Pancake rolls with cottage cheese and raisins filling
Filled pancakes are good, but double-filled pancakes, and even in an interesting presentation, are better than good!) The toppings are cottage cheese with sugar and raisins with honey, and you need thin, tender, soft and elastic pancakes, like these on kefir and boiling water, so you can easily wrap these toppings. These pancakes are delicious! For the dough:
Flour - 160 g
Kefir 2,5 % - 250 gr
Water (boiling water) - 125 ml
Egg - 1 egg
Sugar - 1,5 tbsp.
Soda - 0,5 tsp.
Vegetable oil - 3 tbsp.
Salt - 1 pinch
*
For the filling:
9 % cottage cheese - 200 gr
Raisins - 100 gr
Liquid honey - 1 tablespoon
Sugar - 1 tbsp.
Prepare the necessary ingredients.
Prepare thin pancakes. To do this, beat the egg in a bowl, add 1.5 tbsp. sugar and a pinch of salt, whisk with a whisk.
Heat kefir until slightly warm and add it to the egg mixture. Stir it in.
Add flour and mix. The dough is thick at this stage.
Pour steep boiling water (125 ml) into a glass, sprinkle in the baking soda and mix immediately.
Without wasting a second, pour the boiling soda into the batter and stir vigorously with a whisk.
Pour 3 tablespoons of vegetable oil into the dough and mix. Allow the dough to stand for 5 minutes.
Heat a frying pan and grease it with vegetable oil. I only oiled the first time, but you can judge by your pan.
Pour some of the batter into the center of the pan (I took a little more than half a ladle per pancake) and spread it around the bottom, rotating the pan in a circle.
Fry the pancake over high heat for about 20-30 seconds on each side.
Transfer the baked pancake to a plate.
Fry all the pancakes in the same way. I have 12 pancakes with a diameter of 18 cm.
Now prepare the fillings for the pancakes.
For the first topping put cottage cheese in a bowl, add sugar (1 tbsp.).
Then mix it up. If the cottage cheese is dry, you can add a spoonful of sour cream. My cottage cheese is soft and oily, so I didn't add sour cream.
For the second filling put raisins in a bowl and pour boiling water over them. Leave for 1-2 minutes.
Drain water from raisins. Transfer raisins to a beating glass or blender bowl, add liquid honey (1 tbsp.) and beat until a pasty mass is obtained.
So, the pancakes and two kinds of filling are ready. It's time to start forming rolls.
Take one pancake and spread 1/4 of the cottage cheese mixture on one side of the pancake.
Roll the pancake into a tight roll.
Take the second pancake and spread 1/4 of the raisin filling on one side.
Also roll up tightly.
Take the third pancake and place the two previously prepared rolls on one side of it.
Roll up a tight roll with stuffed pancakes inside.
Prepare three more rolls in the same way. The pancakes and stuffing were just perfect enough, nothing was left.
Cut the pancake rolls into mini rolls. The edges may not be used for serving.
Place the pancake rolls on a platter with the cut side facing up.
Pancake rolls filled with cottage cheese and raisins are ready!
Bon appetit!