Pancakes with cottage cheese and dill

Cheese and Dill Pancakes - A Delicious and Comforting Recipe

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 4

I present to you a recipe for cheese and dill pancakes, a perfect combination of the fluffy texture of the pancakes and the creamy flavor of the filling. This simple recipe is ideal for a hearty breakfast, a quick lunch, or even a light dinner. Cheese and dill pancakes are an excellent choice, not only for their taste but also for the nutritional benefits they offer. Let's get started!

Ingredients needed

- 3 fresh eggs
- 500 ml milk
- 500 ml beer (a light beer is ideal for this recipe)
- 1 tablespoon of oil (sunflower or olive oil is recommended)
- 350 g white flour
- 400 g fresh cheese
- 50 g fresh dill, finely chopped
- 1 teaspoon salt (or to taste)
- Butter for greasing the ceramic dish

Recipe presentation

1. Preparing the batter

We start by preparing the pancake batter. In a large bowl, break the 3 eggs and lightly beat them with a whisk. Add the milk and beer, continuously mixing to achieve a smooth composition. Then add the oil and salt, mixing well.

Now it's time to incorporate the flour. Sifting the flour before adding it will help you avoid lumps. Start adding the flour gradually, mixing with a spatula or whisk until you obtain a consistent batter, similar to sour cream.

Once you have the desired batter, cover the bowl with a clean towel and let it rest for 30 minutes. This step is essential as it allows the ingredients to homogenize, and the pancakes will become fluffier.

2. Preparing the filling

Meanwhile, let's take care of the delicious filling. In a separate bowl, place the fresh cheese and mash it with a fork until it becomes a fine paste. Add the salt and finely chopped dill. Mix all the ingredients well to ensure an even distribution of flavors.

3. Cooking the pancakes

After the batter has rested, it's time to start frying the pancakes. Heat a special pancake pan (or a non-stick pan) over medium heat. If needed, grease the pan with a little oil to prevent sticking.

Pour a ladle of pancake batter into the pan, swirling the pan to evenly cover the bottom. Cook the pancake for about 2-3 minutes, until the edges turn golden, then flip it with a spatula and let it cook on the other side for another 1-2 minutes. Continue until you finish all the batter. You should get about 10-12 pancakes.

4. Filling and baking in the oven

Once you have finished frying the pancakes, it's time to fill them. Take a pancake, place a spoonful of the cheese and dill mixture in the center, and roll the pancake, forming a cylinder. Continue this process until all the pancakes are filled.

Place the filled pancakes in a greased ceramic dish, placing them seam-side down to prevent them from opening. Put a few pieces of butter on top of the pancakes and place the dish in the preheated oven at 180°C for about 15 minutes. This step will make them crispy and more flavorful.

5. Serving

After baking, remove the pancakes from the oven and let them cool for a few minutes. You can serve them warm, alongside a fresh green salad or with a spoonful of Greek yogurt for a delicious contrast. Additionally, a bottle of white wine or a glass of sparkling water will perfectly complement this meal.

Chef's tip

For a unique touch, you can add a few crushed garlic cloves or a bit of feta cheese to the filling for a more intense flavor. Also, if you prefer a vegan option, you can replace the cheese with a mixture of tofu and herbs.

Nutritional benefits

These pancakes are rich in protein due to the eggs and cheese, providing an excellent source of energy. Dill not only adds flavor but is also a beneficial ingredient for digestion. Additionally, the beer in the batter helps achieve a slightly fluffy and airy texture.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture of the pancakes may vary.

2. How can I store the pancakes for later consumption?
The pancakes can be stored in the refrigerator for 2-3 days, and if you want to freeze them, make sure to separate them with parchment paper to prevent sticking.

3. Can I add vegetables to the filling?
Absolutely! You can add spinach or grated zucchini, which pair wonderfully with cheese and dill.

Possible variations

To diversify the recipe, you can also try other fillings, such as goat cheese with spinach or a combination of mushrooms and cheese. These pancakes can become a true culinary feast, adapting to your preferences.

I conclude with an invitation to enjoy this simple yet flavorful dish. Cheese and dill pancakes can quickly become your favorites, bringing a touch of warmth and comfort to your table. Bon appétit!