Ingredients

For the Pancakes:

• Milk: 350 ml
• Eggs: 3 pcs
• Flour: 170 g
• Sugar: 1 tbsp
• Vanilla sugar: 0.5 tsp
• Salt: 0.5 tsp
• Oil: 3–4 tbsp

For the Filling:

• Cottage cheese: 350 g
• Egg yolk: 1 pc
• Sugar: 2 tbsp
• Vanilla sugar: 1 tsp
• Salt: 0.5 tsp

For the Glaze:

• Butter: 50 g
• Sour cream: 2 tbsp
• Sugar: 1 tbsp

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Servings and Nutrition Facts

• Servings: 6
• Calories (per serving): Approximately 350 kcal
• Macronutrients (per serving):
  • Protein: 12 g
  • Carbohydrates: 30 g
  • Fat: 20 g

Steps to Make Cottage Cheese-Stuffed Pancakes

1. Prepare the Pancake Batter

• In a mixing bowl, whisk together the eggs, milk, sugar, vanilla sugar, and salt until combined.
• Gradually add the flour, whisking constantly to prevent lumps.
• Stir in the oil, ensuring the batter is smooth and slightly runny. Let the batter rest for 10–15 minutes.

2. Cook the Pancakes

• Heat a non-stick skillet over medium heat and lightly grease it with oil.
• Pour a ladleful of batter into the skillet, swirling it to coat the surface evenly.
• Cook for 1–2 minutes on one side until lightly golden, then flip and cook the other side for another minute.
• Repeat with the remaining batter, stacking the pancakes on a plate.

3. Prepare the Filling

• In a bowl, combine the cottage cheese, egg yolk, sugar, vanilla sugar, and salt. Mix until smooth and creamy.

4. Assemble the Pancakes

• Take a cooked pancake and place a spoonful of the cottage cheese filling in the center.
• Fold the pancake into a rectangle or roll it into a cylinder, ensuring the filling is sealed inside.
• Repeat with the remaining pancakes and filling.

5. Bake the Stuffed Pancakes

• Preheat your oven to 180°C (356°F). Arrange the stuffed pancakes in a greased baking dish.

6. Prepare the Glaze

• In a small saucepan, melt the butter over low heat. Add the sour cream and sugar, stirring until the glaze is smooth and slightly thickened.

7. Glaze and Bake

• Pour the glaze over the stuffed pancakes, ensuring they are evenly coated.
• Bake for 10–15 minutes until the glaze is bubbling and the pancakes are heated through.

8. Serve

• Serve the pancakes warm, garnished with fresh fruit, a drizzle of honey, or a sprinkle of powdered sugar, if desired.

Why This Recipe is Timeless

Cottage cheese-stuffed pancakes are a testament to the enduring appeal of comfort food. Their simplicity, versatility, and rich flavors make them a favorite across generations. The soft pancakes, combined with the creamy, slightly tangy filling, offer a delightful contrast that appeals to both sweet and savory palates.

This recipe’s timelessness also lies in its adaptability. While the classic version calls for cottage cheese and a sour cream glaze, it can easily be customized with different fillings like cream cheese, fruit preserves, or even chocolate. Similarly, the glaze can be swapped for a dusting of powdered sugar or a dollop of whipped cream, making it a versatile dish for any occasion.

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Protein: 12 g
• Carbohydrates: 30 g
• Fat: 20 g
• Fiber: 1 g
• Sugar: 10 g

FAQs

1. Can I use a different type of cheese for the filling?
Yes, ricotta or mascarpone can be used as a substitute for cottage cheese. Adjust the sugar to taste based on the cheese’s natural sweetness.

2. Can I make the pancakes ahead of time?
Absolutely! You can cook the pancakes in advance and store them in the refrigerator. Reheat them before assembling and baking.

3. Is it possible to make a lighter version of this recipe?
For a lighter version, use low-fat cottage cheese, reduce the amount of sugar, and replace the sour cream with Greek yogurt.

Tips for Perfect Cottage Cheese-Stuffed Pancakes

1. Consistency of Batter: Ensure the batter is smooth and slightly runny for thin, even pancakes.
2. Non-Stick Skillet: Use a non-stick skillet or griddle for easy flipping and evenly cooked pancakes.
3. Avoid Overstuffing: Use just enough filling to ensure the pancakes can be folded or rolled without tearing.
4. Customize the Glaze: Add a splash of vanilla extract or a pinch of cinnamon to the glaze for added flavor.

Storage Tips

• Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
• Freezer: Freeze the cooked, unbaked stuffed pancakes for up to 1 month. Thaw overnight in the refrigerator and bake with glaze when ready to serve.

Conclusion

Cottage cheese-stuffed pancakes with sour cream glaze are more than just a recipe—they are a celebration of comfort, tradition, and the joy of cooking for loved ones. Their tender texture, combined with the creamy, slightly tangy filling and rich glaze, makes them an irresistible treat for any occasion.

This dish brings together simple ingredients to create a masterpiece that feels both indulgent and homely. It’s a reminder of the timeless appeal of homemade food, where every bite carries warmth, care, and flavor. Whether served for breakfast, as a dessert, or during a festive gathering, these pancakes never fail to delight.

What makes this recipe truly special is its adaptability. You can tweak the filling, experiment with the glaze, or even turn the pancakes into a savory dish with a few ingredient swaps. This versatility ensures it remains relevant and beloved, regardless of the setting or occasion.

As you prepare these pancakes, take joy in the process of whisking, flipping, and glazing. It’s not just about the end result—it’s about the experience of creating something delicious from scratch. Gather your family and friends, serve these warm pancakes, and watch as smiles light up the room. Here’s to a recipe that’s timeless, satisfying, and deeply comforting—one that will surely become a cherished tradition in your home.