Simple and delicious pancakes with cheese will bring back childhood memories! Try out this tried and tested recipe for this classic treat – with this recipe, perfect pancakes will turn out for everyone.
Ingredients
Batter
- Egg, 1
- Vanilla, 3 g
- Butter, 25 g
- Wheat flour, 190 g
- Whole milk (3.2%), 500 ml
- Salt, a pinch
Filling
- Sugar, 3 tablespoons
- Vanilla, 3 g
- Semi-fat cottage cheese, 500 g
- Eggs, 4
Additional
- Sour cream (18%), 4 tablespoons
- Clarified butter, 1 tablespoon
- Fresh mint, 2 g
- Blueberries, 30 g
- Raspberries, 40 g
Preparation
Pour milk into a tall container. Split the vanilla pod lengthwise. Scrape out the seeds with a knife blade and add them to the milk. Add egg, salt, and part of the flour. Blend with a blender, and when the ingredients combine, add the remaining flour. Blend again until smooth, uniform batter. Towards the end of blending, add melted butter. Blend for a moment until the butter combines with the rest of the ingredients.
Let the batter rest for about 15-20 minutes. After the time has elapsed, mix the batter and check its consistency. If it’s too thick, dilute it with a little milk or water; if it’s too thin, add 1 tablespoon of flour and mix thoroughly.
Combine cottage cheese in a bowl with egg yolks, vanilla seeds from the pod, and sugar. Knead everything with a potato masher until all the ingredients are combined. Heat a pan, add clarified butter, and remove any excess butter with a paper towel. Pour a portion of the batter onto the heated and greased pan, spreading it evenly over the entire surface.
When the edges of the pancake detach from the pan and the batter lightly browns, flip the pancake to the other side. Fry for a while. Remove the cooked pancakes from the pan and arrange them on a large plate. Place the pancakes on a flat surface. Spread the filling evenly over the entire surface of each pancake, leaving a little space at the edges. Fold the pancakes in half and then in half again, forming a triangular pocket with the filling.
Fry the pancake triangles on both sides in the pan with heated clarified butter. This time, do not remove excess butter – there should be a little more of it to fry the pancakes to a golden color. After placing the pancakes in the pan, reduce the heat to warm up the filling without burning the dough.
Remove the fried pancakes from the pan and place them on a plate. Serve with a dollop of sour cream and fresh berries, such as raspberries, blueberries, strawberries, or blackberries. Decorate with fresh mint leaves.
