Rolled Pancakes Sweet Cottage Cheese (Printable Version)
Golden pancakes rolled with sweet cottage cheese, finished with a smooth sour cream topping for a comforting bite.
# What You'll Need:
→ Pancake Batter
01 -
125g all-purpose flour
02 -
2 large eggs
03 -
360ml whole milk
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon vanilla extract
06 -
Pinch of fine salt
07 -
2 tablespoons unsalted butter, melted (plus extra for greasing pan)
→ Cottage Cheese Filling
08 -
250g cottage cheese, smooth or blended
09 -
2 tablespoons sour cream
10 -
2 tablespoons powdered sugar, or to taste
11 -
1 teaspoon vanilla extract
12 -
Optional: finely grated lemon zest, to taste
→ For Serving
13 -
180ml thick sour cream
14 -
Optional: extra powdered sugar for dusting
# Steps To Follow:
01 -
In a mixing bowl, whisk together flour, sugar, and salt. Add eggs, milk, vanilla extract, and melted butter. Whisk until the batter is smooth and homogenous. Allow the batter to rest for 10–15 minutes.
02 -
Heat a nonstick skillet over medium heat and lightly brush with melted butter. Pour about 60ml (1/4 cup) of batter into the pan, swirling to evenly coat the base in a thin layer. Cook for 1–2 minutes until edges are golden and set. Flip and cook for an additional 30 seconds. Stack cooked pancakes on a plate and cover to keep warm. Repeat until all batter is used.
03 -
In a bowl, combine cottage cheese, sour cream, powdered sugar, and vanilla extract. Mix and mash until creamy, or blend for an extra smooth texture. Add lemon zest for brightness if desired.
04 -
Spread 2 tablespoons of filling evenly over each pancake. Roll tightly into a tube shape and place seam-side down on a serving plate.
05 -
Generously spoon thick sour cream over the rolled pancakes. Dust lightly with powdered sugar if desired, and serve immediately.
# Notes and Tips:
01 -
For the smoothest filling, fully blend the cottage cheese before mixing with sour cream and sugar.