Pancakes are a favorite pastry for many of us. We especially try to pamper our household with delicious pancakes during Holy Week. Cottage cheese filling for pancakes is considered universal. Let's talk about the secrets of its preparation.
How to make a delicious cottage cheese filling: pancakes are baked by famous chefs
Almost every housewife knows simple and universal recipes for making delicious pancakes. We can say that pancakes have become a complete snack for the festive and everyday table. However, in order to turn ordinary pancakes into a delicious dish that will please any gourmet, you should know some of the features of their preparation. Most often we choose curd mass for the filling, so let’s talk about pancakes with cottage cheese.
Let's take a look at the advice of world-famous leading chefs:
- choose only fresh and full-fat cottage cheese or mass;
- the curd filling does not have to be sweet;
- to prepare a pancake snack, add fresh herbs, herbs and savory spices to the cottage cheese;
- The curd mass is best combined with chopped garlic cloves, basil and parsley;
- so that the filling mass acquires a homogeneous consistency, grind all components thoroughly;
- If the cottage cheese is too wet, we first place it under a press, this way we get rid of excess liquid;
- for sweet pastries, you can use ready-made curd mass with fruit, chocolate, and berry fillings;
- You can diversify your usual baking with the help of sweet syrup, nuts and dried fruits;
- Cottage cheese goes well with honey - it’s not only tasty and satisfying, but also very healthy.
A simple and amazing curd filling for homemade pancakes
So, you already know the secrets of preparing curd filling for pancakes. All that remains is to apply the acquired knowledge in practice. Let's start with the simplest and most common option for preparing the filling. Dried apricots, raisins and eggs are an excellent combination for curd filling. Shall we get started?
Compound:
- 250-300 g of fresh cottage cheese;
- 3-5 tbsp. l. granulated sugar or powdered sugar;
- 2 tbsp. l. chopped dried apricots;
- 1 chicken egg;
- baked pancakes - 10-11 pcs.;
- light or dark raisins - 70-80 g;
- butter for frying.
Preparation:
Berry notes in the curd filling: a note for the hostess
What could be tastier and more aromatic than fresh berries? Strawberries, blackberries, blueberries, raspberries and other fruits are perfect for making curd filling. Pancakes with this filling will please everyone without exception. If you use frozen berries, you should first defrost them at room temperature. Delicate fruit and berry notes combined with curd taste will not only add sophistication to the pancakes, but will also enrich our body with vitamins. How to whip up a fragrant cottage cheese filling for sweet pancakes?
Compound:
- baked pancakes - approximately 10 pcs.;
- any fresh or frozen berries - approximately 300 g;
- 250-300 g of fresh cottage cheese;
- granulated sugar - to taste;
- sour cream sauce, jam or syrup - to taste.
Preparation:
Pancakes for a snack with a savory curd filling - what could be better?
Don't know what savory and unusual appetizer to serve for the holiday table? Why not make pancakes with cottage cheese filling? This filling will be full of delicious fresh herbs, and garlic cloves, a mixture of peppers and salt will give the pancakes an unusual, refined taste.
Compound:
- 250 g curd mass;
- 3 pcs. garlic cloves;
- salt and pepper mixture - to taste;
- fresh herbs (basil, dill, parsley) - 1 bunch;
- 1 tsp. refined olive oil.
Preparation:
10 recipes for curd filling for pancakes
Curd filling for pancakes is the most favorite and common. But let's add some flavor and improve it. We offer you 10 simple recipes. Please your loved ones and guests with incredibly delicious desserts.
Recipe 1
cottage cheese - 250 g,
sour cream - 2 tablespoons,
raisins - 50 g,
lemon - 1/4 pcs,
sugar - 2-4 tablespoons
Grind the cottage cheese with a fork in a bowl, add sour cream and mix well. Pour boiling water over the raisins and leave for 15 minutes. Wash the lemon and pass through a meat grinder or grate on a fine grater along with the zest. Add sugar to the grated lemon and stir well. Add steamed and dried raisins and lemon with sugar to the cottage cheese with sour cream.
Recipe 2
cottage cheese - 250 g;
sugar - 3 tbsp. l.;
sour cream - 2 tbsp. l.;
banana - 1-2 pieces;
.
Combine cottage cheese, sour cream and sugar and mix thoroughly using a masher (blender or mixer). Grate a large banana or a couple of small bananas and add to the curd mass, mix evenly.
Recipe 3
Cottage cheese (preferably curd mass) 300 gr.
Powdered sugar to taste
1 cup pitted cherries (I used frozen)
Cognac 2 tbsp.
Cloves 3-4 pcs.
Grind the cottage cheese through a sieve or beat with a blender, add powdered sugar to your taste.
Pour cognac into a small saucepan, add a tablespoon of powdered sugar, 3-4 tbsp. water, bring to a boil.
Place cherries in the resulting syrup and add cloves.
Reduce heat and cook frozen cherries for 5 minutes, not frozen cherries for 2-3 minutes.
Remove the cherries from the syrup and place them in the curd mass, mix everything carefully.
Place the resulting filling into pancakes, roll the pancakes into an envelope.
Before serving, if desired, you can fry in butter and pour over the sauce obtained by boiling cherries.
Recipe 4
cottage cheese - half a kilogram,
sugar - one glass,
poppy seeds - three tablespoons.
Pour boiling water over poppy seeds and leave to swell. After this, grind in a coffee grinder, or mince 2-3 times and mix with sugar and cottage cheese, rubbed through a sieve.
Recipe 5
Bananas - 2 large pieces
chocolate yogurt - 150 g,
cottage cheese - 150 g.
Peel the bananas and mash them into a puree using a fork or blender. Rub the cottage cheese through a sieve. Mix cottage cheese, mashed bananas and chocolate yogurt.
Recipe 6
half a kilo of dry cottage cheese
100-150 grams of thick fat sour cream or cream cheese,
yolk from one large chicken egg
50 grams of butter.
Rub the cottage cheese through a sieve, melt the butter and mix with the remaining ingredients, add half a teaspoon of salt and 3 tablespoons of sugar, as well as a few drops of vanilla extract. Mix with a mixer until smooth.
Recipe 7
cottage cheese 250 g
mayonnaise two spoons
two cloves garlic
bunch of dill
pepper and salt to taste
Pass the garlic through a garlic press, and finely chop the dill. Mix all ingredients thoroughly.
Recipe 8
non-acidic cottage cheese 250 g
1 sweet pepper
3 salted (or pickled) cucumbers
parsley
clove of garlic.
salt
ground pepper
Beat cottage cheese in a mixer, cut sweet peppers and cucumbers into small cubes, finely chop parsley and a clove of garlic. Mix everything thoroughly, season with salt and ground pepper.
Recipe 9
250 grams of fatty granular cottage cheese
50 g strawberry jam
1 tbsp. condensed milk
1 tbsp. Sahara
Rub the cottage cheese through a sieve, add condensed milk and sugar, put jam on the pancake first, and then the curd mixture. Wrap the pancakes in an envelope.
Recipe 10
250 g cottage cheese
2 tbsp. l. red caviar
finely chopped parsley and dill
salt
a pinch of ground nutmeg
butter 1 tbsp. l.
Mix all ingredients and fill pancakes.
And further:
To make the cottage cheese more tender, you can carry out the following procedures with it: grind in a bowl with a fork; pass through a blender or rub through a sieve.
Pour warm water over raisins or other dried fruits and let soak.
If you use candied fruits as an additive to cottage cheese, it is also advisable to steam them and then grate them on a fine grater.
Before serving, you can lightly fry the pancakes until golden brown.
Cottage cheese filling for pancakes is one of the most beloved and popular. It can be sweet or salty, depending on your taste and wishes. Whey-based pancakes are the most suitable for wrapping - they have a flexible, elastic texture, do not tear or break. You can wrap pancakes with cottage cheese individually or make a delicious pancake cake. There are many variations, but they are all based on the same classic recipe.
Pancakes made from oatmeal are tasty, but they break when wrapped, so it is better to make a pancake cake from them. To do this, grease the pancakes with curd mixture, stack them in an even stack on top of each other, decorate the top part to your liking and leave for 2-3 hours so that the dough has time to soak.
A good way to decorate pancakes with curd filling is to place them in the shape of a snail. To do this, wrap the pancake in a tube and roll it in a spiral - you get a beautiful snail.
We will need:
- cottage cheese - 250 gr.;
- egg yolk - 1 pc.;
- salt - 1 pinch.
Cooking process
The recipe is extremely simple. Rub the cottage cheese through a sieve or grind with a blender. The first option is more labor-intensive, but in this case the filling turns out to be the most tender and airy. The second method is much faster, and the structure of the curd mass will be denser.
Add the egg yolk, a pinch of salt, mix thoroughly and add a few additional ingredients for a richer taste. If desired, the filling can be prepared without eggs, just replace the yolk with 1 tbsp. a spoonful of starch or flour.
Options for preparing sweet filling
We take the following ingredients:
- raisins - 50 gr.;
- lemon - several slices with skin;
- sugar - 3 tbsp. spoons.
Prepare the classic filling as indicated in the recipe above.
Rinse the raisins with warm water, sort and remove stems, twigs, and other debris. Place the berries in a cup and fill with hot water, but not boiling water. Boiling water will dissolve the sugar in the raisins and the berries will become fresh, so it is correct to pour dried fruits with very hot, but not boiling, water. Grind the lemon zest using a blender or meat grinder, add sugar.
Combine raisins and lemon with the curd mass, mix thoroughly and you can start wrapping pancakes or making a pancake cake.
With bananas and strawberries
- bananas - 2 pcs.;
- strawberries - 5-6 ripe berries;
- sugar - 2 tbsp. spoons.
Grind the bananas with a fork until pureed, cut the strawberries into small cubes, add granulated sugar.
Combine banana puree, strawberry pieces with the curd mass and mix carefully so as not to crush the berries. The filling for pancakes with cottage cheese is ready. 
With cherry and cognac
- cherries - 1 glass;
- cognac or brandy - 40 ml;
- powdered sugar - 1 tbsp. heaped spoon;
- dry clove inflorescences - 3 pcs.;
- water - 50 ml.
If using fresh cherries, remove the pits. Frozen berries must first be thawed and the juice drained.
Pour cognac or brandy and water into a small saucepan, mix with powdered sugar and cloves, place on the stove and bring to a boil.
Place the cherries in the syrup and continue cooking over low heat for 3 minutes. Then remove from heat, cool, drain the liquid and mix the berries with the curd mass prepared according to the classic recipe. 
Pour the syrup that formed during cooking over prepared pancakes with cottage cheese or pancake cake.
With bananas and chocolate
- bananas - 2 pcs.;
- milk chocolate - 40 g;
- milk - 20 ml.
Peel the bananas and mash with a fork until pureed. 
Break the chocolate into small pieces, place in a small saucepan, add milk and place in a water bath until the chocolate is completely melted.
Combine the resulting mass with cottage cheese, add banana puree, mix and wrap the pancakes with cottage cheese.
With condensed milk
- condensed milk - 2 tbsp. spoons;
- any jam, marmalade or marmalade - 3 tbsp. spoons.
Mix the condensed milk into the curd mixture.
Spread the pancake with a thin layer of jam, then add a little filling, wrap it in an envelope or make a pancake cake.
Unsweetened pancake filling
We will need:
- mayonnaise - 2 tbsp. spoons;
- garlic - 2 cloves;
- fresh dill - 5-6 sprigs;
- salt - 1/2 teaspoon.
Grind the garlic through a press, finely chop the dill.
Combine with cottage cheese, salt, add mayonnaise and stir thoroughly. You will get delicious savory pancakes with curd mass.
With pickled peppers and herbs
Another savory recipe for which we will need:
- pickled hot pepper - 1/2 pcs.;
- pickled cucumbers - 2 pcs.;
- fresh parsley - 2-3 sprigs;
- garlic - 1 clove;
- salt - 1/4 teaspoon.
Finely chop the pickled peppers and cucumbers and drain the liquid. Grind the garlic through a press, finely chop the parsley.
Combine all ingredients with cottage cheese and wrap savory pancakes with cottage cheese filling.
With red fish
- red salted fish - 100 gr.;
- dill - 2-3 sprigs.
Cut the fish very finely, chop the dill.
Combine all the ingredients with the curd mass, add salt to taste and wrap the pancakes or prepare a pancake pie with curd filling.
If you are sorely short on time, prepare pancakes with curd cheese - this product is delicious on its own without any additives.
Now you know how to prepare the curd filling for pancakes. This simple recipe is accessible even to beginners in cooking, and the results are always excellent.
Cottage cheese - 250 g
Sour cream - 2 tbsp. l.
Raisins - 50 g
Lemon - 1/4 pcs.
Sugar - 2-4 tbsp. l.
Grind the cottage cheese with a fork in a bowl, add sour cream and mix well. Pour boiling water over the raisins and leave for 15 minutes. Wash the lemon and pass through a meat grinder or grate on a fine grater along with the zest. Add sugar to the grated lemon and stir well. Add steamed and dried raisins and lemon with sugar to the cottage cheese with sour cream.
Cottage cheese - 250 g
Sugar - 3 tbsp. l.
Sour cream - 2 tbsp. l.
Banana - 1-2 pcs.
Combine cottage cheese, sour cream and sugar and mix thoroughly using a masher (blender or mixer). Grate a large banana or a couple of small bananas and add to the curd mass, mix evenly.
Cottage cheese (preferably curd mass) - 300 g
Powdered sugar - to taste
Pitted cherries - 1 cup (I used frozen)
Cognac - 2 tbsp. l.
Cloves - 3–4 pcs.
Grind the cottage cheese through a sieve or beat with a blender, add powdered sugar to your taste.
Pour cognac into a small saucepan, add a tablespoon of powdered sugar, 3-4 tbsp. l. water, bring to a boil.
Place cherries in the resulting syrup and add cloves.
Reduce heat and cook frozen cherries for 5 minutes, not frozen cherries for 2-3 minutes.
Remove the cherries from the syrup and place them in the curd mass, mix everything carefully.
Place the resulting filling into pancakes, roll the pancakes into an envelope.
Before serving, if desired, you can fry in butter and pour over the sauce obtained by boiling cherries.
Cottage cheese - half a kilogram
Sugar - 1 glass
Poppy - 3 tbsp.
Pour boiling water over poppy seeds and leave to swell. After this, grind in a coffee grinder or mince 2-3 times and mix with sugar and cottage cheese, rubbed through a sieve.
Large bananas - 2 pcs.
Chocolate yogurt - 150 g
Cottage cheese - 150 g
Peel the bananas and mash them into a puree using a fork or blender. Rub the cottage cheese through a sieve. Mix cottage cheese, mashed bananas and chocolate yogurt.
Dry cottage cheese - 0.5 kg
Fatty thick sour cream or cream cheese - 100-150 g
Yolk - 1 pc.
Butter - 50 g
Rub the cottage cheese through a sieve, melt the butter and mix with the remaining ingredients, add half a teaspoon of salt and 3 tablespoons of sugar, as well as a few drops of vanilla extract. Mix with a mixer until smooth.
Cottage cheese - 250 g
Mayonnaise - 2 spoons
Garlic two cloves
Dill bunch
Pepper and salt to taste
Pass the garlic through a garlic press, and finely chop the dill. Mix all ingredients thoroughly.
Non-acidic cottage cheese - 250 g
Sweet pepper - 1 pc.
Salted (or pickled) cucumbers - 3 pcs.
Parsley
Garlic - 1 clove
Salt
Ground pepper
Beat cottage cheese in a mixer, cut peppers and cucumbers into small cubes, finely chop parsley and a clove of garlic. Mix everything thoroughly, season with salt and ground pepper.
Fat grainy cottage cheese - 250 g
Strawberry jam - 50 g
Condensed milk - 1 tbsp. l.
Sahara
Rub the cottage cheese through a sieve, add condensed milk and sugar, put jam on the pancake first, and then the curd mixture. Wrap the pancakes in an envelope.
Cottage cheese - 250 g
Red caviar - 2 tbsp. l.
Finely chopped parsley and dill
Salt
A pinch of ground nutmeg
Butter - 1 tbsp. l.
Mix all ingredients and fill pancakes.
Bon appetit!
The main rule when cooking is to choose the right products. I'll tell you how to make pancakes with cottage cheese, which will always help you out when guests come unexpectedly or you're late.
The question “what’s delicious and quick to cook for breakfast?” every woman has thought about it at least once in her life. There are a huge number of recipes for interesting dishes in cooking. And it’s difficult to decide which one is better, so every housewife experiments until she finds her own.
Classic recipe for pancakes with cottage cheese
My recipe is for 10 pancakes.
Ingredients:
For the test
- Flour – 2 cups;
- Milk (can be skimmed, kefir) – 2 cups;
- Eggs (medium size) – 2 pcs., if small – 3-4 pcs.;
- Sugar – 2 tbsp. l.;
- Salt - a pinch;
- Sunflower oil – 2 tbsp. l.
For filling
- Cottage cheese – 450-500 gr.;
- Butter – 2 tsp. (can be replaced with sour cream);
- Eggs – 1 pc.;
- Sugar – 2 tbsp. l.;
- Vanillin (optional) - on the tip of a knife.
How to prepare the dough:
- In a large bowl, beat fresh eggs, salt and sugar until smooth. Pour in a third of a glass of milk and beat well.
- Add sifted flour in small parts, stirring thoroughly until smooth, so that no lumps form. If you pour out a large amount of flour at once, lumps will appear that are difficult to mix. If you have a blender in the kitchen, it is easy to prepare the dough without lumps using it.
- We dilute the dough a little, pouring out the remaining milk (about 1.25 cups). Don't forget to stir.
- Add sunflower oil. If you like thin pancakes, dilute with water or milk to form low-fat sour cream. Just don't overdo it, otherwise the dough will turn out liquid.
How to bake pancakes correctly:
We heat the frying pan; if the oven is not in a heated frying pan, it will turn out to be pancakes, not pancakes. Before the first pancake, grease the pan with butter or sunflower oil, fat or lard. There is no need to add oil subsequently.
- Pour a small portion of dough into the frying pan and smoothly distribute it over the entire area.
- Bake for 1.5-2 minutes until tender golden brown. It is important not to go anywhere so as not to burn.
- Once the pancake is fried, carefully turn it over to the other side with a spatula or a special knife with a rounded tip. Fry for another 1.5-2 minutes.
- Transfer to a deep plate and grease with butter on one side. Fry the rest of the pancakes in the same way, carefully placing them in a stack. It is advisable to cover with a lid to prevent the edges from drying out.
Preparing the filling and wrapping the pancake:
- Grind the cottage cheese thoroughly with sugar (you can put it through a meat grinder to save time), add sour cream (can be replaced with butter), eggs, sugar and vanillin (add as desired).
- Mix thoroughly until smooth. Be sure to taste it. If something is missing, we add it.
- Take a pancake and place 1-2 tablespoons of filling on the edge. Wrap it in an envelope - twist it to the middle to cover the filling.
And the final step.
Heat the sunflower oil, place the finished dish in a frying pan, seam side down, fry over low heat for 1.5-2 minutes on each side.
Pancakes are ready!
Video recipe
Transfer to a beautiful dish and serve. The pancakes are delicious both hot and cold. Before serving, top with sour cream, condensed milk or jam. Bon appetit!
