Gratinéed Pancakes with Cottage Cheese and Raisins

🥞 Gratinéed Pancakes with Cottage Cheese and Raisins

 

Makes approximately 8–10 pancakes

Pancakes

• 2 eggs

• 250 g flour

• 500 ml milk

• 100 ml sparkling water

• pinch of salt

• 1 tbsp sugar

• a little oil for frying

 

Cottage cheese filling

• 500 g cottage cheese (curd cheese)

• 1 egg

• 3 tbsp sugar

• 1 packet vanilla sugar

• 50–70 g raisins

• 2 tbsp sour cream

• grated lemon zest

• optional: 1–2 tbsp rum

 

Topping

• 1 egg

• 200 ml sour cream

• 1–2 tbsp sugar

• 1 packet vanilla sugar

• 2–3 tbsp milk

 

Preparation

Pancakes: Whisk the eggs, then add the milk, flour, salt, and sugar. Mix until smooth, then add the sparkling water. Let the batter rest for about 15 minutes and cook thin pancakes.

Filling: Mix the cottage cheese with the egg, sugar, vanilla sugar, sour cream, and lemon zest. Stir in the rinsed raisins. For a more aromatic flavor, you can soak the raisins in rum for 10–15 minutes beforehand.

Spread the cottage cheese filling onto each pancake and roll them up. Place the rolled pancakes in a greased baking dish.

Topping: Mix the sour cream, egg, sugar, vanilla sugar, and milk. Pour the mixture over the pancakes.

Bake at 180°C for approximately 25–30 minutes, until the top turns a lovely golden color.

 

Tip: For extra-moist pancakes, pour a few spoonfuls of milk or heavy cream over them before cooking. You can serve them warm, dusted with powdered sugar.

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