The taste of the pancakes depends on the test. In different regions of Ukraine, the dough is prepared in different ways: from fresh milk and flour, of flour and starch, starch and sour milk, and every housewife has its own secrets. I will speak about my personal experience cooking the pancakes. So: egg RUB with sugar, EXT. a little salt, a little milk, place all the flour and knead thick dough, as for pancakes. Leave the dough to swell flour for 30-40 minutes After a light dough, adding the remaining milk and stirring constantly. The dough should be very liquid, a little thicker than milk. You can add to the dough a couple of tablespoons of vegetable oil, but you can spread it over the pan each time.

Bake pancakes on a good pan with a thick bottom, I have a separate pan for pancakes. To the warmed (but not hot) frying pan, pour the dough very thin, turning continuously. The dough should not immediately boil, and bake slowly, after 3-4 minutes, when the edges dry up and rise, take your fingers, flip and bake the other side. Nalistic turns out very thin, almost transparent, but quite strong and elastic.

Prepare the filling: fat cottage cheese mix with sugar, add the eggs, the better ones yolks, vanilla and raisins. The mixture should be soft, elastic, but not liquid. If the cheese is liquid, then squeeze it in gauze. Nalistic to put a spoonful of cottage cheese, spread on the surface, roll into a tube, cut into two or three parts, put them into a deep ceramic dish, layering them with pieces of butter.

The dishes cover and place in oven for 1 hour at low heat. Pancakes have to steam, soak up the butter but not dry.

Serve pancakes with sour cream, in clay bowls or serving plates.