Soft and aromatic pancakes in milk with curd-poppy filling literally melt in your mouth. You have never tasted more delicious, juicier and more tender than these pancakes! Step-by-step recipe with a photo. Video recipe.
Pancakes are prepared by all housewives all year round, but special attention is paid to them for the celebration of Maslenitsa, when they are cooked throughout the week with a variety of fillings, all kinds of colors, shapes, etc. Cakes, rolls, pies are made of them … And since Maslenitsa week is approaching, then time to think about delicious recipes. I propose to prepare a delicious breakfast or dessert for the whole family - pancakes with milk with cottage cheese and poppy filling.
The highlight of the recipe is that poppy seeds are added to the dough and curd filling at the same time. And the pancake recipe itself, you can choose your proven and favorite. I have these simple pancakes on duty with milk. Such pancake dough always turns out to be of an ideal consistency without lumps, so it can be filled with any fillings. Ready-made pancakes turn out to be soft, elastic, thin and tender, while elastic, so they do not break. For those with a sweet tooth, ready-made pancakes with a filling can be poured with condensed milk, honey, chocolate paste, jam, sour cream, etc.
See also how to make pancakes with milk and beer.
- Caloric content per 100 g - 498 kcal.
- Servings - 15-18
- Cooking time - 1 hour
Ingredients:
- Milk - 2 tbsp.
- Sugar - 100 g or to taste
- Flour - 1 tbsp.
- Salt - a pinch
- Poppy - 50 g
- Vegetable oil - 20 ml
- Cottage cheese - 250 g
- Eggs - 1 pc.
Step-by-step preparation of pancakes in milk with curd-poppy filling, recipe with photo:
1. Pour room temperature milk into a deep mixing bowl.
2. Add eggs, vegetable oil, salt and 1 tablespoon to the dough. Sahara. Vegetable oil is necessary to prevent the pancakes from sticking to the bottom of the pan during baking. If you do not add it to the dough, then the pan will have to be greased with oil or any fat before baking each pancake.
3. Whisk the liquid ingredients until smooth.
4. Add flour to liquid foods, sift through a fine sieve to enrich it with oxygen and make the pancakes softer.
5. Whisk the dough until smooth so that there are no lumps.
6. Boil the poppy seeds with boiling water, close the lid and leave for 10 minutes. Then drain the water and pour boiling water over the grains again for 10 minutes. Repeat this procedure a total of 4 times.
7. 1-2 tbsp. Add poppy seeds to the pancake dough and mix well to distribute the grains throughout the mass.
8. Pour sugar into the remaining steamed poppy seeds.
9. Use a blender to mash the poppy seeds with the sugar to make the poppy juice with a blue tint. If there is no blender, then twist the poppy seeds with sugar in a meat grinder or grind it in a mortar.
10. Beat the cottage cheese with a blender to get a smooth mass without lumps and grains. Then combine it with mashed sweet poppy seeds.
11. Stir the curd filling well.
12. Place the pan on the stove, grease the bottom with oil or lard and heat well. It is necessary to grease the pan with fat only before baking the first pancake so that it does not turn out lumpy. Use a ladle to scoop up a small amount of the dough and pour it into the pan. Twirl it to spread the dough in a circle.
13. Bake pancakes on both sides for about 1.5-2 minutes until golden brown.
14. Spread the curd filling on the pancake about 1-1.5 tbsp.
15. Tuck the pancake on three sides, covering the filling.
16. Roll the pancake in milk with the curd-poppy filling into a roll. Do the same for all the pancakes. Serve the dish cold, at room temperature or warm. Delicious pancakes remain any. If desired, ready-made pancakes can be baked in the oven with sour cream.
See also a video recipe on how to make pancakes with poppy seeds and curd filling.
