Blinis are a classic of Russian cuisine, which is relevant even outside the country. In many countries there are pancake houses where pancakes are prepared with a wide variety of fillings: from meat to chocolate.
Cooking pancakes is a special culinary art. The fact is that there are certain recommendations for cooking thin delicate pancakes. For example, the batter requires a liquid base. From this depends on the flavor and texture of future pancakes. As a rule, milk is taken for the dough. But you can also use water, kefir or cream.
For the test, you should take flour of the highest grade. This will make the pancakes thin, but dense. They will not tear in the process of both cooking and stuffing the filling.
After kneading, you should let the dough rest for about 15-30 minutes. So the flour will swell better, which will make the pancakes more elastic.
Let’s prepare stuffed pancakes with minced meat and cottage cheese
Ingredients for the dough:
- eggs – 5 pcs;
- salt – 1 tsp;
- sugar – 3 tbsp;
- milk – 1.6 liters;
- flour – 450 g;
- leavening agent – ½ tsp;
- vegetable oil – 5 tbsp.
Ingredients for meat stuffing:
- minced meat – 500 g;
- onion – 2 pcs;
- salt;
- water – 100 ml;
- butter – 40 g.
Ingredients for cottage cheese filling:
- cottage cheese 5-9% – 500 g;
- sugar – 3 tbsp;
- vanillin – a pinch;
- butter – 3 tbsp.
Preparation of stuffed pancakes:
Beat eggs with sugar and salt with a mixer or whisk. Pour 500 ml of milk to the eggs, pour the flour and baking powder and beat again to a homogeneous consistency.
Gradually pour the rest of the milk and vegetable oil into the dough
.
The fatter the milk, the tastier the pancakes will be.
If the milk is not particularly fatty, you can add cream to it.
Let the dough rest for 15-30 minutes. For the
stuffing
, chop the onion finely, fry it until golden, and then saute it.
Add minced meat to the onions, break up lumps, fry. Salt and pepper the meat stuffing, evaporate the liquid from the minced meat under a lid over low heat.
Pour water to the minced meat and evaporate it additionally, stew the stuffing. When all the moisture evaporates from the pan, add butter to the stuffing.
For the cottage cheese filling, mix the cottage cheese with sugar, vanilla and slightly melted butter. Mix the ingredients with a mallet and knead the cottage cheese.
You can additionally add raisins to the filling.
Fry the pancakes on a dry frying pan until golden on both sides.
Stir the dough beforehand to lift the flour that has settled to the bottom.
Put the filling on the pancakes, wrap as in an envelope.
You can eat pancakes with fillings at once or freeze them in the freezer and reheat for breakfast, lunch or dinner.
You get hearty, flavorful stuffed pancakes.
They are easy to make, can be frozen and quickly reheated as needed.
