These mouth-watering pancakes with cottage cheese and raisins will appeal to many. They are equally tasty both hot and cold.
Cooking time 40 minutes
Eggs 2 pcs
Milk 2.5% fat. 300 pcs
Wheat flour of the highest grade 120 g
Vegetable oil 2 tbsp. l.
Sugar 2 tbsp. l.
Salt 1 pinch.
Sugar for filling 2-3 tbsp. l.
Sour cream 20% fat. for filling 2 tbsp. l.
Cottage cheese for filling 200 g
Raisins for filling 100 g
Butter 100 g
Rinse the raisins and pour boiling water over for 20 minutes. Drain the water and dry the raisins.
Beat eggs with sugar and salt.
Add milk and vegetable oil.
Add flour and whisk well.
Bake pancakes on both sides in a hot skillet.
Mix cottage cheese, sour cream and sugar in a bowl. Grind well.
Add raisins and stir.
Spread the filling on the pancakes in small portions.
Roll up with envelopes.
Put pancakes in a greased form with butter.
Brush with melted butter.
Bake in the oven for 10 minutes at 200 degrees C.
Cool the finished pancakes a little and put on a dish. Serve to the table.