Description
The recipe for these pancakes, rather it is their forming and preparation familiar to me from childhood. So cook pancakes my mom, and then I used to make these pancakes your little son, he really liked and even now when the son has become a grown man and still these pancakes very congenial to him!! He loves when I cook them. The beauty of form, they variruyutsya cheese small, literally 1-2 bites, but an important part of their preparation, these pancakes are languishing in the oven in a pot for 1-2 hours at a minimum temperature. They can lubricate just SL oil and simmer or how I prepared, in good rustic sour cream with the addition of poppy seeds. Pancakes are impregnated with gentle cream and become extremely tender and tasty. Be sure to try you, I'm sure you'll like them!! For those who have no time to cook in the oven for less time but at a higher temperature.
Ingredients
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Flour
2 cup
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Milk
1 cup
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Yogurt
1 cup
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Chicken egg
2 piece
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Sugar
50 g
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Vegetable oil
2 Tbsp
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Butter
1 Tbsp
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Leavening agent
0.5 tsp
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Salt
1 pinch
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Cheese
500 g
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Vanilla
1 pack
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Chicken egg
2 piece
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Sugar
100 g
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Sour cream
1 cup
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Mac
2 Tbsp
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Sugar
50 g
Cooking
To prepare the dough for pancakes. I have a few favorites of the test. This is one of them.. so, for the dough products must be at room temperature, they must remove from refrigerator 1-2 hours before cooking. But if you forget or you do not have the time, no problem! Is there a way not to spoil the pancakes (more on this later). With a whisk or mixer on low speed beat the eggs with sugar, add milk and yogurt, whisk again, pour (a must!!!) sifted flour with baking powder and salt and whisk everything until smooth. Now if your products were cool then, still whisking, pour about 1/2 C of boiling water and again whisk, pour the oil Oleina and mix well. Leave the dough on the table to "rest" for 15 minutes, covering the bowl with a towel.
Then start cooking pancakes. Fry the pancakes on a dry pan, grease it just before baking the first pancake.
In good rustic cottage cheese add egg, sugar and vanilla, mix well.
For sour cream filling mix the sour cream, too, with the high % fat with poppy seeds and sugar.
Next, the pancake cut into 4 pieces, 4 triangles. On the edge put about 1 tsp of the stuffing.
Roll like a poof.
Put in a pot, greased with butter, and fluff each layer of sour cream filling.
Fill it up, brush with cream and cover with foil or a lid, remove to languish in the oven at 100 deg. 1.5-2 hours or at 150 deg. 1 hour. The main thing - do not desiccate the pancakes!! Serve hot!!
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