Cottage Cheese Pancakes with Mushrooms Recipe
Hearty, ruddy cottage cheese pancakes stuffed with mushrooms, Adyghe cheese and greens!
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Dough:
Filling:
Instructions
  1. For the dough: mix cottage cheese and kefir in a bowl. Mix it.
  2. Add sugar and salt. Mix it.
  3. Add baking soda, slaked with vinegar. To interfere. Let it brew for 10-15 minutes.
  4. Add egg.
  5. Add flour and knead the dough until smooth.
  6. The dough turns out thick, does not drain from the spoon.
  7. For the filling: finely chop the onion and mushrooms. Fry in a small amount of vegetable oil, let cool.
  8. Add grated Adyghe cheese and finely chopped dill to the cooled mushrooms. Season with salt and black pepper to taste. Mix it.
  9. Heat the vegetable oil in a frying pan, spoon out the dough (about 1 tbsp.l.), put the mushroom filling on top in the center (about 1 tsp. l.).
  10. Put the dough on top again (about 0.5 tbsp.l.) to cover the filling.
  11. Fry over medium heat under a lid until golden brown. Then turn over and fry on the other side.
  12. Put the finished pancakes on a napkin to remove excess oil. I got 10 pcs.
  13. Bon appetit.
  14. Enjoy.
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