The technological process of preparing pancakes consists of preparing liquid yeast-free dough, baking pancakes, preparing minced meat, stuffing and frying pancakes.

Salt, sugar, eggs are added to the milk, stirred and sifted flour is added. Mix everything well with a metal whisk until a homogeneous mass is formed without lumps of unmixed flour. The dough is filtered.

The ratio of flour and liquid in pancake dough is 1:2.5. Dough consumption rate per 1 kg: flour – 260 g, milk – 650 g, eggs – 2 pcs., sugar – 20 g, salt – 10 g.

Bake pancakes in a well-heated frying pan with a diameter of 17–18 cm, greased with a piece of pork fat or vegetable oil. The dough is poured into a thin, even layer up to 1 mm and each pancake is fried until golden brown on one side. The fried pancakes are stacked and stored chilled until stuffed. It is possible to use semi-finished or ready-made sheets baked in a special machine.

Minced meat is prepared from pureed cottage cheese, raw eggs, salt and sugar, mixed until smooth. Place minced meat on the fried side of each pancake and fold the edges, giving the pancake a rectangular shape. Fry in a frying pan heated with oil, seam side down, until golden brown. Hot pancakes are sold in 2-3 pieces. per serving with melted butter, sour cream or sprinkled with powdered sugar. There are two types of pancakes with cottage cheese: regular and sweet.

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Organization of catering establishments
Catering enterprises are divided into two main types: procurement and pre-production.

Procurement enterprises are mechanized enterprises that process
Based on the nature of production organization, enterprises with a full and incomplete technological cycle are divided. In public catering, there are three forms of organization of production: production of products from

Organization of current work
The basis of a chef's work is the menu.

By 1-4 p.m. of the current day, the production manager must draw up a menu plan for the next day. The manager discusses the composition of the menu with the shop foremen or cooks
Product laying standards

Norms for input of raw materials, yield of semi-finished and finished culinary products and dishes, as well as norms for waste during primary processing of raw materials and losses during heat treatment of products are established by collections
Technological maps

Technological maps are compiled for each dish based on a collection of recipes and rules for the technology of preparing a particular dish or culinary product.
Technological maps produced

Potato processing
Primary processing of potatoes can be done mechanically, chemically and thermally.

The mechanical method includes sorting, washing, cleaning and finishing
Electric potato peeler

The chemical cleaning method involves treating potatoes with an alkaline solution heated to 85 °C. The alkali softens the skin of the tubers, which is removed from the eyes during subsequent washing
Processing cabbage and greens

Cabbage. All types of cabbage are rich in vitamins, proteins, sugars and microelements. The top contaminated leaves of white, savoy and red cabbage are removed. The stalk is removed after
Mushroom processing

The value of mushrooms is in their flavoring and aromatic substances, which determines their widespread use in the preparation of various main courses, sauces and soups.
The most commonly used mushrooms are porcini mushrooms, champis

Quality of vegetables and rules for their storage
Semi-finished vegetable products are immediately subjected to thermal processing, because storage reduces their quality.

To protect potatoes from darkening, they are subjected to sulfation: immersed in
Meat tsex

To protect potatoes from darkening, they are subjected to sulfation: immersed in
Natural lamb and pork cutlets are cut from half of the loin adjacent to the kidney part, from the 13th to the 6th rib. To slice, place the loin on the table with the ribs up and cut

Cutlet mass and semi-finished products from it
For the production of cutlet mass, beef (neck flesh, flank and trimmings), pork (trimmings obtained from cutting carcasses) and lamb (neck pulp, trimmings) are used. Better to use meat

Electric meat grinder
Before starting work, the universal drive trolley must be secured with screws. When deboning meat, workers must wear safety guards. The handles of all knives must be carefully

Offal processing
By-products include edible internal organs, heads, legs, and tails. The most valuable are the tongue, liver, brains, and kidneys. They contain a large amount of protein (up to 18%), rich in vitamins,

Features of processing poultry and game
For the processing of poultry, game and minnows, large enterprises allocate a special room with a scorch forge; small enterprises have special workplaces.

Poultry meat soder
Poultry dressing

Poultry carcasses are tucked “in a pocket”, in one thread, in two threads.
Pocket filling is the simplest and most common method.

Semi-finished poultry products
Semi-finished poultry products are represented by whole carcass, portioned, small-piece pieces, cutlet and dumpling mass.

Whole poultry and game carcasses are seasoned with one of the above ingredients
Use of poultry waste

From poultry waste, they use heads, necks, scallops, wings, legs, hearts, stomachs, skin and trimmings remaining after preparing semi-finished products. Only necks are used from game waste
Quality of processed foods and rules for their storage

Poultry, game and semi-finished products from them are stored at a temperature of 5 °C. The carcasses are placed on baking sheets in one row and stored for no more than 36 hours. Natural, breaded cutlets and products made from cutlet mass.
Fish tsex

The fish workshop carries out primary processing of fish and production of semi-finished fish products. As mentioned earlier, in small enterprises the fish shop can be combined with a meat shop, but processing
Semi-finished fish products are divided into large (whole fish), portioned and small-piece (for fish in dough, solyanka and other dishes).

Depending on the use, semi-finished products are distinguished
Semi-finished products from fish cutlet mass

Semi-finished products from fish cutlet mass are presented in the form of cutlets, meatballs, meatballs, meatballs, zraz, veal, and roll.
The cutlets are formed using a machine that

Non-fish seafood
The most valuable of them - crustaceans, mollusks and algae contain: a large amount of proteins (up to 22%), minerals (sodium, potassium, iron, iodine, copper, sulfur, phosphorus up to 7%), B vitamins,

Hot shop device
In the hot shop, various products are cooked, semi-finished products are prepared, first, second and sweet dishes are prepared, products for cold dishes are baked.

Wiping and cutting machine
At the chef's workplace there should be a table scale, a set of three chef's knives, and cutting boards. For slicing, shredding, and wiping vegetables, a universal drive with special bellows is used.

Basic heat treatment techniques
The main methods of heat treatment are boiling and frying.

Cooking is carried out: with complete immersion of the product in liquid, with partial immersion (poaching), steam
Convection oven

Frying is divided into: frying on heated surfaces with fat (the main method) or without fat, in fat, in a closed volume, frying in infrared rays and over an open fire.
AND

Auxiliary and combined techniques
Auxiliary techniques include sautéing, scalding and singeing.

Sauteing is heating a product with or without fat. For example, for seasoning sauces and
Processes occurring in products during heat treatment

At a temperature of 35–40 °C, protein denaturation occurs, and at temperatures above 70 °C, coagulation, or coagulation, occurs. As a result of these processes white
The onions are chopped and sautéed, tomato puree is added and everything is sautéed together. Pickled cucumbers are peeled and seeded, cut into slices and placed in boiling broth, bring it to a boil, add

Vegetable soup recipe
Amount of products per serving gross weight: white cabbage – 50 g, potatoes – 133 g, carrots – 25 g, parsley – 13 g, onions – 12 g, leeks – 13 g, canned green

Soups with cereals, pasta and legumes
To prepare them, use rice, millet, pearl barley, semolina, and oatmeal; for legumes - beans, peas, lentils. The cereals are prepared, the oatmeal is scalded several times so that the soup can be served

Clarifying the broth
The strained broth is heated to 50–60 °C, a “draw” is added, stirred well, lightly baked roots and onions are added, and brought to a boil. Then remove foam and fat from the surface, reduce heat

SOUP PUREE
Puree soups are widely used in children's, dietary and medical nutrition. They are prepared from vegetables, cereals, legumes, poultry, liver, and fish. A distinctive feature of puree soups is that they require

Carrot soup recipe
Amount of products per serving gross weight: meat bones - 125 g, carrots - 200 g, parsley - 7 g, onions - 12 g, wheat flour - 10 g, rice - 10 g, butter - 10 g, milk

Cold soups
Cold soups include okroshka, cold borscht, beetroot soup, and green cabbage soup. They are prepared with bread kvass, beet broth, and vegetable broth.

These soups are prepared in a cold workshop, and
Meat okroshka recipe

Amount of products per serving gross weight: bread kvass - 300 g, beef - 109 g, green onions - 38 g, fresh cucumbers - 75 g, sour cream - 20 g, egg - 1/2 pcs., sugar - 5 g, ready bitter
Sweet soups

The liquid base of sweet soups is fruit infusions. To prepare these soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts.
Flour sautes

Depending on the cooking method, flour sauté is divided into dry and fatty, and according to color - into red and white. Sautéing that is prepared without heating is called cold sautéing. For co
Red sauces

Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour into the cauldron
Meat broth - 1100 g, table margarine or butter - 100 g, wheat flour - 50 g, onions - 36 g, parsley (root) or celery - 29 g, citric acid - 1 g. Roots and

Milk sauces
Milk sauces belong to the group of hot sauces prepared with flour. They are prepared on the basis of white fat sauté and milk with the addition of water.

Whole milk or diluted with water
Mayonnaise sauce

Vegetable oil – 750 g, eggs (yolks) – 6 pcs., table mustard – 25 g, sugar – 20 g, 3% vinegar – 150 g. The yolks of raw eggs are separated from the whites. Refined vegetable oil, cooled
Requirements for the quality of sauces

Hot sauces with flour should have the consistency of liquid sour cream, be velvety, homogeneous, without lumps of undissolved flour and particles of pureed vegetables. The sauce should lightly coat a spoon, tbsp.
Meat dishes

Meat is the main source of proteins and essential amino acids. In addition to them, it contains extractives and fats. Proteins serve to build and repair body tissues, and fat is a source
Boiled meat

Beef, lamb, pork, smoked products, offal and sausages are prepared boiled for second courses. Cooking is carried out on those parts of meat that contain a significant amount of
Boiled meat

Meat prepared for cooking (beef, lamb, pork or veal) weighing up to 2.5 kg is placed in hot water, quickly brought to a boil, the foam is removed and boiled without boiling (at a temperature of 90 ° C)
Grilled meat

The following frying methods are used in cooking: the main method, deep-frying, over coals or in an electric grill.
Meat is fried in large, portioned, small pieces and chopped.

Roast beef
Beef (tenderloin, thick and thin edges) is cleaned into a large piece weighing 1–2.5 kg, sprinkled with salt and pepper, and placed on a preheated baking sheet, greased. The distance between the pieces is at least 5 cm.

Roasted pig
Small piglets are fried whole, and large ones (4–6 kg) are cut along the vertebral bone along with the head, sprinkled with salt on the inside and placed on a baking sheet, skin side up (whole piglets are placed with their backs up

Roasted pig
Canned stewed meat

For stewing, meat is used in large, portioned and small pieces. Before stewing, the meat is sprinkled with salt and pepper and fried until a crispy crust forms. Then place it in a deep bowl,
Amount of products per serving, where meat is 75 g and side dish is 250 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, fat - 12 g, potatoes - 193 g, carrots - 25 g, turnips - 20 g, p

Kidneys in Russian
The treated buds are soaked, poured with cold water, brought to a boil, the broth is drained, the buds are washed, poured again with cold water and boiled for 1–1.5 hours at a low boil. The finished kidneys are washed

Chickens, fried chickens
Seasoned, salted carcasses of hens and chickens are placed back down on a baking sheet heated with fat and fried until golden brown. In this case, the carcass is turned from the back to one side, then to the other side.

Fish and seafood dishes
Fish dishes are rich in proteins, which are easier to digest than meat proteins. Fish tissue is softer and more tender, as it contains much less connective tissue than animal meat. The fat contained in

Boiled fish
For cooking in portioned pieces, use fillet with skin and bones, fillet with skin and round pieces. The prepared fish is placed in deep baking trays or fish kettles in one row, skin side up, and poured

Poached fish
They include sterlet, pike perch, pike (including stuffed pike), sea bass, mullet, cod, eel, whitefish, flounder, halibut, and burbot.

The prepared fish is placed in a bowl. Links and kisses
Fried fish

All types of fish are used for frying, but this type of heat treatment gives special taste to fish such as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silverfish
Basic fried fish

Amount of products per serving weighing 255 g with butter or 280 g with sauce: fish - 148–238 g (according to the standards of the collection of recipes), wheat flour - 6 g, vegetable oil or lard -
Deep fried fish

Amount of products per serving weighing 330 g with sauce or 305 g with mayonnaise: pike perch - 192 g, or catfish - 198 g, or sea bass - 192 g, or navaga - 111 g, or mackerel - 107 g, wheat
Fish fried in dough

Amount of products per serving weighing 225 g: pike perch – 140 g, citric acid – 0.2 g, vegetable oil – 4 g, parsley – 2 g, wheat flour – 30 g, egg – 3/4 pcs., milk – 30 , fat –
Fish baked with potatoes in Russian

Amount of products per serving weighing 350 g: pike perch - 227 g, or catfish - 234 g, or hake - 248 g, side dish - 150 g, sauce - 125 g, cheese - 5.4 g or crackers - 4 g, butter – 11 years
The fish is processed into fillets without skin and bones and cut into pieces weighing 25–30 g (3–4 per serving). The cucumbers are peeled and seeded, cut into thin slices, and the onion into strips. Prepare the carcass

Vegetable dishes and side dishes
Vegetables play an important role in human nutrition as sources of carbohydrates, vitamins, fiber and microelements. Vegetables and fruits are almost the only source of vitamin C, significantly covering the

Boiled vegetables
To prepare hot dishes and side dishes, vegetables are steamed or in water. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped

Mashed potatoes
To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Peeled potatoes, uniform in size, boil until tender, drain the broth, soak the potatoes

Boiled green peas
To prepare this dish, green peas are used, fresh, dried, frozen and canned. Fresh green peas are peeled from the pods, placed in boiling salted water and cooked in

Fried vegetables
Raw and boiled vegetables are used for frying. Vegetables containing unstable protopectin and a sufficient amount of moisture are fried raw. Such vegetables include potatoes, zucchini, pumpkin, tomato

Deep fried potatoes
Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Place prepared potatoes into fat heated to 180–190 °C and fry until

Stewed cabbage
Amount of products per serving weighing 250 g: fresh cabbage - 325 g or sauerkraut - 321 g, fat - 10 g or bacon - 12.6 g, carrots - 12 g, onions - 18 g, parsley - 7 g, tomato puree –

Vegetable stew
Amount of products per serving weighing 250 g: potatoes - 67 g, fresh cabbage - 38 g, carrots - 50 g, turnips - 53 g, parsley - 13 g, canned peas - 31 g, pumpkin or zucchini - 4

Stuffed peppers
First way. Carrots and onions, cut into strips, are sautéed, fresh tomatoes or tomato are added and sautéed together. Then combine with boiled rice, add salt, pepper, herbs

Requirements for the quality of vegetable and mushroom dishes and side dishes
Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. Rest color

Dishes from semi-finished products
Catering enterprises purchase semi-finished vegetable products and culinary products from vegetables.

The semi-finished product “fried potatoes” consists of potato blocks,
Porridges, cereals, legumes and pasta

Cereals and legumes contain a large amount of starch (up to 72%), proteins, especially in legumes (up to 20%), and are rich in vitamins BP B2, PP.
Cereals before heat treatment

Liquid porridge
Liquid porridges are considered to be those whose yield is 5–6 kg from 1 kg of cereal. Porridge is cooked with whole milk, a mixture of milk and water, or with water. They are prepared in the same way as viscous porridges, but more liquid is used.

Pasta dishes
Pasta is cooked in two ways.

The first method is drainage. The prepared products are poured into a bowl with boiling salted water (5–6 liters per 1 kg of pasta and 50 g of salt).
Bean dishes

Legumes are distinguished by a high content of fiber and protein; in addition, legume grains are covered with a thick shell on top, so they do not boil well. Some varieties of colored beans contain poison
Beans in tomato

The prepared beans are poured with cold water and cooked until tender so that they completely absorb all the water, then the beans are combined with the prepared tomato sauce, heated for 5 minutes, seasoned with salt,
Egg dishes

To prepare egg dishes, eggs, melange and egg powder are used. Their nutritional value is determined primarily by the content of proteins, fat, vitamins A, D, BP B2,
Scrambled eggs

Eggs are boiled in boiling water for 2.5–3 minutes from the moment the water boils. No salt is added during cooking. Remove the finished eggs with a slotted spoon and wash with cold water. Soft-boiled eggs have semi-liquid whites and liquid
Natural fried eggs

Prepare fried eggs in portioned cast iron or aluminum frying pans. You can use large frying pans, baking sheets or special frying pans with a recess for the yolk. It's good to warm up
Stuffed omelettes

Such omelettes are prepared with meat or vegetable side dishes or sweet ones. The omelette mixture is poured into a frying pan heated with oil and fried until the mixture thickens. The prepared f is placed in the middle
The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, provisions must be made

White cabbage salad
Amount of products for preparing one serving weighing 150 g: fresh cabbage - 90 g, cranberries - 15 g, green onions - 15 g or carrots - 15 g, 3% vinegar - 15 g, sugar - 7 g, vegetable oil

Jellied fish
Amount of products per serving weighing 200 g: pike perch - 178 g, or sturgeon - 141 g, or salmon - 157 g, or pike - 175 g, or catfish - 175 g, or carp or carp - 202 g, lemon - 1/ 15 pcs., ne

Requirements for the quality of cold dishes
Sandwiches. Products must be laid in an even layer over a piece of bread, have a smooth surface, taste and smell characteristic of the products used.

Salads
Cottage cheese dishes

Cottage cheese itself is a product that does not require mandatory heat treatment, so cottage cheese dishes are prepared in a cold or confectionery shop. Hot dishes made from cottage cheese (casseroles, pu
Cold dishes made from cottage cheese: cottage cheese with milk, cream, sour cream or sugar

To serve in its natural form, use full-fat or semi-fat ungrated cottage cheese. It is placed on a plate or in a salad bowl in a small mound, poured with milk or cream, previously cooled.
Dumplings with cottage cheese

Amount of products per serving weighing 225 g: for the dough: wheat flour - 60 g, water - 20 g, sugar - 2 g, egg - 1/10 pcs.;
for minced meat: cottage cheese – 86 g, sugar – 10 g,

Syrniki
Amount of products per serving weighing 175 g: cottage cheese – 140 g, wheat flour – 18 g, egg – 1/3 pcs., sugar – 15 g, butter – 5 g, jam – 25 g or sour cream – 15 g, sugar – 10 g.

Cottage cheese pudding
Amount of products per serving weighing 200 g (pudding weight): cottage cheese - 152 g, semolina - 15 g, sugar - 15 g, egg - 1/4 pcs., raisins - 20 g, nuts - 10 g, butter - 5 g, vanillin – 0

Sweet dishes
Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert, or third courses. They can be used during breakfast, dinner, and afternoon snack.

For making sweets
Gelatin is soaked. The apricots are sorted, washed, cut and pitted, placed in a bowl, a little hot water is added (200 g per 1 kg of apricots) and boiled for 5-10 minutes. Softened a

Rice pudding
Amount of products per serving weighing 250 g: rice - 48 g, milk - 75 g, water - 80 g, sugar - 15 g, egg - 1/2 pcs., butter - 10 g, raisins - 10 g, crackers - 5 g, sour cream – 5 g, vanilla

Purpose and structure of the confectionery shop
At enterprises where mass production of confectionery products is carried out, the workshop for their production operates separately and independently from other workshops. If products with oil or white are produced

Dough products
The main product range of the confectionery shop is dough products. Their nutritional value depends on the content of carbohydrates (starch), as well as vegetable proteins, fats and B vitamins and

Yeast dough
The raw materials for making yeast dough are flour, water, salt and yeast. Yeast fungi and lactic acid bacteria that get into the dough with them cause fermentation: the first - alcoholic, the second - milk.

Unleavened dough
Amount of products per 1 kg of flour: sugar - 62 g, margarine - 25 g, salt - 15 g, yeast - 25 g, water - 450 g. Dough is prepared using a straight method from flour with good gluten and

Sponge method of preparing dough
The proportion of products is the same as for straight dough. With the sponge method, first prepare the dough - a liquid dough containing 40% flour, 60% water, 100% yeast.

Preparation of dough
Preparing products for baking

The finished dough is placed on a table sprinkled with flour or greased with vegetable oil (for fried products) and cut. The dough is divided into pieces of the required mass manually or using a dough divider
Fried pies

The dough for fried pies is prepared using a straight method with a weak consistency. The prepared dough is cooled to 10 °C before cutting so that it does not become acidic during cutting. Lay out the finished dough
Sbiten

Sbiten is a Russian national drink based on honey. It is prepared in two ways: with yeast and without yeast.
Natural bee honey is dissolved in hot water (1:4), sugar is added

Dispensing and washing kitchen utensils
One of the critical moments that largely determine the profitability and smooth operation of the enterprise, as well as the quality and sanitary safety of the finished product, is the correct organization

Rules for releasing products from the warehouse
The basis for releasing products to production is the requirement (application) of the production manager. This requirement must be approved by the director of the enterprise. Carryover products

Reception of products and material assets
When receiving products, they check their quantity and quality, as well as the condition of the container, determine the number of places, count piece products, and reweigh weighted products. When taking sauerkraut

Procedure and methods of quality control
If we are guided by the standard definition and taking into account the specifics of public catering products, the quality of public catering products should be understood as the totality of product properties, about

Sampling procedure
Sampling of raw materials, semi-finished products and finished products for which technical documentation has been developed is carried out by opening a certain number of transport packaging units specified in the specified

Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 14, 2001 No. 36
“On the implementation of sanitary rules” (as amended on May 31, 2002) Based on the Federal Law of March 30, 1999 No. 52-FZ “On Sanitary and Epidemiological

Enter into force on July 1, 2002
I. Scope 1.1. Sanitary and epidemiological rules and regulations “Hygienic requirements for the safety and nutritional value of food products” (hereinafter referred to as Sanitary

Pancakes are one of those delicacies that have been popular at all times. Moreover, today this dish can often make life easier for the housewife and make preparing dinner quick and easy. After all, many women, after a long day of work, are concerned about feeding their family, and even having time to relax with their loved ones. There are many different semi-finished products available for customers to choose from.

However, due to the ease of preparing pancakes, many women prepare pancakes in the freezer themselves, spending a couple of hours on the weekend.

And on weekdays, all they have to do is take the pancakes out of the freezer and heat them in a frying pan with a lid. You can bake them in the oven with the addition of sour cream. Sweet pancakes with cottage cheese are especially loved by children and adults. Next, we will describe different recipes for making pancakes and tell you how to make filled pancakes.

First, let's clarify one detail. Almost every housewife has a signature recipe for pancakes, their fillings and a special cooking technology. Some people fry the pancakes on both sides, others on one side, so they can put the filling on the fried side and roll it up. How should you do it? It all depends on your experience, whichever is more convenient for you. But if you fry pancakes on both sides, then when heating, try not to overcook the finished product. Otherwise, the crust will be tough and crispy, and that’s not your intention, right?

What are some pancake recipes?

What should be available:

• milk (kefir);
• eggs;
• sugar;
• flour.

Sometimes, having promised to please our loved ones with something delicious, we notice with horror that there is no milk in the house. Experience shows that you can safely use water for spring rolls. When a dish is prepared with skillful hands and love, the difference will be quite insignificant. Perhaps you have the serum, then don’t hesitate to use it. And if there is not enough milk in the refrigerator, you can dilute it with water to the required amount.

1. Grind the yolks of 4 eggs with 2 tbsp. l. sugar and 1 tsp. salt. Pour in 3 cups of milk, add 4 cups of sifted flour. After thoroughly mixing the ingredients, add 2 more glasses of milk and 4 beaten egg whites. Before baking, heat the pan well, grease it with a small amount of vegetable oil or lard, pricking it with a fork. Pour in as little batter as possible, distributing it evenly throughout the pan.
2. Beat 2 eggs until foam forms, pour in 1 cup of boiling water and continue beating. Add 1 glass of kefir. Separately, mix 1 cup of sifted flour with baking soda (at the tip of a knife) and gradually pour into the liquid, stirring constantly. Add 1 tbsp. l. sugar and a little vegetable oil. The dough is ready.
3. Mix 0.5 liters of kefir, a couple of eggs, 2 cups of flour, salt and sugar. Pour boiling water into a glass, add half a teaspoon of soda and pour into the dough. Leave for 5 minutes. Add a couple of tablespoons of vegetable oil. The choux pastry for pancakes is ready.
4. This recipe is one of the simplest and cheapest: beat 0.5 liters of milk or water with 1 egg, add salt and sugar at your discretion, add flour and stir to the desired consistency.

Recipes for curd fillings for pancakes

1. Grind 250 g of cottage cheese with two egg yolks, add 2 tbsp. l. sugar, a pinch of salt and a tablespoon of sour cream. Stir and wait until the salt and sugar dissolve.
2. Grind 250 g of cottage cheese and mix thoroughly with 2 tbsp. l. sour cream. Soak raisins (to your taste) in boiling water for 10-15 minutes. Pass a quarter of the lemon through a meat grinder along with the peel, add 2-4 tbsp. l. Sahara. Mix cottage cheese, raisins and lemon. The filling is ready.
3. Mix 250 g of cottage cheese with 3 tbsp. l sugar. Crush 1-2 small bananas and add to the cottage cheese. There are 2 tbsp. l. sour cream. Stir all ingredients until smooth.
4. Grind 250 g of cottage cheese through a sieve, add 1 tbsp. l. sugar and condensed milk. Place a little fruit jam on the finished pancake, then the curd mixture, and wrap it in an envelope.
5. Beat 250 g of cottage cheese with a blender. Chop 1 sweet pepper and 3 pickled cucumbers, finely chop the greens and a little garlic. Mix all ingredients thoroughly and add salt and ground pepper to taste.
6. Mix 250 g of cottage cheese with 2 tbsp. l. red caviar, herbs, salt, nutmeg and 1 tbsp. l butter. The filling is ready.

The recipe for a filling based on cottage cheese is a matter of taste and imagination, so if you wish, you can come up with many more fillings for pancakes, which will later become your signature ones. You can also wrap pancakes in several ways:

• just roll it into a tube, distributing the contents evenly;
• Place the filling on a quarter of the pancake and fold it into a triangle;
• an envelope, turning each of the four sides to the center;
• put the filling on the edge, tuck the pancake on both sides and roll it up.

This is only a small part of the recipes, but among them there will probably be one that will become the most favorite in your family. Try it, don’t be afraid to experiment and delight your loved ones with this wonderful dish more often.

This technical and technological map applies to the dish “Pancakes with banana and chocolate”, produced by the pancake house “Pancake Yard”

1. 2. List of raw materials

2.1. To prepare “Pancakes with Banana and Chocolate” the following raw materials are used:

Wheat flour GOST 27583-88

Chicken eggs for food GOST 27583-88

Milk GOST R 52090-2003

Salt GOST R 515-74

Granulated sugar GOST 21094

Vegetable oil GOST 21314-75

Banana GOST R 51603-2000

Cottage cheese RST RSFSR 371-89

Chocolate yogurt GOST 16270-70

2.2. The raw materials used to prepare “Pancakes with banana and chocolate” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

Recipe for the dish “Pancakes with banana and chocolate”

Name of raw materials	Gross weight (g)		Mechanical losses processing %		Net weight (g)		Heat losses processing %			Exit
Wheat flour
Chicken eggs for food
Granulated sugar
Vegetable oil
Test output:
Yield of fried pancakes:
For filling:
Chocolate yogurt
Filling yield:
Yield 1 serving

4. Technological process

4.1. Preparation of raw materials for the production of the dish “Pancakes with banana and chocolate” is carried out in accordance with the Collection of recipes for dishes and culinary products for catering establishments (2009)

4.2 . Preparation of pancake mass: Sift the flour and salt into a bowl and make a well in the middle. Add the egg and half the milk. Beat until

until smooth, then gradually add the remaining milk. Pour the pancake mixture into another bowl and leave for 25 minutes. Heat a frying pan, grease with oil and pour in some dough. Fry on one side, turn over and fry on the other side until golden brown.

For filling: Peel the banana, mash it with a fork. Rub the cottage cheese and mix with yogurt and mashed banana. Place 30 g of filling on the pancake and wrap it in a tube. Place 2 pancakes on a plate and garnish with banana slices.

5. Registration, submission, sale and storage

5.1. The dish “Pancakes with banana and chocolate” should be served on a plate decorated with banana slices.

5.2. The thickness of the pancakes should be no more than 3 mm.

5.3. The shelf life for pancakes without filling is a day, with filling no more than an hour.

Recipes for delicious pancakes

Do you like delicious, tender, tasty and aromatic pancakes with cottage cheese? Experience our signature family recipe with step-by-step photos and detailed video instructions.

45 min

270 kcal

5/5 (2)

In my family, pancakes stuffed with cottage cheese are made in a non-standard way - after frying, our delicate products are sent not to the table, but to the oven, where they are heated for a few more minutes with granulated sugar and butter. If you strictly follow the recipe, the end result is very tasty pancakes: the combination of soft, delicate dough and filling with delicate cottage cheese makes the dish one of the most attractive to eat both in the frosty cold and in the hot summer.

Also, is there a healthier, lower calorie option for an easy breakfast or midday snack? As an example, you can take the wonderful recipe of my grandmother, a famous culinary expert who knew how to prepare dough and curd filling for pancakes without any hassle.

Ingredients and preparation

Kitchen appliances

It is best to prepare the necessary utensils, utensils and tools for making pancakes with cottage cheese and raisins in advance:

• a spacious frying pan with a non-stick coating with a diameter of 22 cm;
• baking tray with a diagonal of 23 cm;
• a piece of foil with a length of 30 cm;
• several deep bowls with a capacity of 300 to 1000 ml;

• medium sieve;
• measuring cup or kitchen scale;
• paper and cotton towels;
• tablespoons and tea spoons;
• wooden spatula;
• steel whisk.

In addition to the standard set of equipment, you can also use a blender or food processor to make the work of kneading dough easier.

You will need

Dough:

Filling:

Did you know? The cottage cheese filling for pancakes should not be too liquid, so buy thicker cottage cheese, preferably at the market, and if it is too watery, wrap it in cheesecloth and let the excess liquid drain. In addition, milk can be replaced with purified water.

Additionally:

• 70 g granulated sugar;
• 25 g butter margarine;
• 20 g butter.

Important! If possible, make powdered sugar using a blender or coffee grinder. In addition, instead of butter, you can use high-quality margarine or lard.

Cooking sequence

Preparation

1. Mix the flour with table salt and use a sieve to sift the dry mixture at least three times.
   
   
2. Remove butter or margarine from the refrigerator.
   
   
3. Cut it into pieces and let it soften a little in a warm place.
4. We scroll the cottage cheese through a meat grinder or grind it in a food processor.
   
   
5. Remove the eggs from the cold place about half an hour before the start of the process.
6. Soak the raisins in boiling water for about fifteen minutes, then dry on a paper towel.
   
   

Did you know? At this stage, you can prepare some additional components for the dough and filling, such as spices. I prefer to add ground cardamom, cinnamon or ginger to the pancake preparation, which gives the finished products a simply unique look and aroma.

Dough

1. Break the eggs into a large bowl and cover them with granulated sugar.
   
   
2. Then lightly mix the mixture with a whisk; you can also lightly beat it with a blender at low speed.
   
   
3. Pour in about half the milk and a little flour, stir vigorously.
   
   
4. Then add the remaining flour, stir the mixture until smooth.
   
   
5. Add the second part of the milk, mix the liquid dough for pancakes.
   
   
6. Set aside the resulting mass, allowing it to “rest” for half an hour at room temperature.
   
   
7. After this, add sunflower oil and mix again with a whisk.
   
   
8. The dough is ready: you can use it immediately, or you can put it in the refrigerator.
   
   
   

   Important! If it seems to you that the dough is too liquid after the first kneading, just give it time to sit - in about half an hour the gluten in it will “dissolve” and you will get a semi-liquid, viscous mass.

Filling

Preparation

1. Place the frying pan over medium heat and grease it with margarine.
2. Pour a portion of dough onto it using a ladle.
3. Rotate the pan and spread the dough over its entire surface.
   
   
4. Fry the pancake on one side for about two minutes, then turn it over to the other side.
   
   
5. We do the same with the remaining dough.
6. Place the finished products in a stack on a spacious dish.
   
   
7. Place a tablespoon of filling in the center of each pancake and wrap it in a small block.
   
   
8. We set the oven to heat up to 180 degrees.
9. Cover a baking sheet with foil and pour granulated sugar onto it.
   
   
10. Then spread the prepared pancakes with filling on it in an even layer.
    
    
11. Place pieces of butter or margarine on top.
    
    
12. Place the baking sheet in the oven and leave there for approximately five or seven minutes.
13. Transfer the finished pancakes back to the plate and allow them to cool slightly before serving.
    
    

Your amazingly tasty and tender pancakes with cottage cheese are completely ready! Don’t be afraid that your little picky ones will refuse to try them because they don’t like the cottage cheese - my guys didn’t leave even a crumb from their portions, despite the fact that you usually won’t drag them in by the ears to eat something cottage cheese.

You can decorate your creations according to your personal taste: either sprinkle with powdered sugar and confectionery dust, or simply leave such beauty untouched, since the pancakes themselves look great. Eat these delicate products with sour cream, mayonnaise or your favorite sauce - sometimes I even pour cherry syrup over them, and it turns out very tasty.

Video recipe for pancakes with cottage cheese

Let’s check the recipe again, paying attention to the video below, in order to properly mix your own dough and filling for pancakes with cottage cheese.

That's all! All I can do is wish you a pleasant tea party and recommend a few more of my favorite pancake recipes with equally magical fillings.

Try the simplest and very tasty option, as well as delicious ones - I myself can’t choose which type of pancakes I like best: this one or the one described above. In addition, you definitely need to give a chance to truly unique, very unusual, but incredibly tasty. Finally, don’t miss the amazingly appetizing ones that only recently appeared in my culinary arsenal. Since we all love tender, soft and airy pancakes since childhood, no matter how busy I am, I always try to bake a couple of batches at least once a month, they are worth the effort!

Happy experimenting in the kitchen! I would like to know if any cooks found the recipe useful, so write a couple of reviews if it’s not difficult. And if you have any new additions to the dough or filling, be sure to share with me. Bon appetit!