Curd Pancakes
4 servings
60 minutes
Curd pancakes invariably evoke associations with home warmth and coziness. But in honor of the holiday, you can slightly decorate and dress them up. It is worth adding raisins and orange zest to the filling, and everyday pancakes will look like real dandies.
1
Whisk the eggs with salt until frothy.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
2
Pour boiling water into the eggs while continuously whisking. The foam will double in size.
- Water: 250 ml
3
Pour in cold milk without stopping the mixer.
- Milk: 250 ml
4
At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps and put the dough in the refrigerator for 30 minutes.
- Wheat flour: 145 g
- Vegetable oil: 2 tablespoons
5
Heat the pancake pan — for the first pancake, you can grease it with vegetable oil, and the subsequent ones can be cooked without it. Pour a little batter onto the pan and spread it over the entire surface.
- Vegetable oil: 2 tablespoons
6
Fry for about 2 minutes on medium heat, then flip and fry for another minute. Do this with all the dough.
7
Pour boiling water over the raisins, let them soak, then drain the water, squeeze the raisins, and dry them with paper towels.
- Raisin: 50 g
8
Grate the orange zest with a fine grater, trying not to include the white pith. Blend the cottage cheese until smooth. Mix the cottage cheese with sour cream, powdered sugar, raisins, and zest.
- Oranges: 1 piece
- Soft cottage cheese: 200 g
- Sour cream: 1 tablespoon
- Powdered sugar: 1 tablespoon
9
Place a little cottage cheese filling on one edge of each pancake and roll it up like a tube.
- Soft cottage cheese: 200 g
10
Place the pancakes in a skillet with melted butter and fry on all sides until golden brown. Before serving, sprinkle with powdered sugar.
- Vegetable oil: 2 tablespoons
- Powdered sugar: 1 tablespoon