Pancakes with cottage cheese and raisins
Origin of the recipe
"Flower of Curd-Filled Pancakes" is a modern culinary presentation of traditional Russian stuffed pancakes, which became popular in the late 20th and early 21st centuries thanks to the development of home service and themed holidays. Although pancakes with curd have been around for a long time (they were prepared both on weekdays and during Maslenitsa), the original flower-shaped presentation came from cooking shows and blogs. This presentation transforms a simple dish into an elegant appetizer, while maintaining the affordability of the ingredients: thin pancakes, soft curd, sugar, and vanilla. Today, this recipe is especially beloved by cooks for its ability to surprise guests without complicated techniques or expensive ingredients.
What do you need for cooking?
Ingredients
For the test
-
Dry yeast
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Warm water
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Sugar
-
Warm milk
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Flour
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Baking powder
For the filling
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Cottage cheese
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Sour cream
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Sugar
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Raisin
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Yolk
Kitchen utensils
- Knife
- Board
- Spoon
- Whisk
- shoulder blade
- Baking dish
- Cling film
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Pour sugar into warm water, add yeast, cover the bowl with cling film and leave for 10 minutes to activate.
Step 2:
In a separate bowl, mash the cottage cheese with a blender until it has a smooth, homogeneous consistency.
Step 3:
Add raisins to the cottage cheese, previously soaked in warm water for 30 minutes and lightly squeezed.
Step 4:
Add sour cream, powdered sugar, vanilla sugar, and egg yolk to the filling. Mix thoroughly until completely smooth.
Step 5:
In another bowl, combine the sifted flour with baking powder.
Step 6:
Pour this mixture into the activated yeast and sugar and mix gently.
Step 7:
Gradually add milk and beat until you get a liquid, creamy dough without lumps.
Step 8:
Cover the dough with plastic wrap and let it rest for 20 minutes in a warm place.
Step 9:
Heat a frying pan over medium heat and lightly brush it with vegetable oil.
Step 10:
Pour a small amount of batter into the pan and spread it evenly, gently rocking the pan.
Step 11:
Fry the pancake until small bubbles appear on the surface and it loses its shine (matte finish).
Step 12:
Place the finished pancake on a plate and cover with a clean towel to keep it soft.
Step 13:
Continue frying the pancakes, repeating steps 9-12 until all the batter is used up.
Step 14:
Place a portion of the curd filling on each pancake, fold into a triangle and pinch the edges tightly.
Step 15:
Place the triangles in a round baking dish, arranging them in a spiral to form a "flower." Bake in an oven preheated to 180°C (350°F) for 10 minutes.
Step 16:
Serve the pancakes hot, with sour cream, honey, or another sauce to taste.
Cooking tips:
Make pancakes ahead of time and let them cool completely. Warm or wet pancakes don't hold their shape well and tend to tear when rolled, while cooled pancakes remain elastic and firm.
Make the filling thick and smooth. Strain the cottage cheese through a sieve or blend it, add a little sugar and, if desired, vanilla—avoid liquid additives to prevent the pancakes from becoming soggy.
Apply the filling in a thin layer. Excess curd will make it difficult to roll and may squeeze out when forming the "petals."
Use a round baking or serving dish. This will help maintain the flower's shape and make slicing easier when serving.
