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Fast and tasty
Pancakes with cheese and herbs

Cheese and Herb Pancakes

Unusual, but wonderfully tasty and filling pancakes. Everyone makes their pancakes a little differently. Stir some cheese and fresh herbs right into the batter and each pancake comes out as if it were already filled. Let me walk you through how it's done.

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Milk

400

Flour

1.5

Vegetable oil

Sugar

Salt

Hard cheese

Baking soda

0.25

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 8 g

Fats 30 % 12 g

Carbohydrates 50 % 20 g

219 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 30 min

Step 1:

To make cheese and herb pancakes, get everything ready. Sift the all-purpose flour through a fine sieve to aerate it. Any cheese works, as long as it grates easily. Use whatever milk you have — any fat content is fine. For the herbs, I'm using dill.
Step 2:

For the batter, use a deep bowl so it doesn't splash while you mix — plastic, glass, or ceramic all work. Crack the eggs into the bowl and add the sugar. Whisk them together lightly; there's no need to beat them, just blend.
Step 3:

Add a couple of tablespoons of vegetable oil and the milk to the bowl, and stir. Then add half the flour (with the baking soda) and mix until smooth and lump-free — a hand mixer helps here. Don't add all the flour at once, so you can fine-tune the batter's thickness at the end.
Step 4:

Grate the cheese on a fine grater and stir it into the batter.
Step 5:

Finely chop the herbs and add them to the batter right after the cheese. Stir well so the cheese and herbs are evenly distributed.
Step 6:

The finished batter should be neither too thin nor too thick. Add a little more flour if needed. The thicker the batter, the thicker your pancakes — go by your own preference. Mine came out on the thinner side.
Step 7:

Set a crepe pan or nonstick skillet over the heat until good and hot. Before the first pancake, brush it with a little vegetable oil. Pour batter onto the hot pan and swirl to coat the whole surface.
Step 8:

Cook the pancakes over medium-low heat so they cook through, until golden on both sides.
Step 9:

Stack the finished pancakes on a flat plate and keep them covered with a lid. Why the lid? So they don't dry out — under it they steam a little more and stay soft.
Step 10:

Serve the cheese and herb pancakes with sour cream. Enjoy!

Be ready for the flour to run a little more or less than the recipe calls for. What matters is the consistency you're after (dense, soft, thin, and so on). There's a lot to learn about why flour — even the same type — can behave quite differently from batch to batch.