Iški Lopiž - Slovenian Stuffed Pancakes

Ingredients

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 2 cups (500g) cottage cheese 2 cups (500g) cottage cheese
• 1/4 cup (60g) chopped fresh herbs (such as parsley, chives, and dill) 1/4 cup (60g) chopped fresh herbs (such as parsley, chives, and dill)
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Sour cream Sour cream
• Fresh herbs for garnish Fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, salt, and vegetable oil until smooth. Let the batter rest for 10 minutes.
2. 2.
   In a separate bowl, combine the cottage cheese, chopped fresh herbs, garlic powder, salt, and pepper. Mix well to combine.
3. 3.
   Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
4. 4.
   Pour a ladleful of the pancake batter onto the skillet and spread it evenly to form a thin pancake.
5. 5.
   Cook the pancake for 2-3 minutes until the edges start to brown. Flip the pancake and cook for an additional 1-2 minutes.
6. 6.
   Remove the pancake from the skillet and place it on a plate. Repeat the process with the remaining batter.
7. 7.
   Once all the pancakes are cooked, spoon a generous amount of the cottage cheese filling onto each pancake and roll it up.
8. 8.
   Serve the stuffed pancakes warm, topped with a dollop of sour cream and a sprinkle of fresh herbs.

Treat your ingredients with care...

• Cottage cheese — Make sure to use a good quality cottage cheese that is creamy and not too dry. If the cottage cheese is too watery, drain it before using.
• Fresh herbs — Feel free to experiment with different combinations of herbs based on your preference. The herbs add a fresh and aromatic flavor to the filling.

Tips & Tricks

• To make the pancakes extra fluffy, let the batter rest for at least 10 minutes before cooking.
• If you prefer a crispier texture, cook the pancakes for a slightly longer time on each side.
• Customize the filling by adding ingredients like sautéed mushrooms, spinach, or cooked bacon for additional flavor variations.
• Serve the stuffed pancakes with a side of fresh salad or roasted vegetables for a complete meal.
• Leftover pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave before serving.

Serving advice

Serve the Iški Lopiž stuffed pancakes warm as a main course or as a delightful brunch option. Garnish each serving with a dollop of sour cream and a sprinkle of fresh herbs for an added touch of freshness.

Presentation advice

Arrange the stuffed pancakes on a platter, placing them seam-side down to showcase the filling. Drizzle a little sour cream over the top and garnish with a few sprigs of fresh herbs for an elegant presentation.