Orange pancakes with cottage cheese
An excellent version of a fairly popular and favorite recipe for sweet thin pancakes with a delicate cottage cheese filling. The pancake batter is kneaded with milk and orange juice, and the filling is cottage cheese with sour cream and semolina and orange slices. The pancakes turn out with a rich citrus flavor and aroma, because orange is present both in the batter and in the filling. Products (for 4 servings)
For the dough:
Milk - 800 ml
Wheat flour - 350 g
Eggs - 2 pcs.
Vegetable oil - 30 ml
Orange - 1 pc (100 ml of juice and 1 tablespoon of zest)
Sugar - 50-100 gr
Salt - to taste
*
For the filling:
Cottage cheese - 400 gr
Orange - 1 pc.
Sour cream - 1 tablespoon
Semolina - 2 tablespoons
Sugar - 2 tablespoon
Prepare the products according to the list. I got 16 thin pancakes with cottage cheese.
The fat content of cottage cheese, milk and sour cream are not important - choose according to your taste.
First, prepare the batter for the pancakes.
Wash the oranges thoroughly - we need not only their juice, but also the zest. First, roll the orange on the table, slightly pressing with your hand - this will help later without any problems to squeeze juice from it without any juicers (most importantly, do not crush).
Remove about 1 tbsp. of zest from the orange with a fine grater.
Then cut the orange in half and squeeze about 100 ml. of juice by hand into a glass or bowl. You can strain the juice through a sieve, so that pips do not get into the batter.
In a bowl combine flour, eggs, orange juice and zest, vegetable oil, sugar and salt.
Mix thoroughly until smooth.
In portions, stirring each time, pour in milk.
This pancake batter with milk should be homogeneous, rather liquid and flow down from a ladle or spoon in a thin trickle.
Let the pancake batter rest for at least half an hour - during this time the gluten in the flour will break up, and the resulting pancakes will be more tender, elastic and will not tear during frying.
While the dough "rests", you can prepare the cottage cheese filling for the pancakes.
Combine the cottage cheese and sour cream in a separate bowl. Stir to mix.
Add sugar and semolina. Mix thoroughly, breaking up any lumps of curd.
The cottage cheese filling for the pancakes is ready.
Cut the second remaining orange into slices, remove the peel and white film from each (or filigate the orange in any other convenient way). Cut each slice into 2-3 pieces.
In a frying pan (mine is 22 cm in diameter), heat well over high heat. If you are confident in the quality of the coating of your pan, you can not grease it. If not, you will need to periodically grease the surface with a thin layer of vegetable oil, so that the thin pancakes do not stick to the bottom and walls.
Pour about a ladle of batter onto the hot frying pan and flatten it, gently tilting the frying pan sideways to form a thin pancake. Fry the pancake for about 40-60 seconds on each side, until brown.
Prepare the rest of the orange pancakes in the same way.
Stack the finished pancakes on top of each other. It is best to cover the hot pancakes with a lid or a plate, so that the edges are steamed due to residual heat, and then they will not be dry, break or crumble.
I got a total of 16 pancakes.
Place about 1 tablespoon of cottage cheese filling on the pancake. Place a few orange slices on top of the cottage cheese. Roll the pancake with the filling in half and then roll up into a tube.
Roll the rest of the croissants in exactly the same way.
The fragrant orange pancakes with cottage cheese are ready. Serve them to the table, if desired, supplemented with sour cream, jam, jam or honey. Although these pancakes are good without any additions.
Bon appetit