Perfect pancake batter, juicy toppings and creamy cheese. I invite you to try my most delicious pancakes with cheese and fresh fruit. The taste will surely please both adults and children.
Ingredients for pancake dough
- One and a third cups (210 g) of plain flour
- Three eggs, medium size
- half a glass of warm milk and a glass of warm water
- 50 g tablespoon of sugar and 1/4 stick of melted butter
Ingredients for cheese for pancakes
- 500 g of semi-skimmed cottage cheese
- Two tablespoons (18%–30g) of sour cream
- Three tablespoons (at least thirty grams) of sugar
- You can omit one egg yolk and half a teaspoon of vanilla essence or paste.
Pancakes with cottage cheese
My glass is 250 milliliters.
Remove eggs and milk from the refrigerator in advance.
The basis for calculating calories were the ingredients I used. I could approximate the number of calories depending on the ingredients I used in the dish.
I recommend reading the entire post before making pancakes. In the text, I provide insightful tips regarding substances and their substitutes. You can replace the cheese with another product, for example grated orange peel.
Recipe for pancakes with cheese
Five hundred grams of cottage cheese should be ground using a fork or a food processor with a medium mesh. Grinding is no longer necessary for smooth cottage cheese, cream cheese and bucket cheese. Add the yolk to the cottage cheese (you can omit it), two teaspoons of sour cream or creamy natural yogurt, three tablespoons of sugar and a pinch of seeds, paste or vanilla essence. Mix the sweet cottage cheese thoroughly for the pancakes.
Tip: You don’t have to whip the cottage cheese in a food processor. If you like less homogeneous masses, feel free to massage them with a fork. Add additional yogurt, sour cream, or even 30% sweet cream for a looser mass.
Now it’s time for the pancake dough, which you can make in advance. Mixing the ingredients if the butter has already melted and cooled takes a while. Instead of butter, you can also use melted coconut or vegetable oil. In both scenarios there will be 50 grams of product.
Pour two hundred and ten grams of wheat flour into a large bowl. Beat in three room temperature eggs. Also add half a glass of warm milk and a glass of warm water. Add a tablespoon of powdered sugar and, if necessary, a teaspoon of salt. Using an electric mixer or hand blender, mix everything thoroughly. Finally, add the butter. Pour thinly melted butter into the resulting mass. Mix the pancake mixture for an additional few minutes. You have ten minutes to let it go. You may not do this unless the water and milk are cold.
Make sure your flat pan – ideally one designed specifically for pancakes – is heated appropriately. Refrain from immediately turning on the cooktop at maximum power. Reduce the heat to medium and allow it to spread evenly over the useful surface of the pan. Don’t oil the pan.
Mix the mass and use a small spoon to measure the amount of pancake. Pour enough dough into the pan to cover the entire surface of the pan. I make cheese pancakes a little thicker than average. Every time I pour a batch onto a pancake, I raise the pan over the stovetop. I immediately tilt the pan so that the dough covers the entire surface.
After about a minute, turn the cake over to the other side. Usually the second side takes 30 to 40 seconds less. This is the perfect time to use a flat spatula to flip the pancakes.
Fry all pancakes this way. Don’t worry if the pancake is not elastic when you take it off the plate. While frying the pancakes, stack them on top of each other, and cover them with foil after baking. Within a few minutes, the pancakes will soften and become elastic. I cooked exactly ten pancakes.
A good idea is to divide the pancake filling in an amount corresponding to the number of pancakes. Fold the pancakes like an envelope, spread cheese on only half of the pancake, cover the other half with the filling and fold in half again.
You can spread the cheese filling evenly on the surface of each pancake by rolling it up.
Make sure there is cheese on each pancake. Theoretically, they are ready to serve. But the cheese is cold and they are not warm. For this reason, I suggest baking or frying in the oven before serving.
My pancakes were fried with cheese and then covered in clarified butter.
How to cook cheese pancakes baked in the oven: Prepare a larger, heat-resistant, ceramic or glass dish.
Put a small amount of butter or oil on the dish to grease it. Place the pancakes side by side. Cover everything with thirty percent cream. It only takes 1/3 cup. Preheat the oven to 180 degrees, using the top or bottom baking option. Place the pan with pancakes on the middle shelf. Fry the pancakes for about ten minutes.
Serve the cheese with fresh fruit such as strawberries, blueberries, bananas, raspberries and cherries, along with baked or fried pancakes. Pour the whole thing with sweet cream 30% or natural or fruit yogurt.
Also try this easy pancake recipe.
Enjoy your meal!
