Buttermilk curd pancakes with cheese and dill stuffing
A simple and original version of the usual dish - cottage cheese fritters filled with cheese and greens. The pancakes are tender, hearty and very tasty. And they are not much harder to make than traditional cheesecakes or pancakes for breakfast! Products (for 3 servings)
For the dough:
Cottage cheese - 200 g
Flour - 150 gr
Kefir - 150 ml
Eggs - 2 gr.
Soda - 1/2 tsp.
Salt - 1/2 tsp.
Vegetable oil (for frying) - 2-3 tbsp.
*
For stuffing
Cheese - 120 gr.
Sour cream (15-20%) - 2-3 tablespoons
Fresh dill - 5-7 sprig
Prepare the products according to the list. I got 15 cottage cheese pancakes with greens.
You can take cottage cheese of any fat content, as long as it is moderately moist. I have 9% cottage cheese.
The cheese for stuffing is better to choose a fat one, as it melts well.
Grate the cheese on a fine grater in a deep bowl.
Dill rinse, discuss, finely chop with a knife and send in a bowl.
Add sour cream in batches, stirring each time.
Mix thoroughly. The cheese filling should hold its shape well and not fall apart.
From the cheese filling form small flatbreads the size of a large coin (I had 15 pieces).
Prepare the dough.
In a separate deep bowl, combine the cottage cheese, eggs and salt.
Beat the ingredients with an immersion blender until smooth.
Lightly heat the kefir in the microwave (it should become slightly warm - so the kefir reacts better with the baking soda) and pour into the bowl. Stir.
Add the flour and baking soda. Since the moisture content of the cottage cheese and the density of the kefir can vary greatly, you may need a little more or less flour, so be guided by the consistency of the dough.
Knead the dough until homogeneous. The consistency of the finished batter should be moderately thick, like a normal pancake batter, and should come out of a spoon or whisk in a thin stream.
Heat vegetable oil in a frying pan over low heat (I cook in a non-stick pan, so I use very little oil). Pour the batter into the pan about 1 tbsp at a time, forming small pancakes.
In the center of each portion of dough, gently place a patty of cheese filling. Lightly press its filling into the dough.
Place another small amount of dough on top and flatten slightly to completely cover the filling. Fry the cottage cheese fritters over low heat for about 3-4 minutes on each side, until crispy.
Shape and fry the rest of the pancakes in the same way.
If desired you can put the fritters on paper towels to absorb excess oil.
The cottage cheese fritters with greens are ready.
Bon appetit