Baked Dill and Curd Cheese Pancakes | Creamy Homemade Brunch

In a mixing bowl, whisk together 200 g of fine wheat flour, 2 eggs, and half a teaspoon of salt until smooth. Gradually pour in 300 ml of milk, followed by 100 ml of soda water, to make a smooth, light batter. Let it rest for 10 minutes.

Heat a frying pan, grease it lightly with sunflower oil, and fry thin, golden-brown pancakes (about 8 pieces) ladle by ladle. Set them aside to cool.

For the filling, mash 350 g of curd cheese with a fork in a bowl together with 150 g of sour cream, 1 egg, 1 handful of finely chopped fresh dill, the remaining salt, and 1 pinch of ground black pepper until you obtain a creamy mixture.