Oven-baked cheese pancakes

Name: Oven-baked cheese pancakes - Eliza E.
Ingredients: For the pancakes: 2 eggs; 3 tablespoons sugar; 2 tablespoons oil; 1 packet vanilla sugar; half a bottle of rum essence; 1 and a quarter cups of sparkling water (or milk); 1 packet baking powder; flour (I used about 15 tablespoons of flour). For the filling: 500 g cottage cheese (it can be a bit more moist so that when we put the pancakes in the oven they soak a little due to the moist cheese); 4 eggs; 2 packets vanilla sugar; 7 tablespoons powdered sugar; zest of one lemon; half a bottle of rum essence; sour cherry jam (that’s what we served; but you can serve them plain; with chocolate or other sauces); butter.

Dessert - Oven-baked cheese pancakes by Eliza E. - Recipia

Cheese pancakes baked: a classic delight reinvented It is said that the simple pleasures of life, such as a warm pancake filled with delicious cheese, are what bring us the most joy. This dessert, baked cheese pancakes, is a recipe that combines tradition with the unmistakable flavors of childhood. Moreover, it is a versatile dish, perfect for a weekend brunch or a light yet savory dinner. Let’s discover together how to prepare these cheese pancakes, step by step! Preparation time: 15 minutes Baking time: 20 minutes Total time: 35 minutes Number of servings: 6 Necessary ingredients: *For pancakes:* - 2 eggs - 3 tablespoons of sugar - 2 tablespoons of oil (choose a neutral oil, such as sunflower oil) - 1 packet of vanilla sugar - Half a bottle of rum essence - 1 and a quarter cups of sparkling water (or milk for a creamier texture) - 1 packet of baking powder - About 15 tablespoons of flour (or until you achieve a fluid, yet dense consistency) *For the filling:* - 500 g of cottage cheese (choose a slightly wetter cheese for a juicy result) - 4 eggs - 2 packets of vanilla sugar - 7 tablespoons of powdered sugar - Zest of 1 lemon (for an extra flavor) - Half a bottle of rum essence - Sour cherry jam (optional, but recommended for serving) - Butter for greasing the tray The history of cheese pancakes: Cheese pancakes are a traditional dish that has been enjoyed for generations. They symbolize comfort and the warmth of home, often made by grandparents to pamper their grandchildren. This recipe has evolved over time, having numerous variations, but the essence remains the same: a delicious combination of the fine pancake batter and the creamy cheese filling. Step by step to perfection: 1. Preparing the pancake batter: In a large bowl, beat the eggs with the sugar until the sugar is completely dissolved. Then, add the oil, vanilla sugar, and rum essence, mixing well. This mixture will give the pancakes a special aroma. 2. Incorporating the liquid ingredients: Gradually pour in the sparkling water (or milk) into the mixture, continuing to stir. This step is essential to achieve a smooth and fine composition. 3. Adding the flour: Gradually incorporate the flour, mixing with a whisk to prevent lumps from forming. When the batter is ready, let it rest in the fridge for about 20 minutes. This step helps improve the texture of the pancakes. 4. Preparing the filling: In another bowl, mix the cottage cheese with the eggs, powdered sugar, rum essence, lemon zest, and vanilla sugar. Make sure the filling is well combined, but leave some chunks of cheese for an interesting texture. 5. Cooking the pancakes: Heat a non-stick pan over medium heat and add a splash of oil, ensuring the surface is evenly coated. Using a ladle, pour a portion of the pancake batter into the pan. Cook each pancake for 1-2 minutes on each side until they become lightly golden. Place the cooked pancakes on a platter. 6. Filling and rolling the pancakes: Once you have cooked all the pancakes, start filling them with the cheese mixture. Wrap them well or roll them, as you prefer. 7. Baking in the oven: Preheat the oven to 180 degrees Celsius. Grease a tray with butter, then place the filled pancakes in it. Bake for 15-20 minutes until they are lightly golden and the filling is well set. 8. Serving: Once the pancakes are ready, take them out of the oven and cover them with aluminum foil to keep them soft. Serve them warm, topped with sour cherry jam, which will add a note of acidity and contrast perfectly with the sweetness of the cheese. Useful tips: - For fluffier pancakes, make sure not to overmix the batter after adding the flour. - You can experiment with different types of cheese or add raisins or chocolate to the filling for a personal twist. - If you want a healthier version, replace sugar with honey or maple syrup and use whole wheat flour. Frequently asked questions: 1. Can I use other types of cheese? Yes, you can use ricotta or goat cheese for a different flavor. 2. What can I use instead of sour cherry jam? Chocolate sauce or a mix of fresh fruits are excellent options. 3. How can I store the pancakes? You can store the unfilled pancakes in the fridge for up to 2 days or freeze them, making sure they are well wrapped. These baked cheese pancakes are more than just a simple dessert; they bring a touch of nostalgia and joy in every bite. So let’s enjoy this delicious recipe and indulge in a dish that makes us feel at home, no matter where we are. Bon appétit!

Ingredients

For the pancakes: 2 eggs
3 tablespoons sugar
2 tablespoons oil
1 packet vanilla sugar
half a bottle of rum essence
1 and a quarter cups of sparkling water (or milk)
1 packet baking powder
flour (I used about 15 tablespoons of flour). For the filling: 500 g cottage cheese (it can be a bit more moist so that when we put the pancakes in the oven they soak a little due to the moist cheese)
4 eggs
2 packets vanilla sugar
7 tablespoons powdered sugar
zest of one lemon
half a bottle of rum essence
sour cherry jam (that’s what we served
but you can serve them plain
with chocolate or other sauces)
butter.

Oven-baked cheese pancakes

Ingredients

Tags

Categories