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Cottage cheese pancakes.

Cottage cheese pancakes.

COOKING TIME: 10 min.
NUMBER OF PORTS: 3-4 pancakes
CALORIUM: 110 kcal

Ingredients:

Cheese (soft curds) 75 g;
Eggs 2 pcs.

Mix cheese and eggs. You can add cinnamon, protein or coconut chips if desired.

Heat the frying pan over medium heat and lightly oil it. Pour the dough into a frying pan. Bake every pancake 1-2 minutes, turn over and bake another minute.

Serve them with honey, maple syrup, berries or lemon juice.

 

Cottage cheese pancakes

Pancakes with salmon and curd cheese.

Festive appetizer of pancakes with salted salmon. Pancakes — on milk. Stuffing — with mayonnaise.
And pancakes are prepared, as usual, besides, you can cook them in advance, because pancakes stuffed with salmon and cheese are cold snacks.

They can successfully stand in the refrigerator for 2-3 days in a sealed container. In addition, nutritionists argue that hot pancakes are harmful to health, most beneficial is yesterday’s pancakes, at room temperature.

Pancakes with salmon and curd cheese can be treated to a family for lunch or dinner, to celebrate a family holiday. Serve the pancakes with sprigs of greens, lemon slices.

Pancakes with salmon and curd cheese.

Prepare the products on the list.
Ingredients
Wheat flour — 1 tbsp.
Milk — 0.5 L
Chicken Egg — 1 pc.
Sunflower oil — 3 tbsp.
Salt — 0.5 tsp.
Lightly salted salmon — 50 g
Curd cheese — 50 g
Parsley — 2 sprigs
Mayonnaise — 3 tsp.
Boiling water — 0.5 cup

Pancakes with salmon and curd cheese.

Cooking:

Make the dough first. Pour milk into a deep bowl. Add the egg, salt and mix well with a whisk or fork.
Gradually add flour, immediately mixing it into the liquid. Flour may be more or less, depending on its type and quality and your habit of thickness test. I usually make thin pancakes, so the dough is quite liquid.

When the dough becomes more homogeneous, brew it with boiling water, quickly stir until elastic and add sunflower oil. Let the dough stand for a while, about 15 minutes.

Fry the pancakes in the usual way, pouring the dough into the preheated frying pan.
Turn to the other side and fry the pancake on the other side.

Dry salted salmon with a napkin and thinly slice.
For each pancake, put a spoonful of soft curd cheese (in this case, Kaymak).

Place a couple of salmon slices on top of the cheese.
Powder finely chopped parsley or dill. If desired, add some mayonnaise for juiciness and piquancy.

Wrap pancakes with an envelope.
Serve pancakes with salmon and curd cheese for a couple per serving, garnish to your taste. Enjoy your meal!

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