I have often had leftover plain pancakes and looked for a way to turn them into a more substantial dessert. The baked sweet cheese version is one of the most practical, especially if you have kids. It's the kind of recipe I make when I have fresh cheese and want something quick, yet still filling and suitable for several people.
Quick Info
Total time: approximately 1 hour and 15 minutes
Preparation time: 30-40 minutes (including dough resting)
Baking time: 30 minutes
Servings: 10-12 pancakes (a 26 cm pan)
Difficulty: easy to medium
Recipe type: baked dessert, suitable for family or when you have guests
Ingredients
For the pancakes:
- 300 ml milk
- 300 ml sparkling water
- 300 g flour
- 2 eggs
- 2 tablespoons sugar
- 3 tablespoons oil
- 1 pinch baking powder
- 1 packet vanilla sugar
For the cheese filling:
- 600 g sweet cheese (well drained)
- 2 tablespoons sugar
- 1 egg
- 1 packet vanilla sugar
- raisins (to taste)
- grated lemon zest (optional; I usually don’t add it, the kids are not fans)
For the sour cream sauce:
- 3 eggs
- 4 tablespoons sugar
- 4 large tablespoons sour cream
- 1 packet vanilla sugar
Preparation method
1. Preparing the pancake batter:
In a large bowl, beat the eggs with the sugar. Add the sifted flour and then gradually incorporate the milk and sparkling water, alternating the liquids. Mix well until there are no lumps left. Let the mixture rest for 20-30 minutes.
2. Finalizing the batter:
After resting, add the baking powder, vanilla sugar, and oil. Mix again.
3. Baking the pancakes:
Heat a non-stick pan over medium heat. Add a splash of oil at the beginning, then pour a small ladle of the batter for each pancake. Cook them one by one on both sides until they get color.
4. Cheese filling:
In a large bowl, mix the sweet cheese with the sugar, egg, and vanilla sugar. Mash everything well with a fork until it becomes a cream. Add the raisins and lemon zest, if using.
5. Assembly:
Place 2-3 tablespoons of filling on each pancake, roll them tightly, and set the pancakes aside.
6. Arranging in the pan:
Use a round pan with a diameter of 26 cm. Grease it with butter or use baking paper if you want to avoid a tough cleanup. Arrange the rolled pancakes in the pan in a spiral to fill the entire pan.
7. Sour cream sauce:
In a separate bowl, beat the eggs with the sugar and vanilla sugar. Add the sour cream and mix until smooth.
8. Pouring the sauce:
Pour this mixture over the pancakes, trying to cover all the rolls.
9. Baking:
Place the pan in the oven at 190°C (preheated). Bake for 30 minutes until the sauce sets and the pancakes are lightly browned at the edges.
Practical note: I recommend using a pan with higher sides, as the egg and sour cream sauce can bubble and sometimes overflow. I have had it spill a little if the pan is too low.
Why I make this recipe often
Baked cheese pancakes are a quick option when I want something sweet and substantial without too much effort. I can prepare them in advance, they are good even cold, and I can adapt the filling based on what I have in the fridge. The kids prefer them simpler, but adults have appreciated the version with raisins or lemon. It's the kind of dessert that works both warm and cold and doesn't require complicated ingredients.
Tips and variations
Tips
- Don’t skip the resting step for the batter. The pancakes turn out more elastic and don’t tear easily when rolled.
- If the cheese is too wet, let it drain in a sieve or on a cloth.
- Don’t overload each pancake with filling, or they may tear.
- If the sauce seems very liquid, don’t worry: it will thicken in the oven.
Substitutions
- You can use only milk (600 ml), but sparkling water helps achieve a fluffier texture.
- The sour cream in the sauce can be regular (20-25% fat), but not sour or very thin.
- Cottage cheese can be replaced with ricotta or a mixture of ricotta and cottage cheese if you can't find sweet cheese.
Variations
- You can add dried fruits, chopped nuts, or even chocolate to the filling if you prefer a different taste.
- For an extra flavor, sprinkle a little cinnamon into the cheese mixture.
- If you don’t have a round pan, use a rectangular one, just make sure it's high enough.
Serving ideas
- They are good warm, straight out of the oven, but also cold, cut into slices like a pie.
- They go well with plain sour cream or, if you want something sweeter, with powdered sugar on top.
- For the Sunday version, I served them with a little sour cherry jam.
Frequently asked questions
1. Can the pancakes be made a day in advance?
Yes, the plain pancakes can be made ahead and stored in the fridge, covered. They can be filled and baked on the day of serving.
2. What type of cheese is suitable?
Classic sweet cottage cheese works best. It should be well drained so it doesn’t run during baking.
3. Can the raisins be omitted?
Yes, if not everyone likes them, you can leave them out without affecting the recipe.
4. What if the sauce thickens too much in the oven?
If you’ve followed the quantities, the sauce will remain creamy. If it seems too firm, next time you can add a little milk or use less sour cream.
5. Can I double the quantities?
Yes, if you need more servings, just double everything and use a larger pan.
Nutritional values
Approximately, per serving out of 10 (about 1 large pancake rolled with sauce):
- Calories: 250-300 kcal
- Protein: 9-10 g
- Carbohydrates: 35-38 g
- Fat: 8-10 g
Values may vary depending on how much sour cream you use and the type of cheese. Fatty sour cream and drier cheese increase the caloric intake. These are rough estimates, not exact numbers.
Storage and reheating
Baked cheese pancakes can be stored in the fridge, covered, for up to 2 days. They can be reheated in the microwave or oven for a few minutes, just don’t let them dry out. They don’t retain their texture as well if frozen, so I recommend making them for quick consumption, not for long-term storage.
The recipe remains one of the most versatile ways to make use of pancakes and fresh cottage cheese.
Quick Info
Total time: approximately 1 hour and 15 minutes
Preparation time: 30-40 minutes (including dough resting)
Baking time: 30 minutes
Servings: 10-12 pancakes (a 26 cm pan)
Difficulty: easy to medium
Recipe type: baked dessert, suitable for family or when you have guests
Ingredients
For the pancakes:
- 300 ml milk
- 300 ml sparkling water
- 300 g flour
- 2 eggs
- 2 tablespoons sugar
- 3 tablespoons oil
- 1 pinch baking powder
- 1 packet vanilla sugar
For the cheese filling:
- 600 g sweet cheese (well drained)
- 2 tablespoons sugar
- 1 egg
- 1 packet vanilla sugar
- raisins (to taste)
- grated lemon zest (optional; I usually don’t add it, the kids are not fans)
For the sour cream sauce:
- 3 eggs
- 4 tablespoons sugar
- 4 large tablespoons sour cream
- 1 packet vanilla sugar
Preparation method
1. Preparing the pancake batter:
In a large bowl, beat the eggs with the sugar. Add the sifted flour and then gradually incorporate the milk and sparkling water, alternating the liquids. Mix well until there are no lumps left. Let the mixture rest for 20-30 minutes.
2. Finalizing the batter:
After resting, add the baking powder, vanilla sugar, and oil. Mix again.
3. Baking the pancakes:
Heat a non-stick pan over medium heat. Add a splash of oil at the beginning, then pour a small ladle of the batter for each pancake. Cook them one by one on both sides until they get color.
4. Cheese filling:
In a large bowl, mix the sweet cheese with the sugar, egg, and vanilla sugar. Mash everything well with a fork until it becomes a cream. Add the raisins and lemon zest, if using.
5. Assembly:
Place 2-3 tablespoons of filling on each pancake, roll them tightly, and set the pancakes aside.
6. Arranging in the pan:
Use a round pan with a diameter of 26 cm. Grease it with butter or use baking paper if you want to avoid a tough cleanup. Arrange the rolled pancakes in the pan in a spiral to fill the entire pan.
7. Sour cream sauce:
In a separate bowl, beat the eggs with the sugar and vanilla sugar. Add the sour cream and mix until smooth.
8. Pouring the sauce:
Pour this mixture over the pancakes, trying to cover all the rolls.
9. Baking:
Place the pan in the oven at 190°C (preheated). Bake for 30 minutes until the sauce sets and the pancakes are lightly browned at the edges.
Practical note: I recommend using a pan with higher sides, as the egg and sour cream sauce can bubble and sometimes overflow. I have had it spill a little if the pan is too low.
Why I make this recipe often
Baked cheese pancakes are a quick option when I want something sweet and substantial without too much effort. I can prepare them in advance, they are good even cold, and I can adapt the filling based on what I have in the fridge. The kids prefer them simpler, but adults have appreciated the version with raisins or lemon. It's the kind of dessert that works both warm and cold and doesn't require complicated ingredients.
Tips and variations
Tips
- Don’t skip the resting step for the batter. The pancakes turn out more elastic and don’t tear easily when rolled.
- If the cheese is too wet, let it drain in a sieve or on a cloth.
- Don’t overload each pancake with filling, or they may tear.
- If the sauce seems very liquid, don’t worry: it will thicken in the oven.
Substitutions
- You can use only milk (600 ml), but sparkling water helps achieve a fluffier texture.
- The sour cream in the sauce can be regular (20-25% fat), but not sour or very thin.
- Cottage cheese can be replaced with ricotta or a mixture of ricotta and cottage cheese if you can't find sweet cheese.
Variations
- You can add dried fruits, chopped nuts, or even chocolate to the filling if you prefer a different taste.
- For an extra flavor, sprinkle a little cinnamon into the cheese mixture.
- If you don’t have a round pan, use a rectangular one, just make sure it's high enough.
Serving ideas
- They are good warm, straight out of the oven, but also cold, cut into slices like a pie.
- They go well with plain sour cream or, if you want something sweeter, with powdered sugar on top.
- For the Sunday version, I served them with a little sour cherry jam.
Frequently asked questions
1. Can the pancakes be made a day in advance?
Yes, the plain pancakes can be made ahead and stored in the fridge, covered. They can be filled and baked on the day of serving.
2. What type of cheese is suitable?
Classic sweet cottage cheese works best. It should be well drained so it doesn’t run during baking.
3. Can the raisins be omitted?
Yes, if not everyone likes them, you can leave them out without affecting the recipe.
4. What if the sauce thickens too much in the oven?
If you’ve followed the quantities, the sauce will remain creamy. If it seems too firm, next time you can add a little milk or use less sour cream.
5. Can I double the quantities?
Yes, if you need more servings, just double everything and use a larger pan.
Nutritional values
Approximately, per serving out of 10 (about 1 large pancake rolled with sauce):
- Calories: 250-300 kcal
- Protein: 9-10 g
- Carbohydrates: 35-38 g
- Fat: 8-10 g
Values may vary depending on how much sour cream you use and the type of cheese. Fatty sour cream and drier cheese increase the caloric intake. These are rough estimates, not exact numbers.
Storage and reheating
Baked cheese pancakes can be stored in the fridge, covered, for up to 2 days. They can be reheated in the microwave or oven for a few minutes, just don’t let them dry out. They don’t retain their texture as well if frozen, so I recommend making them for quick consumption, not for long-term storage.
The recipe remains one of the most versatile ways to make use of pancakes and fresh cottage cheese.