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Cheesy Pancakes with Milk (No Yeast)

I love the savory, cheesy flavor these pancakes have. They come together fast, and even after they cool down they stay soft and tender.

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Recipe author
Cheese pancakes, yeast-free, with milk
Cheese pancakes, yeast-free, with milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 10 g
Fats 20 % 10 g
Carbohydrates 61 % 31 g
253 kcal
GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Combine the flour, salt, and baking powder in one bowl. Grate the cheese (I always use the fine side of the grater so it spreads more evenly through the batter).

  2. Step 2:

    Step 2

    In another bowl, combine the eggs, milk, and sugar.

  3. Step 3:

    Step 3

    Beat the eggs with the milk and sugar until foamy (no need to overdo the whipping :-)).

  4. Step 4:

    Step 4

    Sift the flour, salt, and baking powder into the egg mixture.

  5. Step 5:

    Step 5

    Mix the batter well with a spatula or a mixer on the lowest speed (that's what I usually do).

  6. Step 6:

    Step 6

    Add the cheese to the batter and stir again.

  7. Step 7:

    Step 7

    This is the consistency you're after once the cheese is in. Let the batter rest for 7–10 minutes.

  8. Step 8:

    Step 8

    Heat the oil and fry the pancakes over medium heat, about 2–3 minutes per side. Use about 1 tablespoon of batter per pancake (they puff up to roughly 1.5 times their size).

  9. Step 9:

    Step 9

    After you flip them, cover the pan with a lid so they cook through nicely.

  10. Step 10:

    Step 10

    And here's how they turn out. This batch makes 18. Once they're done, I always cover them with a plate or lid and let them "rest" for 7–10 minutes.

  • These pancakes have a lightly salty, savory flavor. The best thing to serve with them is sour cream.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g

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