Cheese and meringue pancakes
I made these cheese and meringue pancakes on a day when everyone was asking for 'something sweet', but I didn't feel like standing by the stove for too long. I opted for the oven version, so I wouldn't have to fry them all and then have them eaten immediately. The cheese filling makes them more substantial, and the layer of meringue gives them a nice appearance. It doesn't take long, but a little organization is needed at the end. Quick Info Total time: about 1 hour Servings: 4-6 Difficulty: medium Recipe type: warm dessert, suitable for a family meal or when you have guests Ingredients For the pancakes: - 250 g flour - 2 eggs - 250 ml blonde beer - 250 ml milk - 30 g sugar - 2 tablespoons oil - vanilla sugar (optional) - a pinch of salt For the filling: - 400 g cottage cheese - 3 egg yolks - 5 tablespoons powdered sugar - raisins (optional) For the meringue: - 3 egg whites - 4 tablespoons sugar For greasing the tray: - a little butter Preparation method 1. For the pancakes, crack the eggs into a deep bowl and add a pinch of salt. Lightly beat them with a whisk. 2. Add the sifted flour, then gradually pour in the beer and milk, mixing to avoid lumps. Incorporate a tablespoon of oil into the batter. 3. Add the sugar and vanilla sugar if using. Mix until the batter is smooth. 4. Heat the pan, grease it with a little oil, and cook the pancakes one at a time on both sides. Place them on a plate, one on top of the other. 5. Preheat the oven to 180°C while I finish preparing the filling. 6. For the filling, put the cottage cheese in a bowl and mash it into a paste with a fork or mixer. Add the powdered sugar and egg yolks. Mix well until the composition is smooth. If I like them, I also add raisins. 7. Fill each pancake with two tablespoons of the cheese mixture, roll them up, and place them side by side in a well-greased tray with butter. I prefer to arrange them in a single layer, but if the tray is small, they can be stacked. 8. When the tray is full, beat the egg whites with the sugar until stiff peaks form, creating a meringue. 9. Spread the meringue over the pancakes, leveling it out or piping it if I want a more decorative look. 10. Bake the tray in the oven for about 15 minutes until the meringue is lightly browned on top. 11. Serve warm. Why I make this recipe often Cheese and meringue pancakes are quite filling, they don’t dry out, and they don’t taste bland. They can be made in advance, and at the end, you just add the meringue and pop them in the oven. If I have fresh cottage cheese, I definitely make a tray of these, especially when more people gather for a meal. You don’t have to flip them all at once, as with regular pancakes. Tips and variations Tips - For a lump-free batter, mix the flour with the eggs and liquids gradually. - The meringue should be beaten stiff so that it doesn’t run when you put it over the pancakes. - Don’t overfill the tray to prevent the cheese or meringue mixture from overflowing while baking. Substitutions - The beer can be replaced with sparkling water or you can use only milk, but the texture of the pancakes won’t be as airy. - Cottage cheese can be replaced with sweet homemade cheese, as long as it’s well-drained. - The powdered sugar in the filling can be replaced with fine granulated sugar. Variations - You can add grated lemon or orange zest to the filling. - If you like, some raisins soaked in a little rum go well too. - If you don’t want meringue, you can leave the pancakes with just cheese and serve them plain, but they won’t have the same texture in the end. Serving ideas - Serve warm, directly from the tray. - They are also good at room temperature, but the texture of the meringue is more pleasant when warm. - A sprinkle of powdered sugar on top adds a festive touch if desired. Frequently asked questions Can I use another type of cheese instead of cottage cheese? You can also use ricotta or urda cheese, but it must be fresh and well-drained. What do I do if the meringue collapses after I take the tray out of the oven? The meringue may collapse slightly as it cools, but if you beat it stiff enough, it will remain quite stable. It is best served warm. Can I freeze the filled pancakes before adding the meringue? Cheese-filled pancakes can be frozen, but the meringue cannot. You can freeze the rolled pancakes without meringue, then thaw and bake them with fresh meringue when needed. Can I make the pancake batter without beer? Yes, you can use only milk or sparkling water. The texture will be slightly different, but they will turn out well this way too. How much sugar can I reduce without affecting the recipe? You can reduce the sugar by one or two tablespoons in the filling, but don’t eliminate it completely, as the cheese will taste bland. Nutritional values Approximately, one serving (out of 6) has about 280-320 kcal. Proteins: 11-13 g Carbohydrates: 35-40 g Fats: 9-11 g Values may vary depending on the cheese and if you add raisins. The meringue adds sugar but also volume, so don’t overload each serving. Storage and reheating Cheese and meringue pancakes are best consumed fresh. If leftovers remain, they can be stored in the refrigerator, covered, for up to 2 days. They can be reheated briefly in the oven, but the meringue won’t be as airy as it was initially. I do not recommend keeping them longer than that, as the filling may become soggy.
Preparation
Pancakes We crack the eggs into a taller bowl and beat them a little with a pinch of salt. We add sifted flour, beer, and milk, mixing continuously. We add a tablespoon of oil to the mixture, sugar, and other flavors if desired (essences, grated orange peel, etc.) and mix well. We cook them one by one in a well-heated, oiled pan. We preheat the oven to 180 degrees until we prepare the rest. Filling: We make the cottage cheese into a paste and mix it with sugar and egg yolks. We homogenize well and fill each pancake with this mixture, roll it up, and place it in a well-buttered non-stick tray. We proceed the same way with all until the tray is full (I placed them in a single row, but they can also be stacked). Meringue: When they are ready and the tray is full, we beat the egg whites with sugar very well (it should be a stiff foam). We pour it over the arranged pancakes, level it, and put it in the oven until it browns (about 15 minutes). For a nicer appearance, the meringue can be piped. In the meantime, the yolks from the cheese will cook. They are served warm. Pancakes can be prepared however you like; I make them with beer.
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