Pancakes with tuna and salted cottage cheese
9 servings
75 minutes
Pancakes with tuna and salted cottage cheese are a refined combination of soft, tender pancakes with a spicy filling infused with the aromas of dill and garlic. The dish draws inspiration from Russian cuisine, where pancakes have held an honored place on tables for centuries, from festive feasts to cozy family dinners. Here, the traditional flavor is complemented by rich canned tuna and salted cottage cheese, creating a harmonious balance between creamy softness and pleasant saltiness. These pancakes can be served as a hearty breakfast, light dinner, or elegant appetizer at a dinner party. They are good both warm and chilled, and a small dollop of sour cream adds even more tenderness. Enjoy your meal!
1
Preparing pancakes. Break two eggs into a bowl and whisk them; add milk to the beaten eggs and whisk again; add sifted flour and whisk again; extinguish baking soda with vinegar and add it to the mixture; add a spoon of sunflower oil; mix everything together; and finally, add salt and sugar to taste.
- Chicken egg: 2 pieces
- Soured milk: 400 ml
- Wheat flour: 200 g
- Baking soda: 2 g
- Vinegar: 3 ml
- Sunflower oil: 17 ml
- Salt: to taste
- Sugar: to taste
2
We fry pancakes: add oil to the pan and fry the pancakes on both sides until cooked.
- Sunflower oil: 17 ml
3
Preparing cottage cheese: take a pack of cottage cheese, add sour cream, salt, dried dill, and granulated garlic (I use 'Knorr: garlic granules') to taste.
- Soft curd cheese: 200 g
- Sour cream: to taste
- Salt: to taste
- Dried dill: to taste
- Garlic powder: to taste
4
We take out the tuna and open it.
- Canned tuna in oil: 170 g
5
Now take the pancake and spread it with the prepared cottage cheese and tuna. Roll it into a tube. Your pancakes are ready, enjoy your meal!
- Soft curd cheese: 200 g
- Canned tuna in oil: 170 g