If you want to make tender but crispy pancakes that even those who don't like cottage cheese will enjoy, try this simple recipe with cottage cheese filling and herbs. You won't need milk, sugar, or soda, just the basics from the refrigerator.
You will need:
For the test:
- eggs – 2 pcs.
- water – 300 ml
- wheat flour – 200 g
- vegetable oil – 2 tbsp. l.
- salt – a pinch
For the filling:
- cottage cheese – 250 g
- dill and parsley – a small bunch
- egg – 1 pc.
- salt, black pepper – to taste
- vegetable oil for frying
How to cook:
- Mash the cottage cheese with a fork, add chopped herbs, raw egg, salt and pepper.
- Stir, the mass should hold its shape, but not be dry.
- In a bowl, beat eggs with salt, pour in water and oil.
- Gradually add flour, stirring continuously to avoid lumps. The dough should turn out like thick sour cream.
- Cover and let stand for 10 minutes.
- Meanwhile, form the curd mixture into small balls.
- Heat a frying pan, pour a little oil.
- Pour the dough into a ladle, immediately place a ball of cottage cheese in the center and carefully cover it with dough, pressing lightly with a spatula.
- Fry over medium heat for 2-3 minutes until golden brown on the bottom, then flip and brown the other side.
- Place the finished pancakes on a plate.
They turn out golden brown on the outside, with crispy edges, and inside there is a tender, slightly moist curd center with the aroma of fresh herbs. Serve with sour cream.
Bon appetit!
Question and answer:
Is it possible to make pancakes without eggs in the filling?
You can, but the egg helps the curd not leak out when frying. Without it, the filling may spread.
Is dry cottage cheese suitable?
It is better to take soft, moist cottage cheese. Dry can be mixed with 1-2 tbsp. l. sour cream or yogurt.
