Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Carrot cake with cream cheese and caramelized pecans + life hack for the preparation of a perfectly flat cakes

It’s bonkers!

My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.



• 400 g carrots (about 4 medium size)

• 175 g whole wheat flour (or you can do 50/50 with oatmeal),

• 100 g of raisins,

• 50 g pecan or walnuts,

• 3 eggs,

• Juice and zest of a large orange,

• Zest of half a lemon,

• 4 tbsp vegetable oil,

• Optional 50 ml of sweetener if you like sweeter,

• 3 tsp ground cinnamon,

• 2 tsp. ground ginger,

• 0,5 tsp ground vanilla

• 0.5 tsp. ground nutmeg,

• 0.5 tsp. sea salt

• A pinch of ground white pepper, allspice and ground cloves.

You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.


• 1 tsp ground vanilla

• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• The juice of half a lemon (zest from a, put in the dough),

• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).

I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.


• A handful of pecans or walnuts (can be more)

• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• A pinch of salt.

How to do:

1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.

2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.

3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.

The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.

4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.

5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.

6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.

If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.

Can easily use this hack for other layered cakes.

Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.

7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.

I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:

Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)

Delicious cauliflower soup with nutmeg

I don’t like soups made from ordinary white cabbage, but with cauliflower – very much;) So immediately and do not understand what it is, just feel that vkuuusny!

Ingredients for the soup:

• Cauliflower – 2 small kachna or 1 large,

• 2-3 tablespoons – oil for frying,

• 3-4 large yellow onion bulbs (don’t spare the onion, it gives the desired taste to the soup),

• 400 ml – almond milk (can be replaced with cow’s milk or cream, depending on your love of fat),

• 800 ml – water/vegetable or chicken broth,

• 4-5 cloves of garlic,

• 0.5 tsp – nutmeg,

• Salt – 2 tsp or to taste,

• Pepper – 2 tsp or to taste.

Oregano and sage are also very suitable. I don’t always put them in, according to my mood.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for topping:

• Shredded cheddar cheese/cream cheese/blue cheese/Parmesan (you can also put the cheese in the soup itself, as you like).

For 1 serving 30-50 g of cheese. If Parmesan, 1-2 tbsp grated.

• Red caviar – 2-3 tbsp.

• Mushrooms baked or fried with thyme + pine nuts.

For any option, I recommend serving toast from bread

How to do:

1. peel, wash, and chop the Onion and garlic. Wash the cabbage, divide it into inflorescences, cut the stalk, and wash it again.

2. in a large saucepan, heat the oil and add the finely chopped onion, passer until very browned, then add the crushed garlic, fry for 30 seconds until fragrant and throw the cabbage with water/broth. Bring to the boil, reduce the heat and cook for 15-20 minutes, until the cabbage is soft.

If the cabbage is not completely immersed in the liquid, it’s okay, it will still be steamed. To speed up the process and cook evenly, stir the contents of the pan periodically.

3. after the cabbage is cooked, add the milk/cream and all the above spices to the soup. Grind the soup with a blender until smooth, taste, add more liquid or spices if necessary. Bring to a boil over low heat and turn off immediately.

4. Pour the soup on plates, sprinkle with freshly ground pepper and put any topping to your taste. If using cheese, let it melt a little.

In my photo, the soup is simple with croutons, balsamic cream and truffle oil. The simplest version, but it is no less delicious than the more complex versions)

By the way, if you put less liquid, you will get a great puree on the side dish or sauce for a hot dish.

Spicy yoghurt sauce in Oriental style with a Georgian accent

I was preparing this snack it cheese labne. Labne is a delicate curd yogurt cheese. Roughly speaking, this is yogurt from which to remove the serum, and he became thick and dense.

Analogues of labne are thick(!) Greek yogurt or Icelandic skyr. In this recipe it is also possible to replace just the cream cheese.

For the first time labne I tried in Israel, and my love for him grew stronger in Turkey. There’s this cheese is often included in the set of snacks. It is served with olive oil, olives, herbs and fresh hot bread. In principle, this cheese nothing more is needed, but I decided to experiment with it, and it was versatile and delicious snack.


• Cottage cheese (labne) – 3 tbsp (100g),

• Greek yogurt – 3 tbsp (100g),

• 1 medium or 2 small fresh ogurchik,

• 1-2 cloves of garlic (depends on your love for him),

• 3 tbsp olive oil (2 tablespoons in sauce, 1 – add),

• 1-2 tsp white wine vinegar or Apple cider vinegar

• 0.5 teaspoon sumac (you can omit, but it is much more interesting),

• 0,5-1 teaspoon of good fresh Svan salt

• 1 tsp – dried marjoram (you can substitute oregano, Basil),

• Black pepper to taste.

How to do:

1. Cucumbers wash, be sure to remove skin. If the inside seeds of a large – remove them with a spoon. Cut into small dice. Garlic pass through chesnokodavku.

2. Mix all the ingredients (except the spoon of olive oil), put it in a nice bowl and top with sprinkle with olive oil and sprinkle a pinch of sumac. You can eat immediately, but can infuse. The tastes can be quite different. Try and so and so.

I love this sauce with rye bread or with hot pita bread. And very recommend to make Mesa, submitting along with this dish of babaganoush was and hummus.

Waffles/pancakes made of zucchini with salmon and cream cheese

Another super Breakfast! To cook simply, and the taste is awesome)

For 2 servings you will need.


1-2 zucchini (500g),

1 egg,

2 tbsp rice/buckwheat flour or 1st.l. each of them

2 tbsp fresh herbs (dill, parsley, chives, Basil),

1 clove garlic (optional)

Salt/pepper/Provence herbs – pinch,

If desired, you can also put a handful of grated hard cheese in the dough.



Salmon salted or smoked 4 piece

Cottage cheese or sour cream – 4 tbsp

How to do:

1. Zucchini wash, remove the seeds and soft part inside, grate on a coarse grater, salt and leave for 10-15 minutes. Excess juice drained, and the pulp of the zucchini thoroughly squeeze through the towel. I have 500g of zucchini left a total of 130g of pulp.

Important. I work with zucchini only in rubber gloves. Their juice is very unpleasant to stick to hands and is difficult to wash off.

Important 2. Push zucchini, straining nut milk and other similar cases I have one special “ugly” towel, which are easy to wash. I recommend to have this;)

2. The herbs and crush the garlic. The mass is mixed with all the ingredients for the dough except the flour. Stir well, then add the flour and mix well again.

3. Preheat waffle iron, grease with oil for frying (I have MCE). You should have 4 waffles (2st.l test each). Bake until Golden brown (about 5-7 minutes). Ready waffles before serving, put on the grill and cool slightly.

They will be crispy on the outside and soft on the inside.

If no waffle – no problem. My life hack in this situation is this: fry on the grill pan, so pancakes were delicious with pretty patterned stripes. If this pan is no ordinary pan with non-stick coating is also nice, it will be delicious.

4. Feed.

A waffle/crumpet to pay 1st.l. cream cheese or thick cream, top with piece of salmon. Waffles you can sprinkle it with lemon juice, sprinkle with freshly ground black pepper, throw some capers or green onions.

And I sooo love to serve this dish with a poached egg, then it’s just delicious!

My perfect creamy Syrniki Recipe (Cheese Pancakes)

Cheesecakes are a very simple dish and also very complicated. I’ve been looking for the perfect recipe, and finally I’m ready to present it.

My ideal cheesecake is a beautiful dense creamy washers, which is absent nothing but cottage cheese and vanilla.

The flavor and texture of cheese varies at the same time(!) from 3 factors: the actual cheese, the proportions of all ingredients and technology.

  1. Cheese.

There is an important fat content and structure.

The perfect cheese for me is 5%, it adds creamy taste to the cheesecakes and does not spread when frying. Of skim milk cheese obtained rather crumbly cheese than creamy.

Structure of the cheese should be smooth (not crumbly) and is quite dry, it is very important. Most important thing is to find a smooth uniform curd, and with a moisture content to not understand the problem. Just throw it in a cheesecloth or thin kitchen towel, put it all in a colander and top load. In a few hours the excess water will go.

  1. Ingredients (about 12 pancakes):
  • 540 g of cottage cheese (this is the standard 3 packs of cheese for 180 g). 100 g of cottage cheese can be replaced dense (not soft) cream cheese turns out very tasty. If the cheese is salty, that salt does not add.
  • 2 yolk (the remaining egg whites I put in porridge),
  • 1-2 tbsp rice flour + flour for boning cheese, or 2-3 tablespoons white whole wheat fine flour + flour for boning (amount of flour depends on the curds and how much sweetener you put in, because it thins the dough),
  • 100 g raisins or sweetener to taste (below I will explain how to choose the right amount),
  • 0.5 tsp. salt,
  • Vanilla (I have 1 tsp of ground vanilla),
  • Any optional fillings of your choice (poppy seeds, cinnamon, dried fruit, nuts, peel of lemon/orange, etc.), I love putting zest of half a lemon or into the ground, or it can sprinkle the finished dish.
  • A little oil of ghee or vegetable oil for greasing the pan.
  1. Technology.

3.1. Do cottage cheese (highly recommend to do it in the evening).

Mix cottage cheese with salt and vanilla. Then gradually start adding the sweetener (if you do it without raisins) and periodically try cottage cheese. As soon as her taste became you really like, it means that the sweetener is enough.

I put 2-3 tablespoons of Jerusalem artichoke syrupto the pancakes just were not fresh. The less sweets you put, the denser the cheesecake will be, and the less you will need flour. Moreover, you can always add a bit of syrup/jam to have the finished cheesecakes.

If using raisins, it is first necessary to soak them in boiling water, rinse thoroughly and dry.

Now add to the cream cheese yolks, flour and stuffing (optional). Quickly stir the cheese with a fork, no need to work with him, so he doesn’t “floated”. The mixture should be dense. If so, then enough flour, if not, add a spoon of flour and mix again.

But I still recommend not to put flour than specified in the recipe. For night curd hardens and is great shape.

3.2. Shape the cheesecakes. At this point, you can turn on the oven to preheat to 180 C.

Place the flour on a work surface, and cottage cheese divide into 2-3 equal parts, spread on the surface and generated from them sausages with a diameter of about 3-4 cm obvalivaya in flour on all sides. Sausages should be neat and smooth.

Important. Do everything quickly, so again the dough is not warmed up from the hand and not sailed, and didn’t take too much flour.

Prepared sausages cut into equal parts. If you rolled up 2 jokes, each cut into 6 parts. If rolled up 3 sausages, then cut them into 3 parts. Then coat each slice in flour.

Now give future cheesecakes beautiful shape. Cover each Cup and roll on the work surface a few times. You will get a beautiful smooth cheesecake. This can be done and cooking ring. The Internet is full of videos on how to do it, if the description is not clear. It is very simple.

Then a little replusive it to the height was 3 cm, he is in the process of cooking still falls, the end result is around 2-2,5 see

3.3. Fry.

Well-heated pan with non-stick coating over medium heat, then reduce the heat to medium, cover the pan with a little oil of ghee or any neutral taste, suitable for frying.

Whatever pan you choose, the cakes on it must lie at a sufficient distance from each other. You should easily be able to turn them over without damaging adjacent. I recommend to use a narrow spatula.

Fry on both sides until the moment when you seize the crust, then put them on a baking sheet with parchment. Bake in the heated(!) oven for about 5 minutes.

3.4. Feed.

Recommend to serve with Greek yogurt or sour cream, berries, fruit, dried fruit and nuts. They can be sprinkled with cinnamon, cocoa or ground into crumbs coconut (like me now), pour syrup, homemade condensed milk or Nutella, or spread on top of fried banana. That is absolutely limitless number of options for all tastes.

Well, as usual, I recommend the portion of cheese to freeze, in case of lack of time, always at hand was a delicious homemade Breakfast.

Low carb sugar free pumpkin/apple pancakes

Traditional pancakes, I prefer to replace Apple, pumpkin, plum, carrot etc. the Principle of this recipe is similar to the cookie recipe, which I make based on Apple, carrot and pumpkinpuree.

Feature of such dishes is the inclusion in the diet more fruits/vegetables and the ability to cook them without added sugar due to the natural sweetness of fruit.

The recipe for pumpkin pancakes (about 20-25 pieces with a diameter of 8-10cm):


Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk 250-300 ml (any, but very tasty with coconut low-fat),

Puree of pumpkin – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

Ground ginger 0.5 tsp.,

Nutmeg – 0.5 tsp.,

Optional zest of half an orange and half a lemon.

Spices can add any of your own. Pumpkin is very good combination of cardamom and star anise, but I don’t use them.

How to do it.

1. Pumpkin puree.

Pumpkin wash, cut in half, remove the seeds (you can leave them and very tasty bake), put the skin down and bake in the oven without adding anything. Clean the pumpkin, you can either a tablespoon, scooping the flesh straight from the rind or hands to tear off the thin skin, it depends on the variety. After that the pulp need slenderite into a puree. If required can add water. Puree the consistency should resemble very thick cream.

Also, the pumpkin can be done steamed or saute in a small amount of water and then punch in a blender. I usually bake a lot of pumpkin and then use it to make completely different meals.

2. In a blender to send pumpkin all ingredients except flour, punch and gradually add flour. Consistency should be like yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancake safely, it will be easy perevernutyi on the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.

4. Feed.

Insanely delicious to serve these pancakes with cream cheese/sour cream/Greek yogurt and nuts pecans/walnuts, a little watering them with maple syrup and sprinkled with cinnamon. Or hazelnuts with honey instead. Well, very tasty!

But most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part frozenand part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

The recipe for Apple pancakes (about 20-25 pieces with a diameter of 8-10cm):

Everything is by analogy with a recipe for pumpkin pancakes, but instead of pumpkin puree, I use fresh sour-sweet apples, peeled carefully from the skin, veins and seeds, and spices, use salt, vanilla and cinnamon, plus a handful of raisins. Raisins can not put, but it turns out just incredibly cool!

That is, the ingredients for Apple pancakes will be as follows:

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk – 300 ml (any, but very tasty with coconut low-fat),

Fresh peeled apples – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

A handful of raisins.

The cooking process is the same as the pumpkin pancakes (see above), all raisins should be put in the prepared dough is the latest and mix with your hands, but do not penetrate into the blender. It needs to remain whole.

Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!

Salad with beets, curd cheese and pesto

This is one of my favorite salads with beets. It can be supplemented with lettuce (like corn), cheeses to use on your taste, throw on top, not cedar, and walnut. Most importantly – it’s delicious to roast the root and make bomber pesto!

This is the recipe I like best (1 serving):

1. Bake beets 100-150g (how to do it, wrote here).

2. Beets peel and cut into large cubes, not melchite, this is important. Top crumble 20-30g goat cheese curd or any other curd cheese, chaotic spread 2-3 tbsp of pesto (recipe here), drizzle with balsamic cream and slicer astrogate 5-7 slices of Parmesan and top with a handful of roasted pine nuts. Ready.

It is very tasty!

Salad with figs and cream cheese for 5 minutes

Just a fucking salad!

Recipe for 2 servings:

1. Dressing “vinaigrette”.

Mix 2-3 tablespoons of unrefined olive oil + 1 tablespoon of balsamic vinegar + 1 tablespoon of lemon juice + 1-2 teaspoons of honey or any neutral sweet syrup into the emulsion (Jerusalem artichoke, for example) + salt and pepper to taste. The sauce should be buttery, spicy sour-sweet.

2. Assemble the salad

Salad mix (50-70g) or any neutral to taste salad (corn, for example) my, dry, pour half the dressing and mix slightly, distribute a generous handful on 2 plates, spread on top of 2-3 very ripe sweet juicy figs, sliced crosswise, then each put in 1-2 tbsp of curd goat cheese, creamcheese or feta/cheese, if it is the consistency like cream cheese and not dry. Throw on top of fried crispy nuts (walnuts or pecans) and pour all that remains of the gas station.

Very tasty!

PS As I roasted nuts, I write here.

Divine zucchini appetizer served two ways (with goat cheese and with ricotta and anchovies)

Ingredients (for 2 servings):

3 young zucchini (I mixed colors, but the taste in this recipe is not affected).

1 small red onion or shallot,

2 cloves garlic,

2 tbsp olive oil (can be replaced by any other that you like),

1 tbsp white wine vinegar (you can substitute red but then the color zucchini will become pinkish, keep in mind Sea salt to taste

Freshly ground black pepper to taste.

For serving:

100 g cottage cheese goat cheese (you can substitute cream cheese, but goat tastes better),


100 g ricotta,

6-10 anchovies, canned in oil (do NOT substitute salt such as sprat).

How to do:

1. Zucchini wash, cut off tops, cut in half and then each part cut into thin strips (approximately 2 mm). Than the more uniform will be the thickness of the slices, so they cook evenly.

If the seeds in zucchini is already quite large and have a thick rind, the entire soft part with seeds is to clean up, and then chop.

2. Large non-stick frying pan heat up well, then on medium heat sauté in butter the finely chopped onions until zolotisty, add chopped garlic and cook for 30 seconds while constantly stirring the contents of the pan.

3. Then increase the heat, add zucchini and constantly shaking the pan fry them for 2-5 minutes. The frying time depends on the thickness and youthfulness of your zucchini. Than the zucchini, the more tender and thinner, the less time is needed for frying. Our task is to give them a little to soften on the outside but keep the inside fresh.

4. Zucchini are ready put in a bowl, gently mix with vinegar, salt and pepper.

5. This dish perfectly both cold and hot. When serving, sprinkle with crumbled goat cheese, drizzle with a drop of olive oil, freshly ground pepper.

Or sprinkle with ricotta, to spread on each serving 3-5 anchovies, drizzle with oil from the jar of anchovies and enjoy;)