Блинчики с творогом и с вишней

Ingredients For the dough: Milk: 500 ml Eggs: 4 Flour: 200–220 g (approximately 1.5 cups) Sugar: 2 tbsp Vegetable oil: 3 tbsp (for the dough) Salt: 0.5 tsp For the filling: Cottage cheese: 400 g Chernokorka cherries (pitted): 200 g Sugar: 3–4 tbsp (to taste) Vanilla sugar: 1 tsp Butter: 30 g (for frying) Directions 1. Baking the pancakes Whisk the eggs with the sugar and salt until smooth. Pour in about half of the milk (250 ml) and stir. Gradually add the sifted flour, whisking thoroughly to avoid lumps. The batter will be thick. Add the remaining milk and vegetable oil. Mix well. The batter should be runny and smooth. Let it rest for 10-15 minutes. Preheat the pan (you can lightly grease it before making the first pancake). Bake thin pancakes on both sides until golden brown. 2. Making the filling Prepare the cherries: if frozen, defrost them and drain off any excess juice completely to prevent the filling from running. Mix the cherries with 1 tablespoon of sugar. Mash the cottage cheese with a fork or blender, add the remaining sugar and vanilla sugar, until creamy. Combine: gently fold the cherries into the cottage cheese mixture (or layer them individually on the pancake—the cottage cheese first, then a few cherries on top). 3. Assembly and Serving Spread 1–1.5 tablespoons of filling on the edge of each pancake. Roll the pancake into an envelope or tube, tucking in the edges. Before serving, lightly fry the filled pancakes in butter in a frying pan until lightly crispy. #pancakes #stuffedpancakes #cottage cheesepancakes #cherrypancakes #homemadebaking #pancakerecipe