sugar 30 g. Step-by-step preparation of the recipe with photos of Pancakes with cottage cheese and raisins:

      For the dough, beat the eggs and pour in the milk. Add sugar, vanillin and salt. Sift the flour to make it drier and saturate it with oxygen, then it will have a delicate texture. Add it to the rest of the ingredients. Add oil and knead into a smooth dough.

      Bake the pancakes in a hot greased frying pan or use a non-stick frying pan. Fry both sides (1 minute each).

      To make the filling, soak the raisins in warm water for a quarter of an hour. If the cottage cheese is from a farmhouse and is grainy, then you can pass it through a strainer, kneading it with a spoon. Beat an egg into the cottage cheese, add sugar and raisins, as well as sour cream. Mix everything thoroughly.

      The filling can be wrapped in different ways, but traditionally they are served in the form of tubes or an envelope. The wrapped leaflets can be fried a little in a frying pan so that they have a golden brown crust or baked in the oven.

      Cottage cheese pancake fillings: 9 recipes

      A great variety of curd fillings for pancakes and pancakes has been invented. Cook with us - or use our recipes as a basis for creativity!

      Recipe 1: Classic curd filling for pancakes

      • 500 g cottage cheese;
      • 2 yolks;
      • 1 tbsp. sour cream;
      • sugar and salt to taste.

      This is a very easy and quick recipe and it is egg free. Grind the cottage cheese with the yolks, sugar to taste, add salt and sour cream. Make sure the sugar is completely dissolved, or make the filling with powdered sugar.

      Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins

      The curd filling for pancakes and pancakes without eggs according to this recipe is tender, aromatic and sweet and sour. Step-by-step recipe, with photos!

      • cottage cheese (preferably homemade, moderately fatty) – 500 g;
      • fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
      • vanilla sugar - 10 g or vanillin - on the tip of a knife;
      • lemon zest – 1 tsp;
      • dark raisins – 3-4 tbsp. l.;
      • sour cream or kefir – 2-4 tbsp. l. (depending on the moisture content of the cottage cheese).

      First you need to prepare all the ingredients for the curd filling for the pancakes separately. And then you just need to combine them and mix well.

      Wash the lemon well. And then scald with boiling water. It is necessary to do this, because we will need the upper part of the fruit, which is usually grasped with our hands. Done? Dry the lemon with damp towels. And remove the zest. With a regular grater or a special one, without catching the white part. You can use orange instead of lemon. It will turn out delicious too.

      Wash all small specks from the raisins. There are usually plenty of them in dried grapes. Just make it angry with boiling water. Let the raisins sit in it until the water cools to a lukewarm state. 10-15 minutes.

      Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then puree with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this is the main ingredient of our pancake filling. Therefore, it is better to ignore “curd masses” and “curd products”.

      Add fine sugar or powdered sugar. The recipe describes the approximate quantity, it is better to focus on your taste and the acidity of the cottage cheese that you use to prepare the filling.

      To make it more fragrant, add a packet of vanilla sugar or a little vanillin. Just don't get confused. Vanillin should be added just a little bit.
      Add raisins and lemon zest to the tender cottage cheese mixture. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Mix the filling.

      That's all, the curd filling for the pancakes is ready. You can fill the pancakes, roll them up and try them!

      Recipe 3: Curd filling for pancakes with raisins and dried apricots

      This is a version of the sweet filling that children enjoy eating. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step recipe with photos!

      • Cottage cheese - 250 grams
      • Raisins - 50-70 Grams
      • Dried apricots - 2 tbsp. spoons
      • Sugar - 3-5 tbsp. spoons
      • Egg - 1 piece
      • Pancakes - 10-12 pieces
      • Butter - 50 grams

      1. First, you need to put the cottage cheese in a deep bowl and mash it with a fork so that there are no lumps. You can also use ready-made curd mass.

      2. It is better to first pour boiling water over the raisins for 3-5 minutes, and then dry them thoroughly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark.

      3. Cut dried apricots into small pieces and add to the cottage cheese. Beat in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanillin or cinnamon, for example. If the filling turns out to be runny, you can add 1 tablespoon of starch.

      4. That's all, a surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. All that remains is to put a small amount of filling on the pancake.

      5. Carefully wrap it in an envelope so that the filling is completely covered by the pancake.

      6. Place butter in a frying pan and heat. Place the stuffed pancakes (edges down) and fry on both sides until an appetizing crust appears.

      Recipe 4: Curd filling for pancakes with butter

      • Chicken egg - 1 pc.
      • Sugar - 50 g
      • Cottage cheese - 300 g
      • Butter (melted) - 1 tsp.

      For the filling, beat the cottage cheese with a blender.
      Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanillin. The filling turns out creamy, but it does not flow out of the pancakes at all.

      Place the filling on the fried side.

      Fold the bottom edge of the pancake over the filling.

      Fold the left and right edges towards the middle.

      Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be stored in the refrigerator or freezer.

      Fry the pancakes on both sides and serve.

      Recipe 5: Delicious filling for pancakes made from cottage cheese and kiwi

      The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and vanilla essence will complement the dish with a pleasant aroma of vanilla.

      • cottage cheese (medium fat content, fresh, preferably homemade) - 150 grams;
      • condensed milk - 1 tbsp. spoon;
      • sour cream (20%) - 1 tbsp. spoon;
      • sugar - 1-2 tbsp. spoons;
      • vanilla essence - 1 drop;
      • kiwi - 1 piece.

      The first thing you should do when you start cooking is mix the cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because the overall taste of the filling and the usefulness of the dish as a whole will depend on their taste and natural composition. It's good if you can use homemade products.

      So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Add vanilla essence for aroma. In the curd filling made from homemade granular cottage cheese, the graininess will be felt well. Therefore, if you don’t like this taste, you can beat the mass with a blender until smooth. I love the grainy structure of the curd filling and just mix the filling well without using a blender.

      Peel the kiwi and cut into small pieces as in the photo. Besides kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

      When the curd filling is ready, the kiwi is chopped, all that remains is to wrap everything in pancakes. For this filling, most often I bake pancakes with milk and kefir.
      You can wrap the filling in different ways, but my family loves it the most when I make rolls. To do this, simply place the curd filling on the pancake in the center, sprinkle pieces of kiwi on top and roll it up so that the filling is in the middle.

      This pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with pieces of kiwi.

      Recipe 6: How to make pancake filling from apples and cottage cheese

      • 100 g cottage cheese
      • 50 g sour cream
      • 3 medium red apples
      • 4 tbsp. l. Sahara
      • 50 g butter
      1. Peel the apples, remove the core and cut into small cubes.
      2. Mix cottage cheese with sour cream until creamy.
      3. Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7–10 minutes, until the apples are very soft.
      4. Cool and mix with curd cream.
      5. Serve with warm pancakes.

      Recipe 7: How to prepare cottage cheese and semolina filling for pancakes

      • 400 g fat cottage cheese
      • 1 tbsp. l. semolina
      • 1 packet vanilla sugar
      • 200 g sour cream 20%
      1. For the filling, place cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
      2. Place 2 tbsp on each pancake. l. fillings, wrap and serve immediately.

      Recipe 8: Cottage cheese, yogurt and raspberry filling

      Add yogurt and raspberries to the classic curd filling, it will be very tasty.

      • Cottage cheese 250 g
      • Natural yogurt - 100 ml.
      • Powdered sugar 1-2 tbsp. l.
      • Raspberries - a handful

      Let's prepare the filling. Place cottage cheese, yogurt and powdered sugar in a bowl. Mix everything.

      Spread the sweet curd mixture onto the pancake. Place raspberries on top and wrap the pancake in a tube.

      Recipe 9: How to make savory curd filling for pancakes with herbs

      Pancakes with cottage cheese and herbs in a savory format will pleasantly diversify your menu during Maslenitsa week and beyond. Here is our step-by-step recipe with a photo of this filling.

      • fat cottage cheese – 750 gr
      • butter – 50 g, optional
      • greens to taste - dill, parsley, lettuce, arugula, basil
      • garlic - to taste
      1. For the filling, knead the cottage cheese with a fork or wipe it (sieve or blender :-)). If the cottage cheese is not fatty and plastic enough, add a little butter.
      2. Wash the greens, dry them, and chop them finely. If desired, you can use finely ground dried herbs.
      3. Add crushed garlic to taste if desired.
      4. Combine all ingredients, add salt, mix.
      5. Spread the filling evenly over the pancakes and roll it up into an open cone, as in the photo, or in a standard “envelope” or roll.

      Look what privilege they are waiting for you! And they will be available to you immediately after registration.

      • Keep a personal blog and share your emotions
      • Communicate, advise and receive advice on the forum
      • Participate in super competitions and win prizes
      • Get advice and recommendations from experts and even the stars!
      • Be the first to know about the juiciest articles and new trends

      Then just fill out the fields on the right and click this button

      Pancakes with cottage cheese: a tender breakfast for the whole family

      We all know Maslenitsa - the holiday is famous for its wide and popular festivities with dancing, singing, sleigh rides, and burning of effigies at the stake; but the most important point is the preparation of tender golden cakes. But pancakes are one of our favorite dishes, and we cook them not only for Maslenitsa. The popularity of pancakes can also be explained by the huge variety of recipes. For example, you can make pancakes with cottage cheese or add fresh fruits or berries. Fantasize as much as you like, everything is in your hands.

      A wonderful pancake-based dessert is made with ice cream, strawberries, pears, apples, bananas, some even use oranges. All recipes are different and different from each other. All that remains is to choose from a variety of culinary masterpieces the one that best suits your spirit and taste. Note that depending on the dough, gravy, and filling, the number of calories in the dish varies.

      If you don’t like sweets, try making milk pancakes with meat, minced meat, mushrooms, chicken, cheese or, for example, fried liver and onions. There are a lot of options, but today we still propose to dwell in more detail on desserts. After all, such dishes always lift your spirits, make you forget about your problems at least for a few minutes and look at the world in a new way.

      Some girls will say that the amount of calories contained in the dish will stop you from making pancakes. Everything is fixable, because if you wish, you can make the products lighter and more useful. But more on this a little later, and now we will look at simple, but incredibly tasty recipes that every person can master: both a beginner and a true professional in the art of cooking. Pancakes stuffed with cottage cheese - a light, tender and at the same time satisfying breakfast for the whole family. So why not please yourself and your loved ones with it?

      Pancakes “Curd” with milk

      Do you want to pamper your loved ones - your spouse, children or perhaps parents - with cottage cheese pancakes? Then the first thing you need to do is master the preparation of a tender and juicy dish. The following recipe is offered to help. It is simple and quite economical. The dough can be made in different ways - many people prefer to knead it with kefir, whey or water. We will tell you about another method: we will prepare the base with milk. Serve dessert with honey, homemade berry jam, sour cream or without anything. Whatever gravy you choose, pancakes with cottage cheese will still turn out very tasty, you’ll see!

      • 500 milliliters of milk
      • five eggs
      • a teaspoon of sugar
      • ten grams of vegetable oil
      • a glass of flour
      • 500 grams of cottage cheese
      • homemade egg (you only need the yolk)
      • small spoon of vanilla sugar
      • 18 grams regular sugar

      Beat the eggs thoroughly, then add sugar, a pinch of salt and warm milk. Gradually add flour, stirring constantly until there are no lumps left. Add vegetable oil before baking. Fry pancakes in a frying pan. The filling is made as follows: grind the cottage cheese with sugar, add the yolk of one egg and vanilla sugar. Stuff the finished products with curd mass and roll. Fry the resulting dish in a frying pan with the addition of butter or serve in sour cream. Bon appetit!

      Pancakes “Appetizing” with raisins and cottage cheese

      This recipe is even more delicious than the previous one! We suggest preparing pancakes with cottage cheese, complementing them with sweet golden raisins. Making the dish is not difficult - the procedure is quite simple and quick. You can replace the cottage cheese with store-bought cottage cheese - vanilla or fruit with dried apricots. Then you don’t even have to waste time preparing the filling - all you have to do is add a little raisins to it. I would like to tell all women: you don’t need to count how many calories are in a dessert - one or two pancakes eaten for breakfast will in no way affect your figure, but it will definitely lift your mood. So be sure to write down the recipe and treat yourself to your loved one.

      Dough for pancakes with cottage cheese:

      • 500 grams of sifted flour
      • eggs - two pieces
      • tablespoon vegetable oil
      • large spoon of sugar
      • a glass of milk

      For the curd filling:

      • 100 grams of raisins
      • 500 grams of cottage cheese (the number of calories can be reduced if you use a low-fat dairy product)
      • 15 grams sugar
      • 100 grams of sour cream
      • teaspoon vanilla sugar
      • salt - add as much as you want

      First, beat the eggs and then add a pinch of salt and sugar to them. Add warm milk here, then gradually add flour, continuing to stir constantly. Add vegetable oil before baking. Heat a frying pan and fry the products well on each side. The pancakes will come out thin and golden only if you pour a little batter - no more than half a ladle. To ensure that the mixture spreads well over the entire surface of the dish, carefully turn the latter in one direction and then in the other.

      The preparation of cottage cheese pancakes has almost come to an end - all that remains is to make the delicious filling. To do this, you must either pass the dairy product through a meat grinder or grind it through a sieve. Pour boiling water over the raisins and leave for ten minutes. After this, thoroughly grind the cottage cheese, golden berries, salt, sugar and yolk into a homogeneous mass. Place it in the middle of each product, wrapping them around the edges. We recommend frying the resulting pancakes with cottage cheese for some time in a frying pan with a small amount of butter before serving. Then pour liquid melted honey or sour cream over them and enjoy the results of your culinary creativity.

      If you are very particular about your figure and are worried about extra pounds, remember a few simple rules. So, in order to reduce the number of calories contained in the dessert, you will have to slightly change and improve the recipe. Firstly, you can knead the dough not with milk, but with water. Secondly, when going to the supermarket, choose a low-fat product, and then exclude the yolk. Try replacing it with light sour cream, which will allow you to prepare a more elastic and tender mass.

      If pancakes with cottage cheese and raisins are the standard breakfast in your family, naturally, over time you will want variety. We suggest improving the recipe by making the filling not with berries, but with dried apricots or bananas. In general, fresh fruits go perfectly with cottage cheese, so you can safely add kiwis, oranges or, say, mangoes. Don't count the number of calories you eat, just enjoy delicious and healthy food.

      Pancakes with tender curd filling in the oven

      No matter how many calories there are in pancakes with cottage cheese and raisins, a few pieces of this delicious delicacy will in no way ruin your shape. This recipe is suitable for true sweet tooths and lovers of dried fruits - we suggest baking sweet golden products with dried apricots, prunes, and adding just a little raisins for variety. Sour cream is usually added to the filling, but if you are preparing a dish for your baby, we recommend adding a few spoons of condensed milk. And to reduce the calorie content of the dessert, you can knead the dough using plain water, but this, as they say, is a completely different recipe. It’s very simple to understand how delicious pancakes with cottage cheese are - just cook them, which is what we’ll do right now.

      Dough for cottage cheese pancakes:

      • ½ kilogram of sifted flour
      • eggs - two pieces
      • one and a half glasses of milk
      • sugar - add to your taste (remember, the less sugar, the correspondingly fewer calories)
      • a pinch of salt
      • olive or other vegetable oil - a few milliliters (useful for frying)

      Filling for cottage cheese pancakes:

      • 80 grams of prunes
      • 20 grams of soft raisins
      • half a kilogram of low-fat cottage cheese
      • 70 grams of dried apricots
      • salt - optional
      • 200 milliliters condensed milk

      First you need to beat the eggs into a strong foam, gradually adding granulated sugar to them, and at the end add a pinch of sea salt. Every person, and especially a woman, wants to look attractive, so many ladies count the number of calories contained in a particular dish. If you're on a diet, put off making these cottage cheese pancakes until later. This recipe is more suitable for kids and true sweet tooths who do not deny themselves desserts. After all, the filling includes condensed milk, several types of dried fruits - the number of calories, as you understand, is quite large.

      Let's return to our dough: after thoroughly whisking the eggs, pour slightly warmed milk into the resulting mixture and add pre-sifted flour. Pour the product gradually - two or three spoons at a time - otherwise lumps will form. Constantly work with a whisk, actively mixing the mass. Just before baking, add a little vegetable oil. Then pour 0.5 ladle of dough into a well-heated frying pan and prepare the first product.

      Baking pancakes from cottage cheese is a delicate matter, but everything comes with experience. The first scones may come out thick and unsightly. If the dough does not release well from the pan, try heating the pan by pouring one to one and a half cups of salt into it. Then grease with oil and try to make another product. You'll see, everything will work out. While your golden creations are cooling, make the filling.

      How much dried fruit to add is a personal matter for everyone. If you plan to feed your child pancakes with cottage cheese and raisins, add more, because all children love sweets. So, the first thing to do is mix the cottage cheese with finely chopped dried apricots and prunes, then lightly salt the mixture if necessary. To prevent the raisins from spoiling the taste of the product, pour boiling water over it and keep it in the water for about ten minutes. Drain off excess liquid and dry the berries well using a towel or napkins. Mix them with the rest of the ingredients. Mash the mixture with a fork until smooth, then stuff each product with it and roll them into a tube or triangle.

      Place pancakes with cottage cheese and raisins on a baking sheet lined with butter. Cut them into two parts, pour condensed milk over them and put them in the oven. The oven temperature should not exceed 160 degrees; heat the dish for no more than fifteen minutes. Everyone will like the dish: both kids and adults. If you're worried about calories, just eat just a few pieces of dessert for breakfast. As nutritionists say, everything must be done in moderation. If you wish, you can make the dough in water, do not use condensed milk, replace it with jam or aromatic honey. Each recipe deserves attention and has its own characteristics. Enjoy home-baked pancakes with cottage cheese in the oven!

      Pancakes made from kefir dough with pears and cottage cheese

      If you add delicious, juicy pears to dessert, you can surprise with seemingly ordinary pancakes stuffed with cottage cheese. Surely the dish will become even more appetizing and quite original. This recipe includes chocolate, which you will need for the gravy. Naturally, this will add a few extra calories to the dessert, so if you are worried about your figure, you can use any other sauce or do without it altogether. Treat your loved one to pancakes with cottage cheese or invite your friends over. In the company of such a delicacy, the evening is sure to be fun and satisfying.

      • 500 milliliters of warm kefir
      • 12 grams granulated sugar
      • homemade egg
      • vanilla sugar
      • two grams of salt
      • 0.5 small spoon of slaked soda
      • 250-270 grams of sifted flour
      • refined oil - for frying

      Filling for tender pancakes:

      • two hundred gram pack of not too fatty cottage cheese - two pieces
      • three large juicy pears
      • Brown sugar
      • tablespoon cognac (you can use liqueur or other strong alcohol)
      • 20 grams butter
      • sour cream - to taste
      • milk or dark chocolate bar
      • granulated sugar
      • cinnamon
      • 35 milliliters milk

      First, let's look at some nuances. Firstly, sauce for pancakes with cottage cheese can be made with either milk or water. In addition, chocolate is sometimes replaced with regular cocoa powder, which allows you to save some money. Thanks to kefir, the products are tender and thin, and bake well. Let's get started: warm up the dairy product a little, then pour regular and vanilla sugar into it, and a couple of grams of salt. Sift the flour into a separate bowl, add the soda slaked with vinegar into it. Then whisk the egg and combine all the ingredients in one bowl. Knead a moderately liquid, homogeneous dough for tender pancakes with cottage cheese. Make sure all lumps dissolve.

      Treat a red-hot frying pan with oil, then pour a little of the resulting mixture onto it and fry the product on both sides. Prepare the rest of the pancakes in the same way. Carefully pile them on a flat plate and let cool. In the meantime, you should start filling. To crush the cottage cheese, pour sugar into it and mash the products with a regular fork, then add sour cream here. Dry the washed pears, remove the core, cut into cubes and fry with brown sugar in a frying pan. At the very end, pour alcohol into the bowl and simmer the dish under the lid. You've got carmelized fruit.

      Fill each pancake with curd mixture and carefully roll it up. Then place on a beautiful saucer, top with pears and pour over the sauce. The recipe for its preparation is simple: melt the chocolate over low heat, then add milk, previously heated in the microwave, into the bowl. If desired, add sugar and ground cinnamon and cook until medium thick.

      We wish everyone culinary success! We hope these recommendations will help diversify your menu - prepare pancakes with cottage cheese and raisins, get creative and complement them with sweet sauces and gravies. In general, live with taste and pleasure.

      Fluffy milk pancakes without yeast recipe

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 most comforting dishes: so aromatic, airy and pleasantly sweet, as if this is not just breakfast, but a real dessert!

Of course, you'll have to tinker a little, but it's worth it, especially since there's a little trick on how to organize everything so you don't have to bother with pancakes next time.

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

Pancakes with cottage cheese and raisins - a recipe from childhood

Ingredients

  • - 5 pieces. + -
  • — 1 l + -
  • - 6 tbsp. + -
  • — 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 them and set them aside - we won’t need them in the near future.

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

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

  1. Without stopping whisking, add salt and milk.
  2. Add flour. As a result, we should have a consistency reminiscent of low-fat cream.
  3. Now add vegetable oil directly to the dough. Mix everything thoroughly again. If necessary, level everything to taste: the dough should be slightly salty and quite liquid.

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

Frying 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.

The oil should cover the entire surface, but no more.

If necessary, we drain the excess. And we don’t add any more oil to the pan.

Use a ladle to scoop out a little dough and spread it over the surface of the pan. It's quite simple by tilting the pan, allowing the batter to flow freely to the sides. For this recipe, the pancakes should be very thin, so don’t pour in a lot of batter.

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

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

From time to time, do not forget to stir the dough with a ladle so that the flour does not settle. Place all the pancakes in a stack on a plate, and when ready, cover with cling film or a regular bag.

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

  1. 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.
  2. Now comes the turn of the raisins. We drain the water in which it was soaked, and add the berries to the cottage cheese and mix thoroughly again. The filling is ready, let's start assembling!

Place a tablespoon of curd mixture on one half of the pancake. We fold it into an envelope. We repeat this with each pancake.

Promised bonus: these pancakes freeze great! Take a cutting board, place the pancakes on it and put them in the freezer. When they are thoroughly frozen, put them in a sealed bag and put them away until the right day. They won't lose anything in taste!

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

Povarenok has many proven pancake recipes, which you can find in the video or on our website. After preparing any of the options, add 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 turn out tender, with a crispy crust on the outside and a tender souffle on the inside.

Bon appetit!