Such thin and delicate pancakes can only be obtained onvery well preheated skillet. This, probably, is the main secret of these delicious and beautiful pancakes. And of course a mixture of different types of flour gives always new and interesting result. Therefore, I will cook pancakes according to my favorite recipe.
For all my tricky proportions of different flours, see the recipe video below:
Custard pancakes with cottage cheese
- Half of the whey from homemade cottage cheese pour into a saucepan and put on the stove for low heat.
- Add two eggs to the remaining whey, tsp. salt, tbsp. sugar and starch.
- Mix everything well.
- Add flour and knead the dough without lumps.
- Let the dough stand a littlewhile you warm the serum until hot.
- When the whey is hot, add half a tsp to it. soda and pour into the dough.
- Mix everything.
- Melt butter 40-50 gr in a frying pan.
- Pour the melted butter into the dough and mix again.
- You need to fry these pancakes on a very strong heat., then they turn out to be delicate and well removed from the pan.
- I grease the pan only once, then fry on a dry surface.
- I keep heating between average and maximum.
- Stir the dough before each pancake, as the starch settles to the bottom.
- For the filling, mix cottage cheese and feta cheese or feta cheese, here also chopped parsley and, if desired, a clove of garlic.
- The filling is ready.
- Wrap the filling in pancakes, shape of your choice.
INGREDIENTS
I recommend trying an unusual and unusual version of pancakes:
Beer pancakes - an incredible recipe!
I wish you bon appetit!