Pancakes with halva

Name: Pancakes with halva - Alis H.
Ingredients: 250 g flour; 1 egg; mineral water; 50 g milk; 1 tablespoon of oil; 1 packet of vanilla sugar; 1 essence of orange; 100 g halva

Dessert - Pancakes with halva by Alis H. - Recipia

I have often made pancakes filled with halva. I prepare them when I'm in the mood for something quick yet different, especially if I have some halva sitting in the cupboard or an opened box. The combination of soft pancake with sweet halva filling is unexpectedly pleasant, not too heavy, and works anytime, whether for dessert or a weekend breakfast. Quick Info Total time: about 50 minutes Servings: 8 pancakes (2-3 people) Difficulty: easy Ingredients For the batter: 250 g all-purpose flour 1 medium egg 50 ml milk (3.5% fat, but any will do) approximately 250-300 ml sparkling mineral water 1 tablespoon oil (for the batter) 1 packet vanilla sugar (8 g) 1 tablespoon granulated sugar (12-15 g) 1 vial orange essence or to taste (should be subtle, don’t use too much) a pinch of salt Filling: 100 g plain halva (vanilla or cocoa, as preferred) For serving: whipped cream (optional, preferably freshly whipped or unsweetened sour cream) coconut flakes or colored coconut (optional) Preparation Method 1. In a large bowl, combine the flour, granulated sugar, vanilla sugar, and a small pinch of salt. Add the egg, cold milk, and orange essence. 2. Whisk everything together until there are no lumps. Start pouring in the sparkling mineral water gradually until the mixture becomes fluid like thin sour cream. Don’t add all the water at once; adjust based on consistency. 3. Finally, add the tablespoon of oil and mix again. Let the batter rest for 10-15 minutes. This helps with the texture, especially if you’re using denser flour. 4. Meanwhile, grate the halva using a fine grater. It’s easier if you chill it in the fridge beforehand; otherwise, it can be sticky. If you have halva with pistachio or cocoa pieces, there’s no need to separate them. 5. Heat a non-stick skillet well, preferably a pancake pan. Lightly grease it with a bit of oil only for the first pancake. 6. Pour a small ladle of batter into the pan, swirling it to evenly cover the base, and let it cook on medium heat for 1-2 minutes until the edges begin to brown. Flip the pancake with a wide spatula and cook for another 30-40 seconds on the other side. 7. Continue until all the batter is used, stirring the mixture lightly from time to time. 8. On each warm pancake, sprinkle a tablespoon of grated halva, rolling or folding it as preferred. If the halva melts a little, that’s even better. 9. Serve immediately, topped with whipped cream and coconut flakes if you want something more decorative. Why I make this recipe often It’s a quick way to repurpose halva and create something different from a simple pancake recipe. They’re easy to make, don’t require hard-to-find ingredients, and the pancakes are good even the next day. The filling can be adjusted based on what you have. They’re tasty cold or warm, don’t dry out, and can be reheated quickly in the microwave. Tips and Variations Tips For elastic and thin pancakes, let the batter rest. If it thickens too much, dilute it with a bit of sparkling mineral water. Don’t attempt to flip the pancake too early; it will tear easily while still raw. If the skillet isn’t hot enough, the pancake will turn out thick and won’t release easily. Substitutions Milk can be completely replaced with mineral water; the pancakes will be fluffier. Orange essence can be swapped for rum or vanilla essence. Plain halva can be replaced with nut or cocoa halva. If you don’t have vanilla sugar, you can use regular sugar only. Variations You can add grated orange zest to the batter instead of essence for a more natural flavor. Pancakes can also be filled with other types of sweet spreads, such as chocolate cream or tahini, but they turn out quite dense. You can add chopped nuts or hazelnuts to the filling for texture. Serving Ideas They pair well with fresh fruit (bananas, oranges, kiwi) on the side. They can also be served with Greek yogurt if you don’t want whipped cream. Colored coconut is optional, but if you want a festive look, sprinkle it on top before serving. Frequently Asked Questions Can I use just water, without milk? Yes, they will be a bit fluffier, but there’s not a major taste difference. What should I do if the halva is very soft or oily? Chill it in the fridge before grating to firm it up. If it’s too crumbly, just sprinkle it directly on the pancake; it won’t affect the outcome. Can I freeze pancakes with halva? You can freeze the plain pancakes, not the filled ones. Pancakes with halva change texture when thawed, becoming soggy and the filling can be affected. What if I don’t have sparkling mineral water? Use still water or just milk, but the texture will be a bit different, somewhat denser. Nutritional Values For one filled pancake (estimated): approximately 190-210 kcal. Protein: 4-5g, fat: 7-9g, carbohydrates: 28-32g. Values may vary depending on how much filling you use and the type of milk. Storage and Reheating Unfilled pancakes can be stored in the fridge for 2-3 days, covered. Filled with halva, they are best consumed within 24 hours, as halva tends to melt and soften the pancake. They can be quickly reheated in a skillet over low heat or 20-30 seconds in the microwave. Freezing with filling is not recommended.

Preparation

The flour is mixed with sugar, egg, and milk. Depending on how thick the mixture is, mineral water is added until the composition is suitable for pancakes. Orange essence and oil are also added. The halva is grated using a fine grater. We heat a pan, pour the batter with a ladle, and start making the pancakes. Once we finish them all, we fill them with the grated halva. They are served with whipped cream and colored coconut.

Pancakes with halva

Preparation

Tags

Categories