Russian pancake pouches with sweet cheese filling

Russian pancake pouches with sweet cheese filling


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About this recipe: 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).


Makes: 40 pancakes

  • Filling
  • 500g farmers cheese (or ricotta 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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