ADVERTISEMENT
Step 1: Prepare the Dough
Mix the ingredients: Start by boiling water and allowing it to cool slightly, just enough to be hot but manageable. In a bowl, mix the hot water with salt, sugar, and vegetable oil.
Add flour and knead: Gradually add flour to the water mixture and knead the dough until it becomes soft and smooth. You may need a bit more flour depending on its moisture content. The dough should not be sticky but easy to work with.
Rest the dough: Once the dough is formed, round it into a ball, cover it with a bowl or place it in a plastic bag, and let it rest for 5-10 minutes. This helps the dough relax and makes it easier to roll out.
Step 2: Prepare the Cottage Cheese Filling
Prepare the filling: While the dough is resting, prepare the filling. In a bowl, add cottage cheese, a pinch of salt, minced garlic, and softened butter (25-30 g). Mix everything thoroughly until well combined. The filling should have a creamy texture.
Adjust the seasoning: Taste the filling and adjust the salt according to your preference. The garlic gives the filling a subtle kick, making it more flavorful.
Step 3: Shape and Assemble the Pancakes
Divide the dough: After the dough has rested, divide it into 6 equal parts. Roll each part into a smooth ball.
Roll out the dough: Lightly flour your working surface and roll out each ball into a circle with a diameter of approximately 24 cm (9.5 inches). The dough should be thin but not so thin that it tears easily.
Add the filling: Place a generous spoonful of the cottage cheese filling on one half of the rolled-out dough.
Seal the pancake: Fold the other half of the dough over the filling, forming a half-moon shape. Press the edges together firmly to seal the pancake, ensuring the filling doesn’t leak out during cooking. You can crimp the edges with your fingers or a fork for a decorative touch.
Step 4: Cook the Pancakes
Preheat the pan: Heat a dry frying pan (no oil needed) over medium heat.
Cook the pancakes: Place the filled pancakes in the hot pan and cook until golden brown on each side, about 3-4 minutes per side. Ensure both sides develop a nice golden crust.
Grease with butter: While the pancakes are still hot, brush them with melted butter on both sides for extra flavor and richness.
Cooking Tips:
Dough consistency: If the dough feels sticky, gradually add a little more flour, but be careful not to overdo it. The dough should be soft and pliable.
Filling variations: You can modify the filling by adding herbs like dill or parsley for a fresh flavor, or even crumbled feta cheese for added richness.
Sealing the pancakes: Make sure to press the edges tightly to avoid the filling leaking out during cooking. If you’re worried about sealing, you can also brush the edges with a bit of water before folding.
Cooking method: If you prefer a softer texture, you can cook the pancakes in a lightly oiled pan instead of dry frying them. However, the dry pan method gives a nice crispy exterior.
Storage:
Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Freezing: You can freeze uncooked filled pancakes. Place them on a tray, freeze until solid, then transfer them to a freezer bag. When ready to cook, thaw them slightly and fry as per the instructions.
Nutritional Information (Per Pancake):
Calories: 290 kcal
Protein: 12g
Carbohydrates: 35g
Fat: 12g
Read more on next page
ADVERTISEMENT
