Turkish Pancakes with Cottage Cheese and Raspberries
Baking and Desserts | Turkish cuisine
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Milk - 27 fl oz
- Wheat Flour - 14.1 oz
- Salt - to taste
- Sugar - 3.5 oz
- Semolina - 4.9 oz
- Dry yeast - 0.4 oz
- Chicken Egg - 4 pieces
- Vegetable Oil - 2 fl oz
- Cottage cheese - 28.2 oz
- Raspberry leaves - 5.6 oz
- Raspberry gin - 11.3 oz
- Powdered Sugar - 1.4 oz
- Fresh Mint - to taste
Step by Step guide
Step 1
Combine the salt, sugar, and yeast in a deep bowl.
Step 2
Add milk and eggs to the mixture and knead the dough until smooth.
Step 3
Gradually add the semolina and flour, stirring constantly to avoid lumps.
Step 4
Leave the dough in a warm place for 30–40 minutes. Then, add vegetable oil.
Step 5
Heat the skillet and cook the pancakes on just one side until the batter sets and becomes matte.
Step 6
Pass the cottage cheese through a sieve, add raspberries, jam, powdered sugar to taste, and finely chopped mint.
Step 7
Mix until smooth and refrigerate for 20–30 minutes.
Step 8
Place the filling on the unbrowned side of the pancake and fold it into a triangle shape.
Step 9
Bake the pancakes in the oven at 356°F for 2 to 3 minutes.
Step 10
Serve!
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