Stuffed pancakes, flavored with mixed herbs

Herb-Stuffed Pancakes – a Versatile Delight for the Whole Family

Preparation Time: 20 minutes
Baking Time: 15 minutes
Total Time: 35 minutes
Servings: 4

If you want to transform an ordinary meal into an unforgettable culinary experience, herb-stuffed pancakes are the perfect choice. These pancakes are not just a simple dish, but a savory combination of textures and flavors that will delight your taste buds. Whether you serve them at a casual lunch or a family dinner, these pancakes are easy to prepare and will always bring smiles to the faces of your loved ones.

History and Inspiration
Pancakes have a long tradition in many cultures, being a versatile dish that can be filled with a variety of ingredients. Over time, they have evolved from simple sweet pancakes to more elaborate versions filled with cheese, vegetables, or meat. Adding herbs to the batter gives them a fresh touch and an unmistakable flavor. This recipe for herb-stuffed pancakes is perfect for exploring creativity in the kitchen and experimenting with your choice of ingredients.

Ingredients
For the pancakes:
- 100 g flour
- 2 eggs
- 200 ml milk
- 100 ml sparkling water
- 2 tablespoons mixed herbs (rosemary, thyme, basil, marjoram, parsley, oregano)
- 1 tablespoon oil (plus more for frying)
- A pinch of salt

For the filling:
- Ketchup (to taste)
- 80 g melted cheese
- 1 can (300 g) corn kernels, drained
- 8 slices of bologna
- 8 slices of ham
- 1 tomato, sliced

Step 1: Preparing the pancake batter
Start by mixing the flour and a pinch of salt in a large bowl. Add the eggs, 50 ml of milk, and one tablespoon of oil. Use a whisk or mixer to combine the ingredients until you have a smooth batter. While mixing, gradually add the sparkling water and the remaining milk until you achieve a thin batter without lumps. If necessary, you can pass the batter through a sieve to ensure it is perfectly smooth. Add the mixed herbs and mix again. Let the batter rest in the fridge for 30 minutes. This step is essential as it allows the gluten in the flour to relax, resulting in fluffier pancakes.

Step 2: Frying the pancakes
Heat a non-stick skillet over medium heat. Add a teaspoon of oil to the skillet and let it heat up. Pour a small amount of batter into the skillet to form a pancake. Fry the pancakes for 2-3 minutes on each side until golden. Continue to add a teaspoon of oil before frying each pancake. Once all the pancakes are fried, set them aside to cool.

Step 3: Preparing the filling
Preheat the oven to 200°C. Start assembling the stuffed pancakes. Place a pancake on a plate and spread a teaspoon of ketchup and a teaspoon of melted cheese on it. Add a slice of bologna and one of ham, followed by 2 tablespoons of corn kernels. Finish with another teaspoon of ketchup and a teaspoon of melted cheese. Fold the pancake into a square shape and place it folded-side down in a baking dish. Repeat the process with the remaining pancakes.

Step 4: Baking
After placing all the pancakes in the dish, decorate each pancake with a slice of tomato and a bit of melted cheese on top. Place the dish in the preheated oven and let the pancakes bake for 10-15 minutes until the cheese is melted and the pancakes are heated through.

Step 5: Serving
Remove the pancakes from the oven and let them cool slightly before serving. These stuffed pancakes are delicious both warm and at room temperature. You can serve them alongside a fresh salad or with a yogurt sauce for a refreshing touch.

Tips and Tricks
- You can experiment with different types of cheese for the filling – feta or mozzarella are excellent alternatives.
- If you want a vegetarian option, you can replace the meat with sautéed vegetables like mushrooms, peppers, or zucchini.
- If you have leftover filling, feel free to use it to fill tortillas or create a delicious sandwich.

Calories and Nutritional Benefits
This recipe for stuffed pancakes contains approximately 300 calories per serving, depending on the ingredients used. Pancakes are a good source of carbohydrates, and the filling adds protein from meat and dairy, as well as vitamins and fiber from vegetables. You can adjust the ingredients to make the pancakes heartier or lighter, depending on your dietary preferences.

Frequently Asked Questions
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but you may need to add a little more liquid, as whole wheat flour absorbs more water.

2. How can I make the pancakes fluffier?
Make sure to let the batter rest in the fridge for 30 minutes and don’t overmix, to avoid activating too much gluten.

3. Can I freeze the stuffed pancakes?
Yes, stuffed pancakes can be frozen. Place them in an airtight container and you can keep them in the freezer for up to 2 months. When you want to consume them, let them thaw and follow the baking steps.

These herb-stuffed pancakes are an excellent choice for a quick and tasty meal. Whether you prepare them for a special occasion or simply to enjoy a special dish every day, these pancakes bring life to any meal. Enjoy your meal!