Hungarian Cheese Filled Pancakes

"Palacsinta" (pronounced as if, "palah-cheen-tah") is the Hungarian word for pancake. From what I've found, these cheese filled pancakes are called "Túrós Palacsinta" (curd cheese pancake) in Hungarian. These are a sweet crepe-like pancake. If you can't find dry cottage cheese, you can use small curd cottage cheese.

Ingredients:

Pancakes:

1 cup flour
1 cup milk
1 egg
1 teaspoon sugar
2/3 cup sparkling mineral water (or club soda)
1/4 teaspoon salt
oil/butter for frying (I used a mix of the two)
powdered sugar for dusting

Filling:

8 ounce package cream cheese (let warm to room temperature), mashed
2/3 cup dry cottage cheese (room temperature), mashed 
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon grated lemon zest

Mix the flour, egg, milk, sugar, salt and sparkling water together into a batter. Heat a little oil in a small to medium frying pan over medium heat. Add enough batter to just cover the bottom of the pan and shake the pan to spread out the batter to form a relatively even thin layer. Fry the pancake until it gets a little brown, then flip it over and brown that side. You will have to watch the palacsinta carefully, as they will cook quickly, with the first side likely requiring only 25 to 30 seconds and the second side needing only 15 to 20 seconds, but the cooking time will naturally depend upon how thick you make the pancakes. Remove each fried pancake to a separate plate, then fry another pancake.

Make sure to let both the cream cheese and cottage cheese come to room temperature. In a bowl, mix the cheeses and other ingredients well. Spread a heaping tablespoon or two of the cheese filling into each pancake and then roll up the pancake. Serve the pancakes seam side down and dusted lightly with powdered sugar. Alternatively, to serve the pancakes warm, you can place the palacsinta on a baking sheet (parchment paper lined helps with any clean up), seam side down, and put them into a 350 F oven for about 10 to 12 minutes. Serve immediately. 

I overfilled this palacsinta with cheese filling so it could be easily seen.

WORD HISTORY:
Callow-This word, meaning, "young, inexperienced," in modern times, goes back to Indo European "galwh," which meant, "bare, naked." There is disagreement over the next step in this word's history, with some believing there was an Old Germanic offshoot from the Indo European form, while others point to the Latin form derived from Indo European, and that this was borrowed into Germanic. I go with the latter, but it seems to me the borrowing was into the West Germanic branch of Germanic, as forms of the word were (and still are) in West Germanic, but not in the Germanic languages in general in the past.^ So, the Indo European form gave Latin "calvus," which meant, "bald." This gave West Germanic "kalwas," which meant, "bald, bare." This gave Old English (Anglo-Saxon) "calu," with the same meanings. This then became "calwe," before the modern version of "callow." The meaning gradually came to be applied (adjectivally) to young birds not yet old enough to have feathers. Later the meaning broadened to young living things in general; then, to the notion of "young," to "inexperienced." The other West  Germanic languages have: German and Low German Saxon "kahl" (bald, bare), West Frisian "keal(e)" (bald), Dutch "kaal" (bald, bare). (Karl/Charles II, the grandson of Charlemagne, and also a Frankish king and emperor, has been known to history as "Charles the Bald," which in German is, "Karl der Kahle," from Latin "Carolus Calvus.")

^ Present versions of a word don't necessarily tell much about the history of its ancestor, as words are frequently borrowed between languages; so, in this case, while English has always had a form of "callow," just knowing that English has "callow" in modern times does not mean it originally had it; thus, if Swedish had a form of "callow" in modern times, would not mean it always had it.