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Cheese pancakes with greens

Cheese and Herb Pancakes

Delicious, fragrant, and a little different — great for the whole family! Cheese and herb pancakes are a twist on classic pancakes, with grated cheese and fresh herbs stirred right into the batter. That gives them a bold flavor and color. Eat them as is, or use them for stuffing.

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

400

Flour

250

Hard cheese

150

Dill (2-3 sprigs)

Parsley (2-3 sprigs)

Eggs

Vegetable oil

Sugar

Baking powder

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 23 % 9 g

Carbohydrates 51 % 20 g

205 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 30 min

Step 1:

How do you make cheese and herb pancakes? Gather your ingredients. Any fat content of milk is fine — it doesn't matter here. Use a hard or semi-hard cheese; the main thing is that it's good quality, tastes great, has no milk-fat substitutes, and melts well. Use whatever herbs you like or have on hand.
Step 2:

Crack the eggs into a bowl. Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best. Add the sugar and salt and whisk everything together until smooth.
Step 3:

Warm the milk slightly and pour it into the beaten eggs. Whisk it all together. Warm milk gives a smoother batter — the flour blends in better.
Step 4:

Sift the flour with the baking powder. Sifting aerates the flour, so the pancakes come out lighter and rise well as they cook.
Step 5:

Add the sifted flour to the batter gradually, in several additions. Whisk well after each one (a mixer works too).
Step 6:

The batter should be smooth, lump-free, and fairly thin — like batter for regular thin pancakes.
Step 7:

Grate the cheese on the fine side of a grater.
Step 8:

Wash the dill and parsley (or other herbs), pat dry, and chop finely.
Step 9:

Add the grated cheese, chopped herbs, and vegetable oil to the pancake batter.
Step 10:

Stir. If the batter ends up too thick, thin it with a little warm milk or water.
Step 11:

Cook the cheese pancakes in a hot skillet until golden on both sides. You don't need to grease the pan, since the batter already has oil in it — but do brush it lightly before the first pancake so it doesn't come out lumpy.
Step 12:

Stack the finished pancakes on top of one another, brushing each generously with butter.
Step 13:

Serve these pancakes with sour cream. They're delicious with a glass of warm milk. Enjoy!

These tender, fragrant cheese-and-herb pancakes are great with sour cream, or as the base for a savory pancake "cake" layered with boiled chicken or sautéed mushrooms. There's a bit of lore behind pancakes, too: the historian V. Pokhlyobkin traced the Russian word "blin" back to "mlin," a form of the word "to grind" — literally, something made from flour, which fits perfectly. Traditionally the finest ingredients went into them, because pancakes (like kutya) were made to commemorate the dead: baked in large batches and given to the poor so they would taste the treat and remember the departed. Later, around the 9th century, they became the centerpiece of Maslenitsa, itself a kind of send-off for winter. By another account, their round golden shape recalls the spring sun and the Slavic sun god Yarilo.
Keep in mind you may need more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour. To avoid mistakes, read up on flour and its properties!
The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
Wondering whether you can swap baking powder for baking soda, how to add them for fluffy baked goods, and how to avoid that unpleasant soda aftertaste? Read the article "Baking Powder or Baking Soda — Which Is Better?"