Fluffy pancakes recipe with cheese and sour cream baked in the oven

Name: Fluffy pancakes recipe with cheese and sour cream baked in the oven - Vasilica F.
Ingredients: Fluffy pancakes recipe For the pancake sheets 2 eggs 200 ml milk 200; 250 ml water Flour as needed (approximately 300; 400 g) a pinch of salt For the filling 500 g fresh cheese 5; 6 tablespoons sugar 1 egg Raisins 1 packet of vanilla sugar For the sour cream sauce 4; 5 tablespoons sour cream 2; 3 tablespoons sugar

Dessert - Fluffy pancakes recipe with cheese and sour cream baked in the oven by Vasilica F. - Recipia

I usually make these fluffy pancakes when I'm in the mood for a simple dessert, using ingredients I already have in the fridge. Fresh cheese and sour cream are always in my house, and I make the pancakes without a written recipe, just by eye. The filling is quick to prepare, and in the end, they bake briefly in the oven with a layer of sour cream on top. It’s one of those recipes where I never have leftovers. Quick Info Total Time: about 1 hour Preparation Time: 30-40 minutes (depending on how many pancakes you make and how quickly you work) Baking Time: 20 minutes Servings: 4-6, depending on the size of the pancakes and how much filling you use Difficulty: easy-medium, requires a bit of patience when cooking the pancakes Recipe Type: baked dessert, suitable for family or guests Ingredients For the pancakes: 2 eggs 200 ml milk 200-250 ml water about 300-400 g flour (added gradually to achieve a batter similar to thin sour cream) a pinch of salt For the filling: 500 g fresh cheese (cow cheese) 5-6 tablespoons sugar 1 egg raisins, to taste 1 packet of vanilla sugar For the sauce: 4-5 tablespoons sour cream 2-3 tablespoons sugar (optional, a splash of milk if the sour cream is too thick) For assembling: a little butter to grease the dish Preparation Method 1. The Pancakes 1. Crack the eggs into a large bowl. Sprinkle a pinch of salt and whisk with a whisk. 2. Add the milk, then half of the water. 3. Start adding the flour gradually, mixing continuously to avoid lumps. When the mixture is too thick, add a little more water. The consistency should be like thin sour cream that flows easily from a ladle. 4. Let the batter rest for 20-30 minutes. It will thicken a bit during this time. 5. Heat a non-stick pan, greasing it with a little oil at the beginning or after every 2-3 pancakes. 6. Pour a ladle of batter, swirling the pan to spread it evenly. When the edges start to color and lift from the pan, flip the pancake and let it cook for another 3-4 minutes on the other side. Continue until you finish the batter, stacking the pancakes on a plate. 2. The Filling 1. Place the cheese in a bowl and mix it with the sugar, egg, and vanilla sugar. Add the raisins and mix well. I haven't found much difference whether I use a mixer or just a spoon; it works well either way. 2. Take a pancake and spread the filling over half of its surface. Roll or fold it according to your preference. 3. Assembly and Sauce 1. Grease a baking dish with a little butter. 2. Arrange the filled pancakes side by side, as tightly as possible. 3. For the sauce, mix the sour cream with the sugar. If it’s too thick, add a splash of milk, just enough to make it easy to pour. 4. Pour the sauce over the pancakes, ensuring they are well covered. 5. Place the dish in a preheated oven at 180°C for 20 minutes, until the sauce develops a light golden crust. Why I Make This Recipe Often It’s quick, doesn’t require fancy ingredients, and is suitable for any season. The pancakes don’t dry out after baking, and the filling remains creamy. It can also be made for guests, as it’s easy to portion and looks good when served. Tips and Variations Tips - Let the batter rest; it greatly helps the texture of the pancakes. - If using drier cow cheese, you can add 1-2 tablespoons of sour cream to the filling. - For raisins, you can soak them in warm water if they are too hard. - If the baking dish is not non-stick, grease it generously with butter. Substitutions - Cow cheese can be replaced with ricotta or fresh cheese, but the texture and taste will differ. - Vanilla sugar can be substituted with vanilla extract or lemon zest. - White flour can be partially replaced with whole wheat flour; otherwise, the pancakes will be denser. Variations - The filling can also be made without raisins. - You can add grated orange zest to the cheese for a different flavor. - For a richer taste, replace some of the sugar with honey. Serving Ideas Serve warm, possibly with extra sour cream or powdered sugar on top. It also pairs well with a fruit sauce, but the classic remains with sour cream. Frequently Asked Questions 1. Can I use store-bought cow cheese in a tub? Yes, but choose one that is as fatty as possible and drain any excess whey if necessary. 2. Can I make the pancakes a day in advance? Yes, they can be kept covered in the fridge and filled the next day. 3. Should the sour cream be fermented or sweet? Use fermented sour cream, not whipping cream. 4. Can I skip the raisins? Sure, the filling works just as well without raisins. 5. Can I freeze the baked pancakes? Filled and baked pancakes do not freeze well, but plain pancakes can be frozen. Nutritional Values Estimation for one serving (out of 6): approximately 300-350 kcal. Carbohydrates: 35-40 g Proteins: 12-15 g Fats: 10-15 g These are estimates based on the ingredients used and may vary depending on the cheese, sour cream, and how much sugar you add. Storage and Reheating Filled and baked pancakes can be stored in the fridge, covered, for up to 2 days. They can be easily reheated in the oven or microwave. I do not recommend keeping them longer, as the filling may release moisture and change the texture. Plain pancakes (without filling and baking) can be stored in the fridge for 2-3 days or frozen.

Fluffy pancakes recipe with cheese and sour cream baked in the oven

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