Cheesecake Pancakes with Raisins
Thin pancakes with a soft cheese filling, raisins, and vanilla flavor. Brown them in a pan and serve with sour cream.
- Time
- 45 min
- Serving
- 584 kcal
- Ingredients
- ≈ $1.52
- Protein
- 28 g
Ingredients
- 1 Wheat flour 45 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 90 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 105 g
- 5 Sugar 12 g
- 6 Raisinspack 200 g ≈ $2.40 15 g
- 7 Vanilla sugar 3 g
- 8 Sour cream 15%pack 300 g ≈ $1.60 20 g
- 9 Sunflower oil 5 ml
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together 1 egg, milk2, salt, 6 g sugar, and enough flour to make a thin batter.
Stir in 1 tbsp oil and let the batter rest for 10 minutes.
Cook 2–3 thin pancakes on a hot skillet for 1 minute per side.
Pour raisins6 with hot water, soak for 5 minutes, then drain and pat dry.
Mix 1 cup cottage4 cheese, the remaining sugar, ½ tsp vanilla sugar, and the raisins6 until smooth.
Spread the filling onto the pancakes, roll into pinwheels or fold into envelopes.
Warm in a dry skillet under a lid for 3–4 minutes until the filling is hot, then serve with sour8 cream.
Tips
- Why it works
- Let the batter rest for 10 minutes so the flour swells and the bliny don't stick to the pan. If you fry right away, they turn dry and coarse.
- Substitutions
- Use pitted dried apricots (14 g) instead of raisins, but reduce the soaking water to 30 ml. Instead of vanilla sugar, add 1 tsp of vanilla extract.
- Common mistakes
- If the filling is raw inside, the rolls weren't heated enough. Check by cutting one open: the cottage cheese should be hot and the raisins slightly bubbling.
- Storing and reheating
- Keep in the fridge for 2 days, but they're best fresh. Reheat in a pan for 2 minutes under a lid so the filling doesn't dry out.
- Serve with
- Serve with tea for breakfast or as a dessert after lunch when you want something light and sweet.
Comments 0
Sign in to leave a comment.
No comments yet.