Hungarian pancakes with sweet filling

1. Break the egg, add a pinch of salt and one teaspoon of sugar and beat till smooth. 2. Add some milk and some flour and mix well. I always add the ingredients step by step to avoid lumps. 3. When it is smooth, add the remaining flour, milk and soda water. You can use sparkling water or still water with half a coffee-spoon baking soda. 4. The ideal pancake batter consistency is when the batter is not too runny and yet, not too stiff. It is like a yoghurt drink. 5. I put the pancake batter in the fridge for 5-10 minutes until I make the sweet cottage cheese filling. 6. Separate an egg, You need only yolk for this recipe. Beat the yolk, the sugar until thick and light yellow. 7. Put the cottage cheese in a plate. Mash the cheese very well until it becomes absolutely soft. Now add the egg yolk sugar mixture, the vanilla sugar or extract and the zest from half a lemon. Mix all the ingredients very nicely until the mixture reaches uniform consistency. 8. Set a frying pan over medium heat. Add a few drops of vegetable oil. 9. When hot, pour some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat. 10. Fry the underside of the pancake for approximately 1 minute. You can loosen it with the spatula. Check the underside to be sure it has browned. 11. Flip the pancake so you can fry the top side as well. 12. The pancake is done when both sides are light brown. 13. Spread each pancake with jam or cottage cheese and roll up. Sprinkle with icing sugar. Serve immediately.