Nalistniki is a traditional Ukrainian dish, essentially very thin, almost translucent pancakes with filling. They were named so that they are small, like a leaf of a tree. Fillings are prepared with a wide variety of – i.e. anything that can be wrapped in a pancake. The most popular ones are with cottage cheese and raisins. So today we’ll find out how to prepare sheet pancakes.
To make them thin and tender, you need to cook them with milk and starch. And here - read how to cook chicken stew.
Bon appetit.
I love cooking delicious nalistniki, especially with cottage cheese. The dessert turns out amazing: the filling does not leak out, you can clearly feel the delicate curd flavor with vanilla! Incredibly delicious! Especially for the “I Love to Cook” portal, I will tell you how to prepare pancakes that will not tear: and will remain soft and tender even the next day. The main thing is to follow the step-by-step recipe: do not add fewer eggs, do not cook with milk alone, and be sure to let the dough “rest” for an hour. So, write down the recipe for nalistniki with milk.
For the test:
For filling:
Now you know how to prepare cheesecakes with cottage cheese. They cut perfectly, as the filling does not leak out, but holds its shape perfectly. The pancakes are neutral in taste: therefore, the slightest flavor shades of cottage cheese, vanilla and strawberry are clearly felt.
Pancakes are also called pancakes. There is a simple recipe for making them with milk. It won't require any unusual ingredients. The products used are very affordable.
Everyone bakes pancakes on Maslenitsa. Some people fill them with filling, others just make them sweet. As for the dough, there are also many cooking options. Nalistniki can be made with milk, kefir, or water. They turn out thin and stick off the pan so well. You can cook pancakes at home using the simplest method.
Everyone loves to eat delicious and flavorful pancakes. The recipe for making nalistniki is very simple. Every housewife must know how to bake pancakes. You can try and cook nalistniki with milk. This will require a standard set of products.
A large number of people consider nalistniki to be the most delicious. They can be combined with many different supplements. The recipe is no different from other pancakes cooked with milk and water. As a result, the pancakes turn out tasty, fluffy and aromatic.
It doesn’t matter which recipe you choose, you will still get tasty and soft nibbles. Not only children, but also adults love pancakes. You need to come up with the filling in advance. It can be very diverse: meat, with cottage cheese, with rice and egg. These pancakes fly off the table with great speed, and take a long time to prepare, but with great pleasure.
Nalistniki is a dish of Belarusian and Ukrainian cuisine. They differ from standard pancakes in taste and properties. Pancakes are very soft, flexible, almost transparent. They are also practically tasteless - the dough is kneaded with a minimum amount of sugar so that nothing overshadows the filling. Nalistniki are rarely eaten like regular pancakes, smeared with sour cream and washed down with tea. They act more like a shell for the filling, rather than an independent dessert.
Today we will prepare nalistniki with cottage cheese in the oven. For those who have the skills to work with pancakes, the process will not cause any trouble. You just need to adhere to the proportions and follow the technology.
Ingredients: 
For the test:
For filling:
For baking in the oven:
Bon appetit!
How to cook nalistniki pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.
Nalystniki, or filled pancakes, are a traditional dish of Ukrainian cuisine. They are called leaflets because they are very small, like a tree leaf.
Nalistniki can be prepared with a variety of fillings: meat, mushrooms, jam, etc. - it is difficult to limit the list, because everything that can be wrapped in a pancake can turn into nalistniki. The most famous and beloved for many are sweet nalistniki with cottage cheese and raisins.
Pancakes are baked from unleavened dough, without yeast, unlike traditional Pancake Day pancakes. The dough is very liquid, making the pancakes thin, almost transparent, which makes them ideal for serving with fillings. And so that such delicate and thin pancakes do not tear and hold the minced meat securely, the dough is prepared on the basis of milk, half mixed with water - this makes it both soft and elastic.
Cooking time: about 1 hour
To prepare the sheets, you will need
You will also need a little butter for baking the sheets and sugar for sprinkling.
In a bowl, whisk the eggs, sifted flour and sugar.
Then pour milk into the egg base.
At this stage, it is best to mix the dough with a blender, as this will help avoid the appearance of unwanted lumps.
Then pour water into the dough and mix again until smooth.
The dough will be very liquid. At the very end, add vegetable oil. Mix the dough thoroughly until the butter is completely incorporated.
Pour a little batter into a dry frying pan and spread it quickly so that the pancake turns out very thin. Pancakes should not stick to the pan, as the dough contains oil that will be released during the cooking process. Bake the pancakes until golden brown on both sides.
If you have 2-3 frying pans, feel free to use the entire “arsenal”, because this way things will go much faster.
Stack the finished pancakes and immediately cover with a large bowl. Thanks to this, the steam that will be released from the still hot pancakes will soften them and make them very elastic.
Pour hot water over the raisins to soften them a little.
Mix cottage cheese, sugar and egg in a bowl. It is better to take thicker cottage cheese, then the filling will turn out more creamy.
Then squeeze the raisins from the water and add them to the cottage cheese.
Cut each pancake into 4 pieces. Place 1 teaspoon of filling on the wide side of the pancake.
Fold in the sides first.
Then, holding them, carefully but tightly roll the leaf.
Grease a baking dish with a small amount of butter and place the sheets in a dense layer.
Grease the top of the sheets with butter and sprinkle with sugar. Thanks to this, the surface of the pancakes will become caramelized.
Place the pan with the sheets in the oven, preheated to 220 degrees, and bake until the surface is golden brown (about 15-20 minutes).
Serve the nalistniki immediately from the oven, topped with sour cream, honey or your favorite jam.
What to cook if milk is stagnant in the refrigerator? Of course, pancakes. Well, if you have patience and an hour of free time, milk makes excellent pancakes. And for the recipe for pancakes, you can look at this article. Today we will bake thin pancakes. People also call thin pancakes pancakes.
Children especially like thin pancakes. The pancakes are so brittle and crispy, but once they are kept under a lid or covered with another deep container, they become soft and it is easier to wrap the filling in them.
1. Prepare pancake batter it can be done in different ways. Someone first kneads a thick dough, adding a little milk at a time. This is a great option and I use it, but most often, probably like many, I combine the liquid ingredients, then add flour. Namely, I beat the eggs using a whisk, adding sugar, vanillin and salt.
Then pour in milk at room temperature.
After combining these ingredients, I add the sifted flour, but in portions. At the same time, after each added portion of flour, mix the mass thoroughly. The consistency of the mixture turns out to be liquid, but not quite.
2. Now add the plant. butter, mix and set the bowl with the dough aside for 15 minutes.
3. Bake pancakes in a well-heated frying pan. If you have a ceramic frying pan, you do not need to grease it with oil, because it is already present in the dough. To make thin pancakes, you need to pour a little dough and distribute it well over the entire area of the pan, using rotating movements. Nalistniki They fry quickly, so don’t forget about them.
And this is what happens: thin crispy pancakes with milk. which are so easy to prepare!
Good day, dear readers and guests, to our delicious and homemade kulinaroman.ru! Friends, first of all.
Greetings to all readers and guests, our delicious and homemade kulinaroman.ru! Enjoy fresh berries.
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The approach of a holiday always means an abundance of delicious salads on the tables. Frequently included ingredient.
Yes, I still managed to make this Cuban appetizer for the winter! And all thanks to our regular reader.
Thin pancakes with cottage cheese, which came to us from neighboring Belarus, have firmly established themselves in the diet of many families. Traditionally, these pancakes with cottage cheese, the recipe for which is also used in Ukraine and Poland, are made from liquid unleavened dough with the addition of a large number of eggs.
Nalistniki differ from ordinary pancakes in consistency and taste. They are thinner, almost unsweetened, elastic, and have no holes. They are served rolled into a tube and topped with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in sheets - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly highlight, and not “clog” it, serve as a kind of shell, in this case, cottage cheese.
Today we suggest making pancakes with milk, a recipe with cottage cheese and raisins. This filling is considered a classic; the pancakes are aromatic and sweet, served with coffee, juice and tea.
Today's Belarusian nalistniki - unleavened pancakes with cottage cheese - will be prepared with milk, although in the classical interpretation they usually use water, especially for savory fillings. You will need the following ingredients for the dough:
For the filling of the curd pancake, take the following ingredients:
The filling for the cheesecakes should be quite dense, so it is important to choose the right cottage cheese. It is not recommended to use curd mass instead of regular cottage cheese; it is better to take a fresh country product with high fat content. You can use any raisins, preferably small and seedless. We will steam it so that it becomes soft and does not crunch in the filling.
Nalistniki made with milk and cottage cheese are prepared very simply and are not particularly different from the usual pancakes with fillings. But there are also small secrets that you will learn about during the step-by-step preparation process.
Let's start kneading the dough for sheet pancakes:
The dough for pancakes should be more liquid than for regular pancakes. This will allow you to bake really thin pancakes in which it will be convenient to wrap the curd filling. The amount of flour depends primarily on the size of the eggs - the larger they are, the more flour you will need. Therefore, do not pour out the entire portion at once, but add flour gradually, adjusting its amount in the dough.
We start frying when the dough has rested for a few minutes:
To make the pancakes even tastier, we bake them in the oven. Each pancake must be filled with cottage cheese - place about 1 tablespoon of the filling in the center of the pancake, roll it into a square, bending the edges inward. Now place one layer of pancakes in a fireproof dish, grease with very soft butter, and place another layer of pancakes on top. So transfer all the pancakes into the mold, salting them with butter.
The last layer can not only be greased with butter, but also sprinkled with powdered sugar. It will give your dessert a delicious golden crust. Bake pancakes for no more than 10 minutes at 180 degrees. The main purpose of baking is to soak them in butter and make them juicier and softer.
Water pancakes turn out green thanks to the addition of leafy greens to the dough. An extraordinary filling for pancakes - from potatoes, dried tomatoes, peppers and prunes.
vegetable oil, vegetable oil, water, eggs, sugar, flour, herbs, potatoes, tomatoes, prunes, salt, green onions
The recipe for pancakes has a lot in common with pancakes. At the same time, you need to know how to prepare the sheets correctly. Classic nalistniki are nalistniki with cottage cheese. Nalistniki are also often prepared with meat. To prepare nalistniki, you will need flour, milk, eggs, salt, sugar. And of course, the filling to make nalistniki with it. The dough recipe for pancakes is the same as for pancakes, the only thing is that the dough is prepared in two steps. First, the dough for the sheets is made thick and left for about 20 minutes. Then it is diluted with milk so that it becomes liquid. The finished leaflets should not be overdried; it will be even better if the leaflets are damp. After all, then you need to wrap the filling in them and put sheets briefly in the oven to finish cooking.
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The name nalistniki (in Ukrainian it sounds “lysnyky”) comes from the word “leaf”, since this dish is made as thin as possible in order to make various rolls from it. To ensure that the thin dough retains its strength, milk is added to it, diluted in one-to-one proportions with water. This recipe allows you to maintain elasticity, softness, and the taste is delicate and at the same time rich.
Nalystniki is the Ukrainian name for filled pancakes, actually small pancakes, but these pancakes are not fried, but simply wrap the ingredients you like into a thin milk pancake. The traditional taste of nalistniki is with sweet homemade cottage cheese, to which raisins are often added. It can also be filled with salty fillings - mushrooms, meat, seafood, as well as a variety of sweets - chocolate, honey, jam, which can be supplemented with candied fruits and nuts.
For the dough you need to prepare one glass of plain water, one glass of cow's milk (preferably homemade), one glass of wheat flour, two chicken eggs, 100 grams of sunflower (olive, corn) oil, two tablespoons of sugar.
Filling: half a kilo of homemade cottage cheese, one egg, three tablespoons of raisins, two tablespoons of sugar (if the cottage cheese is not sour, you can add three tablespoons of sugar, if the cottage cheese is sour).
Preparation: butter is used for baking, sugar is used for serving, which can be used to sprinkle the finished sheets. Preparation takes about one hour.
Cooking pancakes recipe:
You can fry in a Teflon frying pan without oil, as it is included in the dough. Place the pancakes in a stack in a wide plate and cover with a lid so that they soften due to the steam.
We wrap the linings:
At this stage, the nalistniki turn out classic and can be eaten right away. They can be fried in a frying pan in butter, then the cottage cheese turns out to be viscous, and the hot curd may seem tastier, but it depends on who you like. In order for the nalystnik to turn out according to the Poltava recipe, it needs to be baked in the oven (once it was baked in a cauldron in the oven).
You need to eat it hot, top with sour cream, honey, and jam. Or you can do it without watering, since the curd filling will become soft, like cream, and the sugar will form a caramel layer on the surface.
Milk pancakes are actually just pancakes cooked with milk instead of water. You can add fresh milk, and milk that may not boil, but not sour. You can add any filling to these thin pancakes according to your taste and whatever is on hand.
To prepare, you need to take three eggs, one tablespoon of sugar, a pinch of salt, a little vanilla, two and a half glasses of milk, 200 grams of wheat flour, three tablespoons of vegetable oil.
Milk pancakes fry quickly; no additional oil is needed for frying them, since it will already be included in the dough.
The dough is first prepared by combining the liquid elements:
If the frying pan is ceramic or Teflon, you don’t need to add oil, or just a little bit, but if it’s a regular frying pan, you’ll have to add a little vegetable oil so that the pancake doesn’t burn. Since the dough is liquid, it is easy to achieve a round shape by making gentle circular movements with the pan.
Pancakes for pancakes turn out to be very tender and literally melt in your mouth, and all because they are prepared with milk and starch. Try it!
Beat 5 eggs with salt and sugar. Add to taste.
Then add starch, constantly stirring the egg mixture. There should be no lumps.
Pour in milk and sunflower oil. Mix. Let stand for 15 minutes. The dough will be liquid.
Grease the frying pan with sunflower oil or a piece of lard once, then as needed.
Now pour the batter into the pan. Do this with a ladle. Pour in enough batter to cover the bottom of the pan in a thin layer. You need to spread the dough over the pan with a quick, deft movement.
The fire should be small. Otherwise the pancakes may burn.
As soon as the top of the pancake sets and its edges begin to lag behind the edge of the pan, take a spatula, move it under the pancake and quickly remove it and place it on a plate, finished side up.
Pancakes bake quickly, so you can’t leave the pan.
Prepare the filling. Grind the cottage cheese with sugar and 1 egg. Poppy seeds and raisins are optional. Place cottage cheese filling on the toasted side of the pancake. Wrap it the way you like. Place the leaves in a saucepan, cauldron or pot. The layers need to be coated with sour cream and melted butter. Place the dish in an oven preheated to 180 degrees for 10–15 minutes.
Delicious!
They prepared it. Look what happened
Nalistniki – Belarusian cuisine. They're so hot. Try it - you will really like it. I already wrote that my grandmother cooked them in the oven. I placed the folded triangles in a cast iron pot to simmer - pouring melted homemade butter over each row. Eat your mind. On Maslenitsa you can pamper yourself.
Thank you! You can do it in pots, in the oven, I think. And it’s not too troublesome, you install it and do something else. I will definitely do this! Happy Maslenitsa!
So this is a classic recipe for nalistniki. Why these squabbles and strife? Nelya wrote everything correctly. It seems that people have never fried pancakes in their lives. but being clever is not the point!
I don’t understand why you don’t fry the pancake on both sides, then the filling, and then put it in a container with sour cream, it won’t be worse
This is a different dish with a different taste, but as you like.
Dear Nelya, I bake pancakes regularly. It is rude to respond to a stranger in an openly offensive manner. Moreover, I wasn’t the only one who hinted at the degree of readiness of the unfried half. You could simply clarify your recipe by specifying that the pancake is cooked until the top half is almost done. And let me tell you that when one side is browned, the second is not ready in all cases, it all depends on the consistency of the pancake dough.
Dear Marina, if you took my answer as an insult, I apologize. But a raw pancake cannot turn over and remove itself from the frying pan. Well, he can’t, because he can’t! This is a pancake, it's thin. While typing out the recipe, I couldn’t even think about such an incident. I'm sorry! I will definitely add clarification to the recipe.
It’s not clear how to put the filling on the fried side, so what does the unfried sticky one lie on? On the table, on the plate and when wrapping, your fingers will be half-ready in the dough, is that so? And then these sticky, raw rolls, wrapped with the unfried side out, must be transferred to a cauldron and topped with more sour cream. A very strange recipe. Has anyone prepared it? It is very interesting to know whether something worked out or not.
After stuffing in this way (on the fried side), fry the rolls on both sides until golden brown, and then fold them and pour sour cream on them.
Marina Rodionova, if you have cooked pancakes once, then you would clearly know that when one side of the pancake is browned, then the second side is also ready, just not so beautifully browned.
In general, it is not clear, if you put the filling on the fried side, how to wrap it, because the unfried side will stick to the surface.
The fried side of the pancake is already ready, and the unfried side will continue to cook. It won't burn, don't be afraid.
Pancakes are the hallmark of Russian cuisine. They are made with yeast and are a hearty and tasty pastry that can be eaten with a variety of sauces. The only drawback of pancakes is their thickness and some fragility. It is very difficult to wrap the filling in them and fold them into an envelope. But there is such a Ukrainian dish as nalystniki. These are yeast-free pancakes, very thin, elastic, as if created to serve as a strong dough shell for a variety of fillings. Their neutral, buttery, creamy taste is ideal for sweet cottage cheese with raisins, as well as minced meat, apples with cinnamon and cabbage with mushrooms. In this article we will reveal a recipe for milk-based milk. Photos of finished products will motivate you and encourage you to experiment culinaryly.
For this Ukrainian dish you need to take the same ingredients that are required to prepare Russian pancakes. Nalistniki made with milk just don’t need yeast. Instead, a little vegetable oil is poured into the dough. This ingredient makes the pancakes elastic and thin. Since the butter is already in the dough, you can bake the pancakes in a “dry frying pan”. But it is still recommended to grease the bottom with a silicone brush with sunflower fat before the first pancake. Now about the milk. It does not have to be fresh, as they say in Ukraine, “sweet”. Sour will work too. And nalistniki are made from various milk derivatives: kefir, fermented baked milk, yogurt, whey. Fermentation bacteria give pancakes their delicacy. Sometimes regular soda is added along with milk. But here we will focus specifically on the question of how to prepare nalistniki with milk.
We will need milk, flour, eggs, sugar and salt, sunflower oil. In some recipes, the dough is also diluted with warm water. And, of course, you can’t do without the filling. Although nalistniki can be eaten in the same way as pancakes: with mushroom sauce, sour cream, honey and butter. What differentiates the two different dishes is the method of preparation. The dough for nalistniki in milk is prepared in two stages. First, it is made thick, the consistency of homemade sour cream. So it should stand for at least an hour. And then it is diluted with milk or mineral water/regular warm boiled water. There is also a special choux pastry - but this is the subject of another article. So let's get cooking. What are the proportions of the ingredients? For a glass of milk you need to take the same amount of flour, one egg, a pinch of salt, two teaspoons of sugar. To dilute the thick dough we need about 100 ml of warm water. And, of course, to prevent the pancakes from sticking to the pan - two soup spoons of vegetable oil. It can be replaced with the same amount of melted butter. With it, the leaflets will have a beautiful golden appearance.
The basic recipe advises first grinding the egg with sugar and salt. By the way, if you intend to make nalistniki with meat, cabbage, mushrooms, chopped liver and similar fillings, reduce the amount of the sweet ingredient to a pinch. Now you should pour in a glass of milk. In order for the components to interact with each other faster, it would be better to warm it up a little. Now add flour. Mix thoroughly until lumps are eliminated. Pour in the vegetable oil and leave the dough for the sheet pancakes in the milk to rest at room temperature. During this hour you can start filling. Steam the raisins, rub the cottage cheese through a sieve, mix it with sugar and a raw egg. Or boil the chicken breast, mince the meat, mix it with finely chopped dill and salt. While you are doing all this, the dough will come up. Now you should dilute it with milk to the consistency of cream. But you can get by with water.
At this stage of preparation, the recipe for milk pancakes - the photo demonstrates this - differs from the method of frying pancakes. There is no need to pour a lot of oil into the pan. You can only lightly lubricate the bottom with a silicone brush. Previously, Ukrainian housewives made do with a piece of lard skewered on a fork, and during Lent they dipped a goose feather in vegetable oil. Using your right hand, scoop out the batter with a small ladle. With your left hand we hold the heated frying pan suspended, slightly tilted. Pour the dough into the middle in a thin stream. Rotate the pan slightly in a circle so that the dough spreads and covers the entire bottom. Check readiness with a thin wooden spatula. As soon as the bottom is browned, sharply throw the pan forward and slightly up. The fatty pancake will fly up, turning over in the air. Now it’s important to catch it so that it plops into the pan with the uncooked side. Until you have developed the necessary skill, use a fork or wooden spatula to flip your pancakes. If you are going to wrap the filling in milk-based sheets, the recipe recommends frying them on one side only. Then place the minced meat on the baked side, roll the pancake into a tube and place it on a baking sheet. Place in the oven until fully cooked.
In Ukraine, every housewife has in her arsenal several treasured ways of preparing thin, elastic pancakes. We bring to your attention a Belarusian recipe. The composition of the ingredients is not much different from the Ukrainian one. Sift two cups of flour into a bowl. Mix it with a tablespoon of sugar and a pinch of salt. In another bowl, slightly heat two glasses of milk. Beat an egg into it. Pour in a quarter cup of vegetable oil. We combine the liquid mass with flour - just like that, and not vice versa. Use a whisk to prevent lumps from forming. When the dough becomes homogeneous, leave it for one and a half to two hours. After this, dilute with a glass of warm boiled water. Knead the dough and bake the pancakes in milk on one side. We put the filling on it. Most often it is sweet curd with vanilla, ground with an egg. We roll the foliage into a tube, tucking the edges. Place the products in a baking dish. In the old days they were packed in a cast iron pot in a tight row. A layer of pancakes was poured with melted butter and sprinkled with sugar. In this way, the entire cast iron pot was filled, tier by tier. Cover the dish with a lid and place it in the oven over very low heat to simmer. Don't fry! The temperature should not be more than 160 C. If the oven can be set to degrees, select the “60” mark. So the sheets should stay in the oven for about an hour.
Now let’s look at how to prepare milk buds without other solvents. For one and a half glasses of flour you need to take three eggs, two tablespoons of vegetable or melted butter, a pinch of salt, a little more sugar. Separate a half glass from half a liter of milk. Mix with other ingredients. After an hour or an hour and a half, dilute the too thick dough with the remaining milk. In terms of thickness, it should be like heavy cream - liquid, but still not like water.
The most common problem is that the milk pans stick to the pan or tear. This is normal for the first pancake - apparently, the dishes were not heated enough or there was not enough fat. But if this happens again with the second and third sheets, add flour to the dough. To do this, pour out part of the dough (a third of a glass). Add a couple of tablespoons of flour there. Mix well and pour into most of the batter. Another problem is the fragility and brittleness of finished products. In this case, pour a little vegetable oil into the dough.
There are several ways to achieve uniform dough. The first is to mix flour, sugar, salt, eggs and just a little milk. Then add the rest and only add vegetable oil at the end. The second way is to separate part of the milk and mix it thoroughly with all the flour. And then add the rest of the ingredients. Some housewives resort to using a mixer when kneading dough. The milk cookies will come out a little fluffier if you mix the flour with the cookie powder (on the tip of a knife).
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Fluffy milk pancakes without yeast recipe
