Pancakes with cottage cheese and peaches

Pancakes with cottage cheese and peaches

Ingredients:

Kefir — 500 ml
Eggs — 4 pcs.
Flour — 300 g
Baking Powder — 5 g
Vegetable oil — 50 ml
Cottage cheese — 500 g
Sugar — 6-8 tbsp. l
Sour cream — 100 ml
Canned peach — 500 g
Frozen red currant — 1 stack.
Corn starch — 1 tbsp. l

Cooking:

Using a mixer, beat 2 eggs with 2 tablespoons of sugar, kefir, flour and baking powder. The dough should resemble thick sour cream.

  1. Add a glass of boiling water and mix until uniform with a whisk. Let the dough stand for half an hour, pour in the oil.
  2. Fry the pancakes in a pan on both sides until browning.
  3. Drain the syrup from the canned peaches, but do not pour it out.
  4. Rub the curd through a sieve, add some sugar if desired.
  5. Grease the baking dish with oil. Line one pancake to the bottom.
  6. Stuff pancakes: put cottage cheese on the edge, peaches on it, roll them up. Put pancake rolls in the prepared form.
  7. To make the pot, beat the sour cream, the remaining 2 eggs and 2 tablespoons of sugar.
  8. Sprinkle pancakes with sour cream, send to the oven and bake for 15 minutes at 200 degrees.
  9. In order to prepare the sauce, a glass of syrup and a tablespoon of starch mix, heat over low heat until boiling, add a glass of currants and boil. Cool the sauce.
  10. Pancakes gently put on a dish, turning them out of shape, and pour over the cooled sauce and decorate on your own.
Pancakes with cottage cheese and peaches
Pancakes with cottage cheese and peaches
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