Carrot pancakes with cottage cheese and carrot filling
76 - 4 порции
Soon the Carnival is one of our favorite holidays, especially my little pryntsa because it is from that, and the pancakes will never refuse, like cottage cheese. Well, the carrots we have eared destined simply, that's the result these pancakes, come on in, help yourself.
Ingredients for Carrot pancakes with cottage cheese and carrot filling
- Flour - 90 g
- Rye flour - 35 g
- Carrots - 1 piece
- Water, carbonated - 100 ml
- Milk - 100 ml
- Chicken egg - 2 PCs
- Salt - 1/4 tsp
- Curd - 200 g
- Sour cream - 2 tbsp
- Raisins - 1 Gorst.
- Sugar - 1/2 tbsp
- Cinnamon - 1/2 tbsp
Step by step instruction of cooking Carrot pancakes with cottage cheese and carrot filling
Carrots grate on a fine grater, vizatim through cheesecloth juice ( about 50 ml). Cake leave. Or all to do with the help of juicer.
To the juice add the carbonated water. In General, carrot juice and sparkling water in full volume should be 100 ml.
Add milk, eggs, cinnamon, flour (both types), salt, sugar ( I added 1 tsp, dried carrot tops) and all beat up. Bake in a well heated pan pancakes (5-6 pancakes with a diameter of 25 cm)
For the filling mix the cottage cheese, sour cream, cinnamon, sugar, raisins and carrot cake. If the cheese grainy, it is better to pre-whip with sour cream.
On the pancake with the edge to put a 2.5 tbsp cottage cheese-carrot mass
And rolled into a cone. The tip is to tie herbs