If you want to diversify your Pancake week baking, try making pancakes with curd filling. They turn out soft, slightly sweet and incredibly airy. These pancakes are suitable for both breakfast and dessert, especially when served warm with a spoonful of sour cream or honey.
You will need:
Flour – 200 g
Milk – 400 ml
Eggs – 2 pcs.
Sugar – 30 g
Salt – a pinch
Vegetable oil – 15 ml (for dough) + a little for frying
Cottage cheese – 150 g
Vanilla sugar – 5 g
Raisins or berries – optional
Step-by-step preparation:
- In a deep bowl, beat eggs with sugar, salt and vegetable oil.
- Gradually add room temperature milk and stir.
- Add the sifted flour and stir thoroughly with a whisk until smooth so that there are no lumps left. The dough should be liquid, like cream.
- Let it sit for 5-7 minutes.
- Meanwhile, mix cottage cheese with vanilla sugar and, if desired, add washed raisins or fresh berries.
- Bake thin pancakes in a well-heated frying pan with a minimum amount of oil.
- Place a teaspoon of curd filling on each prepared pancake and roll it into an envelope or roll.
- Serve immediately while warm.
These pancakes do not require complex ingredients, are prepared quickly and always delight.
Bon appetit!
