Pancakes are one of those delicacies that have been popular at all times. Moreover, today this dish can often make life easier for the housewife and make preparing dinner quick and easy. After all, many women, after a long day of work, are concerned about feeding their family, and even having time to relax with their loved ones. There are many different semi-finished products available for customers to choose from.

However, due to the ease of preparing pancakes, many women prepare pancakes in the freezer themselves, spending a couple of hours on the weekend.

And on weekdays, all they have to do is take the pancakes out of the freezer and heat them in a frying pan with a lid. You can bake them in the oven with the addition of sour cream. Sweet pancakes with cottage cheese are especially loved by children and adults. Next, we will describe different recipes for making pancakes and tell you how to make filled pancakes.

First, let's clarify one detail. Almost every housewife has a signature recipe for pancakes, their fillings and a special cooking technology. Some people fry the pancakes on both sides, others on one side, so they can put the filling on the fried side and roll it up. How should you do it? It all depends on your experience, whichever is more convenient for you. But if you fry pancakes on both sides, then when heating, try not to overcook the finished product. Otherwise, the crust will be tough and crispy, and that’s not your intention, right?

What are some pancake recipes?

What should be available:

• milk (kefir);
• eggs;
• sugar;
• flour.

Sometimes, having promised to please our loved ones with something delicious, we notice with horror that there is no milk in the house. Experience shows that you can safely use water for spring rolls. When a dish is prepared with skillful hands and love, the difference will be quite insignificant. Perhaps you have the serum, then don’t hesitate to use it. And if there is not enough milk in the refrigerator, you can dilute it with water to the required amount.

1. Grind the yolks of 4 eggs with 2 tbsp. l. sugar and 1 tsp. salt. Pour in 3 cups of milk, add 4 cups of sifted flour. After thoroughly mixing the ingredients, add 2 more glasses of milk and 4 beaten egg whites. Before baking, heat the pan well, grease it with a small amount of vegetable oil or lard, pricking it with a fork. Pour in as little batter as possible, distributing it evenly throughout the pan.
2. Beat 2 eggs until foam forms, pour in 1 cup of boiling water and continue beating. Add 1 glass of kefir. Separately, mix 1 cup of sifted flour with baking soda (at the tip of a knife) and gradually pour into the liquid, stirring constantly. Add 1 tbsp. l. sugar and a little vegetable oil. The dough is ready.
3. Mix 0.5 liters of kefir, a couple of eggs, 2 cups of flour, salt and sugar. Pour boiling water into a glass, add half a teaspoon of soda and pour into the dough. Leave for 5 minutes. Add a couple of tablespoons of vegetable oil. The choux pastry for pancakes is ready.
4. This recipe is one of the simplest and cheapest: beat 0.5 liters of milk or water with 1 egg, add salt and sugar at your discretion, add flour and stir to the desired consistency.

Recipes for curd fillings for pancakes

1. Grind 250 g of cottage cheese with two egg yolks, add 2 tbsp. l. sugar, a pinch of salt and a tablespoon of sour cream. Stir and wait until the salt and sugar dissolve.
2. Grind 250 g of cottage cheese and mix thoroughly with 2 tbsp. l. sour cream. Soak raisins (to your taste) in boiling water for 10-15 minutes. Pass a quarter of the lemon through a meat grinder along with the peel, add 2-4 tbsp. l. Sahara. Mix cottage cheese, raisins and lemon. The filling is ready.
3. Mix 250 g of cottage cheese with 3 tbsp. l sugar. Crush 1-2 small bananas and add to the cottage cheese. There are 2 tbsp. l. sour cream. Stir all ingredients until smooth.
4. Grind 250 g of cottage cheese through a sieve, add 1 tbsp. l. sugar and condensed milk. Put a little fruit jam on the finished pancake, then the curd mixture, and wrap it in an envelope.
5. Beat 250 g of cottage cheese with a blender. Chop 1 sweet pepper and 3 pickled cucumbers, finely chop the greens and a little garlic. Mix all ingredients thoroughly and add salt and ground pepper to taste.
6. Mix 250 g of cottage cheese with 2 tbsp. l. red caviar, herbs, salt, nutmeg and 1 tbsp. l butter. The filling is ready.

The recipe for a filling based on cottage cheese is a matter of taste and imagination, so if you wish, you can come up with many more fillings for pancakes, which will later become your signature ones. You can also wrap pancakes in several ways:

• just roll it into a tube, distributing the contents evenly;
• Place the filling on a quarter of the pancake and fold it into a triangle;
• an envelope, turning each of the four sides to the center;
• put the filling on the edge, tuck the pancake on both sides and roll it into a roll.

This is only a small part of the recipes, but among them there will certainly be one that will become the most favorite in your family. Try it, don’t be afraid to experiment and delight your loved ones with this wonderful dish more often.

Pancakes with curd

Technological map no.

Pancakes with curd(CP recipe No. 1002)

Publishing house Kyiv "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of semi-finished products pancakes with cottage cheese, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Thin pancakes are laid out on the board. Place minced curd and raisins in them. Fold small envelopes. Place on a baking sheet greased with butter. The top of the pancakes is greased with melted butter and heated in a steam convection oven at a temperature of 160-170* C for 10 minutes.

Pancakes are portioned. Sprinkle with powdered sugar.

1. Characteristics of the finished dish, semi-finished product

Appearance- small envelopes, fried until golden brown. Sprinkled with powdered sugar. Inside there is minced curd with raisins. The color of the pancakes is yellowish with a golden crust. White color is cottage cheese and brown color is raisins.

Taste and smell– sweet pancakes, curd mass, raisins, vanilla, melted butter, without foreign taste or smell.

Technological map for preparing pancakes.

Cooking technology.

Salt and sugar are dissolved in a small amount of water and milk, pre-diluted yeast is added, the mixture is filtered, combined with the rest of the water, heated to a temperature of 35-40 ° C, flour is added, the eggs are mixed until a homogeneous mass is formed, then vegetable or melted butter is added and mix again until a homogeneous mass is formed. The kneaded dough is left in a warm place (25-35°C) for 3-4 hours. During the fermentation process, the dough is mixed (kneaded).

Pancakes are baked on both sides; the thickness of the pancakes should be at least 3 mm.

Served with butter, jam, marmalade or honey.

Technological diagram MA making curd bars.

Cottage cheese Flour Sour cream Egg Sugar Soda Salt

Shabby

Fry

Cooking technology.

Wipe the cottage cheese. Then add flour to the grated cottage cheese, add eggs, sour cream, sugar, baking soda, salt and mix thoroughly. Roll out the resulting mass into a layer 1 cm thick, cut into sticks 10 cm long and 2 cm wide. Fry the resulting sticks in a frying pan heated with oil.

Dispense the finished bars, sprinkled with powdered sugar.

Used Books.

1. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

2. L. A. Rodchenko: organization of production at a public catering enterprise 2007.

3. Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

4. Directory of catering technologist. M., 1984.

5. V. P. Zolin: technological equipment of public catering enterprises 20011.

6. A training manual for the cook. M., 1965.

Internet resources:

"Culinary portal". Access form: http:// www.kulina.ru., http:// povary.ru., http:// vkus.by.

This technical and technological map applies to the dish “Pancakes with banana and chocolate”, produced by the pancake house “Pancake Yard”

1. 2. List of raw materials

2.1. To prepare “Pancakes with Banana and Chocolate” the following raw materials are used:

Wheat flour GOST 27583-88

Chicken eggs for food GOST 27583-88

Milk GOST R 52090-2003

Salt GOST R 515-74

Granulated sugar GOST 21094

Vegetable oil GOST 21314-75

Banana GOST R 51603-2000

Cottage cheese RST RSFSR 371-89

Chocolate yogurt GOST 16270-70

2.2. The raw materials used to prepare “Pancakes with banana and chocolate” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

Recipe for the dish “Pancakes with banana and chocolate”

4. Technological process

4.1. Preparation of raw materials for the production of the dish “Pancakes with banana and chocolate” is carried out in accordance with the Collection of recipes for dishes and culinary products for catering establishments (2009)

4.2 . Preparation of pancake mass: Sift the flour and salt into a bowl and make a well in the middle. Add the egg and half the milk. Beat until

until smooth, then gradually add the remaining milk. Pour the pancake mixture into another bowl and leave for 25 minutes. Heat a frying pan, grease with oil and pour in some dough. Fry on one side, turn over and fry on the other side until golden brown.

For filling: Peel the banana, mash it with a fork. Rub the cottage cheese and mix with yogurt and mashed banana. Place 30 g of filling on the pancake and wrap it in a tube. Place 2 pancakes on a plate and garnish with banana slices.

5. Registration, submission, sale and storage

5.1. The dish “Pancakes with banana and chocolate” should be served on a plate decorated with banana slices.

5.2. The thickness of the pancakes should be no more than 3 mm.

5.3. The shelf life for pancakes without filling is a day, with filling no more than an hour.