Hard cheese is always in place — on pizza, in salads, in pasties, and in casseroles. Most often it is used in the form of toppings or topping, but you can cheat and send the pieces of cheese right “inside” the dish. Great taste and appetizing flavor gives the addition of hard cheese in bread dough and just as it can be used in pancake dough.
Cheese pancakes are self-sufficient and do not need stuffing, although filling them will not spoil them either.
The only caveat: during the preparation of the dough, maintain proportions and do not get carried away with cheese, otherwise the pancakes may turn out too soft and will stick to the pan.
- wheat flour - 1 cup;
- milk - 1, 5 glasses;
- chicken egg - 2 pieces;
- hard cheese - 150 g;
- vegetable oil - 1 tbsp. l .;
- sugar - 1 tsp;
- salt - 1 tsp;
- baking powder for dough - 1 tsp.
Preparation time: 20 min., Number of servings: 10.
1. In a bowl, break two chicken eggs.
2. Add salt and sugar to the eggs, beat well to form a good, strong foam. Beat better with a mixer or blender. Then pour warm milk into the beaten eggs.
3. Add baking powder to the dough.
4. Then add flour.
5. Once again, thoroughly whisk the entire contents of the bowl. Then add to the resulting mass grated hard cheese, such as the Russian type, grated on a fine grater, and pour in vegetable oil. Tastier will be if you add olive.
6. Then again, mix everything thoroughly with a mixer or a whisk. If desired, you can add finely chopped greens to the dough.
7. Fry pancakes from two sides, preferably on a special pancake pan, without oil or with its minimum amount.
8. Serve hot, rolled up. You can fill pancakes with cream cheese or any filling at your discretion and eat with sour cream or any sauce.