Golden Cottage Cheese Pancakes with Creamy Sour Cream Glaze
Soft, delicate pancakes filled with sweet cottage cheese and topped with a silky sour cream glaze — a cozy and irresistible treat perfect for breakfast, brunch, or dessert.
Ingredients
For the Pancake Batter
350 ml milk
3 eggs
170 g all-purpose flour
2 tbsp sugar
1 tsp vanilla extract
Pinch of salt
2 tbsp melted butter or vegetable oil
For the Cottage Cheese Filling
300 g cottage cheese
3 tbsp sugar
1 egg yolk
1 tsp vanilla extract
Zest of 1 lemon (optional)
For the Sour Cream Glaze
200 g sour cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
Prepare the Pancake Batter
In a large bowl, whisk together the eggs, milk, sugar, vanilla, and salt. Gradually add the flour and whisk until smooth. Stir in the melted butter or oil. Let the batter rest for 10 minutes.
Cook the Pancakes
Heat a lightly greased nonstick skillet over medium heat. Pour a small ladle of batter into the pan and swirl to coat evenly. Cook for 1–2 minutes per side until lightly golden. Repeat with the remaining batter.
Make the Filling
In a bowl, combine the cottage cheese, sugar, egg yolk, vanilla, and lemon zest. Mix until creamy and well combined.
Fill the Pancakes
Spoon some filling into the center of each pancake. Fold the sides over and roll tightly like a crepe.
Prepare the Sour Cream Glaze
Mix the sour cream, powdered sugar, and vanilla until smooth.
Bake or Pan-Fry (Optional)
For extra flavor, lightly pan-fry the filled pancakes in butter for 2–3 minutes until golden, or bake at 180°C (350°F) for 10 minutes.
Serve
Drizzle generously with the sour cream glaze and serve warm. Garnish with fresh berries, honey, or powdered sugar if desired.
Serving Tip
These stuffed pancakes taste even better with fresh strawberries, blueberry compote, or a hot cup of tea or coffee.
