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
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
4 tablespoons butter
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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.