Pancakes in the Oven Recipe With Photos Step by Step

Pancakes with cottage cheese in the oven with sour cream and milk, recipe with photo

This is a very refined and original dessert that can be served for a Sunday family lunch or dinner. Quite prosaic pancakes with cottage cheese after baking in a thick and sweet sour cream sauce become very tender and instantly melt in your mouth.

Required ingredients:

For the test

milk - 500 ml
eggs – 2 pcs
cream 10% – 250 ml
sugar – 2 tbsp
wheat flour – 625 g
dry yeast – 1 tsp
salt 0 1 tsp
ghee – 60 g

For filling

cottage cheese 10% - 350 g
sugar – 2 tbsp
egg – 1 pc.

For the sauce

sour cream 20% - 250 ml
cream – 35% – 100 g
sugar – 3 tbsp
egg – 1 pc.
vanilla sugar – 1 sachet
salt – 1/3 tsp
dried cranberries – 75 g

Step-by-step instruction

Pancakes with cottage cheese in the oven - recipe with sour cream

Ingredients for the dough:

800 ml. milk (I have country milk)
200 ml. boiled water
5-8 pcs. eggs
100 - 150 ml. vegetable oil
2 cups of flour (not too much) (250 gram cup)
5 - 6 tbsp. spoons of sugar
0.5 teaspoon salt
vanilla sugar

500 grams of cottage cheese
1-2 pcs. eggs
2-3 tbsp. spoons of sugar

Ingredients for sour cream filling:

400 grams of sour cream
2-3 tbsp. spoons of sugar
1 packet vanilla sugar

Let's start preparing the pancake recipe. To do this you need to prepare the ingredients. They can be bought at the market or in a store.

How to make kefir pancakes with mushrooms, chicken and cheese, baked in the oven

This dish can be prepared as a hearty appetizer for broths, thick soups, solyankas or juliennes. Or give the dish the role of a full second course, harmoniously combined with fresh vegetables and green salads.

Required ingredients:

kefir - 900 ml
vegetable oil – 4 tbsp
flour – 10 tbsp
eggs – 4 pcs.
sugar – 1 tbsp
salt – 1/2 tsp
mushrooms – 450 g
chicken fillet – 600 g
hard cheese – 350 g
greens – 40 g
white onion – 1 pc.
butter – 50 g

Step-by-step instruction

Combine finely chopped onion and diced fillet in one container, add salt and season with your favorite spices.
Heat a little olive oil in a frying pan, add the meat filling and fry covered over medium heat for 10 minutes. Stir occasionally to prevent the food from burning.
Add thinly sliced mushrooms and continue cooking for another 15 minutes.
Grate the cheese on a coarse grater, chop the herbs, combine with mushrooms and chicken and mix well.
Grind the eggs with sugar and salt, pour in kefir at room temperature and add sifted flour. Stir the dough with a spoon until it becomes completely homogeneous and add vegetable oil at the end.
Bake thin, slightly golden pancakes in a hot frying pan and cool slightly. Place a portion of the filling in the center of each and roll it into a tube or envelope.
Grease a heat-resistant pan with margarine, place the pancakes tightly, put a few slices of butter on top and place in the oven, preheated to 180°C, for 15 minutes.
Serve with hot sauce and mayonnaise.

Pancakes with cottage cheese baked in sour cream filling

Kneading the dough:

I poured all the kefir into the bowl for preparing the dough, added soda, mixed thoroughly and left to react for 15 minutes.

Beat the eggs with salt and pour into the kefir that has reacted with soda. Whipped it.

I sifted the flour here.

I poured boiling water and sunflower oil (you can take either fragrant or refined).

I beat it one last time until smooth. I performed all the manipulations with a regular whisk.

Cover the bowl with a lid and let it sit for 20 minutes. I saturated the dough with oxygen - lifted it from the bottom with a ladle several times and poured it back in a thin stream. Now you can start preparing pancakes with cottage cheese and raisins! Heat up a frying pan with oil. She poured the dough onto the hot surface with a ladle. This is such a nice texture with holes. It was traditionally fried on both sides until golden brown over high heat (above medium).

Preparing the filling:

I washed the raisins thoroughly. I took a prefabricated one - light and dark, it looks more impressive. I filled it with hot water and left it for a while. It depends on the initial state of the raisins and can vary from 15 minutes to a couple of hours.

Beat the egg with sugar. Let me remind you that I don’t add enough sugar, you can add it at your own discretion.

I added cottage cheese and lightly squeezed raisins to the egg.

Mix well until the ingredients are evenly distributed.

Pancakes with cottage cheese and raisins - assembly:

When the pancakes are ready, you can start shaping. By the way, it’s better to start with the lower ones, they have already rested. If you want to make them even softer, grease them with butter after removing from the pan and cover with a lid, creating a greenhouse effect. So, I stepped back a couple of centimeters from the edge of the pancake and laid out the prepared filling.

I folded the free edge, covering the curd mass.

Then from the right and left I wrapped it towards the center of the edge, creating something like an envelope and rolled it up like a roll. Pancakes stuffed with cottage cheese are ready! You can serve it like this - it's delicious! But I moved on

Baking:

In a separate bowl I combined sour cream, eggs, sugar and salt.

Beat with a regular whisk until the mass is homogeneous.

I placed the pancakes with cottage cheese and raisins in a baking dish quite tightly to each other. You can use a baking sheet if you have one with high enough sides.

I spread the prepared filling on top.

I baked pancakes with cottage cheese in the oven for 15 minutes at 200 degrees. Ready!

I immediately put them, still hot, into portioned plates.

However, I personally love them cold, chilled, or warmed up. In my opinion, they are always gorgeous, and nothing can spoil them!)

I hope that these pancakes with cottage cheese and raisins in the oven with sour cream will not leave you indifferent! Delicious Maslenitsa, dear readers! Cook with love!

Delicious and satisfying pancakes with meat in the oven, recipe with photos

Pancakes baked in the oven with meat filling turn out rich and juicy. The minced meat bakes perfectly and imbues the tender kefir dough with its bright taste and memorable aroma.

Required ingredients:

For the test

wheat flour - 300 g/li>
water - 1 l/li>
eggs – 3 pcs/li>
salt – ½ tsp
vegetable oil – 4 tbsp

For filling

minced meat – ½ kg/li>
butter – 30 g/li>
white onion – 1 piece
sweet pepper – 1 piece
salt – 1/2 tsp
ground black pepper – 1/3 tsp

Step-by-step instruction

Pour flour sifted through a fine sieve into warm milk, add eggs, grated with sugar and salt and beat in a blender until completely smooth.
Heat a frying pan, grease with olive oil, fry the pancakes on each side for 30 seconds and stack them on a plate.
Finely chop the onion and sauté in butter. Add the minced meat and fry until fully cooked, stirring the meat regularly with a spatula so that it does not burn.
Place the finished filling in the center of the pancake and wrap the dough in an envelope or roll.
Grease a heat-resistant baking sheet with sunflower oil, place stuffed pancakes tightly on it and bake in the oven at 200°C for 20 minutes.
Serve with tomato sauce, mustard or mayonnaise.

Pancakes in sour cream in the oven - recipe with photos

If you use store-bought milk, you do not need to dilute it with water. I have rich village milk, I dilute it with boiled warm water, not hot.

I have 5 eggs in the photo, but if you have small ones, then it is better to use 8 so that the pancakes do not tear and are easily removed from the pan.

I forgot to put sugar in the frame, I apologize. Add sugar to taste, some people like their dough sweeter, others don’t. Especially if you serve pancakes with cottage cheese in addition to honey and jam, the dough can be made not so sweet. I add 5-6 tablespoons of sugar per 1 liter, not a mountain.

Beat the eggs into a bowl, add sugar and mix. I use a whisk for this purpose. But to whomever is more convenient, perhaps it is convenient for you to use a mixer.

Add salt, but without fanaticism, half a teaspoon is enough. Vanilla sugar. I like to use vanilla sugar for the dough rather than vanilla.

Add milk, vegetable oil and flour. Add flour in portions and mix with a whisk, or a mixer, if it is convenient for you to stir the pancake dough this way.

If your pancake batter has lumps, don't worry, leave it at room temperature for 30 to 60 minutes, then stir again, all the lumps will disperse.

I have so much dough, there are a few lumps. But a prerequisite for delicious pancakes is to leave the dough at room temperature. Adjust the time yourself, I usually leave the dough for an hour.

Now the main task is to fry the pancakes. In this matter, we will need time and patience. Fry the pancakes in a hot frying pan on both sides.

Before the first pancake, I grease the frying pan with vegetable oil; then, when the frying pan gets hot, you don’t have to do this.

If you think there is not enough vegetable oil in the dough, you can add more. We use refined oil.

When preparing pancakes, I don’t fry them too much; they turn out light in color.

Well, I fried pancakes, here’s a stack, I couldn’t count how many there were. If you want to know more pancake recipes, then I suggest you listen to Maslenitsa, you can choose any recipe you like, especially since they all have step-by-step preparation photographs.

All recipes have been personally tested by us, all in a selection of our delicious recipes that we ourselves use and cook using these recipes.

Let's start stuffing pancakes with cottage cheese. I will cook pancakes in sour cream, baked in the oven.

I prepared cottage cheese, eggs, sour cream, and, in fact, the pancakes themselves. There is also no salt in the picture, but I definitely add a little salt to the cottage cheese.

I mix cottage cheese in a bowl with sugar, egg, literally add 1/3 - 1/4 teaspoon of salt. I mix everything well. I recommend adding the amount of sugar to taste. As they say, everyone has different tastes.

This is how we prepare the filling for pancakes with cottage cheese. Next, we fill or stuff the pancakes (whatever one is used to calling this process).

Place the filling on the edge of the pancake and roll the pancakes into an envelope.

Place the finished pancakes in a baking dish. I put it in one layer, it’s more convenient for me.

I got 16 pancakes for baking. But 500 grams of cottage cheese was enough to fill 26 pancakes, of which I will bake 16 in sour cream in the oven.

I fried the rest in butter on both sides in a frying pan and served with sour cream.

This is the glass baking dish I have, you can use any baking dish.

Before laying out the pancakes, you need to grease the pan with butter or cover its bottom with sour cream, and then lay out the pancakes with cottage cheese.

I put the pancakes in the pan in one layer, but if you have a smaller pan or want to bake more pancakes, you can do it in two or more layers. Now I start preparing the sour cream filling. I took 15% sour cream, you can buy 20% or fill the pancakes with village sour cream. I just love pancakes, and fatty sour cream can add extra calories to me.

I mix sour cream with sugar and add vanilla sugar. Again, I repeat, everyone has their own tastes, focus on your preferences. After adding sugar, stir the sour cream and taste it, if everything suits you, then pour on the pancakes.

Meanwhile, preheat the oven to 200 degrees. We distribute the sour cream filling over the entire surface of the pancakes, these are pancakes baked in sour cream in the oven, so the sour cream should completely cover the entire surface of the pancakes.

400 ml. I had enough sour cream for these purposes. I also want to note that place the pancakes in the pan closer to each other.

I put the pancakes in the oven to simmer for 20 minutes. They boil there in sour cream. After 20 minutes, I take the pan out of the oven. I leave it to cool a little. This is what it looks like.

It is better to eat pancakes in sour cream warm. I can’t tell you how tender, tasty and aromatic they are. I use a spatula to separate the pancakes and place them in portions on a plate.

I love it when everything is neat and each pancake can be separated from each other. I don’t recommend pouring sour cream on them, but you can add honey, condensed milk, and jam. I serve with viburnum jam (but without seeds).

If you haven’t cooked pancakes with cottage cheese in sour cream in the oven, then a recipe with a photo will help you. Rest assured, both you and your loved ones will like these pancakes. The pancakes turn out very juicy, tender, with creamy notes, in a word, delicious.

There are many cooking options; you can make miniature pancakes with cottage cheese. This will happen if you cut the pancake into 4 parts and fill each with cottage cheese.

You can add raisins, dried fruits, poppy seeds to cottage cheese, it will also turn out delicious. You can roll the pancakes into tubes and bake them in sour cream.

Cook with love and pleasure. I am sure that you will like this dish and everything will work out for you. Bon appetit.

And a short recipe in a video, compiled from step-by-step photographs.

Pancakes with cottage cheese do not require much skill, just a little desire and a good recipe. If you take a short culinary excursion, you will notice that there are a lot of cooking methods, and even in appearance they differ from each other, from thickness to the presence of holes. The filling is another story, it is the most basic and makes the difference to the whole dish, and in this recipe it is the most delicious.

So, today we are preparing pancakes with cottage cheese baked in the oven.

For the test:

Flour 210 g
Butter 4 tbsp. l.
Milk 500-550 ml.
Eggs 3 pcs
Sugar 1 tbsp. l.

For filling:

Cottage cheese 500 g
Sugar

For the layer:

Butter

We bake pancakes in the oven without filling

Even the most ordinary pancakes without filling, mixed with fermented baked milk and boiling water, turn into soft and rich pastries in the oven. The creamy filling is absorbed into the dough and makes it unusually tender and melting. And if you replace the dairy component with fruit drinking yogurt, the pancakes will acquire a very sweet and fresh taste.

Required ingredients:

For the test

flour – 350 g
Ryazhenka – 400 ml
cold water – 100 ml
boiling water – 100 ml
olive oil – 2 tbsp
sugar – 3 tbsp
eggs – 2 pcs

For creamy filling

brown sugar – 100 g
cream – 35% – 100 ml
butter – 50 g
freshly squeezed juice of 1 lemon

Step-by-step instruction

Sift the flour into a deep bowl and combine with sugar and salt. Make a small well-shaped depression in the center of the flour mass.
Beat the eggs with a mixer along with cool water and fermented baked milk, then carefully add the liquid into the flour well and knead the dough until it has a smooth, homogeneous consistency. At the end, add oil and pour in boiling water in a thin stream. Mix well again and leave on the counter for 10 minutes.
Grease a frying pan with oil, heat it up, bake tender, not thick pancakes, fold them in half and in half again, place in a heat-resistant form and cover with a towel.
Melt the butter in a water bath, add lemon juice, sugar and boil for about 6-7 minutes. Remove from heat and carefully stir in the cream.
Pour the prepared sauce over the pancakes and place in the oven preheated to 170°C. Bake for approximately 8-10 minutes. Serve hot.

Pancakes in the oven recipe with photos step by step

I baked them today, very tasty. I added vegetable oil to the dough and greased the finished pancake with butter. It turned out to be 15 pancakes, I kept the proportions. Now I cook only according to this recipe, plus at the end I add a little boiling water to the finished dough. It always turns out great!

Thanks to the author. This is my first time commenting on any recipe. Wonderful pancakes!

I kept thinking about what kind of recipe to find so that the pancakes would turn out thin and would not tear or stick. There were no problems at all, the dough was delicious, it was a pleasure to work with!!! Thank you so much for such a great recipe:.

And if you make it sweet, then there is not enough sugar in the recipe. Bon Appetit everyone! And thanks for the recipe!!!! Everything worked out the first time, only I added a mug of milk, about ml. It turned out to be about 12 pieces. So I baked pancakes for Shrovetide according to your recipe.. The pancakes turned out burnt, not tasty, in one word, bad. Thanks for the recipe, my husband drove me out of the house. Why are they not tasty and burnt?

Very tasty! You don’t need much intelligence to prepare them. Or maybe you just don’t know how to cook? In my opinion, this is a review from a competitor. The pancakes turned out delicious, and this despite the fact that I don’t really know how to cook.

Today I cooked my first pancakes in my life. It’s good that I came across your recipe, they turned out tender! Only a little, but for the first time and for an evening for two - just right! Now I will follow your recipes on Instagram. Thank you. Today these will also be my first independent pancakes.

What you won’t do for your beloved’s smile. Reap me good luck. I’ll take a photo and send it.

Step-by-step recipe with photos

Hurray it turned out! I’ve never succeeded in making any recipe before, but now I’m baking these pancakes, my family loves them! Thin and tasty. The first time I forgot to add butter even though I had prepared it, but it turned out delicious too!

I’ve already made this recipe twice, yesterday I stuffed it, today with sour cream and jam. The family is delighted. The pancakes are perfect!

And the first pancake is not lumpy, I’m cooking it for the first time and it turned out right away. My husband and I are very pleased. Incredibly creamy, delicious, a classic of the genre in one word! They suit the taste with both sweet fillings - boiled, honey, and savory ones - red caviar, red fish, I recommend it to everyone!!! Thanks for the awesome recipe! For a long time I couldn’t find something that satisfied me! The pancakes turn out thin, just what you need for the filling and are easy to remove! The dough turned out liquid but I decided to take a chance.

I poured it into a baking tray and put it in the oven. I wish there was only enough for 1 pancake. Mine turned out to be 4 ku too elastic, maybe there are too many eggs or there is not enough soda and there is no hole.

Pancakes in the oven, the most popular video instructions

In many European countries, oven-baked pancakes are more popular than traditional fried pancakes. The author spent a lot of time and made a selection of the most relevant ways to prepare this simple but very tasty dish. You can try each of the options and determine the most successful and tasty for yourself.

Pancakes themselves are an independent and tasty dish. But housewives do not want to stop there, and come up with more and more new recipes. Oven-baked pancakes with cottage cheese and filling take longer to prepare, but believe me, the time spent is worth it.

Oven-baked pancakes with cottage cheese and sour cream

Kitchen tools:

large bowl – 2 pcs.; shoulder blade; spoon; knife; board; paper towel; baking dishes with a wide bottom; mixer.

Ingredients

Step-by-step preparation

Fry thin pancakes according to any usual recipe. During this time, prepare the filling. For the filling, pour boiling water over 40 g of raisins. After 10 minutes, drain the water and dry the raisins on a paper towel.
Pour 400 g of cottage cheese, 5-6 tablespoons of powdered sugar, 130-150 g of sour cream, 1 bag of vanilla sugar into a bowl. Divide 1 egg into yolk and white, add the yolk to the dough. Mix everything with a spatula and beat with a mixer until smooth.
Pour raisins into the cheese mixture and mix everything well with a spatula.
Pour the white of 1 egg into a bowl or tall glass, add a pinch of salt and beat with a mixer until stiff white peaks form. Introduce the protein into the curd mass. Carefully turn the mixture with a spatula so as not to disturb the structure of the air bubbles of the protein foam.
Fill the pancakes with curd mixture, roll them into a tube and cut into 2 or 3 parts (depending on the size of the pancake).
To fill, place 250 g of sour cream, 2-3 tablespoons of powdered sugar in a bowl, beat in 1 egg and add a bag of vanilla sugar. Mix everything until smooth.
Grease a baking dish with butter and sprinkle with ground breadcrumbs (crusks can be replaced with semolina or corn flour).
Place the prepared sheets on the mold and pour in sour cream filling.
Bake in the oven for 20-25 minutes at 180 degrees.

Serve hot. These pancakes do not require any additions.

Video

Stuffed pancakes in the oven can be prepared with curd filling or some other filling. In any case, this recipe does not require special skill, but the result is a real masterpiece.

Pancakes with cottage cheese in the oven can be baked not only in sour cream. There are several other interesting ways:

Quickly fry in oil until crispy golden brown and place in a casserole.
Brush each layer with additional melted butter. Bake the pancakes with the lid closed over low heat for 40-50 minutes (they should simmer in the oven).
Make the filling less sweet and use custard for filling. Prepare the cream yourself or dilute the prepared concentrate, pour over the pancakes and heat in the oven at 200 degrees for 7-10 minutes.
Another filling option
is creamy. Mix heavy cream with yolks and vanilla sugar. Bake the sheets with filling for 25 minutes at 200 degrees.
Pancakes with savory filling (for example, with meat) are better baked in an omelet. Place the pancakes vertically, and for filling, mix eggs, sour cream and grated cheese. Pour in the leaves and bake at 200 degrees for 15-20 minutes. A few minutes before it’s ready, you can sprinkle the dish with grated cheese again. You can even serve it in a baking dish, sprinkle with herbs on top.

Finnish pancakes

To prepare such a dessert, just knead the batter, pour it onto a baking sheet and wait 15-20 minutes. Serve pancakes from the oven, pre-cut into small portions, with cream, sour cream or jam. Some housewives sprinkle the dish with powdered sugar. To make the dessert more similar to the version familiar to Russian people, just put any filling on the pancake and roll it into a roll.

Pancake with jam. The illustration for the article is used from open sources

To prepare the dish you need to take the following ingredients:

0.5 liters of low fat milk;
250 g of sifted wheat flour;
3 eggs;
30 g sugar;
a pinch of salt;
50 g natural butter.

First prepare the dough:

Warm the milk slightly.
Add sugar and salt to it.
Beat the eggs and gradually add the flour. Add the last ingredient in portions, mix thoroughly and make sure that no lumps form.
Melt the butter in a water bath or in the microwave and pour into the dough. Mix again.

It is advisable to use a mixer or food processor for kneading. In the absence of these devices, you can get by with a simple whisk.

Preheat the oven to +180°C. Line a baking sheet with baking parchment. The paper should be positioned so that it covers the sides of the container. Then grease the parchment with melted butter or refined vegetable oil.

Pour the dough into the prepared pan and bake for 20-25 minutes. Half of the dough goes into a standard baking tray measuring 33x22 cm.

During baking the pancake will rise a little, but after cooling it will settle. The dish must be cooked until it has a beautiful golden brown crust.

Quick Finnish pancakes in the oven

Cooking time:

40 minutes.
Number of servings:
2-3.
Kitchen utensils:
bowl; whisk or mixer; sieve; board; baking parchment; rectangular baking dish 20x30 cm with high sides.

Ingredients

Step-by-step preparation

Serve with sour cream, jam, condensed milk, fresh fruit or berries. Wash it down with milk, cocoa or jelly.

Video

Finnish pancake in the oven is a great option for breakfast and a real lifesaver for the housewife. And the fact that it does not need to be fried makes the dish also dietary.

Pancakes can also be baked in small muffin tins. This is exactly what housewives from Germany do. It is not recommended to reheat these pancakes.

How to reheat frozen pancakes in the microwave

If the pancakes are not too frozen, are of good quality, there is no ice on them and the semi-finished product is fresh, preparing it will not be difficult. Classic defrosting and subsequent cooking looks like this.

Step 1

Place the required amount of pancakes on a plate and place in the microwave on the “Defrost” setting for 3 minutes.

It’s better to arrange them in the shape of a “snowflake” so that they diverge from the middle in different directions - this way defrosting will not only go faster, but more evenly.

Step 2

Next, cook the pancakes on the stove.

Pour oil into the frying pan, wait until it warms up well - 1-1.5 minutes and lay out the pancakes.
Brown them on each side and place them on a plate lined with a napkin to absorb excess oil.

You shouldn’t keep baking over high heat; you want the pancakes to warm up well from the inside.

If the presence of a crispy crust is not important, it is better to cover them with a lid and add 1 tbsp. water, leaving to warm up over low heat. This is especially true for pancakes with salty filling - this technique will make them juicier.

If you want them to retain their crunchiness, you should never cover them, let alone add water to them - this will make the dough too soft.

Subtleties of cooking

A pancake frying pan is the main tool for a cook. Choosing it and working with it must be approached thoughtfully and seriously.

The pancake pan should remain a pancake pan only. If other products are pre-fried on it, the dough does not spread over the surface, thin pancakes stick and tear. Salt will help correct the situation: you need to pour it into a dry frying pan, heat it thoroughly, remove it and wipe with a paper towel. After this, be sure to grease the pan with vegetable oil and be prepared that the first few pancakes will still stick.
If you don't want your dish to smell like dishwashing detergent, never wash your pan with it. To remove excess grease, use paper towels and hot water.
The thinnest pancakes are made in small-diameter frying pans with a thick bottom. In a large or thin frying pan, the pancake will not cook evenly.
Before the first pancake, be sure to warm the pan well.
To prevent the first pancake from coming out lumpy, as in the proverb, it is better to make it small. At the same time, check if the dough is not tearing and try if there is enough salt in it.
The portion of dough for one pancake will have to be calculated through trial and error. The pan should be held in your left hand while pouring the pancake. Pour the batter into the pan and immediately tilt it from side to side so that all the batter is evenly distributed.
Excess fat in the pan does not allow the dough to spread evenly; it will immediately begin to set, burn and foam. Therefore, they do not pour oil into the frying pan, but lubricate it. A brush or folded napkin is suitable for this.
You can also use a small piece of unsalted lard for greasing; there will be no smell from it. Some people use a piece of potato or a cut onion.
You need to turn the pancake over when a dry edge forms along the edge and the pancake begins to lag behind. It is best to turn over with a thin and wide spatula: wooden or Teflon.

Secrets of perfect pancakes

Cold milk, whipped egg whites or highly carbonated water will add delicacy to the pancakes.
The flour must be sifted immediately before kneading. The toughest pancakes are made with the addition of corn flour.
If you are not sure about the freshness of the eggs, it is better to break them one at a time into a separate container and add them one at a time to the dough.
Pancakes made from yeast dough turn out fluffy and loose, and are not very suitable for stuffing. But they are delicious on their own.
A large number of eggs makes pancakes an omelet.
They will never become a thin layer and will turn out tougher. Moreover, such pancakes are stored worse and become hard over time.
Housewives use vegetable or meat broths, beer and fruit juices (fresh juices) as liquid ingredients. In the adult version, they experiment with vodka, rum, cognac or beer.
If the pancakes turn out pale, the situation will be corrected with turmeric or cocoa for sweet ones or greens for savory pancakes.
For kneading, it is better to use deep and wide dishes, and immediately before frying, it is better to pour the dough into another container so that it does not dry out.

Sometimes unfinished milk turns sour, and it’s a pity to throw it away. To avoid wasting a valuable product, try cooking.
can hardly be considered a dietary dish. But this delicacy will definitely be appreciated by all household members.
You can use any part of the carcass: dietary breast, juicy legs or shank.
—Cheese pancakes— are a dish for real gourmets. They prepare quickly, look beautiful, and taste delicious.

Baking pancakes in the oven can be an alternative to the usual method of cooking in a frying pan. The recipe for creating the dish is very simple, so every housewife can master it.

Ingredients for the dough:

300 grams of wheat flour;
3 chicken eggs;
1 liter of milk;
70 milliliters of vegetable oil;
a pinch of salt.

Filling ingredients:

500 grams of minced meat;
40 grams of butter;
1 onion;
salt and spices - to your own taste.

How to cook pancakes stuffed with meat:

First you need to prepare the pancake dough. To do this, sift the required amount of wheat flour using a fine sieve.
Pour milk into the sifted flour. Then add salt and chicken eggs. Mix everything with a blender or mixer until smooth.
Now you can start frying the pancakes themselves. The surface of the dough should acquire a light golden hue; they will finish baking in the oven. Grease the surface of the pan with oil. After the vegetable oil has warmed up well, pour in a little pancake batter.
Spread the dough evenly over the surface of the pan, tilting it in different directions.
Fry the pancakes on both sides until half cooked.
Next you should start preparing the filling. Finely chop the onion, fry it in butter until golden.
Add minced meat to the fried onions, simmer everything until tender, stirring the contents of the pan regularly.
Cool the filling, add salt along with spices to your own taste. Place a tablespoon of meat filling in the middle of each pancake, and then wrap it in the form of an envelope or tube.
Place the stuffed pancakes on a baking sheet coated with vegetable oil. They need to be baked for 20 minutes. at 200 °C.

Serve pancakes with minced meat hot, with sour cream or yogurt sauce.

Stuffed pancakes stuffed with chicken, cheese and mushrooms in sour cream: step-by-step recipe

If you want to cook something unusual for dinner, use the recipe below. The delicate taste of pancakes with meat, mushrooms and cheese will not leave anyone indifferent.

Pancake ingredients:

200 milliliters of milk and boiling water;
150 grams of wheat flour;
1 egg;
2 grams of baking powder;
a pinch of sea salt and sugar.

Ingredients for mushroom and meat filling:

300 grams of chicken fillet;
150 grams of onions;
150 grams of hard cheese;
200 grams of champignons;
50 grams of fat sour cream.

The process of preparing pancakes with minced mushrooms, cheese and chicken:

Mix milk with boiling water, add an egg, add a little salt and sugar.
Mix everything until smooth. Gradually add flour mixed with the required amount of baking powder, pour in 1 tbsp. spoon of vegetable oil, knead the dough thoroughly.
Prepare pancakes. Cut the chicken fillet along with the mushrooms into medium pieces. Finely chop the onion.
Fry chopped onion in hot vegetable oil until transparent, add mushrooms and chicken. Fry everything for 15 minutes.
After this, add 75 grams of grated cheese to the contents of the frying pan, season the filling with salt and spices, and mix.
Place the filling on the edge of the pancake, fold this side inward, fold the sides toward the middle, and cover with the remaining edge of the pancake. Form an envelope this way.
Place the stuffed pancakes on a wide baking sheet, coat everything with sour cream, sprinkle with the remaining grated cheese.
Bake for 25 minutes. in an oven preheated to 180°C.

Delicious pancakes baked in the oven (instead of a frying pan)

Do you want to surprise your family with a delicious breakfast dish? Then serve baked sweet pancakes in the oven: tasty and simple.

Ingredients:

4 chicken eggs;
110 grams of flour;
75 milliliters of milk;
25 grams of sugar;
5 grams of salt;
40 grams of butter.

Preparing baked pancakes:

First you need to preheat the oven to 200 °C. Break the eggs into a deep container and beat them with a blender.
Gradually add wheat flour with salt and sugar, pour in milk.
After thoroughly beating, the pancake dough is ready.
Grease the surface of the baking sheet with a piece of butter. A springform pan with a diameter of 22 cm is also suitable for baking.
Pour the prepared dough onto a baking sheet.
Bake the pancake until golden at 200°C.
After the dough has browned, remove the baking sheet and carefully place the pancake on a wooden board. Roll it up. Cut into rolls.

Serve the dish with sweet sour cream sauce, jam, honey or your favorite jam.

Recipe for “Pancakes in the oven”:

Preheat the oven to 200 degrees. There are two options for preparing the dough manually, just with a whisk and a blender, it’s faster. Place four eggs in a blender bowl.

Give it a few pulses.

Open the lid and add flour, milk, sugar, salt.

A few more pulses and the dough is ready.

You can bake on one large baking sheet, or, like me, in tins with a diameter of 22 cm. Grease the baking dish well with melted butter.

Pour the dough into the mold.

Bake in the oven at 200 degrees until golden brown.

Sprinkle the pancake with powdered sugar and serve with honey, jam, and berries.

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Pancakes with curd filling, baked in sour cream

The recipe for making baked pancakes is quite unusual, because they are baked in a sweet sour cream filling, which undoubtedly makes the dish unusually tender. This dessert can be served to both children and adults. Try it, you will really like these pancakes.

Pancake dough ingredients:

500 milliliters of milk;
35 milliliters of vegetable oil;
2 chicken eggs;
25 grams of granulated sugar;
200 grams of wheat flour;
10 grams of baking powder;
salt.

Ingredients for curd filling:

500 grams of cottage cheese 9% fat;
40 grams of sugar.

Ingredients for filling:

500 grams of fat sour cream;
100 grams of granulated sugar;
2 packets of vanilla sugar.

The process of creating delicious pancakes with curd filling and sour cream filling:

Using a whisk, beat the eggs thoroughly with salt and granulated sugar.
Add the required amount of vegetable oil, mix everything with a spoon.
Pour in the milk, gradually add the sifted flour mixed with baking powder. Beat the dough with a whisk.
Fry pancakes in a well-heated frying pan on both sides until light golden brown. From the resulting amount of dough you will get 10-12 pancakes.
For the curd filling, mix the cottage cheese with granulated sugar. If the mass is quite dry, add a little sour cream.
Place the prepared sweet filling on top of each pancake and roll it up.
To fill with sour cream, mix all the ingredients necessary for this.
Approximately 2 tbsp. Spread spoons of filling on the bottom of the baking dish.
Place filled pancakes in the pan in rows, filling each layer with sour cream filling.
Place the form in the oven preheated to 180°C. Pancakes should be baked for 30 minutes.

Serve the dish to the table in the form, and then place it in portions on plates.

How to cook pancakes with cottage cheese

First of all, I’ll show you how to make cottage cheese filling for pancakes. So, I mash the cottage cheese with a fork and add the egg, yolk and sugar to it.

I mix everything well. I fill the dried apricots with hot water, leave it like that for 3 minutes, and then cut it into small pieces. I add dried apricots to the rest of the mixture.

Once again I mix everything well and it’s ready. You can also add raisins, candied fruits or dried cranberries if desired. Here is a simple recipe for sweet cottage cheese filling for pancakes. For greater homogeneity, you can beat everything with a blender.

Now I'm preparing the filling. For her, I pour milk into a glass, add cream, sugar and an egg. I took a small egg for filling. My cream is homemade, very thick. If you buy liquid cream at the store, you can add a little less milk.

Mix everything well until smooth. Thanks to this filling, our curd pancakes will turn out very tender and tasty.

Next I prepare the apples, namely, peel them and cut them into thin slices.

Next, I take already prepared pancakes, I have 17 of them, I made them with milk. , I won’t show it, because I’ve already shown it like this. You can take this recipe or cook it according to your preference.

Now let’s talk about how to wrap pancakes with cottage cheese so that the filling doesn’t fall out. I put a spoonful of filling on the pancake and roll it up like a cabbage roll. If anyone doesn’t know how to do this, then first I cover the filling with the edge next to it, then on top with the two side ones and roll it up.

Grease a baking dish with butter and place all the pancakes tightly next to each other.

Now I fill the pancakes with the creamy mixture and sprinkle sugar on top. This will make pancakes with milk and cottage cheese even tastier.

I put apple slices on top, sprinkle a little more sugar and lay out small pieces of butter.

I put it in the oven at 180 degrees for 15 - 20 minutes. These are the delicious pancakes with cottage cheese in the oven. Now I let them cool a little and they are ready to serve. You can eat them either on their own or with sour cream. Apples add a pleasant sourness to sweet pancakes.

Here is a recipe for the most delicious pancakes with cottage cheese and you definitely need to try it. They taste incredible and are also very tender. Another big advantage is that they can be reheated and the taste will not be affected. Have fun cooking and everything will be delicious! Bon appetit!

Ingredients:

For pancakes:

140 grams of premium wheat flour;
2 chicken eggs D-1;
1 yolk;
¼ liter of milk;
a pinch of salt;
0.5 tsp vanillin.

For the gravy:

1/8 liter of milk 3.6%;
1 chicken egg D-1;
1 yolk;
30 grams of granulated sugar;
3 tablespoons sour cream 26%.

For the curd filling:

50 grams of butter 72.5%;
30 grams of powdered sugar;
zest of half a lemon;
3 yolks;
3 squirrels;
1/8 liter of sour cream 26%;
250 grams of cottage cheese 10%;
40 grams of sugar + 1 tsp. vanillin;
30 grams of raisins.

Additionally:

butter (butter) for baking pancakes;
powdered sugar for sprinkling.

German pancakes in the oven with blueberries: an incredibly tasty recipe

The original presentation of the dish will surprise everyone, as will, in fact, the taste of the pancakes themselves. Tender, well-baked dough combined with juicy blueberries simply melts in your mouth, leaving a bright aftertaste.

Ingredients:

160 milliliters of milk;
4 eggs;
25 grams of sugar;
5 grams of salt;
100 grams of wheat flour;
45 grams of butter;
50 grams of fresh blueberries;
powdered sugar for decoration.

Process for making German blueberry pancakes:

First preheat the oven to 175°C. Place a piece of butter inside small heat-resistant frying pans and place in the oven to heat.
In a separate bowl, beat chicken eggs with the required volume of milk. Add granulated sugar, salt and sifted flour. Knead the dough until it acquires a homogeneous consistency without lumps.
Remove the pans from the oven, spread liquid butter into them in an even layer, and pour in the pancake batter.
Bake pancakes for 15 minutes.
Just before serving, garnish each serving with blueberries and sprinkle with powdered sugar.

Pancakes in the Oven Recipe With Photo

➡➡➡ CLICK HERE FOR MORE DETAILS!

Pancakes in the oven are a non-standard solution, and in order for them not to be lumpy, you need to take into account the nuances of their preparation. The dough for these pancakes is mixed with milk. The pancakes turn out thin, but elastic, so wrapping any filling in them will not be difficult. Wheat flour - 125 g, egg (small) - 2 pcs., milk (2.5%) - 300 ml, sugar - 1 tbsp. l. or to taste, butter (soft) - 1 tbsp. l., salt - a small pinch or to taste. Very tasty and incredibly simple pancakes. The main advantage of which is that their baking does not require the constant presence of the housewife in the kitchen. Their peculiarity is that they are baked. Their peculiarity is that they are baked in the oven and are the size of the entire baking sheet.