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Cottage Cheese Pancakes
(Topfenpalatschinken)
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| What You Need: |
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1 pound creamed cottage cheese
6 tablespoons finely granulated sugar
3 egg yolks
2 tablespoons lemon juice
˝ teaspoon grated lemon peel
˝ teaspoon vanilla extract
˝ cup raisins, soaked in water for 20 minutes and drained
14 six-inch pancakes
1 cup sour cream diluted with ˝ cup milk
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| How To Cook: |
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1. Cream the cheese and sugar together by mashing them against the side of a mixing bowl with a wooden spoon. Beat in the egg yolks, one at a time, and stir in the lemon juice, lemon peel, vanilla extract and raisins. Preheat the oven to 350°F.
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2. Spread 2 tablespoons of the cheese mixture across the lower third of each pancake and roll up without tucking in the ends. Lay them in one layer, side by side, in a buttered baking dish just large enough to hold them (8˝ by 14 inches).
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3. Mask the pancakes with the sour-cream mixture. Heat them in the middle of the oven for 10 to 12 minutes, or until they are lightly browned.
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