Pancakes with cottage cheese in creamy caramel
Pancakes with cottage cheese filling - this is a classic genre, which many people love since childhood. I suggest you experiment a little and make caramelized pancakes. Caramel gives the pancakes a sweetness and a pleasant taste. Be sure to try it! Products
For pancakes:
Milk - 250 ml
Flour - 120 gr
Eggs - 2 units.
Yolks - 2 pcs.
Sugar - 20 gr
Water - 40 ml
Salt - 1 pinch
Vegetable oil - 2 tablespoons
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For the filling:
Cottage cheese - 300 gr
Sour cream 15-20% - 1 tablespoon
Sugar - 15 gr
*
For the caramel:
Sugar - 50 gr
Butter - 15 gr
Water (boiling water) - 1 tbsp.
*
For serving (optional):
Sour cream - to tast
Prepare the ingredients.
Cut the butter into small pieces.
Prepare the pancakes.
Combine flour, sugar and salt in a bowl. Stir together.
Add eggs and egg yolks.
Stir until you get a smooth thick batter without lumps.
Without stopping to stir, pour in all the milk in small portions.
If the dough is thick enough, pour in water (you may need a little more or less, depending on the size of the eggs).
If the dough still has small lumps, strain it through a sieve.
Let the ready dough rest for 1 hour.
Pour the vegetable oil into the rested dough and mix.
Preheat the frying pan. If necessary, grease it with a thin layer of oil, using a cooking brush. Pour a portion of dough on the frying pan and, tilting it in different directions, distribute the dough in a thin layer.
Fry the pancake over medium heat until the batter is matte and browned around the edges.
Then flip the pancake to the other side and fry it for another 20-30 seconds.
Prepare the pancakes this way, using all the batter. I got 11 pancakes with a diameter of 22 cm.
Prepare the filling.
Rub the cottage cheese through a sieve or use a blender.
Add sour cream and sugar. You can increase the sugar a bit, but note that the caramel is already quite sweet.
Mix thoroughly.
The resulting curd mass beat with a mixer for a few minutes to make the filling more fluffy and tender.
Fill the pancakes with the filling. Place a portion of the cottage cheese filling (about 1 tbsp with a spoonful) on the edge of the pancake.
Fold the side edges toward the center. Roll up the pancake into a roll.
Fill all the pancakes with stuffing this way.
Prepare the caramel.
Pour sugar and boiling water into a pan.
Put the pan on fire. Stir until the sugar has completely dissolved. Bring the mixture to a boil and cook until the caramel is amber in color. Watch the caramel so that it does not burn.
Add the diced butter to the caramel.
Mix thoroughly until homogeneous.
Dip a batch of pancakes into the ready caramel. Caramelize as many pancakes as you plan to eat at a time. Heat the pancakes for 1-2 minutes. If the caramel lays down thickly and becomes dense, pour a little water (about 2-4 tbsp) into the pan.
Pancakes with cottage cheese in creamy caramel are ready. Serve them with sour cream.
Enjoy your meal