Delicious and tender pancakes with cottage cheese. For this recipe, I always cook pancakes with boiling water and milk. They always turn out to be thin, delicate and do not break at the same time. And the proportions for the pancakes are just perfect! You never have to add anything.
Pancake dough
Beat eggs until frothy. I add salt, sugar and a glass of milk. I stir it.
Gradually add the sifted flour. Stir with a whisk until smooth. It is important that there are no lumps.
Now I pour in the second glass of milk and vegetable oil. Mix well again.
It remains to add boiling water. I pour it in a thin stream and mix the dough intensively. Boiling water "brews" the flour a little - and the pancakes are thin and tasty.
The dough is thinner than usual for pancakes. I would like to add flour. But don't! The dough should be watery. But everything will work out!
Only the first time I grease the pan with oil. I pour in the dough, distribute and bake the pancake.
I turn it over. And on the back side I keep it on fire for 10-15 seconds. I stack the pancakes on a plate and cover with a lid.
Filling
I add salt, sugar, vanilla sugar (or vanillin) and an egg to the curd. I stir it. If the curd is dry, you can add sour cream and beat with a blender. There should be no lumps in the curd.
These are the pancakes. Delicate, thin, like velvet! That's what I call them - "Velvet".
I put a little filling on the pancake and fold it. It turns out about 25 pieces.
I freeze some of the pancakes.
I fry the rest in ghee. How I cook ghee, see the video at the end of the article.
Serving pancakes with sour cream. Delicious!
Pancakes recipe:
• Milk - 2 glasses
• Water (boiling water!) - 1 glass
• Flour (sifted) - 1.5 cups
• Eggs - 3 pcs.
• Vegetable oil - 3 tbsp.
• Sugar - 1.5 tbsp.
• Salt - 0.5 tsp.
For filling:
• Cottage cheese - 500 g
• Egg - 1 pc.
• Sugar 1.5-2 tbsp.
• Vanillin
How I prepare ghee: