Pancakes with stuffing "Trio"
The pancakes with three fillings in the cut resemble the color of a tiger. The white filling will be made of sweet cottage cheese, the black one - of poppy seeds, and for the orange one you can use any confit or jam - peaches, apricots, cherries. Pancakes can be baked according to your recipe, only they must necessarily be thin, elastic and without holes. Such an original dessert with incredibly delicious multicolored fillings will decorate any holiday table! Products (for 10 servings)
For the pancakes:
Milk - 1 l
Flour - 400 g (3 cups of 200 ml)
Eggs - 2 units.
Sugar - 50 gr
Vegetable oil - 3 tbsp.
Salt - 1/3 tsp.
*
For stuffing:
Apricot jam - 200 gr
Cottage cheese - 200 gr
Sugar - 65 gr
Poppy seed - 100 gr
Milk - 150 m
Prepare the ingredients for the pancake batter.
Combine the milk with sugar and salt. Beat in eggs. Mix with a whisk until sugar is dissolved.
Sieve flour and add to bowl with milk.
Pour in vegetable oil.
Mix with a whisk until you obtain a lump-free dough. The dough is not too liquid, but also not thick, pouring out of a ladle in a thin trickle.
Be sure to let the dough stand for 10-15 minutes to form gluten, and the pancakes will be elastic and will not tear.
Grease a pancake pan with vegetable oil. This should be done only for the first pancake, because the oil in the batter will make the pancakes come off the pan well.
Pour a ladleful of batter onto the hot frying pan and spread it over the entire surface of the bottom with swirling motions.
Fry the pancakes over medium heat for 1 minute on each side, until brown.
Remove the finished pancakes from the pan to a plate. Cover the hot pancakes with a larger diameter lid, this will allow the edges that have dried out in the pan to become soft and elastic again.
I got a total of 30 thin pancakes with a diameter of 26 cm.
Prepare the ingredients for the filling.
This amount of products is calculated for 15 pancakes. Therefore, if you want to make absolutely all pancakes with stuffing, you will need twice as many ingredients.
Rinse the poppy seeds thoroughly, pour milk on them and put them on the fire. Bring milk to a boil, reduce heat to minimum and cook poppy for 30-40 minutes.
When almost all the milk has been absorbed into the poppy, add sugar to the pot. Cook for another 5 minutes.
With an immersion blender, crush the poppy seeds. The more poppy seeds are ground, the tastier the pancakes will be.
The ready poppyseed filling is thick, holding well on a spoon. Cool it before forming the pancakes.
Spread the pancake on a board.
On two opposite sides of the pancake, place canned apricots in a row and a strip of cottage cheese filling. Do not put too much filling.
Roll the edges of the pancake towards each other so that the filling hides inside.
On the other pancake, place a little poppy seed filling on one edge.
Cover the poppy seed filling with the edge of the pancake and twist slightly, making a couple of turns (so the poppy seed hides inside). On top of the free part of the pancake with poppy seed, lay the pancake with apricots and cottage cheese.
Roll all together - you will get one big pancake with three fillings.
Do the same with the remaining pancakes and fillings.
Cut each pancake in half so you can see the original "tiger" cut.
Serve the trio pancakes with your favorite sauce or fresh mint.
Bon appetit