These are not just boring and commonplace pancakes with cottage cheese or poppy seeds. Today we are preparing cottage cheese pancakes with poppy seeds, where cottage cheese and poppy seeds are added directly to the dough itself. Step-by-step recipe with a photo. Video recipe.
Pancakes are a delicious and beloved delicacy by many, which is prepared in a variety of options. They are millet, rye, onion, cheese and other options. These are the simplest homemade cakes that come in handy when you need to make a hearty snack for the family. On the eve of Pancake Week, I want to please again with an original recipe. Very beautiful, thin, sweet and tender curd pancakes with poppy seeds, which literally melt in your mouth. This is a good dish for breakfast, dinner, midday snack or afternoon tea for kids. And if such pancakes are poured with syrup, then not a single eater by the ears will be dragged away from such a delicacy. Also, they can be served simply with butter, honey or jam, it will be no less tasty.
The recipe itself is very simple to make, so everything will turn out deliciously even with an inexperienced housewife. We will bake the pancakes in milk, then the pancakes will turn out to be thin and delicate. For fluffier pancakes, use kefir. Since the presence of poppy and cottage cheese gives the dough a unique taste. The latter makes the patches extraordinarily tender and soft. And if you want to turn pancakes into a more "interesting" dish, add honey and ground ginger to the dough. The products will add an incredibly appetizing aroma to the dish.
See also how to make whey pancakes with strawberries.
- Caloric content per 100 g - 352 kcal.
- Servings - 15-18
- Cooking time - 45 minutes
Ingredients:
- Milk - 500 ml
- Sugar - 50 g or to taste
- Eggs - 1 pc.
- Cottage cheese - 100 g
- Poppy - 2 tablespoons
- Salt - a pinch
- Flour - 200 g
- Vegetable oil - 3 tablespoons
Step by step preparation of curd pancakes with poppy seeds, recipe with photo:
1. Pour milk at room temperature into a bowl, add vegetable oil (melted butter can be used). Add a pinch of salt, 2/3 of sugar and vegetable oil.
2. Place raw eggs next.
3. Add the curd to the bowl.
4. Stir liquid foods with a whisk until smooth. If you want the cottage cheese to completely acquire a homogeneous smooth mass, then beat the products with a blender, or add cottage cheese, grated through a fine sieve.
5. Next, add flour sifted through a fine sieve to the food so that it is enriched with oxygen and the pancakes become softer.
6. Knead the dough with a whisk until smooth without lumps and a sour cream-like consistency.
7. Boil the poppy seeds with boiling water, close the lid and leave for 10 minutes. Drain and pour boiling water over the grains again. Repeat this procedure 3-4 times to remove the bitterness from the poppy.
8. Add sugar to the poppy seeds.
9. Use a blender or mortar to grind the poppy seeds and sugar until they are dark blue and crush the poppy seeds.
10. Add the poppy seeds to the dough and mix well.
11. Heat the frying pan on the stove. Grease it with lard or lard to prevent the first pancake from sticking to the pan. Subsequent pancakes will no longer stick, because butter is added to the dough. Use a ladle to scoop the dough and in a circular motion, pour it into the rotating pan so that it spreads in a circle.
12. Bake the pancake until golden brown on both sides for about 1.5-2 minutes. Stack poppy-seed curd pancakes with butter. Serve warm with any toppings.
See also a video recipe on how to make curd pancakes.
