Unlike other thin pancakes, the Chernihiv variety is baked not only on a skillet but also in an oven. Moreover, there isn’t a gram of flour in them—the batter for Chernihiv nalysnyky consists of milk and sifted starch. Even the cheese filling is unique: just like the batter, it includes a lot of eggs.
Ingredients for the batter: 10 eggs, 500 g of starch, 1 liter of milk, 5 tablespoons of sugar, 1 teaspoon of salt, 5 tablespoons of oil, and 200 g of butter for baking.
Ingredients for the filling: 1 kg of cheese, 3 egg yolks, and 5 tablespoons of sugar.
Sift the starch through a sieve. Beat the eggs with sugar until frothy, then add the milk and oil. Mix thoroughly. Combine the milk-egg mixture with the starch and mix again until smooth.
Pour the pancake mixture in portions onto a hot skillet, completely covering the bottom. We’ll call this stage frying, as we will bake the pancakes in the oven later (in the past, this dish was prepared in a traditional oven in villages).
For the filling, mash the cheese with sugar and egg yolks. Place the filling onto the pancakes, roll them up into tubes, tucking the edges inside, and arrange them in a heatproof baking dish.
Pour melted butter over the pancakes and bake for 20 minutes at 180°C (356°F).
Serve the finished dish with sour cream.
Life Hack
To prevent the pancakes from sticking during cooking, preheat the skillet with salt.