Gloriously delicate Russian pancakes filled with a sweet combination of cheese, lemon, vanilla and raisins, then rolled into pouches and browned till golden. You can use ricotta or quark instead of the traditional farmers cheese (tvorog).
3 people made this
Makes: 40 pancakes
500g farmers cheese (or ricotta or quark)
4 tablespoons caster sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
225ml hot water
1/2 teaspoon bicarbonate of soda
4 tablespoons vegetable oil, plus extra for frying
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.
Combine buttermilk, eggs, sugar and salt in a blender or food processor. Process on high speed till foamy. Transfer to a large mixing bowl.
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.
Let batter stand at room temperature for 10 to 15 minutes.
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.
Lay out the pancakes and spoon the filling 1 tablespoon at a time, wrapping them into a pouch. Set aside.
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.