Wednesday, December 26, 2012,4:45 AM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Add the dill to the pancake batter. Lightly oil a small frying pan.
  • Add a spoonful of batter to the pan, tilt the pan to coat evenly, and then cook lightly over a medium heat until golden on the underside.
  • Turn the pancake and brown on the other side.
  • Transfer the pancake to a plate and continue making pancakes until all the batter has been used.
  • For the filling, mix the cottage cheese with the salt, pepper and curried beans.
  • Divide the filling between the pancakes and roll up each one.
  • Arrange on a greased ovenproof serving dish, cover with foil and cook in a moderately hot oven for about 8 minutes.
  • Meanwhile, heat the soured cream over a low heat, spoon over the heated pancakes.
  • Serve sprinkled with chives.


  • 2 teaspoon dried dill
  • Whole meal pancake batter made with whole meal flour
  • Oil for frying


  • 500 grams cottage cheese
  • Salt
  • Freshly ground black pepper
  • 500 grams curried beans with sultanas


  • 300 ml soured cream
  • Snipped chives

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