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Pancakes with curd
Pancakes with curd are a true Ukrainian classic that everyone loves. Thin and delicate, they wrap around a juicy filling of fragrant curd cheese, creating the perfect dessert or delicious breakfast. This traditional dish has been passed down from generation to generation, preserving the traditional taste of home comfort. The perfect balance between sweetness and creamy texture provides a real treat for all gourmets.
Variations
- Add raisins or dried apricots to the cottage cheese filling.
- Instead of sugar, try using honey or maple syrup.
- Add vanilla or lemon zest for extra flavour.
- Serve with various toppings: sour cream, jam, condensed milk.
Secrets of tenderness and taste
- The dough should be lump-free, so it needs to be thoroughly beaten.
- Let the dough rest for 20-30 minutes before baking.
- Preheat the pan well before pouring in the dough.
- Rub the cottage cheese through a sieve for a smooth filling.
Tips on ingredients
- Use medium-fat cottage cheese (5-9%).
- The milk should be at room temperature.
- It is better to use large eggs at room temperature.
- Be sure to sift the flour for a light texture.
Small culinary nuances
- The first pancake is always a trial run - it may not turn out perfect.
- Do not pour too much batter - the pancakes should be thin.
- Distribute the filling evenly, but leave the edges free.
- Ready-made pancakes can be stored in the refrigerator for up to 2 days.
Ingredients for the recipe
Ingredients
Ferma Pasteurized Milk 3.2% 840g
500ml
Yasensvit Molodylni Chicken Eggs С0 10pcs
2pcs
Hutorok Corn Flour 900g
200g
Khutorok White Crystalline Sugar 800g
for dough - 1 tbsp.
Pripravka Himalayan Pink Salt 200g
0.5 tsp
Oleina Presova Refined Sunflower Oil 500ml
2 tbsp.
Galychyna Carpathian Cottage Cheese 12% 300g
400g
Khutorok White Crystalline Sugar 800g
for the filling - 3 tbsp
Mriya Vanillin 2g
0.5 tsp
Molokia Sweet Cream Butter 82% 180g
50g
Preparation steps
01
Preparing the dough - Mix the milk with the eggs, add the sugar and salt. Gradually add the sifted flour, mixing thoroughly until smooth. Pour in the oil and stir. Let the dough rest for 20 minutes. ⏱ 25 min. Guideline: The dough should be smooth, without lumps, with the consistency of liquid sour cream.
02
Preparing the filling - Rub the cottage cheese through a sieve or beat with a blender. Add sugar and vanilla, mix thoroughly until smooth. ⏱ 5 min. Guideline: The filling should be smooth, without lumps of cottage cheese.
03
Baking the pancakes - Heat the frying pan and grease with oil. Pour the batter in a thin layer, turning the pan. Fry on both sides until golden brown. ⏱ 20 min. Guideline: The pancakes should be golden brown and easy to remove from the pan.
04
Forming the filled pancakes - Place 1-2 tablespoons of the cottage cheese filling on the edge of each pancake, fold into an envelope or roll. ⏱ 10 min. Guideline: The filling should be evenly distributed and the pancakes should be tightly wrapped.
05
Tip: Serve the pancakes with cottage cheese warm with sour cream, jam or honey. You can lightly fry the finished pancakes in a pan for a crispy crust.
Where to order ingredients
Select the required ingredients in one of the stores
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