Pancakes with cottage cheese and dill

Name: Pancakes with cottage cheese and dill - Nidia J.
Ingredients: 4 eggs 700 ml milk 1 pinch of salt 500 g flour 2 vanilla sugars 1 tablespoon lemon zest 1/2 baking powder oil for frying. Filling 700 g sheep ricotta 3 eggs 1 bunch of

Dessert - Pancakes with cottage cheese and dill by Nidia J. - Recipia

In spring, when I find fresh cheese at the market, I make these pancakes with cheese and dill. It doesn't take long and I use simple ingredients. The filling is quite generous, not very sweet, with that clear taste of milk and greens. I prepare them mainly for weekend dinners when we are all at home. They are easy to roll and do not spill. Quick info Total time: about 1 hour Preparation time: 25 minutes Cooking time: 30-35 minutes (frying and filling the pancakes) Servings: 10-12 pancakes, depending on the pan Difficulty: easy-medium Recipe type: seasonal dessert, spring or summer snack Ingredients For the pancake batter: 4 eggs 700 ml milk 1 pinch of salt 2 packets of vanilla sugar 1 tablespoon grated lemon zest 500 g flour 1/2 packet baking powder (about 5 g) oil for frying For the filling: 700 g sheep cheese 3 eggs 1 bunch dill 5 tablespoons granulated sugar 2 packets vanilla sugar Preparation method 1. Preparing the pancake batter: Crack the eggs into a large bowl. Pour the milk over them, add the pinch of salt, vanilla sugar, and grated lemon zest. Whisk until well combined. Start incorporating the flour in 2-3 batches, mixing with the whisk until you get a smooth, lump-free batter. After finishing, add the baking powder and mix for a few more seconds. Let the mixture rest for at least 15 minutes. I’ve noticed that the batter becomes more elastic this way. 2. Frying the pancakes: Heat the pan with a little oil (spread with a brush or napkin). Pour a small ladle of batter and quickly rotate it to cover the entire surface. Fry each pancake for about 1 minute on the first side and another 30 seconds on the other, until lightly browned. Remove them onto a platter, one on top of the other, covered with a towel to keep them from drying out. 3. Cheese filling: Chop the dill finely after washing and draining it well. Put the cheese in a bowl, add the dill, granulated sugar, vanilla sugar, and the 3 eggs. Mix well with a spoon until you get a creamy paste. 4. Filling and rolling the pancakes: Place a large spoonful of filling on each pancake, spread with a knife, and roll as tightly as possible so that they don’t spill. Arrange them on a platter without overlapping too much. If you prefer, you can serve them immediately or after leaving them at room temperature for 5-10 minutes. Why I make this recipe often I like that it comes together quickly, especially when I find fresh cheese. These pancakes are not very heavy, and the filling remains stable. They are good cold, but also warm. I don’t have much work with them, and they don’t make a big mess in the kitchen. Tips and variations Tips Let the batter rest a little before frying to get elastic pancakes. You can adjust the thickness of the batter with a little milk if you find it too dense. The dill should be as fresh as possible; otherwise, it won’t have the same flavor. Substitutions If you can’t find cheese, you can use well-drained cottage cheese, but the taste will be different. Lemon can be omitted if you don’t have it, although it adds freshness. Variations Anyone who wants can add a little cinnamon to the filling. You can make thicker pancakes if you prefer a denser texture. For a sweeter taste, increase the amount of sugar by 1-2 tablespoons. Serving ideas I usually serve them plain, but you can sprinkle a little powdered sugar on top. They are also good with thick yogurt on the side for contrast. Frequently asked questions 1. Can store-bought pancakes be used? Yes, if you want to shorten the time. But their texture won’t be as soft as homemade ones. 2. Can I use cow cheese? Yes, but sheep cheese is creamier and has a more pronounced flavor. Cow cheese is drier, so you might need to add 1-2 tablespoons of sour cream. 3. Can I keep them for the next day? Yes, filled pancakes can be stored in the fridge, covered, for up to 2 days. The texture of the filling will be firmer after sitting. 4. Can I make the pancakes without dill? Yes, you can skip the dill if you don’t like the flavor, but the fresh note in the recipe will be lost. 5. Can filled pancakes be frozen? I do not recommend freezing, as the texture of the filling changes and water accumulates when thawing. Nutritional values Estimate for one filled pancake (approximately, depends on size): Calories: 220-250 kcal Protein: 10-12 g Carbohydrates: 30-32 g Fats: 7-9 g These values can vary depending on how much cheese, sugar, and oil you actually use. Storage and reheating Filled pancakes can be stored in the fridge, in a container or covered with foil. They last 1-2 days without problems. They can be eaten cold or at room temperature. If you want to reheat them, put them in the microwave for 1-2 minutes or in the oven on low heat, covered. I do not recommend keeping them for more than two days because the filling contains raw egg and fresh cheese.

Pancakes with cottage cheese and dill

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