Yogurt Pancakes Recipe
Flour — 300 g
Cottage cheese — 200 gr
Egg — 2 pcs
Kefir (or any other sour milk) — 500 ml
Potato Flakes — 2.5 tbsp (not necessary)
Sugar — 2 tsp
Salt — 0.5 tsp
Soda — 1 tsp
Vegetable oil — for frying
Ingredients for chicken-mushroom filling:
Chicken fillet — 300g
Mushrooms — 100g
Onions — 2 pieces
Sour cream — 1 tbsp
Vegetable oil — 1-2 tablespoons
First, you need to whip cottage cheese with eggs and half the buttermilk (sour milk), add salt, sugar, potato flakes and flour, stir. Then the rest of kefir (sour milk) Pour soda and stir it to repay, pour the milk into the batter, whisk or electric mixer and set aside.
For the filling, finely chopped chicken — you can use beef, but it makes sense to not be lazy and knife cut into small pieces 300 grams of chicken, so it will be even tastier. Finely chop the mushrooms and onions. All components are thoroughly mixed, add salt, pepper and oil.
We spread the stuffing in the pan and fry until cooked chicken. At the end of cooking add fresh herbs and sour cream for a bunch. When frying the filling is important not overdry — she should get juicy. In a well-heated frying pan small diameter (about 18 cm) pour pancake dough is not too thick — about, test 2 times more than for thin pancakes.
On one half of the pancake flat layer spread 2 tbsp. l. toppings, a little closer to the middle to the edges remain free. With the vanes turn off the pancake in half, covering the free edge of the filling. The edges of the pancake spatula presses firmly but gently to avoid tearing, move the resulting «cake» is closer to the middle of the pan and cover with a lid.
Half a minute later overturn the cake and cover with a lid again. Just a few seconds — and remove the finished cake from the pan. If desired, the finished cake can be lightly grease to put on a fork with a piece of butter. Hot cakes directly serve.