Sweet cheese pancakes baked
Sweet cheese pancakes baked - A delicious and easy-to-make dessert
Welcome to our kitchen, where today we will prepare a dessert that combines tradition with refined taste: sweet cheese pancakes baked. This dish is not only an excellent choice for a festive meal but also a quick solution for days when you want to impress without much effort. The pancakes are fluffy, and the sweet cheese filling will surely delight both children and adults.
Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 4-6 servings
Necessary ingredients:
*For the pancake batter:*
- 2 large eggs
- 12 tablespoons of flour (approximately 150 g)
- Water (or milk), enough to achieve a consistency similar to thicker sour cream (approximately 300 ml)
*For the cheese filling:*
- 2 packages of cottage cheese (250 g each, preferably full-fat)
- 2 large eggs
- 6 tablespoons of sugar
- 2 packets of vanilla sugar
- Raisins (optional, to taste)
Step by step for a perfect result:
1. Preparing the pancake batter:
In a large bowl, crack the 2 eggs and whisk them well with a whisk or fork. Gradually add the flour, mixing constantly to avoid lumps. Then, add water or milk until the mixture reaches a smooth and slightly fluid consistency, similar to thicker sour cream. A great option is to use milk for a richer flavor.
2. Cooking the pancakes:
Heat a non-stick skillet over medium heat. If desired, you can lightly grease it with a bit of oil or butter to prevent sticking. Using a ladle, pour the batter into the skillet, gently swirling the skillet to spread the batter evenly. Cook the pancakes for about 1-2 minutes on each side until golden. Repeat the process until you finish the batter (you should get about 7 pancakes). Place them on a plate to cool.
3. Preparing the cheese filling:
In another bowl, combine the 2 packages of cottage cheese with the 2 eggs, 6 tablespoons of sugar, and vanilla sugar. Mix well with a wooden spoon or an electric mixer until the mixture becomes smooth. If you want to add raisins, now is the time to incorporate them into the filling.
4. Filling the pancakes:
Take one pancake and place it on a platter. Add about 3 tablespoons of cheese filling in the center of the pancake. Roll the pancake, but do not wrap it tightly; leave the edges slightly open to allow the filling to expand during baking.
5. Baking the pancakes:
Grease a baking dish with aluminum foil (or a glass dish, if you prefer) to prevent sticking. Place the filled pancakes in the dish, each slightly overlapping the other. Preheat the oven to 175 degrees Celsius and bake the pancakes for 20 minutes. This way, the filling will become firm and will have a texture similar to that of cheese pastries.
6. Serving:
Once baked, the sweet cheese pancakes can be served either plain, dusted with sugar, or with a drizzle of sour cream on top for extra creaminess.
Nutritional information:
This dessert is a good source of protein due to the cheese and eggs, while the sugar adds a touch of energy. One serving (2 pancakes) contains approximately 250-300 calories, depending on the ingredients used.
Tips and variations:
- For a more intense flavor, you can add lemon or orange zest to the cheese filling.
- If you want to reduce the amount of sugar, you can use natural sweeteners like honey or maple syrup.
- Instead of raisins, you can use other dried fruits or even chocolate pieces to add a chocolatey note.
Frequently asked questions:
- *Can I use another type of cheese?* Yes, goat cheese or ricotta can be delicious options, but make sure to adjust the sugar according to taste.
- *Can I prepare the pancakes in advance?* Absolutely! You can make the pancakes a day ahead and store them in the fridge, filling them before baking.
These sweet cheese pancakes baked are more than just a simple dessert; they evoke memories and bring joy in every bite. Enjoy them with loved ones and turn every meal into a celebration!
Ingredients: For the pancake batter, we need: 2 eggs, 12 tablespoons of flour, water (enough to make it look like a thicker sour cream... I used about a cup and a quarter of water) - it can also be replaced with milk. For the cheese cream: 2 packs of cottage cheese, 250 grams each (I used full-fat cheese), 2 eggs, 6 tablespoons of sugar, 2 packets of vanilla sugar, raisins.
