Ingredients for - Carrot pancakes with cottage cheese and carrot filling
How to cook deliciously - Carrot pancakes with cottage cheese and carrot filling
1. Stage
Grate carrots on a fine grater, squeeze through gauze juice (about 50 ml). Leave the cake. Or do it all with a juicer.
2. Stage
Add carbonated water to the juice. In total, the carrot juice and carbonated water in full volume should make 100 ml.
3. Stage
Add milk, eggs, cinnamon, flour (both kinds), salt, sugar (I also added 1 tsp of dried carrot tots) and whisk everything. Bake pancakes on a well heated pan (you get 5-6 pancakes with a diameter of 25 cm)
4. Stage
For the filling mix cottage cheese, sour cream, cinnamon, sugar, raisins and carrot cake. If the cottage cheese is grainy, it is better to whip it with sour cream beforehand.
5. Stage
Put 2.5 tbsp. of cottage cheese and carrot mixture on the edge of the pancake
6. Stage
And roll up into a cone. Tie the tip with herbs
7. Stage
Bon appetit
