Pancakes with cottage cheese in the oven
Origin of the recipe
Baked pancakes with cottage cheese filling and raisins are a fond memory from Soviet and Russian home cooking, where pancakes were often transformed into a full-fledged meal. This serving method allowed for the use of leftover pancakes and cottage cheese, turning them into a rich, lightly caramelized dessert. Cottage cheese was mixed with eggs, sugar, and raisins, rolled into pancakes, placed in a baking dish, and baked with sour cream or milk—the result was something between a casserole and stuffed pancakes. This dish was especially prized for its simplicity and nutritional value. Today, it remains popular as a comfort food, combining nostalgia, health benefits, and a truly home-cooked taste.
What do you need for cooking?
Ingredients
For the test
-
Eggs
-
Milk
-
Flour
-
Sugar
-
Salt
-
Vegetable oil
For the filling
-
Cottage cheese
-
Sugar
-
Yolk
-
Raisin
-
Vanilla sugar
For filling and decoration
-
Butter
-
Powdered sugar
Kitchen utensils
- Spoon
- Whisk
- shoulder blade
- Baking dish
- Brush
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Beat the eggs: set aside two yolks for the curd filling, and put the whites in a separate bowl.
Step 2:
Add five more whole eggs to the whites.
Step 3:
Add sugar and salt, beat with a whisk until you get a fluffy, homogeneous foam.
Step 4:
Sift the flour directly into the dough and mix until it reaches the consistency of liquid sour cream.
Step 5:
Gradually pour in some of the milk, continuing to whisk until the dough becomes smooth and lump-free.
Step 6:
Add the remaining milk and stir thoroughly until completely smooth.
Step 7:
Pour in the vegetable oil and stir again – it will make the pancakes softer and prevent them from sticking.
Step 8:
Heat a frying pan over medium heat and brush with a thin layer of vegetable oil.
Step 9:
Pour a portion of the batter into the pan and spread it evenly, tilting the pan slightly.
Step 10:
Fry the pancake until the surface loses its shine (it becomes matte).
Step 11:
Place the finished pancake on a plate and cover with a clean towel to keep it soft.
Step 12:
Continue frying the pancakes, repeating steps 8-12 until all the batter is used up.
Step 13:
Prepare the filling: in a bowl, combine the cottage cheese, sugar, previously added egg yolks, and, optionally, vanilla sugar. Mix well until smooth.
Step 14:
If desired, add raisins to the filling, pre-soaked in hot water for 10-15 minutes and lightly squeezed.
Step 15:
Grease a baking dish with butter using a pastry brush.
Step 16:
Place a portion of the curd filling on each pancake, carefully roll it into a roll and place it tightly in the pan.
Step 17:
Brush the top of the pancakes with melted butter and sprinkle with sugar.
Step 18:
Bake in an oven preheated to 180°C for 40 minutes, until golden brown.
Step 19:
Serve hot, garnished with fresh berries, fruit or chocolate sauce to taste.
Cooking tips:
Use smooth cottage cheese. Before mixing, strain it through a sieve or blend it—this will remove any graininess and make the filling tender and smooth.
Squeeze the raisins thoroughly after soaking. Soak them in warm water for 15–20 minutes to soften them, but be sure to squeeze them lightly before adding them—excess moisture will soften the pancakes.
Make the pancakes ahead of time and let them cool. Warm pancakes tear easily when rolled—let them cool completely to make them elastic and firm.
Don't overload the pancakes with filling. Layer them thinly—this will make them easier to wrap and prevent them from bursting open when baking.
Grease a baking pan or line it with parchment paper. This will prevent sticking and make serving easier, especially if you're shaping the crepes into roses or tightly stacking them in layers.
Bake at 180°C for no longer than 40 minutes. Overcooked pancakes may dry out; check for doneness by golden edges and a light browning on top. Serve warm with sour cream or berry sauce.
