Russian Pancakes with Cottage Cheese and Raisins

Name: Russian Pancakes with Cottage Cheese and Raisins - Stela G.
Ingredients: Dough:; 250 g flour; 200 g cottage cheese; 500 ml healthy or buttermilk; 2 eggs; 1 teaspoon baking soda; 1 teaspoon sugar; 1/4 teaspoon salt; oil for frying Filling:; cows cheese or ricotta; raisins; sugar to taste

Appetizers - Russian Pancakes with Cottage Cheese and Raisins by Stela G. - Recipia

Dough: We start by mixing the cottage cheese, salt, sugar, eggs, and half of the amount of sour milk (buttermilk) in a large bowl. It is important to achieve a smooth paste without lumps, so we will need to use a mixer or a fork with a lot of patience. Once we have obtained a fine consistency, we gradually add the flour, mixing continuously to avoid lumps. In another bowl, we mix the other half of the sour milk with baking soda, ensuring that the baking soda is well combined. Then, we combine the two mixtures, stirring carefully until we obtain a dough with the consistency of thinner sour cream. If the dough is too thick, do not hesitate to thin it with a little milk until it reaches the desired consistency. Now that the dough is ready, it's time to cook. We heat a non-stick pan over medium heat, adding a little oil, which will help fry the pancakes evenly. Once the pan is well heated, we pour a ladle of dough into the pan, swirling it to evenly distribute the dough and give it a thicker pancake shape. We let the pancake cook on low heat, without rushing the process, to allow a golden crust to form. When the edges of the pancake start to turn golden, we carefully flip it to the other side. Here comes the magic of the filling: we put 1-2 teaspoons of filling on half of the pancake, then fold the pancake in half to create a semicircle. We continue to fry on low heat for another 5 minutes, flipping halfway through for even browning. It is essential to be careful not to tear the pancakes or let the filling spill out, as they are very delicate. We repeat this process until we finish all the dough and filling. Filling: For the filling, we thoroughly homogenize the ingredients, mixing them until we obtain a fine composition. We recommend letting the filling cool slightly before serving. These pancakes are delicious both warm and cold, and their texture remains fluffy and tender even after a few days. Served with a spoonful of sour cream or with a fruit sauce, these pancakes become a versatile and satisfying dish, perfect for any meal of the day.