The last time I made sweet cheese and raisin pancakes in the oven was on a quiet afternoon when I craved something warm and familiar. I didn't think too long - the recipe is one I have on hand, and I know exactly the steps. It's clear to me that I need to have the cheese and raisins already bought; otherwise, nothing comes out. I get straight to work every time, especially when I have guests or want to make something sweet that holds up well until the next day.
Quick info
Total time: about 1 hour and 15 minutes
Preparation time: 30-35 minutes (including the pancakes)
Baking time: 25-30 minutes
Servings: 10-12 filled pancakes, depending on size
Difficulty: easy to medium, if you have a little patience
Recipe type: dessert, good for family or when you have guests
Ingredients
For pancakes:
- 500 ml milk
- 500 ml sparkling water
- 400 g flour
- 2 eggs
- a pinch of salt
- oil for frying
For the filling:
- 400 g cottage cheese (sweet cheese)
- 1 egg
- 150 g raisins
- sugar, to taste (I usually add about 3 tablespoons)
- vanilla (extract or vanilla sugar, enough to have flavor)
For finishing:
- oil to grease the tray
- powdered sugar for decoration or toppings, if desired
Preparation method
1. I crack the eggs into a large bowl. I add the salt and beat them well with a whisk.
2. I pour the milk over the eggs and mix again, then I add the sparkling water.
3. I start adding the flour gradually, continuously mixing with the whisk to avoid lumps. The mixture should be fluid, like thin sour cream.
4. I heat the pancake pan over medium heat. I add a little oil, then drain it, leaving just a very thin layer. If needed, I grease the pan from time to time.
5. I pour a small ladle of batter into the pan and swirl it around to spread it everywhere.
6. I cook the pancake for 1-2 minutes on the first side until the edges start to lift. I carefully flip it and let it cook a bit more on the other side.
7. I take the pancake out onto a plate and continue the same way until I finish the batter. I get about 10-12 pancakes, depending on size.
8. For the filling, I mix the cheese with the egg, sugar, and vanilla. I add the raisins and mix well. If the cheese isn't very creamy, I break it up with a fork first.
9. I turn on the oven to 180°C.
10. I grease a tray with a little oil.
11. On each pancake, I put about 2 tablespoons of filling, spread it, and roll or fold it, as preferred.
12. I place the filled pancakes side by side in the tray.
13. I put the tray in the oven, on the middle rack, for 25-30 minutes. I watch for them to get a very light golden color without drying out.
14. I take the tray out and let it cool for 5-10 minutes.
15. I dust with powdered sugar or add another topping after they have cooled a bit.
Why I make the recipe often
It's a recipe that always works when I need a quick dessert without complicated ingredients. The pancakes can be made in advance, and the filling holds up well. You can reheat them in the oven even the next day. It's also a good solution when I have sweet cheese in the fridge.
Tips and variations
Tips
1. If you see that the batter is too thick, add a little more sparkling water.
2. For thin pancakes, the pan must be well heated at the beginning.
3. Don't put too much oil in the pan; just a thin film is enough.
4. The raisins can be hydrated with a little warm water if they seem hard.
Substitutions
1. Sweet cheese can be replaced with ricotta or whey, but the taste changes slightly.
2. If you don't have vanilla, it can be omitted, but the flavor is simpler.
3. If you don't want raisins, you can skip them.
4. For topping, powdered sugar is the easiest, but you can use jam or sour cream.
Variations
1. Instead of raisins, you can use dried cranberries.
2. The cheese filling also works with a little grated lemon zest for a fresher taste.
3. If you want fluffier pancakes, you can add an extra egg to the batter.
4. Some prefer to brush the pancakes with melted butter after baking for extra flavor.
Serving ideas
1. They can be served warm, immediately after taking them out of the oven, or at room temperature.
2. They are also good cold, with powdered sugar on top.
3. If you have it, you can add a fruit sauce or sweet cream on top.
Frequently asked questions
1. Can the pancakes be made in advance?
Yes, you can make the pancakes a day in advance. Keep them covered with foil so they don't dry out.
2. Can I use another type of cheese?
You can, but it should be a not too salty and not too liquid cheese. Ricotta or whey work well, but the taste is different.
3. How sweet are they if I follow the recipe?
It depends on how much sugar you put in the filling. 3 tablespoons give a moderate sweetness, but you can taste it beforehand and adjust.
4. Can the cheese pancakes be frozen?
I do not recommend freezing them filled and baked. The texture of the cheese changes upon thawing and it won't be the same.
5. Can nuts or other dried fruits be added?
Yes, but the simplest way is to add them directly to the filling without changing the rest of the recipe.
Nutritional values
Estimated for one filled pancake (out of 12): approximately 180-220 kcal, with variations depending on how much sugar you use. Each serving has about 8-10 g of protein (from eggs and cheese), 25-30 g of carbohydrates, 6-8 g of fat (from eggs, cheese, and oil). These are approximate values.
Storage and reheating
Filled pancakes can be stored in the fridge for 2-3 days, covered. They can be easily reheated in the oven for 10-15 minutes at 150°C. I do not recommend keeping them longer or freezing them, as the cheese loses its texture and flavor. They are also good cold if you want to take them to go.
Quick info
Total time: about 1 hour and 15 minutes
Preparation time: 30-35 minutes (including the pancakes)
Baking time: 25-30 minutes
Servings: 10-12 filled pancakes, depending on size
Difficulty: easy to medium, if you have a little patience
Recipe type: dessert, good for family or when you have guests
Ingredients
For pancakes:
- 500 ml milk
- 500 ml sparkling water
- 400 g flour
- 2 eggs
- a pinch of salt
- oil for frying
For the filling:
- 400 g cottage cheese (sweet cheese)
- 1 egg
- 150 g raisins
- sugar, to taste (I usually add about 3 tablespoons)
- vanilla (extract or vanilla sugar, enough to have flavor)
For finishing:
- oil to grease the tray
- powdered sugar for decoration or toppings, if desired
Preparation method
1. I crack the eggs into a large bowl. I add the salt and beat them well with a whisk.
2. I pour the milk over the eggs and mix again, then I add the sparkling water.
3. I start adding the flour gradually, continuously mixing with the whisk to avoid lumps. The mixture should be fluid, like thin sour cream.
4. I heat the pancake pan over medium heat. I add a little oil, then drain it, leaving just a very thin layer. If needed, I grease the pan from time to time.
5. I pour a small ladle of batter into the pan and swirl it around to spread it everywhere.
6. I cook the pancake for 1-2 minutes on the first side until the edges start to lift. I carefully flip it and let it cook a bit more on the other side.
7. I take the pancake out onto a plate and continue the same way until I finish the batter. I get about 10-12 pancakes, depending on size.
8. For the filling, I mix the cheese with the egg, sugar, and vanilla. I add the raisins and mix well. If the cheese isn't very creamy, I break it up with a fork first.
9. I turn on the oven to 180°C.
10. I grease a tray with a little oil.
11. On each pancake, I put about 2 tablespoons of filling, spread it, and roll or fold it, as preferred.
12. I place the filled pancakes side by side in the tray.
13. I put the tray in the oven, on the middle rack, for 25-30 minutes. I watch for them to get a very light golden color without drying out.
14. I take the tray out and let it cool for 5-10 minutes.
15. I dust with powdered sugar or add another topping after they have cooled a bit.
Why I make the recipe often
It's a recipe that always works when I need a quick dessert without complicated ingredients. The pancakes can be made in advance, and the filling holds up well. You can reheat them in the oven even the next day. It's also a good solution when I have sweet cheese in the fridge.
Tips and variations
Tips
1. If you see that the batter is too thick, add a little more sparkling water.
2. For thin pancakes, the pan must be well heated at the beginning.
3. Don't put too much oil in the pan; just a thin film is enough.
4. The raisins can be hydrated with a little warm water if they seem hard.
Substitutions
1. Sweet cheese can be replaced with ricotta or whey, but the taste changes slightly.
2. If you don't have vanilla, it can be omitted, but the flavor is simpler.
3. If you don't want raisins, you can skip them.
4. For topping, powdered sugar is the easiest, but you can use jam or sour cream.
Variations
1. Instead of raisins, you can use dried cranberries.
2. The cheese filling also works with a little grated lemon zest for a fresher taste.
3. If you want fluffier pancakes, you can add an extra egg to the batter.
4. Some prefer to brush the pancakes with melted butter after baking for extra flavor.
Serving ideas
1. They can be served warm, immediately after taking them out of the oven, or at room temperature.
2. They are also good cold, with powdered sugar on top.
3. If you have it, you can add a fruit sauce or sweet cream on top.
Frequently asked questions
1. Can the pancakes be made in advance?
Yes, you can make the pancakes a day in advance. Keep them covered with foil so they don't dry out.
2. Can I use another type of cheese?
You can, but it should be a not too salty and not too liquid cheese. Ricotta or whey work well, but the taste is different.
3. How sweet are they if I follow the recipe?
It depends on how much sugar you put in the filling. 3 tablespoons give a moderate sweetness, but you can taste it beforehand and adjust.
4. Can the cheese pancakes be frozen?
I do not recommend freezing them filled and baked. The texture of the cheese changes upon thawing and it won't be the same.
5. Can nuts or other dried fruits be added?
Yes, but the simplest way is to add them directly to the filling without changing the rest of the recipe.
Nutritional values
Estimated for one filled pancake (out of 12): approximately 180-220 kcal, with variations depending on how much sugar you use. Each serving has about 8-10 g of protein (from eggs and cheese), 25-30 g of carbohydrates, 6-8 g of fat (from eggs, cheese, and oil). These are approximate values.
Storage and reheating
Filled pancakes can be stored in the fridge for 2-3 days, covered. They can be easily reheated in the oven for 10-15 minutes at 150°C. I do not recommend keeping them longer or freezing them, as the cheese loses its texture and flavor. They are also good cold if you want to take them to go.