Pancakes with cottage cheese and balsamic cream
6 servings
30 minutes
Pancakes with cottage cheese and balsamic cream are an exquisite blend of Russian tradition and gastronomic elegance. The airy batter, lightly browned in the pan, creates a delicate base for creamy cottage cheese with sugar and pieces of fragrant dried apricot soaked in a splash of cognac. Baked to a light golden crust, these pancakes acquire a subtle caramelized note, while the balsamic cream adds a hint of acidity that balances the sweetness. This recipe originated in Russian cuisine, where pancakes symbolize the sun and abundance. They can be served as an elegant dessert or a refined addition to a cozy family breakfast, enjoying the richness of flavors and textures that harmoniously intertwine in every bite.
1
Whisk the eggs with salt, half of the sugar, pour in 100 ml of milk, and mix. Add flour, knead the dough until smooth, then dilute it with the remaining milk.
- Chicken egg: 3 pieces
- Salt: pinch
- Sugar: 100 g
- Milk: 500 ml
- Wheat flour: 250 g
- Milk: 500 ml
2
Heat the pan and grease it with oil. Pour the batter in a thin layer over its surface. Brown the pancakes on only one side.
- Clarified butter (ghee): 50 g
3
Place the pancakes on a board with the browned side up, and on each, put a tablespoon of cottage cheese with sugar and finely chopped dried apricots (soaked in cognac for ten minutes).
- Curd cheese (tvorog): 300 g
- Sugar: 100 g
- Dried apricots: 150 g
- Cognac (brandy): 50 ml
4
Fold the pancakes into an envelope, brush with butter, and bake for seven minutes at 180 degrees. Serve with balsamic cream.
- Clarified butter (ghee): 50 g
- Balsamic glaze (crema): to taste
