Composition / ingredients
Cooking method
1. Pour water and milk into a bowl in which we will knead the dough. The bowl should be deep enough.
2. Break the chicken eggs into a separate bowl, pour sugar to them, rub the mass until smooth. This can be done with a hand whisk or a table fork.
3. Put the egg mass in a bowl with liquid ingredients, mix. Immediately add the melted butter and a pinch of salt. Mix it up.
4. And now we sift flour into the resulting mass. Knead the smooth dough. To avoid lumps, it is better to knead the dough with an electric mixer or a hand whisk. The first option will save time.
5. We send a bowl of dough to the refrigerator for 1 hour. And after the specified time, we take out the dough. A frying pan with a non-stick coating is sent to the fire. With the help of a ladle, pour a little dough into a heated frying pan, distribute it over the surface.
6. Fry the pancakes on both sides until they are ruddy. Approximately 1-2 minutes on each side. If the frying pan is good, with a non-stick coating, then you do not need to add oil when frying. Otherwise, it may be needed, but not in large quantities. Ready pancakes are stacked on top of each other.
7. The filling can be prepared while the dough is in the refrigerator, so as not to waste time. The cottage cheese for the filling is rubbed through a sieve. You can also punch the cottage cheese with a blender, it will be even faster.
8. Put the raisins in a bowl, pour hot water. Leave for 5-10 minutes to swell. Then drain the water, and let the raisins dry.
9. Break the egg into a bowl, shake it with a fork. Pour the egg into a bowl with cottage cheese. Here we pour sugar and vanilla sugar, spread the raisins, mix thoroughly.
10. Part of the filling is spread on the edge of the pancake, wrapped in a roll. Thus, we fill all the pancakes.
Pancakes can be served on the table with your favorite berry sauce and sprinkled with powdered sugar.
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
