Add the cottage cheese to a bowl together with the sugar, salt, egg yolk, vanilla, dried raisins, optionally drops of heat-stable chocolate, and mix.
Mix the flour with the spices.
Add 2 tablespoons of the dry mixture to the cottage cheese and stir until we get a fairly thick dough.
Shape the cottage cheese pancakes into 45-50 grams each, rolling them in the remaining flour. Fry in oil on both sides until golden brown, the last two minutes can be kept covered.
Serve the cottage cheese pancakes with condensed milk, roasted and chopped nuts, decorate with mint.
Enjoy!
