1. Prepare the Pancake Batter
In a mixing bowl, whisk together the eggs, milk, sugar, vanilla sugar, and salt until combined.
Gradually add the flour, whisking constantly to prevent lumps.
Stir in the oil, ensuring the batter is smooth and slightly runny. Let the batter rest for 10–15 minutes.
2. Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Pour a ladleful of batter into the skillet, swirling it to coat the surface evenly.
Cook for 1–2 minutes on one side until lightly golden, then flip and cook the other side for another minute.
Repeat with the remaining batter, stacking the pancakes on a plate.
3. Prepare the Filling
In a bowl, combine the cottage cheese, egg yolk, sugar, vanilla sugar, and salt. Mix until smooth and creamy.
4. Assemble the Pancakes
Take a cooked pancake and place a spoonful of the cottage cheese filling in the center.
Fold the pancake into a rectangle or roll it into a cylinder, ensuring the filling is sealed inside.
Repeat with the remaining pancakes and filling.
5. Bake the Stuffed Pancakes
Preheat your oven to 180°C (356°F). Arrange the stuffed pancakes in a greased baking dish.
6. Prepare the Glaze
In a small saucepan, melt the butter over low heat. Add the sour cream and sugar, stirring until the glaze is smooth and slightly thickened.
7. Glaze and Bake
Pour the glaze over the stuffed pancakes, ensuring they are evenly coated.
Bake for 10–15 minutes until the glaze is bubbling and the pancakes are heated through.