Usually, the curd filling for pancakes is prepared easily and simply. To do this, you just need to combine all the necessary ingredients and mix them thoroughly. As for pancakes, they are made in the classic way with milk. In this case, the products should turn out large (the diameter of the frying pan) and very thin.
How to stuff products?
The curd filling for pancakes should not be too liquid. Otherwise, it may leak beyond the base.
The prepared mass must be placed on the product, and then the bottom edge must be folded over the filling. Next, you need to bend the left and right sides of the pancake in the same way towards the middle. Then the product should be rolled up. In this case, you should get a neat rectangular envelope. In the future, the semi-finished product can be stored in the freezer or refrigerator. Before use, it can be heated in the microwave, oven or in a frying pan. It is recommended to serve this delicacy with a cup of coffee or tea.
Recipe for pancakes with cottage cheese and sour cream (cream) in the oven
The version with sour cream filling is called pancake cakes. That's because it's a delicious, complete recipe. The dessert turns out tender and juicy. And sour cream can be replaced with cream.
Let's take:
- 450 g cottage cheese,
- a pair of eggs,
- sugar - 3 tbsp,
For filling we will take:
- 350 g sour cream or cream,
- sugar - 2 tbsp. l.,
- vanilla.
The first step is to apply the filling to our baked pancakes. This means mixing cottage cheese, egg and sugar in a bowl.
We fill the pancakes with this mixture and roll them into envelopes (shown below). Then we put them in a deep form with high sides.
To fill, mix sugar, sour cream and vanilla sugar. Pour this sweet mixture over the semi-finished products, covering them.
Place the pan in the oven for 20 minutes at 200 degrees. Then we take it out, cool it and help ourselves.
Cooking process
In order for you to get a delicious curd filling with banana, you need to use only ripe and soft fruits for its preparation. After all, if you use an unripe green product, the milk mass will turn out less aromatic.
Thus, to prepare the filling, you need to put the granular cottage cheese in a bowl and mash it with a masher to a paste. If you do not want to carry out this process manually, we recommend using a mixer or blender.
In the future, you need to add thick and fresh sour cream, as well as soft banana and coarse sugar to the cottage cheese. Then add a pinch of vanillin to the mixture (optional). After this, all ingredients need to be kneaded again. As a result, you will get a fragrant curd paste with a pronounced banana taste.
How to prepare cottage cheese for filling pancakes
The cottage cheese itself can be a little tough.
How to prepare cottage cheese so that it becomes softer for stuffed pancakes?
There are three ways.
- You can simply beat the cottage cheese with a blender to make the mass fluffy.
- If you don’t want to get dirty and then wash the blender, and you have a regular masher, then you can use it to get softer cottage cheese.
- My mother always mashed the cottage cheese with a regular fork.
How to bake pancakes yourself? I wrote about this in detail in an article about pancakes with milk.
It is best to bake thin pancakes to make it easier to wrap the filling.
How to use?
Delicate curd filling with banana is used to fill pancakes in exactly the same way as in the first recipe. Since it turns out to be quite thick, the sweet mass will not leak outside the product even after heating it in a microwave oven, oven or frying pan.
Cottage cheese and strawberry pancake filling: finger licking good
I can immediately reveal the secret that the berries in this recipe can be absolutely any.
Whatever you have, put it like that.
Both currants and blueberries are perfect.
You just need to mash them first with a masher or spoon.
But it’s better to cut strawberries into slices - it will be more aesthetically pleasing and appetizing.
So, the recipe:
- half a kilo of cottage cheese;
- strawberries (as many as you have);
- fat sour cream - 5 tablespoons. spoons,
- sugar, to your taste.
And nothing new in the preparation, no surprises.
Beat the cottage cheese, mix with sour cream and sugar.
What is original in this recipe is only the beauty of the dish.
If you are making the filling with strawberries, then it is better to fold the pancakes into a triangle, put a little curd mass and chopped berries on top, as in the photo.
A wonderful summer recipe!
Spring rolls for breakfast
The sweet curd filling serves as an excellent filling for a pancake, which can be served as a tasty and satisfying breakfast. To make the milk mass sweeter, it is recommended to add large dark raisins to it. But first things first.
For the filling we need the following ingredients:
- grainy (dry) country cottage cheese – about 250 g;
- thick sour cream - 2 large spoons;
- coarse sugar - 3 large spoons;
- large dark raisins – about 50 g (to taste);
- lemon – ¼ fruit.
Filling with cottage cheese and apples
A very aromatic and tasty combination. To add extra “zest” we will use cinnamon.
Let's take:
- 380 g cottage cheese,
- 2 apples,
- 0.5 tsp. cinnamon,
- 4 tbsp. l. Sahara.
- 2 tbsp. l. honey
Peel the apples. Finely chop into cubes. Sprinkle with cinnamon and sugar. Place in a frying pan to fry until soft.
Honey will add sweetness to the whole mass, so let's add it.
Place a spoonful of cottage cheese and a spoonful of apples on the pancake.
Cooking method
All sweet curd fillings are prepared according to the same principle. First, the dairy product is whipped with a mixer until smooth, then thick sour cream and coarse sugar are added to it. After mixing the ingredients with a spoon, they should be set aside.
To make the dessert especially aromatic, add a slice of lemon to the filling. But first you need to grind it in a blender along with the peel. You also need to thoroughly rinse the dark raisins and scald them with boiling water. In the future, dried fruits should be rinsed again and deprived of all moisture.
At the end, add crushed lemon and swollen raisins to the sweet curd mass, and then mix everything thoroughly. After this, the filling can be safely used to prepare delicious stuffed pancakes.
What kind of cottage cheese is used to make pancake filling?
There are fewer and fewer lovers of this fermented milk product in its original form, without flavorings and sweeteners.
Buyers are increasingly giving preference to a sweet mass with a fruity smell and the words “curd” on the packaging, but which has nothing to do with cottage cheese.
The granular structure of cottage cheese is one of the distinctive features of a natural product.
In addition, it would be a good idea to read the ingredients on the back of the label.
The ingredients are deliberately written in the smallest letters so that the lazy person does not look closely, but eats what he has already taken from the shelf in the store.
In the market you will not find grainy cottage cheese at all and you will not meet a seller who could somehow prove to you that his cottage cheese is made from milk.
In addition, as I wrote in the article about food compatibility, protein and carbohydrates should be eaten separately.
Cottage cheese is a protein product, and sugar is carbohydrates.
So, ideally, cottage cheese should be eaten without adding sugar.
This applies primarily to purchased sweet curd mass.
There's a lot of sugar added there.
When preparing homemade filling for pancakes, we will also break this rule, but we will add much less sugar than in the store-bought mixture.
Step-by-step process for preparing the filling
Having prepared the dairy product and fruit, they should be combined in one bowl and mixed thoroughly. In the future, you need to add thick sour cream and coarse sugar to the ingredients. Also, for taste and aroma, you need to add chopped cinnamon and liquid honey to the filling. After mixing all the ingredients, you should have a fairly sweet and aromatic mass. It is recommended to use it to fill pancakes immediately after cooking. If you keep the curd and apple mixture aside, the fruit may turn black and spoil the appearance of the dessert.
Stuffed nalistniki with cottage cheese and raisins
Another favorite recipe for nalistniki with cottage cheese and raisins. This particular option smells like childhood to me. Mom always made this filling for the holidays and then froze the dessert in the freezer. On memorable dates, she took out these envelopes and warmed them up in the oven. Sooo delicious! Now he doesn’t do that anymore, he says that we have grown up and will get by.
Here you can also make a mass with or without an egg. I will describe both options, choose either one.
Let's take:
- 280 g cottage cheese,
- sugar - 3 tbsp. l.,
- one chicken yolk,
- 70 g raisins.
Filling option without eggs for the same amount of cottage cheese:
- 70 g raisins,
- and 3 tbsp. sour cream.
Pour granulated sugar, raisins and the ingredients of your chosen recipe into the curd.
Mix the ingredients and fill the pancakes.
100 g of this dessert contains 140 kcal.
Preparing a savory filling for pancakes
Before making the curd filling, think about what kind of product you ultimately want to get: sweet or savory. To prepare your first dessert, you can use any of the recipes described above. If you want to get a spicy dish, then pay attention to the following method.
So, to prepare the spicy filling we will need:
- non-acidic cottage cheese 15% fat – about 250 g;
- sweet pepper – 1 pc.;
- fresh parsley and dill - a small bunch each;
- garlic cloves – 2 cloves;
- salt, ground pepper and sweet paprika - add to taste;
- marinated champignons - about 180 g.
Preparing the filling
After adding bell pepper to the mushrooms, grind all the ingredients into a paste at high speed. After this, you need to add non-acidic fatty cottage cheese, ground pepper, sweet paprika and salt. As a result of repeated mixing, you should get a fragrant, spicy mass.
Having carried out the described steps, you should add grated cloves of garlic, as well as chopped fresh herbs, to the almost finished filling. By the way, it is better to chop parsley and dill with a sharp knife rather than with a blender.
Delicious curd pancakes
Now let's consider the option when cottage cheese is added directly to the pancake dough. It does not act as a filling.
Ingredients:
- 500 ml milk,
- 150 g cottage cheese,
- 3 eggs,
- 250 g flour + - 2 tbsp. l.,
- 2 tbsp. l sugar,
- 1/2 tsp. salt,
- odorless sunflower oil - 3 tbsp. l.
We need a very fine curd mass. Therefore, we grind the entire product through a sieve.
Add eggs, sugar and salt to it. Pour in warm milk.
Gradually add flour, stirring constantly to avoid lumps.
Pour in the butter and add a little vanilla. The test mass is ready.
Heat the frying pan at maximum heat on the stove and oil its surface for the first time. After the first pancake you will no longer need to do this.
Then reduce the heat and bake cottage cheese pancakes.
It takes about 30 seconds to cook on each side. They turn out very thin and very soft.
How to store semi-finished products?
If you made stuffed pancakes for future use, you can freeze them. To do this, semi-finished products should be laid out on a sheet, leaving a distance (2-3 cm) between them. After the products have hardened, they can be placed in a common bag and stored in this form in the freezer for no more than three months.
Subsequently, the stuffed pancakes should be heated in a greased frying pan using a stove or oven. Also, some housewives place frozen semi-finished products in the microwave.
