Pancakes with cottage cheese in the oven. Pancakes with cottage cheese in the oven - recipe with sour cream Baked pancakes with cottage cheese

The most important thing is to cook the pancakes. Today I will cook pancakes with milk, I take 1 liter of milk, since everyone loves pancakes, and half a liter doesn’t make that many pancakes. I will fill some of them with cottage cheese and bake them in the oven, and I will serve some with honey and jam.

This recipe can be seen in the 1.54 minute video of photos, which is presented at the end of the article.

Pancakes with cottage cheese in the oven - recipe with sour cream

Ingredients for the dough:

800 ml. milk (I have country milk)
200 ml. boiled water
5-8 pcs. eggs
100 - 150 ml. vegetable oil
2 cups of flour (not too much) (250 gram cup)
5 - 6 tbsp. spoons of sugar
0.5 teaspoon salt
vanilla sugar

500 grams of cottage cheese
1-2 pcs. eggs
2-3 tbsp. spoons of sugar

Ingredients for sour cream filling:

400 grams of sour cream
2-3 tbsp. spoons of sugar
1 packet vanilla sugar

Let's start preparing the pancake recipe. To do this you need to prepare the ingredients. They can be bought at the market or in a store.

Pancakes in sour cream in the oven - recipe with photos

If you use store-bought milk, you do not need to dilute it with water. I have rich village milk, I dilute it with boiled warm water, not hot.

I have 5 eggs in the photo, but if you have small ones, then it is better to use 8 so that the pancakes do not tear and are easily removed from the pan.

I forgot to put sugar in the frame, I apologize. Add sugar to taste, some people like their dough sweeter, others don’t. Especially if you serve pancakes with cottage cheese in addition to honey and jam, the dough can be made not so sweet. I add 5-6 tablespoons of sugar per 1 liter, not a mountain.

Beat the eggs into a bowl, add sugar and mix. I use a whisk for this purpose. But to whomever is more convenient, perhaps it is convenient for you to use a mixer.

Add salt, but without fanaticism, half a teaspoon is enough. Vanilla sugar. I like to use vanilla sugar for the dough rather than vanilla.

Add milk, vegetable oil and flour. Add flour in portions and mix with a whisk, or a mixer, if it is convenient for you to stir the pancake dough this way.

If your pancake batter has lumps, don't worry, leave it at room temperature for 30 to 60 minutes, then stir again, all the lumps will disperse.

I have so much dough, there are a few lumps. But a prerequisite for delicious pancakes is to leave the dough at room temperature. Adjust the time yourself, I usually leave the dough for an hour.

Now the main task is to fry the pancakes. In this matter, we will need time and patience. Fry the pancakes in a hot frying pan on both sides.

Before the first pancake, I grease the frying pan with vegetable oil; then, when the frying pan gets hot, you don’t have to do this.

If you think there is not enough vegetable oil in the dough, you can add more. We use refined oil.

When preparing pancakes, I don’t fry them too much; they turn out light in color.

Well, I fried pancakes, here’s a stack, I couldn’t count how many there were. If you want to know more pancake recipes, then I suggest you listen to Maslenitsa, you can choose any recipe you like, especially since they all have step-by-step preparation photographs.

All recipes have been personally tested by us, all in a selection of our delicious recipes that we ourselves use and cook using these recipes.

Let's start stuffing pancakes with cottage cheese. I will cook pancakes in sour cream, baked in the oven.

I prepared cottage cheese, eggs, sour cream, and, in fact, the pancakes themselves. There is also no salt in the picture, but I definitely add a little salt to the cottage cheese.

I mix cottage cheese in a bowl with sugar, egg, literally add 1/3 - 1/4 teaspoon of salt. I mix everything well. I recommend adding the amount of sugar to taste. As they say, everyone has different tastes.

This is how we prepare the filling for pancakes with cottage cheese. Next, we fill or stuff the pancakes (whatever one is used to calling this process).

Place the filling on the edge of the pancake and roll the pancakes into an envelope.

Place the finished pancakes in a baking dish. I put it in one layer, it’s more convenient for me.

I got 16 pancakes for baking. But 500 grams of cottage cheese was enough to fill 26 pancakes, of which I will bake 16 in sour cream in the oven.

I fried the rest in butter on both sides in a frying pan and served with sour cream.

This is the glass baking dish I have, you can use any baking dish.

Before laying out the pancakes, you need to grease the pan with butter or cover its bottom with sour cream, and then lay out the pancakes with cottage cheese.

I put the pancakes in the pan in one layer, but if you have a smaller pan or want to bake more pancakes, you can do it in two or more layers. Now I start preparing the sour cream filling. I took 15% sour cream, you can buy 20% or fill the pancakes with village sour cream. I just love pancakes, and fatty sour cream can add extra calories to me.

I mix sour cream with sugar and add vanilla sugar. Again, I repeat, everyone has their own tastes, focus on your preferences. After adding sugar, stir the sour cream and taste it, if everything suits you, then pour over the pancakes.

Meanwhile, preheat the oven to 200 degrees. We distribute the sour cream filling over the entire surface of the pancakes, these are pancakes baked in sour cream in the oven, so the sour cream should completely cover the entire surface of the pancakes.

400 ml. I had enough sour cream for these purposes. I also want to note that place the pancakes in the pan closer to each other.

I put the pancakes in the oven to simmer for 20 minutes. They boil there in sour cream. After 20 minutes, I take the pan out of the oven. I leave it to cool a little. This is what it looks like.

It is better to eat pancakes in sour cream warm. I can’t tell you how tender, tasty and aromatic they are. I use a spatula to separate the pancakes and place them in portions on a plate.

I love it when everything is neat and each pancake can be separated from each other. I don’t recommend pouring sour cream on them, but you can add honey, condensed milk, and jam. I serve with viburnum jam (but without seeds).

If you haven’t cooked pancakes with cottage cheese in sour cream in the oven, then a recipe with a photo will help you. Rest assured, both you and your loved ones will like these pancakes. The pancakes turn out very juicy, tender, with creamy notes, in a word, delicious.

There are many cooking options; you can make miniature pancakes with cottage cheese. This will happen if you cut the pancake into 4 parts and fill each with cottage cheese.

You can add raisins, dried fruits, poppy seeds to cottage cheese, it will also turn out delicious. You can roll the pancakes into tubes and bake them in sour cream.

Cook with love and pleasure. I am sure that you will like this dish and everything will work out for you. Bon appetit.

And a short recipe in a video, compiled from step-by-step photographs.

Ingredients:

For pancakes:

140 grams of premium wheat flour;
2 chicken eggs D-1;
1 yolk;
¼ liter of milk;
a pinch of salt;
0.5 tsp vanillin.

For the gravy:

1/8 liter of milk 3.6%;
1 chicken egg D-1;
1 yolk;
30 grams of granulated sugar;
3 tablespoons sour cream 26%.

For the curd filling:

50 grams of butter 72.5%;
30 grams of powdered sugar;
zest of half a lemon;
3 yolks;
3 squirrels;
1/8 liter of sour cream 26%;
250 grams of cottage cheese 10%;
40 grams of sugar + 1 tsp. vanillin;
30 grams of raisins.

Additionally:

butter (butter) for baking pancakes;
powdered sugar for sprinkling.

How to cook pancakes with cottage cheese filling and sour cream sauce

To prepare our Austrian pancake pie with cottage cheese, you first need to bake thin pancakes in milk.

To do this, mix flour, eggs, yolks, and a little milk in a bowl. You should add more salt and vanillin to the pancake dough. Gradually add half of the remaining milk. After this, the dough should acquire a liquid texture. Strain the resulting dough through a sieve and leave it completely undisturbed for 20 minutes. Then, pour in the remaining milk and stir the dough thoroughly again.

Fry the palachinken pancakes in melted butter until golden brown on both sides and put them in a warm place while waiting for the filling.

How to make cottage cheese filling for pancakes

Mix soft butter with sifted powdered sugar and lemon zest. Then add sour cream and cottage cheese rubbed through a sieve into the yolks. Mix both masses thoroughly.

Combine sugar with vanillin, pour into the whites and beat with a mixer until fluffy foam and combine the white part with the yolk part.

Then, add steamed raisins and the curd filling is ready. I didn’t add raisins, so my curd filling turned out as in the photo.

Set the oven to 180°C.

Spread each pancake with filling and wrap it in a tube. Cut it in half and place it in a heat-resistant form, which is generously greased with butter, close to each other. We lay the second tier on top of the first with the cut up, sliding down a little from the first tier. We continue to do this until the very end of the form. Place the filled mold in the oven for 10 minutes.

After 10 minutes we take out the dish in this form.

While the Austrian pancake cake is baking, prepare the gravy.

Combine the egg and yolk in a bowl with high edges, add sugar and beat until the sugar dissolves. Then add sour cream, mix and add milk last. Beat everything at low speed and pour the stuffed pancakes into the pan you took out of the oven.

Place the dish covered in gravy in the oven for another 15-17 minutes.

Ready-made pancakes with cottage cheese baked in the oven can be sprinkled with powdered sugar, cocoa, instant coffee or cinnamon. Choose the flavor that you like best. If desired, you can simply serve with your favorite jam.

How to cook pancakes with cottage cheese in the oven, recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes with cottage cheese do not require much skill, just a little desire and a good recipe. If you take a short culinary excursion, you will notice that there are a lot of cooking methods, and even in appearance they differ from each other, from thickness to the presence of holes. The filling is another story, it is the most basic and makes the difference to the whole dish, and in this recipe it is the most delicious.

So, today we are preparing pancakes with cottage cheese baked in the oven.

Ingredients for baked pancakes with cottage cheese

Flour 210 g
Butter 4 tbsp. l.
Milk 500-550 ml.
Eggs 3 pcs
Sugar 1 tbsp. l.

Recipe for pancakes baked in the oven

1. To prepare pancakes with cottage cheese, prepare all the indicated ingredients.

2. Take a large and convenient bowl suitable for beating and break the eggs into it.

3. Add sugar and beat a little with a whisk. The whites should break up well and a little foam should appear.

4. Add flour in portions, stirring with each approach.

5. When you have used all the flour, you will end up with a “dough” that is still difficult to work with. If it is difficult to mix and there is some unkneaded flour left here and there, it’s not a big deal.

6. Add milk, also in small portions.

7. First, pour in enough to form a lump-free dough with a thickness similar to sour cream, and be sure to mix thoroughly.

8. Add any remaining milk. It is important to note that it should not be poured all at once. Leave 50 gr. and add, adjusting thickness as needed.

9. Also add the previously melted butter here.

10. Heat the pan. If you are using, for example, a cast iron frying pan, then before baking, grease it with a small amount of vegetable oil, repeat from the beginning if the pancakes start to stick. When using a Teflon frying pan, you can skip this point.

11. Bake the pancakes by pouring the dough into the middle, tilting the pan slightly, thus distributing it over the entire surface.

12. To prepare the filling, grind the cottage cheese with sugar and eggs until a “smooth” mass is obtained.

13. Distribute the filling over each pancake and roll into tubes.

14. Place each layer of pancakes in the pan, adding pieces of butter, and place in an oven preheated to 160 degrees for 10 minutes.

Baked pancakes with cottage cheese are ready. Bon appetit!

Typically, pancakes with curd filling are fried in a frying pan and served with cold sour cream, jam or other additives. But today we offer you another option - bake pancakes with cottage cheese in the oven with sour cream. The dish turns out very tender and tasty, with an unsurpassed vanilla aroma. If you have never made pancakes using this recipe before, be sure to try it - the whole family will love it!

Ingredients for making pancakes with cottage cheese in sour cream:

wheat flour – 1 cup
eggs – 2 pcs.
milk – 375 ml
boiling water – 1 cup
vegetable oil (odorless) – 3 tbsp.
sugar – 1 tbsp.
salt - on the tip of a knife
baking powder – 0.5 tsp.

For the curd filling:

cottage cheese – 500 g
egg – 1 pc.
sugar – 1 tbsp.
raisins – 50 g (optional)
vanillin - on the tip of a knife

For sour cream filling:

sour cream – 250 g
egg – 1 pc.
sugar – 1 tbsp.
vanillin - a pinch
poppy seeds – 1 tbsp. (optional)

Recipe pancakes with cottage cheese in the oven with sour cream:

First you need to prepare thin pancakes. You can use any recipe you like. We suggest making custard pancakes with milk and boiling water; they turn out very tender and go well with cottage cheese.

To prepare pancakes, first mix the eggs with sugar with a whisk, then pour in milk at room temperature and mix.

Add flour, after mixing with baking powder and a pinch of salt, sift the mixture through a sieve directly into the bowl and mix thoroughly so that no lumps remain.

While stirring the dough with a whisk, pour in a glass of boiling water and also add vegetable oil.

Fry the pancakes in the standard way in a hot frying pan.

Fry all the pancakes and leave them to cool.

Meanwhile, prepare the curd filling. Mash the cottage cheese well with a fork, add sugar and a chicken egg, mix until smooth.

If desired, add a handful of seedless raisins to the curd filling, which should first be thoroughly washed and steamed in boiling water if necessary (if the dried fruits are very hard).

When all the ingredients are prepared, we begin to stuff the pancakes with cottage cheese: put a tablespoon of filling on one half of the pancake...

As shown in the photo, “cover” the filling.

Fold the pancake with cottage cheese into an envelope. We stuff the rest of the pancakes in the same way.

Grease a suitable baking dish with oil and place the pancakes with cottage cheese tightly (you can put them in several layers).

All that remains is to make the sour cream filling: in a bowl, combine sour cream, egg, sugar, a pinch of vanillin (can be replaced with vanilla sugar) and poppy seeds if desired.

Beat the mass with a whisk.

Fill the pancakes with sour cream and place in a preheated oven (200 degrees).

Bake pancakes with cottage cheese in the oven with sour cream for about 20-25 minutes.

This dessert is best served warm with a cup of coffee.

The most delicate pancakes with cottage cheese in sour cream are ready!

Pancakes with cottage cheese in the oven

Most days I make pancakes for the weekend or sometimes for dinner. I make them with all sorts of fillings and different shapes. Sometimes you just want delicate pancakes, accompanied by homemade marmalade. And sometimes the soul and stomach require something special. So I came across a recipe for pancakes with cottage cheese in the oven. These are extraordinary pancakes, with a cut showing a creamy curd filling. I would like to remind you that the history of pancakes goes back centuries, but the pancake itself has not changed at all! Pleases with its rosy sides and creamy aroma!

This recipe produces thin, but strong and elastic pancakes. They don't have those bubble holes, but you can easily wrap the filling in them to your liking. Which is what we will use!

Pancake batter ingredients

1 egg and 1 white;
1 glass of milk;
1 glass of water;
2 tsp. Sahara;
3 tbsp. l. sunflower oil;
1.5 cups flour; a pinch of salt.

For the filling for cottage cheese pancakes we will need:
300 g fat cottage cheese;
3 tsp. Sahara;
1 yolk;
1 tsp. natural vanilla sugar.

How to cook pancakes with cottage cheese in the oven

First, prepare the cottage cheese filling for the pancakes. In a convenient bowl, use an immersion blender to beat the cottage cheese with the yolk and sugar until the grains disappear completely. The mass should be thick, so it will be well distributed over the pancake, but will not leak out during baking. If the mass turns out to be very dense, then a spoonful of sour cream or Greek yogurt will fix everything. You can take low-fat cottage cheese, but the main thing is that it is not sour. The filling for cottage cheese pancakes is ready!

Let's start preparing the pancake dough. I’ll say right away that I don’t sift the flour, but you can if you want. Mix all the ingredients with a whisk (I have the attachment on a blender). It doesn’t matter in what order you do this. It is important that there are no lumps. Therefore, it is better to pour water at the very end. Fry pancakes as usual. I fry in one frying pan, but you can fry the pancake in one frying pan and flip it over to another. If you are afraid that the pancake will stick to the pan, then grease it lightly with butter, just a little bit.

Spread the curd mixture onto the finished cooled pancakes with a spoon and spread it carefully so as not to tear the pancake. The curd filling should completely cover the pancake. I spread it with a knife, but with the blunt side. It’s even more convenient than using a spoon.
Photo3
Roll the resulting pancake into a roll and place it in a pan lined with parchment paper. When all the pancakes are turned into rolls, place the pan in an oven preheated to 180 degrees for 15 minutes. I get 14 pancakes in a frying pan with a diameter of 21 cm. But this is approximately because 1-2 can be eaten by my daughter or husband!

Pancakes with cottage cheese cooked in the oven can be served with any jam, sour cream, chocolate or caramel topping. You can also cut them into pieces diagonally and decorate the dish with strawberries or raspberries.

Please note that the cottage cheese for the filling must be non-acidic, and the filling must be thick. Do not overcook the cottage cheese pancakes in the oven, otherwise the filling will end up in a piece of cardboard. You can cover the pan with foil or paper.

Pancakes with cottage cheese in the oven

I can’t say that the pancakes in the photo are irresistible; I didn’t even want to post the recipe. But the child persuaded him, because the pancakes are very tasty, and goodies should be shared!

Pancakes according to this recipe turn out to be very tender, more like some kind of cake. So, if your kids start a riot on the ship at the sight of cottage cheese, I advise you to treat them to these pancakes.
I won’t give the pancake recipe separately, here everything is described in detail, there are even videos: here are pancakes with milk. and here are pancakes with kefir.

Filling ingredients

cottage cheese - depending on the number of pancakes, usually 500 g

sour cream - depending on the number of pancakes, usually 1/2 cup

sugar - to taste, usually 4 tbsp.

dried apricots - to taste, usually 10-15 berries

vanillin - to taste

Sauce ingredients

butter – 1/2 pack (90 g)

low-fat sour cream – 330 g jar

sugar - to taste

Recipe for pancakes with cottage cheese in the oven

Pour boiling water over the dried apricots to soak them. Then be sure to wash it.

Place cottage cheese, sour cream, sugar, vanillin in a blender, cut dried apricots into pieces.

Mix everything thoroughly until you get a curd mass like this.

Take a pancake and spread the curd mixture on it.

Roll the pancakes into a tube. If the tube is long, cut it in half.

Put butter in a frying pan, heat it over low heat, then add sour cream, sugar and heat, stirring, until the sugar dissolves.

Grease a heat-resistant baking dish with butter and place the pancakes. Pour sweet sauce on top. You can quite easily put more pancakes on top and pour sauce over them.
Place in an oven preheated to 180 degrees for 20-25 minutes. Our dish is ready. I recommend trying it with unsweetened black tea with lemon. To be honest, it’s very difficult to stop eating these pancakes. Apparently, after them, weight plates are waiting for me in the gym :)

Pancakes with cottage cheese, In the oven

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Baked pancakes with cottage cheese, sour cream and honey

Cooking time: Preparation 1 hour; bake 30 minutes Servings: 8-10

Sweet pancakes with cottage cheese filling are always delicious, especially if they are pancakes with cottage cheese baked in the oven, topped with amber honey and snow-white sour cream. Imagine how elegant and delicious it is! Both children and adults will like it!

But imagining it is good, and trying it is even better. So let's celebrate Maslenitsa with a simple but effective recipe for pancakes in the oven with cottage cheese, raisins and dried apricots!

This dish is prepared simply and quickly - if, for example, miniature foliage. which you and I baked in a mold need to be rolled for quite a long time, here you just need to roll whole pancakes into tubes!

For pancakes:

3 eggs;
3 tablespoons sugar;
¼ teaspoon salt;
3 glasses of milk;
2 cups of flour;
1 teaspoon of soda;
1 tablespoon lemon juice;
2 tablespoons sunflower oil (refined).

For the curd filling:

400 g cottage cheese;
2 tablespoons sugar;
1 egg;
1/6 teaspoon vanillin or a bag of vanilla sugar.

For watering:

5 tablespoons of honey;
150 ml sour cream.

How to bake pancakes with cottage cheese in the oven:

I baked my favorite pancakes with milk: they are thin, tasty, and easy to remove from the pan. After beating the eggs with salt and sugar until fluffy (with a mixer for a couple of minutes), alternately sift some of the flour, then, after mixing, pour in some of a little warm milk. Add soda to the last portion of flour, and pour lemon juice into the dough - this combination makes the pancakes look like holes. If you want it without holes, don’t add soda and lemon.

When stirring with a spoon, lumps remain in the dough - take a mixer and beat for another half a minute. Now that's great! Pour in a couple of tablespoons of sunflower oil and mix well: now the pancakes will not stick.

Before the first pancake, grease a frying pan (dry and clean!) with a thin layer of vegetable oil, heat it well over medium heat and pour in the dough using a ladle.

Bake until browned on the bottom; Then turn it over and bake on the other side; remove with a thin spatula onto a dish and grease with oil to make them more tender (if the edges are crispy and brittle, then grease the hot pancakes with oil, they will stand, soften, and it will be easier to roll).

While the finished pancakes are cooling slightly, prepare the curd filling. We take the curd that is not dry, without lumps, but not too wet. For greater tenderness, you can rub it through a colander, as for Lviv cheesecake. or beat in a blender. Add sugar, egg, vanillin and grind.

Add chopped dried fruits: raisins, pieces of dried apricots. To make dried fruits soft, you can pre-fill them with warm boiled water (but not boiling water to preserve vitamins). Let it sit for 10 minutes, then drain the water, squeeze out the fruit and add to the filling.

Spread the curd filling on the pancakes - approximately 2/3 of the area of the pancake, and roll into a tube, starting from the edge with the filling.

Place the pipes in a greased mold.

Drizzle with sour cream and honey – figuratively, in the form of a lattice! It’s more convenient to do this if you cut off a small corner from a package of sour cream, and the higher its fat content and the thicker the sour cream, the clearer the pattern will be. But we need liquid honey to make it more convenient to draw with it - if it is candied, then heat it slightly, stirring, in a water bath (put the plate with honey in a pan with warm water).

Since there is an opinion that strong heating is not good for honey, you can bake pancakes with sour cream, and then, after taking them out of the oven, pour them with honey.

Place the form with the beauty in the oven for 25-30 minutes, bake at 180C.

Serve warm! You can additionally top with sour cream and honey or jam.

There are also variations on the theme of pancakes with cottage cheese in the oven - from them you can make a very tasty Austrian-style casserole, the filling is also cottage cheese, but the topping is made of sugar and cinnamon, which is very aromatic. Come to Cook with Fire - I’ll share Austrian pancakes soon!

This recipe can be seen in the 1.54 minute video of photos, which is presented at the end of the article.

Pancakes with cottage cheese in the oven - recipe with sour cream

800 ml. milk (I have country milk)
200 ml. boiled water
5-8 pcs. eggs
100 - 150 ml. vegetable oil
2 cups of flour (not too much) (250 gram cup)
5 - 6 tbsp. spoons of sugar
0.5 teaspoon salt
vanilla sugar

500 grams of cottage cheese
1-2 pcs. eggs
2-3 tbsp. spoons of sugar

Ingredients for sour cream filling:

400 grams of sour cream
2-3 tbsp. spoons of sugar
1 packet vanilla sugar