Cottage Cheese Pancakes

Ready in about: 15 minutes | Serves: 4

Ingredients

10 oz Cottage cheese
5 tbsp Wheat flour3 Tomato
2 Egg
4 tbsp Sour cream
1/2 Baking soda
2 tbsp Sugar
Vanillin, to taste

Directions

Beat eggs with sugar, then add sour cream, cottage cheese, flour, and soda.

Knead the dough, something like pancakes, but thicker.

Scoop the dough with a tablespoon and pour it onto a pre-heated pan.

Fry from two sides on low heat.

Nutritional info per serving: Calories: 219 Kcal
Fat: 8.7 g. | Protein: 11.1 g. | Carbs: 24 g.


Pancakes with Pumpkin and Apple

Ready in about: 30 minutes | Serves: 4

Ingredients

11 oz Pumpkin
1 Apple
1/2 cup Water
4 tbsp Wheat flour
1 Egg
2 tbsp Olive oil
Salt, to taste

Directions

Peel the pumpkin and apple and grate on a coarse grater.

Put in a saucepan, add water and simmer on medium heat until soft.

Cool, add flour, egg, salt and mix well.

Using a spoon, spread into a hot frying pan with olive oil and fry on both sides until cooked.

Nutritional info per serving: Calories: 121 Kcal
Fat: 7.2 g. | Protein: 2.3 g. | Carbs: 12.7 g.


Rye Pancakes with Green Onion Sauce and Red Caviar

Ready in about: 30 minutes | Serves: 4

Ingredients

1 lb. Milk
3 Egg
4 oz Rye flour
4 oz Wheat flour
4 tbsp Sour cream
2 oz Red caviar
2 oz Green onion
1/4 Lemon
tbsp Cilantro
1 tbsp Olive oil
1 tsp Dijon mustard
1/2 tsp Dry yeast
Salt and black pepper, to taste

Directions

Beat eggs with milk, two tablespoons of sour cream, a pinch of sugar, and salt. Dissolve the yeast in a tablespoon of warm water and pour the solution into a bowl with an egg-milk mixture. Add sifted rye and wheat flour to the mixture and whisk, mix the contents of the bowl until a homogeneous liquid mass, and leave to stand for 20 minutes.

Blend 4 oz of sour cream with coarsely chopped green onions, cilantro, sunflower oil, lemon quarter juice and Dijon mustard (it should be a soft greenish sauce). Mix the resulting mass with red caviar.

Smear the hot pan with olive oil and bake the pancakes, pouring the dough with a ladle. Do not forget to constantly lubricate the pan with oil.

Brush with the sauce ready pancakes, roll them in an envelope or tube. Serve hot on the table.

Nutritional info per serving: Calories: 169 Kcal
Fat: 7.3 g. | Protein: 6.7 g. | Carbs: 19.4 g.


Rye Pancakes with Cottage Cheese and Figs

Ready in about: 30 minutes | Serves: 4

Ingredients

1 lb. Milk
3 Egg
5 oz Cottage cheese
4 oz Rye flour
4 oz Wheat flour
2 Figs
3 tbsp Olive oil
1/2 tsp Dry yeast
1 Garlic, clove
2 tsp Parsley
Salt, to taste

Directions

Beat eggs with milk, sugar, olive oil and salt. Dissolve the yeast in a tablespoon of warm water and pour the solution into a bowl with an egg-milk mixture. Pour the sifted rye and wheat flour and whisk easily whisk the contents of the bowl into a homogeneous liquid mass. Leave the mass alone for twenty minutes.

In a blender, mix curd cheese with chopped parsley, fresh figs, and garlic.

Heat a large frying pan, grease with olive oil and bake pancakes, pouring a ladle into the pan and regularly lubricating it with oil.

Grease the finished pancakes with cheese and fig paste, roll up into a straw and serve hot.

Nutritional info per serving: Calories: 195 Kcal
Fat: 10.5 g. | Protein: 6.8 g. | Carbs: 18.3 g.


Cheese Pancakes

Ready in about: 20 minutes | Serves: 4

Ingredients

3 cup milk
2.5 cup Wheat flour
11 oz Cheese
5 Egg
7 oz Butter
Salt, to taste

Directions

Cheese grate on a fine grater. Beat milk with yolks, add cheese, sugar, salt, flour to them and mix.

Add whipped whites separately.

Fry the pancakes in well-heated butter.

Nutritional info per serving: Calories: 234 Kcal
Fat: 10.7 g. | Protein: 6.7 g. | Carbs: 27.7 g.