Pancake pudding

Delicious pancakes with creamy filling - a recipe that combines tradition with a touch of innovation

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 6

Who doesn't love pancakes? This versatile dish has been enjoyed by generations, bringing joy to family meals. Whether filled with jam, chocolate, or cheese, pancakes have a magical ability to bring people together. Today, we present you with an enticing recipe for pancakes filled with a delicious cream cheese mixture, a perfect choice for both an indulgent breakfast and a refined dessert.

Ingredients for pancakes (12 pieces):
- 2 eggs
- 250 ml milk
- 200 g flour
- 2 tablespoons cocoa
- 1 tablespoon cinnamon
- 1 pinch of salt
- 2 tablespoons oil (for cooking)

Ingredients for filling:
- 500 g cheese (cottage cheese, ricotta, or mascarpone)
- 2 eggs
- 2 packets of vanilla sugar
- 5 tablespoons sugar (granulated or powdered)
- 1 tablespoon cornstarch

Ingredients for sauce:
- 200 ml sour cream
- 2 tablespoons sugar (granulated or powdered)
- 1 egg

Pancake preparation:
1. In a large bowl, beat the eggs with a whisk or mixer until fluffy. Add the milk and mix well to combine the ingredients.
2. Sift the flour, cocoa, cinnamon, and salt into another bowl. This step will help prevent lumps in the mixture.
3. Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously. Add the oil and mix until you obtain a homogeneous batter. Let the batter rest for 10-15 minutes.
4. Heat a non-stick skillet over medium heat and add a little oil. Pour a ladle of batter into the skillet, spreading the mixture evenly. Cook the pancake for 1-2 minutes on each side until it becomes lightly golden. Repeat the process until you finish the batter.

Filling preparation:
5. In a bowl, combine the cheese with the eggs, sugar, and vanilla sugar. Use a whisk to mix until you obtain a creamy mixture. Add the cornstarch and mix again until fully incorporated.

Assembly and baking:
6. Take each pancake and add about 2 tablespoons of filling to the top edge. Roll the pancake tightly, making sure to seal the filling inside.
7. Place the rolled pancakes in a baking dish lined with parchment paper.
8. In a separate bowl, mix the sour cream with the sugar and egg, then pour this mixture evenly over the pancakes.
9. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes, or until the sauce sets slightly.

Serving:
10. After baking, remove the dish from the oven and let the pancakes cool slightly. They can be served warm or at room temperature, with a drizzle of honey or a berry sauce for added flavor.

Tips and tricks:
- You can add citrus flavors (orange or lemon zest) to the filling for a fresh taste.
- Add a splash of vanilla for an extra touch of elegance.
- Pancakes can be stored in the refrigerator for 2-3 days and can be reheated in the microwave or skillet.

Nutritional benefits:
These filled pancakes are rich in protein due to the cheese and eggs, making them an excellent choice for a nourishing breakfast. Additionally, the use of cocoa and cinnamon brings antioxidants and a delicious flavor.

Frequently asked questions:
1. Can I use a different type of cheese?
Yes, you can experiment with different types of cheese, such as cottage cheese, ricotta, or mascarpone, depending on your preferences.

2. How can I make the pancakes gluten-free?
You can replace wheat flour with almond flour or rice flour for a gluten-free option.

3. Can these pancakes be frozen?
Yes, filled pancakes can be frozen. Place them in an airtight container and freeze. When you want to eat them, let them thaw and then reheat in the oven.

This creamy filling pancake recipe is not only delicious but also easy to customize. Feel free to experiment with different flavors and ingredients. Enjoy!