Banat pancakes
Banat pancakes – A classic delight for the soul and taste buds
Who doesn't love pancakes? This versatile dish is loved by everyone, from the little ones to the grown-ups, and can be served both as breakfast and dessert. Banat pancakes are a special variant, filled with a delicious cream cheese, wrapped in a fine meringue. This recipe, inspired by Laura Laurentiu, has been slightly adapted to bring a touch of magic to your kitchen.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 4-6
Ingredients:
For the pancakes:
- 14 small pancakes (about 2-3 pancakes per person)
- 1 egg
- 200 g flour
- 500 ml very cold water (or milk, for a richer flavor)
- A pinch of salt
- 30 g margarine (for greasing the pan)
For the filling:
- 200 g smooth cream cheese
- 50 g sugar
- 50 g raisins (soaked in warm water)
- 1 vial vanilla essence
For the meringue:
- 4 eggs (1 whole and 3 yolks)
- 150 ml liquid cream
- 100 g sugar (for the egg white foam)
Preparation of Pancakes:
1. Start by preparing the pancake batter. In a large bowl, beat the egg with a pinch of salt. Gradually add the flour and mix well with a whisk to prevent lumps. If you prefer a softer texture, you can also add a little milk instead of water.
2. Add the very cold water, stirring continuously until you obtain a smooth mixture. Let the batter rest for 10-15 minutes. This step is important to achieve tender pancakes.
3. Meanwhile, prepare the filling. In a medium bowl, mix the cream cheese with 50 g of sugar until creamy and fluffy. Add the well-drained raisins and vanilla essence, mixing everything until combined evenly.
4. Heat a non-stick pan and grease it with a little margarine. Pour a ladle of pancake batter and swirl the pan to spread the batter evenly. Cook the pancake for 1-2 minutes on each side until golden and slightly crispy. Repeat the process until all the batter is used, adding margarine to the pan as needed.
Assembly and Baking:
5. Once you have all the pancakes ready, take one pancake and fill it with the cream cheese. Roll the pancake and place it in a greased heat-resistant dish. Continue until all the pancakes are filled.
6. In a separate bowl, beat the whole egg with the 3 yolks, gradually adding the liquid cream. Mix well until you obtain a smooth composition. Pour the mixture over the pancakes, ensuring they are evenly covered.
7. Preheat the oven to 180 degrees Celsius. Place the dish in the oven and let it bake for 20 minutes.
8. Meanwhile, prepare the meringue. Beat the egg whites with the remaining 100 g of sugar until you obtain a stiff foam. When the pancakes are ready, take the dish out of the oven and cover it with the egg white foam. Put it back in the oven for another 10-15 minutes until the meringue turns golden and crispy.
Serving:
Let the pancakes cool slightly before serving. You can decorate them with a drizzle of chocolate sauce, a thread of caramel, or some fresh fruits. These Banat pancakes are perfect alongside a cup of tea or coffee, turning them into a perfect dessert for a gathering with friends.
Useful Tips:
- Instead of raisins, you can experiment with other dried fruits, such as apricots or cranberries.
- If you want a healthier version, you can use cottage cheese instead of cream cheese.
- For a more intense flavor, add a little cinnamon to the filling.
- Make sure the pancake batter is well homogenized to avoid lumps.
Frequently Asked Questions:
- Can I use whole wheat flour instead of white flour? Yes, but the texture of the pancakes may be slightly different. Whole wheat flour will add a richer taste and greater nutritional value.
- How can I store the pancakes? If you have leftover pancakes, you can store them in an airtight container in the fridge for 2-3 days. Reheat them in the microwave or in a pan before serving.
- Can I freeze the pancakes? Absolutely! Make sure to wrap them well in cling film or in a freezer-safe container. They can be stored for up to 2 months.
Nutritional Benefits:
These Banat pancakes are a good source of protein due to the cheese and eggs. The raisins add fiber and antioxidants, while the liquid cream brings an extra flavor. Although they are a dessert, they can be included in moderation in a balanced diet.
In conclusion, Banat pancakes are more than just a simple dessert. They remind us of moments spent with family and friends, festive meals, and the joy of cooking. So, don’t hesitate to try them and share them with your loved ones! Enjoy your meal!
Ingredients: 14 small pancakes, 200 g fine cream cheese, 50 g raisins, 4 eggs, 150 ml liquid cream, 100 g sugar, 1 vial of vanilla essence, margarine
