Mix the cottage cheese with the sour cream, milk and green onion and season with salt and pepper.
In a bowl add the parsnip, the garlic, the onion, and the milk.
Boil on low heat, stirring occasionally, for 15 minutes.
Remove from the fire and add the walnuts, apricots, raisins and breadcrumbs.
Form 8 pancakes 2 cm thick.
Use the butter to cook the pancakes until they are brown.
Serve with cheese sauce on top.