These flourless pancakes have become a real favorite during Maslenitsa: they are thin, elastic, almost transparent, and do not tear at all. The base consists of starch and a large number of eggs, creating the effect of "a thousand pancakes." The cottage cheese filling makes them especially tasty and aromatic.
Ingredients for the pancakes:
- Eggs — 10 pcs.
- Sugar — 50 g
- Salt — a pinch
- Vanillin or vanilla sugar — to taste
- Starch — 150 g
- Milk — 1 l
- Water — up to 100 ml (if necessary)
- Vegetable oil — 30 ml
Ingredients for the filling:
- Cottage cheese — 1 kg
- Eggs — 2 pcs.
- Sugar — 100–200 g
- Vanillin or vanilla sugar — to taste
- Citrus zest, raisins or dried fruits — optional
Ingredients for baking:
- Melted butter — 100–200 g
Preparing the batter:
- In a large bowl, crack the eggs, add sugar, salt, and vanillin. Whisk until smooth.
- Add the starch and mix quickly to avoid lumps. If necessary, blend with a mixer.
- Pour in the milk, add a little water if needed, and finally add the vegetable oil. The batter should be very liquid, almost like milk.
- Let it sit for 15 minutes to stabilize the structure of the starch.
Frying the pancakes:
- Heat the pan well and lightly grease it with oil before the first pancake.
- Stir the batter before each portion.
- Pour the batter in a thin layer and fry until lightly golden, flipping quickly.
- Stack the finished pancakes and cover them to keep them soft.
Preparing the filling:
- In a bowl, place the cottage cheese, add eggs, sugar, and vanillin.
- Mash until smooth.
- Optionally, add zest or dried fruits.
Forming and baking:
- Cut the pancakes in half while stacked.
- On each half, place the filling, fold the edges, and form thin pancakes.
- Arrange in a baking dish in two layers, generously greasing each layer with melted butter.
- Cover with foil and bake at 160 °C for 1 hour, do not remove the foil.
The finished pancakes are soft, aromatic, and pair perfectly with condensed milk or sour cream.
