Pancakes with curd cheese and lingonberry jam

Step-by-step recipe with a photo of pancakes with curd cheese and lingonberry джемом. Time: 18min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling

• 2 tbsp. lingonberry jam
• 4 tbsp. l soft curd cheese
• 2 tbsp. l chopped mint

Pancake dough

• 0.5 tbsp. flour
• 0.5 tsp salt
• 2 tsp Sahara
• 1 tsp vanilla extract
• 0.5 tbsp. milk
• 1 tbsp. l ghee
• 2 eggs
• 2 tbsp. l chopped mint leaves
• Cooking spray

Fresh whipped cream

• 1 tbsp. thick whipped cream
• 1/4 Art. granulated sugar
• 1 tsp lemon extract
• 0.5 tsp lemon zest

Recipes with similar ingredients: cottage cheese, mint, flour, sugar, vanilla extract, milk, butter, eggs, cream, lemon essence, lemon zest

Recipe preparation:

1. Prepare the dough: Add all the ingredients for the dough to blender and mix until smooth.
2. Make the filling: In a small bowl, mix thoroughly jam with cream cheese.
3. Whipped cream: Mix with a hand mixer ingredients until lush. Chill before serve.
4. Spray with a non-stick pan and put on a moderate heat. Pour some dough and rotate the pan until it completely covers the bottom. Fry in for 1 min, and as soon as small bubbles form on the pancake, turn over with a rubber spatula. Remove from pan to dish and repeat with the remaining dough.
5. Put about 3 tbsp. l toppings in the center of the pancake and tight wrap up. Repeat this with the rest of the pancakes. Serve pancakes on a large dish or portioned plates, garnished with whipped cream.