Composition / ingredients
Step-by-step cooking
Step 1:
How to make a filling of cottage cheese for pancakes? Prepare the products. It is better to take cottage cheese not fat-free, but with a fat content of 5% or higher, the filling will turn out tastier, I have 9%. The egg is large and necessarily fresh, as it will be used raw.
Step 2:
Put the cottage cheese in a deep bowl, beat in the egg, add sugar, vanilla sugar and salt. If you are afraid to use a raw egg, then replace it with sour cream or milk.
Step 3:
Whisk all the products with an immersion blender into a homogeneous fluffy mass or rub them with a fork. I recommend using a blender. With it, the filling will turn out pasty and homogeneous, without grains. You won't be able to mash the cottage cheese with a fork like that.
Step 4:
Wrap the curd filling in the finished pancakes. You can serve them cold or put them in a dry frying pan and warm them under the lid. Or bake in the oven. The eggs will undergo heat treatment at the same time.
Step 5:
I stuffed oatmeal pancakes with this filling (recipe here: https://1000.menu/cooking/37461-ovsyanye-blinchiki). It turned out delicious-delicious! Bon appetit!
If desired, you can add 1 tbsp. l. with a slide of cocoa to the cottage cheese. Then the filling will turn out to be curd-chocolate. Children will like this combination even more.
This filling is suitable not only for pancakes. This is a great filling for a sweet pie. The dough can be any: shortbread, pastry, puff, etc. This mass makes an excellent curd casserole.
You can also add raisins, dried apricots or prunes to the filling, as well as fresh fruits or berries, which is most important in summer.
The fatter the cottage cheese, the tastier the filling turns out.
How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
