Russian pancake pouches with sweet cheese filling

    50 min

    Gloriously delicate Russian pancakes filled with a sweet combination of twarog cheese, lemon, vanilla and raisins, then rolled into pouches and browned till golden. You can use quark instead of the traditional twarog.

    8 people made this

    Makes: 40 pancakes

    • Filling
    • 500g twarog (or quark)
    • 4 tablespoons caster sugar
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • 175g raisins
    • Pancakes
    • 225ml buttermilk
    • 3 eggs
    • 50g sugar
    • 1/4 teaspoon salt
    • 250g flour
    • 225ml water
    • 225ml hot water
    • 1/2 teaspoon bicarbonate of soda
    • 4 tablespoons vegetable oil, plus extra for frying
    • 4 tablespoons butter

    Prep:10min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:50min 

    1. Beat together the cheese, sugar, lemon juice and vanilla. Fold in raisins and mix thoroughly. Cover with cling film and chill in the fridge for 4 hours or overnight.
    2. Combine buttermilk, eggs, sugar and salt in a blender or food processor. Process on high speed till foamy. Transfer to a large mixing bowl.
    3. To the buttermilk mixture, add 225ml water and flour. Mix well. Combine hot water just off the boil with the bicarb; stir into the pancake batter along with the oil. The batter will be thin.
    4. Let batter stand at room temperature for 10 to 15 minutes.
    5. Heat a small non-stick frying pan with a little oil over a medium heat. Pour some batter into the pan and rotate to spread evenly over the bottom. Cook for 1 to 2 minutes, till holes appear on the surface and the edges start to become dry. Flip and cook on the other side for up to 1 minute. Repeat with remaining batter.
    6. Lay out the pancakes and spoon the filling 1 tablespoon at a time, wrapping them into a pouch. Set aside.
    7. Heat butter in a large frying pan over medium heat. Add the pancake pouches and brown on both sides till a nice golden brown. Serve immediately.

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