Pancakes with curd cheese and cherries

Ingredients

For the pancakes

• milk 3.2–4% — 250 ml
• kefir 2.5% — 250 ml
• egg — 1
• sugar — 30 g
• salt — a pinch
• wheat flour — 180 g
• bicarbonate of soda — 1/3 tsp
• vegetable oil — 30 ml

For the curd filling

• curd cheese 9% — 400 g
• sour cream 20% — 100 g
• sugar — 30 g

For the cherries

• frozen cherries — 200 g
• sugar — 50 g
• water — 30 ml
• cornflour — 1 tbsp

To finish

• butter 82.5% — 50 g
• icing sugar

Method

1. Warm the milk slightly.
2. Pour the kefir into a deep bowl, add the egg, sugar and salt and whisk. Add the flour and whisk until smooth.
3. Stir the bicarbonate of soda into the warm milk and pour it in in a thin stream, stirring constantly.
4. Add the vegetable oil at the end, stir and leave for 30 minutes. The batter will thicken slightly.
5. For the filling, mash the curd cheese with the sugar and sour cream.
6. For the cherry compote, put the frozen cherries in a saucepan with the sugar and a little water. Bring to the boil over a medium heat and cook for another 2–3 minutes.
7. Slake the cornflour in water or cherry juice, add it to the pan and cook for another minute until thickened. Transfer to a bowl and cool.
8. Cook the pancakes in your usual pan, brushing each one with butter.
9. Spoon the filling onto each pancake and fold it. Dust with icing sugar.

Tips

• Each filled pancake can be fried once more in the pan — it is even better that way.