Banat pancakes

Name: Banat pancakes - Florina L.
Ingredients: I used: pancake batter with 2 eggs; flour; milk; until you get a thicker batter 6 + 2 eggs 300 g sugar 100 g raisins 400 ml liquid cream 400 g cottage cheese 3 packets of vanilla sugar vanilla essence butter for greasing the pan

Dessert - Banat pancakes by Florina L. - Recipia

I have made Ana Lugojana pancakes many times over the years, especially when I lived in Timișoara. I recently rediscovered them after a long time of not making them. It’s the kind of dessert you make when you crave something familiar, with cheese and raisins, and a little extra effort at the end for the meringue. Quick info Total time: about 1 hour Preparation time: 30-35 minutes Baking time: 20 minutes (10 minutes with sauce, 10 minutes with meringue) Servings: 12-14 pancakes (I got 13 pieces from the dough) Difficulty: medium Recipe type: classic dessert, special occasions or weekend meals Ingredients For pancakes: 2 eggs Flour (enough to get a slightly thicker batter, like sour cream) Milk A pinch of salt (optional, to taste) Filling: 400 g cottage cheese 150 g sugar 2 packets of vanilla sugar 2 eggs 100 g raisins Sauce: 6 egg yolks 100 g sugar 400 ml liquid cream 1 packet of vanilla sugar Vanilla essence (to taste) For meringue: 6 egg whites 50-60 g sugar 1-2 packets of vanilla sugar Others: Butter (for greasing the tray) Preparation method 1. Prepare the pancake batter. Beat the 2 eggs with a whisk, gradually add the flour and milk until you have a batter that is slightly thicker than for classic pancakes. It shouldn’t flow too quickly from the ladle. 2. Bake the pancakes one by one in a non-stick pan, without browning them too much. You should get 12-14 pancakes, depending on the diameter. 3. In a bowl, mix the cottage cheese with 150 g sugar, 2 packets of vanilla sugar, 2 eggs, and the raisins. Mix the composition well. 4. Take each pancake and put 1-2 tablespoons of the cheese filling on one half. Fold the pancakes in four (simple fold), so that the filling doesn’t leak while baking. 5. Place the filled pancakes side by side in a buttered tray. They should be snug, with no large gaps between them. 6. For the sauce, beat the egg yolks with 100 g sugar, 1 packet of vanilla sugar, and the liquid cream. Add vanilla essence to taste. Pour this mixture over the pancakes in the tray to cover them evenly. 7. Put the tray in the preheated oven (180°C) for 10 minutes. 8. While the pancakes are in the oven, beat the egg whites until foamy, then gradually add 50-60 g sugar and 1-2 packets of vanilla sugar. Continue beating until you have a stiff, glossy foam. 9. Remove the tray, spread the meringue over the pancakes in an even layer. You can smooth it out or make peaks with a spoon. 10. Put the tray back in the oven for another 10 minutes, until the meringue gets a lightly browned crust. 11. Let it cool slightly in the tray, then slice. They can be eaten warm or cold. Why I make the recipe often Ana Lugojana pancakes have the advantage of being prepared in advance and easily reheated. The filling is substantial, and the meringue part turns them into a festive dessert without being complicated. They are great for a meal with many guests, but also on a family weekend. Tips and variations Tips If the cottage cheese is too dry, you can add 1-2 tablespoons of cream to the filling. Raisins can be soaked beforehand in a little warm water or rum, if you have time. Be careful when spreading the meringue; don’t press too hard, so you don’t crush the pancakes underneath. Substitutions Classic cottage cheese gives the right texture, but you can also use ricotta if you don’t have anything else on hand. The liquid cream for the sauce can be replaced, if necessary, with thick cream thinned with milk. Variations If you don’t like meringue, you can skip the final step with the egg whites. You can add grated lemon zest to the filling or the sauce for an extra flavor boost. Instead of raisins, I sometimes use dried or chopped sour cherries if I want something a bit tart. Serving ideas They are good warm, but can also be left to cool and cut like a cake. You can sprinkle them with powdered sugar after they have cooled completely. Frequently asked questions 1. Can the pancakes be made a day in advance? Yes, you can bake the pancakes a day in advance and fill and assemble them just before baking, but the meringue should only be made just before the last step in the oven. 2. What type of cottage cheese is best? The classic kind, not too wet, but also not crumbly. If it’s too wet, drain the whey gently before mixing. 3. Can the meringue burn? If you leave the tray in too long at the end or have the oven too hot, the top layer can brown too quickly. Check after 8-10 minutes. 4. Can I leave out the raisins? Yes, the recipe works fine without raisins if you don’t like them. 5. What can I use to grease the tray if I don’t have butter? You can use margarine or even a little oil, but butter gives a better flavor. Nutritional values Approximately, one serving (one pancake with filling and meringue) has between 250-300 kcal, depending on size. Most of the calories come from sugar, cheese, and cream. Per serving: carbohydrates approximately 32 g, protein 8-10 g, fats 10-12 g. Values are approximate and vary depending on the thickness of the pancakes and the amount of filling used. Storage and reheating Ana Lugojana pancakes can be stored in the refrigerator, covered, for up to 2 days. The meringue loses its texture over time, but the dessert remains good to taste. To reheat, use the oven at low temperature. I do not recommend reheating in the microwave, as the meringue softens and collapses.

Banat pancakes

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