Pancakes with cottage cheese
8 servings
60 minutes
Cheese pancakes are a classic dish of Russian cuisine that combines the tenderness of thin pancakes with an airy cheese filling. The history of this recipe goes back centuries when pancakes were a symbol of the sun and the Maslenitsa holiday. The thin, slightly crispy edges and soft, fragrant cheese with raisins create a harmonious duet of flavors: the sweetness of sugar and vanillin complements the creamy texture of the filling. These pancakes are an ideal option for breakfast, cozy family tea time, or even festive treats. They can be served with sour cream, honey, or jam, and frying in melted butter gives them a special golden crust. Hearty, aromatic, and delightfully appetizing – they invariably please both adults and children.
1
Pour boiling water over the raisins and let them sit for 30 minutes. Then drain the water.
- Raisin: 70 g
2
Beat 4 eggs with 30 grams of sugar, add a pinch of salt and sifted flour, mix. Gradually pour in the milk and knead into a homogeneous dough. Place in the refrigerator for 20 minutes.
- Chicken egg: 5 piece
- Sugar: 130 g
- Salt: to taste
- Wheat flour: 400 g
- Milk: 1 l
3
Heat the pancake pan well, grease it with melted butter, and pour in a ladle of pancake batter, spreading it evenly across the pan. Fry the pancake for 2–3 minutes on one side, then flip and fry for another 1–2 minutes.
- Melted butter: 60 g
4
Beat the egg and 100 grams of sugar with a pinch of salt and vanillin, then add cottage cheese and raisins and mix well.
- Chicken egg: 5 piece
- Sugar: 130 g
- Salt: to taste
- Vanillin: 2 g
- Cottage cheese: 700 g
- Raisin: 70 g
5
Put some filling on the edge of the pancake, fold the sides first, and then roll the pancake into a rectangular flat pie.
6
In a pan over medium heat, heat 30 grams of melted butter and place the pancakes seam side down, browning for 2-3 minutes on each side.
- Melted butter: 60 g