Cheesecake Pancakes with Raisins

1. 1 Wheat flour 42 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 91 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 105 g
5. 5 Sugar 13 g
6. 6 Raisinspack 200 g ≈ $2.40 14 g
7. 7 Vanilla sugar 4 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 21 g
9. 9 Sunflower oil 4 ml
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix half an egg with milk², salt, 6 g sugar, and enough flour to make a thin batter.

2. Stir in the oil and let the batter rest for 10 minutes.

3. Cook 2–3 thin pancakes on a hot skillet for 1 minute per side.

4. Soak the raisins⁶ in hot water for 5 minutes, then drain and pat dry.

5. Mix the cottage⁴ cheese, remaining egg, sugar, vanilla sugar, and raisins⁶.

6. Spoon the filling onto the pancakes, roll them into pinwheels or fold into envelopes.

7. Warm in a dry skillet under a lid for 3–4 minutes until the filling is hot, then serve with sour⁸ cream.