Russian Pancakes Recipe
Ingredients
| Flour | 3 Tablespoon | |
| Sugar | ||
| Baking powder | 1/2 Teaspoon | |
| Eggs | 2 | |
| Milk | ||
| Cottage cheese | 1 Carton (1l), drained | |
| Nutmeg | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Butter | ||
Directions
Combine flour, 1 tablespoon sugar and baking powder; add eggs.
Blend in milk to form thin batter; beat well.
Pour just enough batter into hot greased skillet to cover bottom; tilt skillet to spread batter evenly.
Cook, shaking skillet, until cake is lightly browned and dry on top.
Repeat with remaining batter.
Allow cakes to cool.
Blend cottage cheese, 3/4 cup sugar, nutmeg and vanilla; mix well.
Place 1 tablespoon cheese filling down center of browned side of each pancake.
Roll; tuck in ends.
Brown in hot butter; serve immediately.
Garnish with sour cream, jam or fresh fruit as desired.
Blend in milk to form thin batter; beat well.
Pour just enough batter into hot greased skillet to cover bottom; tilt skillet to spread batter evenly.
Cook, shaking skillet, until cake is lightly browned and dry on top.
Repeat with remaining batter.
Allow cakes to cool.
Blend cottage cheese, 3/4 cup sugar, nutmeg and vanilla; mix well.
Place 1 tablespoon cheese filling down center of browned side of each pancake.
Roll; tuck in ends.
Brown in hot butter; serve immediately.
Garnish with sour cream, jam or fresh fruit as desired.
Chef
