Pancakes with poppy seeds and cottage cheese – delicious homemade blinchiki recipe

Blinchiki (pancakes) are not only a well-known dish, but also an incredibly popular treat enjoyed by both adults and children. Thanks to their variety of recipes and ease of preparation, homemade pancakes are loved by many home cooks. Fans of sweet treats will surely appreciate pancakes with poppy seed and cottage cheese filling. These pancakes are not only hearty, but also very healthy.

Cottage cheese (especially homemade) is rich in calcium and potassium, essential for maintaining a strong musculoskeletal system. Poppy seeds are packed with B vitamins (B5, B6, B9) and ascorbic acid. Regular consumption of poppy seeds improves blood composition, boosts stress resistance, and helps slow down age-related changes in the retina that can lead to vision deterioration. Eating poppy seeds also helps lower bad cholesterol and reduce the frequency of nighttime awakenings.

The Ukrainian manufacturer of natural, organic, craft oils TM CraftOil offers a wide selection of healthy products. In our catalog, you’ll find certified, fresh, high-quality poppy seeds, as well as poppy seed oil made in-house using our own presses.

Our poppy seeds are a premium, eco-friendly product with incredible health benefits. Visit our website, explore our range, and you’re sure to find something you like.

Ingredients for Pancakes with Poppy Seeds and Cottage Cheese (serves 6):

• 500 g of milk (preferably homemade);
• 2 eggs;
• A pinch of baking soda;
• 1.5–2 cups of flour (heaping);
• 4 tbsp of sugar (or a bit more, to taste);
• ½ tsp of salt;
• 3 tbsp of vegetable oil (for frying);
• 300 g of cottage cheese (the higher the fat content, the better);
• 2 tbsp of poppy seeds;

Step-by-Step Cooking Instructions

Beat the eggs with sugar and salt until a thick foam forms. Add the slightly warmed milk (around 40°C) and stir.

Sift the flour, mix it with baking soda, and gradually add to the milk-egg mixture. The batter should be moderately runny and resemble yogurt with 3.2% fat content. Let it rest for at least 30 minutes before frying.

Meanwhile, prepare the filling. Pour boiling water over the poppy seeds for 30 minutes, then drain and grind them in a mortar. Mix the poppy seeds with the cottage cheese thoroughly. Add a bit of sugar if desired.

Heat a frying pan over medium heat. Add half a tablespoon of vegetable oil. When hot, pour in a ladle of batter. Fry for 5–6 minutes, flip carefully with a spatula, and fry the other side for the same time.

Once all 6 pancakes are ready, place some poppy seed and cottage cheese filling inside each and fold into envelopes.

Tips:
For serving, you can sprinkle these pancakes with powdered sugar. For frying, it’s best to use oil with a high smoke point, such as camelina oil or corn oil. You can easily find these oils at CraftOil, the Ukrainian store for craft products and certified equipment.