Pancakes with cottage cheese
Origin of the recipe
This recipe is a classic of Russian cuisine, especially popular in the lead-up to Maslenitsa. Blini with cottage cheese are more than just a meal; they're a symbol of family warmth and hospitality. They were made with simple ingredients that were always on hand: cottage cheese, eggs, flour, and milk. The cottage cheese filling makes the dish tender, filling, and incredibly delicious. In the old days, these pancakes were often baked in the oven to make them even softer and more flavorful. Today, this recipe remains a favorite, as it's versatile: perfect for breakfast and a festive table.
What do you need for cooking?
Ingredients
For the test:
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Eggs
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Milk
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Flour
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Sugar
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Salt
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Vegetable oil
For the filling:
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Cottage cheese
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Eggs
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Sugar
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Raisin
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Vanilla sugar
To grease the pan:
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Vegetable oil
Kitchen utensils
- Spoon
- Whisk
- Mixer
- Ladle
- shoulder blade
- Baking dish
- deep bowl
- Frying pan with non-stick coating
- Food foil
Step-by-step recipe:
Step 1:
Break eggs into a bowl, add sugar and salt.
Step 2:
Beat eggs and sugar with a whisk until smooth.
Step 3:
Gradually pour in the milk, continuing to whisk.
Step 4:
Sift the flour into a bowl and mix gently to avoid lumps.
Step 5:
Add vegetable oil and mix the dough thoroughly again until smooth. Let the dough rest for 15–20 minutes.
Step 6:
Heat a frying pan and grease it with a thin layer of vegetable oil.
Step 7:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 8:
Fry the pancake until golden brown on one side, then carefully flip it over with a wooden spatula and fry the other side.
Step 9:
Place the finished pancake on a plate and cover with a lid to prevent it from drying out. Repeat steps 6-9 until all the batter is used up.
Step 10:
For the filling, mash the cottage cheese in a bowl, add the egg yolks, sugar and vanilla sugar.
Step 11:
Mix all ingredients thoroughly with a spoon until smooth.
Step 12:
Add raisins (if using) and mix again.
Step 13:
Separately, beat the egg whites with a mixer until fluffy.
Step 14:
Add the whipped egg whites to the curd mixture, stirring gently.
Step 15:
Take one pancake and put a spoonful of curd filling on it.
Step 16:
Roll the pancake into a roll.
Step 17:
Grease a baking dish with melted butter.
Step 18:
Place the finished rolls tightly in a baking dish. Brush the tops of the rolls with melted butter.
Step 19:
Cover the pan with foil. Bake in the oven at 200°C for 35 minutes.
Step 20:
Then remove the foil and bake for another 5 minutes at the same temperature.
Step 21:
Serve the pancakes with cottage cheese hot, sprinkled with powdered sugar or drizzled with honey.
Cooking tips
To ensure the dough is perfectly smooth, be sure to sift the flour before adding it.
Don't skip the dough resting stage—this allows the gluten to relax, and the pancakes will be elastic and won't tear when rolled.
For the filling, it is better to use fatty cottage cheese - it will be more tender and juicier.
If the cottage cheese is too dry, you can add a little sour cream or milk.
Beat the egg whites separately - this will make the filling airy and light.
Serve the pancakes with cottage cheese immediately after cooking - they are most delicious and aromatic when hot.
