Description
I tried a lot of pancakes but could not find the most delicious option, the pancakes were sour (because of the yogurt in the recipe), it was too thick, there was oil, which remain even after the fat, there were generally tasteless pancakes... And that's when I worked as a reviewer in one of the Moscow restaurants, where I tasted these pancakes, and I loved it. They were sweet, thin and not greasy. Of course you might ask, why so many eggs? Is the number of eggs in combination with milk makes these pancakes a little rubbery, but that they be unusual, which makes it easy to tighten filling in them. In this recipe I'll be making pancakes with cottage cheese filling.
Ingredients
-
Chicken egg
9 шт
-
Milk
800 мл
-
Sugar
280 г
-
Flour
470 г
-
Sunflower oil
-
Cheese
500 г
-
Sour cream
200 г
-
Sugar
60 г
Cooking
It's the ingredients we need to prepare the dough for pancakes.
In a separate pan (I have a deep on 4л.) break 9 eggs, pour the milk and add sugar.
With a mixer, beat eggs, milk and sugar until smooth.
After whipping it turns out that such a homogeneous mass of light yellow color.
In the resulting homogeneous consistency you need to pour the flour. Add gradually. Single Cup pour - stir with a mixer, a second glass poured - again, all stirred with a mixer to obtain a homogeneous mass, which should not contain lumps!
After we completely thrashed the flour, you should get the pancake batter. It has the consistency is not very liquid, but not thick, it must, like to flow a uniform stream. In the test should not be lumps if they are present, it is necessary to break the lumps with a mixer.
Heat the pan and put on it a little sunflower oil.
To recruit ladle the pancake batter and add to hot pan.
Quickly distribute the dough across the diameter of the pan.
Fry the pancakes on medium heat. When the top layer dries, so the bottom pancake has cooked. To verify this, you can see the degree of Browning of the pancake - it should be gently lifted with a spatula and see how the crust turned out.
Fry the pancake on medium flame. Then, it must be carefully lifted with a spatula (I help by hand to get the pancake on the spatula) and flip over to toast the opposite side.
Fry the pancake with the back side quite a bit, just 25-30 seconds.
It's the ingredients we need to prepare cottage cheese filling for pancakes. (This casserole is cottage cheese).
In cheese and add sour cream.
Then, there pour sugar.
In a blender, mix: sour Cream+Cheese+Sugar. Stir until a homogeneous "cream", which for consistency will resemble a thick cream or thick cream.
Then we take our ready-made pancakes and added to every 1 teaspoon of our cottage cheese filling. I do like this: take a separate large plate and baked all the pancakes turn over the side, which was roasted in the last turn (i.e. the side when I turned over the pancake), respectively, when I install the pancakes, they will twist pretty side out.
Curd should be spread a thin layer on the entire surface of the pancake. One teaspoon is sufficient, because the pancakes on my recipe came out very thin. The filling inside is not much, and she falls out of pancakes.
Then, hands rolling the pancake into a tube.
That's the beauty of get me in the end. I found your finished result is about 45 - 50 pancakes. It turns out very tasty and tender, and strangely enough, but this pile flies away from us for 2 days! The finished pancakes should be stored in the refrigerator.
A pleasant tea, my friends!!!
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