Bookmark
Cheese pancakes bring back so many warm memories. This version pairs a golden crepe-style base with a creamy cheese filling that’s lightly sweetened and flavored with vanilla. It is satisfying but not too heavy and perfect whether you serve it for breakfast or dinner.
I first learned this recipe watching my grandmother cook it on Sunday mornings. Now it is my go-to dish when I want something comforting and familiar.
Ingredients
- Cottage cheese 500 g: adds creamy texture and light tang
- Egg yolk: binds the filling and adds richness
- Sour cream 2 tablespoons: softens the cheese and gives moisture
- Sugar 2 tablespoons: balances the tang and brings sweetness
- Vanilla sugar 1 packet: adds aroma and a hint of flavor
- Eggs 3 medium: create structure for the batter
- Water 250 ml: keeps the batter light
- Milk 120 ml: softens the pancakes and enriches the taste
- Sugar 1 tablespoon: gives the pancake slight sweetness
- Butter 50 g: melted for richness and nonstick cooking
- All purpose flour 200 g: provides structure to the batter
- Salt 1 pinch: sharpens the overall flavor
Bookmark
Step-by-Step Instructions
- Mix the Pancake Batter:
- In a large mixing bowl combine flour eggs water and milk. Add sugar and a pinch of salt. Blend with a hand mixer until smooth. Stir in melted butter. Let rest for 10 minutes to allow the gluten to relax.
- Make the Cheese Filling:
- Mash the cottage cheese using a fork until smooth. Add egg yolk sour cream sugar and vanilla sugar. Mix thoroughly. Taste and adjust sugar if needed.
- Cook the Pancakes:
- Heat a nonstick pan over medium heat. Pour a ladle of batter into the pan tilting to spread evenly. Cook each side until golden and set. Stack on a plate as you go.
- Assemble the Pancakes:
- Spread cheese filling over each pancake. Fold into triangles or roll depending on your preference. Serve warm or chilled with fresh fruit or sweet sauce.
You Must Know
This filling always reminds me of my aunt who swore by adding a touch of vanilla to cottage cheese. It made all the difference in texture and taste.
Storage Tips
Store any leftover pancakes in an airtight container in the fridge for up to two days. Reheat gently in a covered pan or in the microwave.
Ingredient Substitutions
You can use ricotta or mascarpone instead of cottage cheese though the texture will be smoother. Greek yogurt can work in place of sour cream if strained first.
Bookmark
Serving Suggestions
Serve with berries compote powdered sugar or even a drizzle of honey. They also pair well with apricot or raspberry jam.
Cultural Context
These pancakes are a staple in many Eastern European homes. They blend sweet and savory elements and are often part of weekend meals or holiday breakfasts.
Frequently Asked Questions About Recipes
- → What type of cheese works best for these pancakes?
Semi-fat cottage cheese or fresh local cheese works best. Mix with cream and egg yolk for a smooth, flavorful filling.
- → Can I make the pancake batter ahead of time?
Yes, you can prepare the batter a few hours earlier or even the day before. Let it rest to improve texture.
- → How do I prevent pancakes from sticking to the pan?
Use a non-stick pan and lightly grease it with butter or oil before cooking each pancake for best results.
- → What toppings go well with cheese pancakes?
Fruit jams, fresh berries, powdered sugar, honey, or sweet sauces are all great choices to complement the filling.
- → Can I make these pancakes savory instead of sweet?
Yes, you can omit the sugar from the filling and pair with herbs or vegetables for a savory variation.