Flatbread with sweet potato/pumpkin

Ingredients (10-12 pieces):

* 1 medium-sized sweet potato (about 2 cups of pulp). Sweet potatoes can be replaced with ordinary potatoes, but the taste will certainly be different, and it can also be replaced with pumpkin, or a mixture of pumpkin and potatoes, then the taste will be very close to sweet potatoes;)

2 cups whole wheat flour. It is this flour that you need exactly as much as the sweet potato occupies in volume. You will get 1 cup of pulp, so you will need 1 cup of flour. In addition, you can safely experiment with flour, replacing part of the wheat with barley, spelt, rye, etc.

* 1 tsp salt

* Optionally, you can add any spices to your taste (chili, turmeric, paprika, cumin, curry, etc.).

How to do:

1. bake sweet potatoes. First, carefully wash it, pierce it with a fork in several places so that it does not crack, wrap it in foil or spread it on parchment. Bake for 40-60 minutes at a temperature of 180C-200C in the standard mode “top-bottom”. The temperature and time depends on the oven. The readiness of sweet potatoes is determined by a knife, if it is easily pierced – everything is ready. Do not turn off the oven, but put it to warm up to the maximum.

2. let the fruit cool slightly, peel it, then chop it with a fork in a large bowl, adding salt and spices.

Important. Do not knead it for too long, grinding it into porridge. So the mass will be too starchy, like paste, and the cakes will turn out to be rubber, not soft.

3. in the crushed sweet potato, gradually add flour and mix the contents. I first put half of the flour, mix, and then add portions. Add until the dough stops sticking. It is important not to overdo it with flour, so that the cakes do not become too dry and hard in the end.

And again, do not knead too intensively, it is not necessary.

4. cover the dough hermetically and let it stand for 30 minutes, after proofing it will become tender and pliable to Rolling.

5. dust the surface with flour, spread the dough on it and roll it into a sausage. Cut in half, then each piece into 5-6 equal parts. The result is 10-12 identical pieces, well, or almost identical.

Roll each piece into a smooth ball, put it to rest for another 10-15 minutes under a towel. This item can be omitted if you are in a hurry.

6. each ball is first flattened by hand, then on the surface dusted with flour we roll out with a rolling pin about 3 mm thick. As thin as possible, as thick as you like.

We fold the cakes in a pile under the towel so that they do not zavetrel.

7. then spread a few tortillas on a baking sheet with parchment in 1 layer and bake until they are inflated and baked. It’s 5-10 minutes, depends on the oven. After each batch, peel the parchment from the fallen flour so that it does not burn and does not spoil the taste of the next tortillas. Or fry in a dry preheated frying pan on medium-high heat for 2-3 minutes on each side until brown.

Put the finished cakes in a sealed container in a towel. It will keep them warm and soft.

They can be eaten with any dishes instead of bread, used as pita/Pita Bread for snacks with any fillings. Bon Appetit!

Beet pancakes (you can make either sweet with chocolate and peanuts, or with salty goat cheese, balsamic cream and walnuts)

You still make pancakes from just flour, then I go to you))) These babies bombyces delicious all by themselves, and with the toppings – it’s just mind-blowing. The amazing thing is that they are mostly consist of it is from beets.

I already have shared the post about the other fruit and vegetable pancakes, but about these I decided to write separately to all of them noticed and tried)))

The recipe is about 20-25 pieces with a diameter of 8-10cm (chocolate, it turns out chickpeas on 7 more, since the ut more ingredients).

Ingredients base:

• 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),

• Water – 250-300 ml (any, but very tasty with coconut low-fat),

• Baked/boiled beet – 300 g

• Eggs – 3 PCs.,

• 3 dates, pitted,

• Vegetable oil (any neutral flavor) – 2 tbsp.

• Salt – 0.5 tsp., (try the first batch of pancakes and add salt if necessary).

This can stop, but I suggest + two variations of these same pancakes.

Additional ingredients for chocolate pancakes:

• 2-4 tbsp of cocoa (look at your taste, I love everything and more))) is direct too many do not put – will taste bitter.

• 2 tamarind or to taste

• Approximately 70 ml of milk,

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

• Cinnamon – 1 tsp,

• Ground ginger – 0.5 tsp.,

• Optional zest of half an orange,

• Optional can also knead the chocolate chips, raisins or other dried fruits, but do not overdo it, pancakes and the “base” is very tasty. These ingredients contribute to the finished dough at the end.

The ripe bananas is needed here (I highly recommend them fry until brown in a drop of oil) and roasted peanuts/peanut butter for feeding or any other nuts you like. Another excellent these blinci serve with mascarpone and cherry jam.

Important point. Their beautiful chocolate color and flavor is evident after roasting, don’t worry about what color and Arat beet test again.

Additional ingredients for the cheese pancakes:

• 2 cloves of garlic (or 0.5 tsp. of dry ground garlic),

• A few leaves of purple Basil (or 0.5 tsp. dried),

• Black pepper and Cayenne pepper – pinch,

• 1 tbsp Apple cider vinegar

• A few roasted walnuts, goat cheese and balsamic cream to serve.

Also these pancakes can be served with pickled herring and thinly sliced green Apple, and a boiled tongue and horseradish. I mean, remember what beets goes well and feel free to use pancakes instead.

If you do not like some spice, do not use.

How to do it.

1. Bake the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort – beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

2. In blender the beet sending all ingredients except flour, punch and gradually add flour. Consistency should be like liquid 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 pancakes quietly, you can easily flip to 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. The first and last pancakes are different in texture.

4. Feed.

You can serve them immediately, but most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part is frozen and 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.

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;)

Oatmeal cheese sticks

Very cool! Is and snack, and are on the road to take, and instead of bread to use for Breakfast with coffee. Anyone that)


• 1 Cup of rolled oats,

• 0.5 Cup wholegrain flour from spelt wheat or wheat,

• 80 g hard cheese (Gruyere, cheddar),

• 1 egg (optional)

• 0.5 Cup of milk any except highly aromatic, and sweet,

• 3 tbsp olive oil (you can substitute for butter),

• 2 tsp oregano or any other herbs

• 1 tsp dry garlic (optional)

• 0.5 teaspoon of salt and pepper,

• Herbs, poppy seeds, sesame seeds for topping.

How to do:

1. Mix oatmeal, flour and spices. Grate cheese (can be large) and add to dry ingredients, mix well. Add butter and egg, mix well. Add milk gradually, we will adjust the dough consistency. If you put in the dough egg – ‘ll need less milk, if not more milk.

2. Kneaded the dough. It should be fairly tight to be able to roll out. If necessary, add 1 tbsp milk to it.

3. Roll out the dough to a thickness of 0.5 cm, cut arbitrarily. The thinner the dough and the smaller the slice, the crispier it will be baking. For convenience, you can roll out between 2 sheets of baking paper. Can just with your hands to form sticks, that’s how someone convenient.

4. Lay strips on a baking sheet with parchment paper. Top if desired sprinkle with herbs, sesame seeds, poppy seeds, salt, etc. Or you can pour the poppy seeds/seeds/spices on a plate and dip the sticks in them and put on a baking tray this way up. So the layer of topping will be thicker. Look at your taste. Bake until Golden for 10-15 minutes in the oven at 200C.

Shortbread dough using buckwheat flour and vegetable oil

This option is suitable not only for vegans and fasting, but, because the dough composition can be varied, adapting it to their preferences. The main thing – to observe the basic proportions.

Thus, the ingredients (enough for 3 cake thickness of 0.5 cm for the mould 26 cm in diameter):

• 300 g of flour. Variations: it’s either the flour from green buckwheat, or 2/3 quinoa flour + 1/3 oat flour or half buckwheat flour and whole wheat/spelt.

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thickening).

• 70-90 g of nuts or coconut flakes (you can use your favorite nuts or those that are more suited to the dish, which you cook).

• 60-70 g of vegetable oil (I olive),

• 0.5 tsp. salt,

• Sweetener if you make the dough for sweet pastries – to taste.

• Water/any dairy product like kefir or yogurt – a few tablespoons if necessary to bring dough to the desired consistency.

How to do:

1. Mix all dry ingredients, add all wet ingredients (except water). Stir until smooth, if the dough will seem dry, add 1 tablespoon of water. The dough should turn into a homogeneous moist crumb, which can be collected at kom.

2. Wrap the dough in plastic wrap and allow to soak in the refrigerator for a couple hours, at least at least 30 minutes. Actually you can just to cook from it, it just is not as supple as the fridge.

Because this dough I mostly use for making quiche Lorraine, I just divide the whole mass into 3 parts. 2 servings of freeze, and from 1 serving, make cake.

2 tested recipe of delicious delicate pancakes that do not break

These pancakes always turn out! Wrote recipes test post about empanadas, but decided to make a separate post, since they are suitable for any fillings. Pancakes are obtained thin, but strong. By themselves, they are also very tasty.

Plus the recipes, wrote some cool ways the ingredients can be changed to suit your mood and taste, but not lose quality.

Once again, the basic recipes are intended for cooking pancakes, in which you will wrap some delicious stuffing. If you want to improve the taste of the pancakes themselves, I recommend to use the recommendations in the end of the post;)

So, first basic recipes.

Recipe 1.

The ingredients on 11-12 large pancake (26 cm in diameter):

  • 200g – 1.5 cups tsz flour (I often use spelt flour or whole wheat that is finely ground, ideally to sieve),
  • 3-4 eggs (depends on their size – 3 large or 4 small, generally the more eggs, the firmer and the “rubber” will pancakes),
  • 600 ml – 3 cups of cow’s milk
  • 0.5 tsp. salt,
  • 1-2 tbsp Jerusalem artichoke syrup or any other sweetener
  • 2-3 tbsp vegetable oil without bright aroma and flavor.

Recipe 2 (choux pastry, love him even more).

The ingredients are the same as in the previous recipe, only instead of 1 Cup milk – 1 Cup of boiling water(!).

How to do it.

For recipe 1 whip all ingredients until smooth. If you have a blender: first, beat the eggs with the salt and sweetener, then add milk and butter, whisk a little, then gradually introduce the flour and cook until smooth.

If you are whipping by hand, similar to the first, the eggs with the salt and sweetness, then add 1 Cup milk and butter, bring until smooth, then gradually introduce the flour and the dough will be no lumps, add another 2 cups of milk, peremeshivaete ready.

Then the dough should be left on for 25-30 minutes or at least 10 minutes (this is important). The solid particles of flour will swell, gluten is formed and the dough becomes stretchy and elastic. Then again all beat well and bake pancakes in a good non-stick pan on medium-high heat (the pan should pre-heat well).

For recipe 2 should be the same beat all ingredients except boiling water. Boiling water is added to the end, constantly stirring the dough, and then let the dough stand for a while.

With the first part, I fry 2 minutes maximum, second maximum 1 minute. The oil I use only for baking the first pancake, then this is not required. The first pancake is not very pretty. I use it to try and evaluate if you need anything to add to the dough (salt, sweetness). The result is 10 beautiful openwork pancakes.

Important. Second recipe turns out more pancakes. In principle, the number of pancakes is strongly dependent on their thickness and diameter of the pan. Will bake delicately in a small frying pan, pancakes will be approximately in 2 times more.

In the process of baking pancakes spread on a plate and cover with a lid or anything, so they don’t dry. As soon as espacosa all, just wrap the filling in them or make a pancake cake.

How can these recipes to change:

  • 1 Cup milk to replace a Cup of cream (vegetable oil in this case not to put, and even so be bold),
  • 1 Cup milk to replace the nut/coconut milk (if you use fat coconut milk, the oil also can not put),
  • 1 Cup milk to replace the yogurt
  • Replace all of the milk or part of it melted milk,
  • To replace the water in the brew, beer, or vegetable/beef broth (it is suitable for savoury fillings),
  • Replace vegetable oil for butter or ghee,
  • Put the dough a few teaspoons of cocoa, but it it densifies the batter, so the pancakes will be slightly thicker. For this variant it is necessary to add in the dough into 1-2 tbsp more sweetener. Also very tasty in this chocolate dough, add 1 tbsp of ground coffee or shot of espresso.
  • Put the dough a couple of tablespoons without slides matcha. For this option, you also need to add in the dough into 1-2 tbsp more sweetener.
  • Add to the dough 3-4 tablespoons of sourdough bread (or leftover sourdough), pancakes are incredibly fragrant,
  • Part of flour (no more than 30%) to replace buckwheat, oats or rye flour,
  • Add your favorite spices depending on the toppings (vanilla, cinnamon, nutmeg, turmeric, chili, curry, etc.).

I’m still going to experiment with a “flax egg” and the addition of fruit juice/puree, onions or something else and add new variations.

P. S. this post is a reminder of fillings for pancakes.

Have a nice culinary discoveries!

The most delicious oatmeal-Apple crumble with raisins, pecans and maple syrup

My favorite crumble, it is simple and gorgeous at the same time. With almost no sweeteners with minimal amounts of oil and flour, but with lots of fruit. Can’t imagine a more delicious way to eat a kilo of apples!

In this basic post, I described all the subtleties of making crumble, I highly recommend reading it first.

And now the recipe.

Ingredients for the filling:

  • 1kg of sweet and sour apples. It’s about 7 medium-sized apples, and is better to take different varieties, so the taste will be more interesting. Part of the apples you can substitute ripe pears or plums.
  • 100 g raisins (you can substitute prunes or dates),
  • 2-3 tbsp maple syrup (you can substitute another sweetener or even not to put it because of the raisins will be enough sweetness),
  • 3 tbsp lemon juice (you need about half a lemon),
  • 3 tsp cinnamon,
  • Grated zest of half a lemon,
  • A pinch of nutmeg and ground ginger.

Ingredients for crumble:

  • 200 g of oat flakes or any other, for example, “4 cereals”,
  • 50 g whole wheat flour/spelt flour/buckwheat flour, or any nut of your choice
  • 50 g pecans/walnuts, roughly chopped,
  • 100-150 ml of milk (coconut is very delicious)
  • 3 tbsp. softened butter ghee (you can substitute any vegetable and bake crumble given temperature dymlenija this oil),
  • 0.5 tsp. powdered vanilla,
  • 1-2 tbsp maple syrup,
  • A pinch of salt.

For serving: vanilla ice cream/Greek yoghurt/vanilla sauce, berries, nuts.

How to do:

1. Nuts rinse. If the nuts are old or have a bitter taste, then soak them in clean water until they become sweet to the taste, then dry the iteration at low temperatures (method I wrote here).

2. Wash apples, peel and carefully remove all inedible parts. Half of the apples grate on a coarse grater, the other half cut into thin slices (the thinner, the better). Raisins wash.

3. In a large saucepan heat some oil for frying (I have MCE) and put apples, raisins, sweetener and spices. Simmer on medium heat for 15-20 minutes until fully cooked and brown the apples, then add lemon juice and zest, stir, taste and add more spices and sweetener to your taste if necessary. The stuffing is ready.

4. Crumble. Mix in a bowl all the dry ingredients, add oil, milk and syrup, mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary.

5. Slightly grease the molds with oil, put the stuffing evenly on top of crumble and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.

Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.

Serve with Greek yogurt or vanilla ice cream. In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or a half teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!

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.