Cottage cheese pancakes

Name: Cottage cheese pancakes - Henrieta J.
Ingredients: For pancakes: 1 egg; 250 g flour; 100 g sugar; a pinch of salt; 250 ml sparkling water. For the filling: 500 g sweet cheese; 1 egg; 100 g sugar; 3 sprigs of dill; salt.

Children - Cottage cheese pancakes by Henrieta J. - Recipia

Cheese pancakes are easy to adapt, especially when you want to prepare both a sweet and a savory version from the same batter. The batter is made with sparkling water, and the fillings are simple: cheese with sugar and egg for the sweet version, and cheese with salt and dill for the savory one. The amount of cheese is divided between the two fillings. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; pancakes are cooked one by one in a pan Servings: not specified Difficulty: easy Recipe type: stuffed pancakes, with sweet and savory options Ingredients For pancakes: 1 egg 250 g flour 100 g sugar 1 pinch of salt 250 ml sparkling water For fillings: 500 g fresh cheese 1 egg 100 g sugar 3 sprigs of dill salt, to taste For cooking pancakes: a little oil, for greasing the pan From the total amount of cheese, two fillings are prepared. For the savory filling, use 250 g of cheese, salt, and dill. For the sweet filling, use the remaining 250 g of cheese, the egg, and the 100 g of sugar. Preparation method 1. Prepare the pancake batter Put the egg in a bowl and beat it well with a whisk together with the sugar and a pinch of salt. Mix until the sugar is evenly distributed in the mixture. Gradually pour in the sparkling water while continuously mixing. Gradual addition helps achieve a uniform batter. 2. Add the flour Incorporate the flour gradually, mixing at the same time with the whisk. Continue mixing until there are no lumps. The ingredients should form a homogeneous batter for the pancakes. 3. Prepare the savory filling Place 250 g of cheese in a bowl. Add a pinch of salt and finely chopped dill, then mix well. This is the savory filling for the pancakes. The amount of salt can be adjusted depending on how salty the cheese is. 4. Prepare the sweet filling In another bowl, mix 250 g of cheese with the egg and the 100 g of sugar. Homogenize the mixture until the ingredients are well incorporated. 5. Cook the pancakes Grease the pan with a little oil and cook the pancakes one by one. For each pancake, use enough batter to cover the pan in a thin layer. Once the pancake is cooked, remove it from the pan and continue with the rest of the batter. Cooking time may vary depending on the pan and the thickness of the pancakes, so they should be visually monitored during preparation. 6. Fill the pancakes After cooking the pancakes, fill them with the desired cheese filling. Some can be filled with the sweet mixture, and the rest with the savory cheese and dill. The pancakes can be rolled or folded, depending on how you prefer to serve them. Why I make this recipe often The recipe is practical when you have fresh cheese and want to use it in multiple ways. From the same pancake base, you get two versions without needing complicated ingredients. The sweet filling is suitable for a simple dessert, while the dill one can be served as a snack or a savory dish. Another advantage is that the fillings are prepared very quickly. There is no need for separate cooking, just mixing the ingredients. Tips Mix the flour gradually, do not pour it all at once. This way, it is easier to achieve a lump-free batter. Sparkling water should be added little by little, with continuous mixing. If you pour the liquid suddenly, the batter may become harder to homogenize. Dill should be finely chopped so that the filling is evenly distributed in the cheese. Before filling all the pancakes, taste the savory filling and check the salt level. Cheese can have different flavors from one producer to another, and the right amount of salt varies. Substitutions In this recipe, sparkling water is the liquid used for the batter, and no substitution is indicated in the original source. To keep the recipe as close to the original as possible, use sparkling water. Fresh cheese is the main ingredient of both fillings. It is not recommended to change it if you want to maintain the specific taste and texture of the recipe. For the savory filling, dill is the ingredient that gives it the main flavor. If you do not use it, you will still get a cheese filling with salt, but not the same flavor combination. Variations The simplest variation already included in the recipe is dividing the filling into two: sweet and savory. For the sweet version, the egg and sugar are used, while for the savory one, only salt and dill are added. You can prepare all pancakes with one of the two fillings if you prefer to serve just one type. In this case, keep the proportions of the ingredients for the chosen filling. Pancakes can be made thinner or thicker, depending on the amount of batter used for each. It is only important that they are sturdy enough to be filled and rolled. Serving ideas Sweet-filled pancakes are served as dessert, immediately after filling. Those with savory cheese and dill can be placed on a platter as a snack or served as a savory dish. If you prepare both versions, keep them separate on the platter to avoid mixing flavors and to make them easy to identify. Frequently asked questions Can I make all pancakes with sweet filling? Yes. For the sweet filling, fresh cheese, egg, and sugar are used. If you choose to use all the cheese for this version, you must maintain the proportions of the recipe and adjust the ingredients according to the amount of cheese used. Can I make all pancakes with savory filling? Yes. The savory filling is prepared from cheese, salt, and dill. Taste the mixture before filling the pancakes, as the amount of salt depends on the taste of the cheese. Why is the flour added gradually? Flour added gradually mixes more easily with the liquid and the egg. This reduces the chances of lumps forming in the pancake batter. Can I use the sugar from the batter for the savory pancakes? The recipe uses 100 g of sugar in the pancake batter, regardless of the filling chosen. For a strictly savory version, the recipe would need to be modified, but this is not specified in the original source. How much filling should be put in each pancake? The recipe does not specify an exact amount for each pancake. Use enough filling so that it can be rolled or folded without spilling out. Nutritional values The values below are estimates for the entire recipe and may vary depending on the fat content of the cheese, the type of flour, and the amount of oil absorbed during cooking. For the entire amount of pancakes and fillings: Calories: approximately 2,500–2,800 kcal Protein: approximately 105–120 g Carbohydrates: approximately 370–410 g Fats: approximately 55–75 g Most of the carbohydrates come from flour and sugar, while cheese and eggs contribute protein and fats. Since the recipe does not specify the number of pancakes or the size of the servings, the values per serving cannot be calculated exactly. The oil used to grease the pan is not included with a precise amount, so the final intake may be slightly higher. Storage and reheating Stuffed pancakes should be stored in the refrigerator in a covered container, and it is preferable to consume them as soon as possible, as the filling contains cheese and egg. For better storage, you can keep the pancakes and fillings separate, then fill them before serving. Those with sweet filling and those with savory filling should be stored separately. Reheating is easy in a pan over medium heat until warmed through. A large amount of oil is not needed. Pancakes can also be served cold, especially those with cheese and dill.

Cottage cheese pancakes

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