When I need a quick snack or want to make something sweet without too much effort, I turn to cheese-filled pancakes. It helps a lot that the ingredients are always at hand and the whole process goes quite quickly if I organize myself from the start. I've been using this recipe for many years, so I know what to expect every time.
Quick info
Total time: about 45-50 minutes
Preparation time: 15 minutes
Baking time (for all pancakes): 30-35 minutes
Servings: about 12 filled pancakes
Difficulty: easy
Recipe type: homemade dessert, also suitable for a quick meal
Ingredients
For the pancakes:
- 3 eggs
- 150 g sugar
- a pinch of salt
- vanilla (one packet or essence, to taste)
- 400 ml milk
- 150 ml beer
- 400 g flour
- 50 g oil (for the batter and for greasing the pan)
For the filling:
- 300 g cottage cheese
- 100 g sour cream
- 100 g powdered sugar
- zest of one small lemon
Preparation method
1. In a large bowl, I put the eggs, sugar, salt, and vanilla. I mix them for a few minutes until they lighten in color and increase in volume. The sugar should be almost dissolved.
2. I add the milk and beer. I mix briefly, just enough to incorporate the liquids.
3. I start adding the flour gradually, mixing constantly to avoid lumps. When the mixture is smooth and fluid, I add the oil directly into the batter.
4. I heat a non-stick pan and lightly grease it with a little oil, using a brush or a paper towel. I pour a small ladle of batter and swirl it in the pan to evenly cover the bottom.
5. I let the pancake cook on medium heat for 2 minutes on the first side. When the edges start to lift and small bubbles appear, I carefully flip it to the other side and let it cook for another 2 minutes.
6. I remove each pancake onto a plate and continue until all the batter is used, greasing the pan from time to time if necessary.
7. For the filling, I put the cottage cheese, sour cream, and powdered sugar in a bowl. I mix vigorously with a spoon or mixer to obtain a smooth cream. Finally, I add the grated lemon zest.
8. On each cooled pancake, I place a spoonful of the cheese mixture on one side. I roll or fold it according to preference.
Why I make this recipe often
These pancakes are among the simplest desserts I can make without special planning. The filling is also suitable for breakfast, not just as a dessert. They can be made in advance, do not require sophisticated ingredients, and are easy to portion. They remain soft for several hours if kept covered.
Tips and variations
Tips
- The batter should not be too thick, otherwise the pancakes will be dense. If it seems to have thickened over time, add a little cold milk.
- Grease the pan with very little oil, just enough to prevent sticking, but not to fry.
- If you want thinner pancakes, use the smaller ladle and spread the batter quickly.
- For a finer filling, the cottage cheese can be passed through a sieve or blended.
Substitutions
- The powdered sugar in the filling can be replaced with honey for a milder taste.
- The sour cream can be replaced with full-fat yogurt, but the filling will be a bit tangier.
- If you don't have beer, you can use only milk, but the final texture will be slightly different.
Variations
- You can add raisins or candied fruits to the cheese filling if you're in the mood for something sweeter.
- For a different flavor, you can add cinnamon or orange essence to the cream.
Serving ideas
- I place them on a platter and sprinkle powdered sugar on top.
- They are also good with a simple fruit sauce if you have fresh or frozen fruits.
- They can be served cold or slightly warmed, according to taste.
Frequently asked questions
1. Can I use another type of cheese instead of cottage cheese?
If you don't have cottage cheese, you can use ricotta, but the taste will not be as fresh. I do not recommend salty cheese or whey for this recipe.
2. Is beer a must in the batter?
Beer makes the pancakes fluffier and gives them a slightly airy texture. It can be omitted, but the pancakes will be a bit denser.
3. Can the pancakes be made in advance?
Yes, they can be prepared a few hours in advance and kept covered so they don't dry out.
4. Does the batter need to rest?
It's not mandatory, but if you have time to let it rest for 10-15 minutes before cooking the pancakes, the texture will be more uniform.
5. Can I freeze the cooked pancakes?
I do not recommend freezing with filling, but plain pancake sheets can be frozen, separated by baking paper.
Nutritional values
Calories vary depending on how much filling you use. For a filled pancake, approximately: 200-230 kcal, of which about 7-8 g protein, 7-8 g fat, and 28-30 g carbohydrates. These are just estimates, not exact values.
Storage and reheating
Filled pancakes last a few hours at room temperature if covered with foil or a lid. For longer storage, I recommend keeping them in the refrigerator, in a closed container, for a maximum of 24 hours. If needed, they can be briefly reheated in the microwave or in a non-stick pan. I do not recommend keeping them for more than a day, as the cheese and sour cream do not hold well. Plain pancakes without filling store better and can be filled just before serving.
Quick info
Total time: about 45-50 minutes
Preparation time: 15 minutes
Baking time (for all pancakes): 30-35 minutes
Servings: about 12 filled pancakes
Difficulty: easy
Recipe type: homemade dessert, also suitable for a quick meal
Ingredients
For the pancakes:
- 3 eggs
- 150 g sugar
- a pinch of salt
- vanilla (one packet or essence, to taste)
- 400 ml milk
- 150 ml beer
- 400 g flour
- 50 g oil (for the batter and for greasing the pan)
For the filling:
- 300 g cottage cheese
- 100 g sour cream
- 100 g powdered sugar
- zest of one small lemon
Preparation method
1. In a large bowl, I put the eggs, sugar, salt, and vanilla. I mix them for a few minutes until they lighten in color and increase in volume. The sugar should be almost dissolved.
2. I add the milk and beer. I mix briefly, just enough to incorporate the liquids.
3. I start adding the flour gradually, mixing constantly to avoid lumps. When the mixture is smooth and fluid, I add the oil directly into the batter.
4. I heat a non-stick pan and lightly grease it with a little oil, using a brush or a paper towel. I pour a small ladle of batter and swirl it in the pan to evenly cover the bottom.
5. I let the pancake cook on medium heat for 2 minutes on the first side. When the edges start to lift and small bubbles appear, I carefully flip it to the other side and let it cook for another 2 minutes.
6. I remove each pancake onto a plate and continue until all the batter is used, greasing the pan from time to time if necessary.
7. For the filling, I put the cottage cheese, sour cream, and powdered sugar in a bowl. I mix vigorously with a spoon or mixer to obtain a smooth cream. Finally, I add the grated lemon zest.
8. On each cooled pancake, I place a spoonful of the cheese mixture on one side. I roll or fold it according to preference.
Why I make this recipe often
These pancakes are among the simplest desserts I can make without special planning. The filling is also suitable for breakfast, not just as a dessert. They can be made in advance, do not require sophisticated ingredients, and are easy to portion. They remain soft for several hours if kept covered.
Tips and variations
Tips
- The batter should not be too thick, otherwise the pancakes will be dense. If it seems to have thickened over time, add a little cold milk.
- Grease the pan with very little oil, just enough to prevent sticking, but not to fry.
- If you want thinner pancakes, use the smaller ladle and spread the batter quickly.
- For a finer filling, the cottage cheese can be passed through a sieve or blended.
Substitutions
- The powdered sugar in the filling can be replaced with honey for a milder taste.
- The sour cream can be replaced with full-fat yogurt, but the filling will be a bit tangier.
- If you don't have beer, you can use only milk, but the final texture will be slightly different.
Variations
- You can add raisins or candied fruits to the cheese filling if you're in the mood for something sweeter.
- For a different flavor, you can add cinnamon or orange essence to the cream.
Serving ideas
- I place them on a platter and sprinkle powdered sugar on top.
- They are also good with a simple fruit sauce if you have fresh or frozen fruits.
- They can be served cold or slightly warmed, according to taste.
Frequently asked questions
1. Can I use another type of cheese instead of cottage cheese?
If you don't have cottage cheese, you can use ricotta, but the taste will not be as fresh. I do not recommend salty cheese or whey for this recipe.
2. Is beer a must in the batter?
Beer makes the pancakes fluffier and gives them a slightly airy texture. It can be omitted, but the pancakes will be a bit denser.
3. Can the pancakes be made in advance?
Yes, they can be prepared a few hours in advance and kept covered so they don't dry out.
4. Does the batter need to rest?
It's not mandatory, but if you have time to let it rest for 10-15 minutes before cooking the pancakes, the texture will be more uniform.
5. Can I freeze the cooked pancakes?
I do not recommend freezing with filling, but plain pancake sheets can be frozen, separated by baking paper.
Nutritional values
Calories vary depending on how much filling you use. For a filled pancake, approximately: 200-230 kcal, of which about 7-8 g protein, 7-8 g fat, and 28-30 g carbohydrates. These are just estimates, not exact values.
Storage and reheating
Filled pancakes last a few hours at room temperature if covered with foil or a lid. For longer storage, I recommend keeping them in the refrigerator, in a closed container, for a maximum of 24 hours. If needed, they can be briefly reheated in the microwave or in a non-stick pan. I do not recommend keeping them for more than a day, as the cheese and sour cream do not hold well. Plain pancakes without filling store better and can be filled just before serving.