Cheese Pancakes
Savory, with stretchy melted cheese inside. Grated cheese goes into both the batter and the filling: in the batter it adds flavor, and inside it makes that stretchy layer. A great option when you are tired of sweet pancakes.
- Time20 min
- Total40 min
- Servings3–4 servings
- Yield≈10 pancakes, Ø 22 cm
- DifficultyEasy
Method
-
Grate the cheese
Grate the cheese on a fine grater and divide it into two parts: 100 g for the batter and 50 g for the filling.
3 min -
Mix the eggs with the milk
Beat the eggs with the salt and a pinch of sugar, pour in the milk and stir.
1 min -
Mix the batter
Add the sifted flour and stir until smooth. Stir in 100 g of the cheese and the finely chopped herbs.
2 min -
Let it stand
Leave the batter for 10 minutes so the flour can hydrate. The cheese makes it a little thicker — add 1–2 tbsp of milk if needed.
10 min -
Cook over medium heat
Heat a Ø 22 cm pan and grease it with oil. Pour the batter thinner than usual: cheese browns faster than flour. Cook for 50–60 seconds on each side.
50–60 sec per side -
Make the filling
Put a pinch of the remaining cheese on a hot pancake and fold it in half or into an envelope. The cheese will melt from the heat of the pancake.
-
Serve straight away
Cheese pancakes are best hot, while the cheese is still stretchy. They go well with sour cream and a fresh salad.
Common mistakes
- Using a grater that is too coarse: the cheese does not have time to melt and stretches in lumps.
- Too much salt: the cheese is already salty, so season the batter sparingly.
- High heat — the cheese in the batter burns before the pancake is cooked through.
- Batter that is too thick: cheese pancakes should be thin, otherwise the filling does not heat through.