Cooking

1 . Stage

Warm up the whey a little (up to about 40 degrees) and stir in the sifted flour in small portions.

1. Stage. Warm up the whey a little (up to about 40 degrees) and stir in the sifted flour in small portions.

2 . Stage

Add salt, sugar and baking soda. Allow the dough to stand for 5 minutes.

1. Stage. Add salt, sugar and baking soda. Allow the dough to stand for 5 minutes.

3 . Stage

Pour in vegetable oil and stir thoroughly. The batter should pour out. Pour the batter into a heated frying pan on medium heat...

1. Stage. Pour in vegetable oil and stir thoroughly. The batter should pour out. Pour the batter into a heated frying pan on medium heat...

4 . Stage

... and fry on both sides until tender.

1. Stage. ... and fry on both sides until tender.

5 . Stage

Mash the bryndza with a fork and sour cream.

1. Stage. Mash the bryndza with a fork and sour cream.

6 . Stage

Grate or chop celery in a blender (do not pour out the juice!).

1. Stage. Grate or chop celery in a blender (do not pour out the juice!).

7 . Stage

Add celery, salt, pepper, garlic powder and nutmeg to the sour cream and cheese mixture. Mix thoroughly.

1. Stage. Add celery, salt, pepper, garlic powder and nutmeg to the sour cream and cheese mixture. Mix thoroughly.

8 . Stage

Put the filling on the pancakes and roll up into a triangle. If desired, you can fry in a pan with a little oil. The sauce may drip a little, but that's okay.

1. Stage. Put the filling on the pancakes and roll up into a triangle. If desired, you can fry in a pan with a little oil. The sauce may drip a little, but that's okay.

9 . Stage

This filling can be used with a variety of pancakes. But what I like about these hole-in-the-wall pancakes is that they just soak up the filling and become incredibly tasty.

1. Stage. This filling can be used with a variety of pancakes. But what I like about these hole-in-the-wall pancakes is that they just soak up the filling and become incredibly tasty.