Curd pancakes These pancakes are so delicious, so whimsical, require some skill in the cooking process. A tender taste, reminiscent of a soft sweet curd, distinguishes these pancakes from others. Better these pancakes to bake in small portions, then the balance is well maintained, and the pancakes are successful. From this amount of ingredients, 6-8 pancakes are obtained. Another important factor for successful pancakes is fatty cottage cheese, preferably home-made, but you can also take a store, at least 9% fat content. Furnace pancakes preferably on a small fire and turn over when the top layer of the pancake ceases to be wet.
Ingredients:- Cottage cheese 2 tbsp. l.
- Milk 4 tbsp. l.
- Eggs chicken 2 pcs.
- Potato starch 2 tbsp. l.
- Sugar 1.5 tbsp. l.
- Water boiled 1 tbsp. l.
- Baking powder 0.25 tsp.
- Salt 0.25 tsp.
- Step 1 Prepare for pancakes cottage cheese, eggs, milk, sugar, salt, starch, water and baking powder.
- Step 2 Using a blender or a combine, we mix cottage cheese, eggs, sugar, salt and milk to a creamy mass.
- Step 3 Pour the starch and baking powder, stir well.
- Step 4 In the ready-made dough, pour the boiling water and mix again to get a thin dough.
- Step 5 Fry the pan before baking with a small amount of oil using a cooking brush or a piece of fat. The frying pan should be well heated, but then the fire should not be strong.
- Step 6 When the pancake blushes from the bottom, and the top loses its moisture, turn it over to the other side. If it is difficult to turn with a spatula, you can do this by lifting your fingers over the edge, so the edges of these pancakes turn out to be slightly crispy, and the middle is tender and soft.
- Step 7 As usual, the finished pancakes are put on a warmed plate in a pile so that they retain heat and softness. We serve with heat, with heat with sour cream or berry sauce.