Pancakes with cheese and herbs
6 servings
45 minutes
Cheese and herb pancakes are a harmony of flavors and textures embodied in a traditional Russian dish. The history of pancakes goes back centuries when they symbolized the sun and the warmth of home. In this version, they gain special tenderness thanks to the cheese that melts and infuses each layer with a soft, gooey aroma. The addition of fresh herbs—dill, mint, tarragon, and parsley—gives the dish a subtle herbal note and refreshing lightness. These pancakes are perfect for a cozy breakfast or as a tasty snack. They can be served with a delicate sour cream sauce or spicy herb oils. They not only delight the eye with their golden color but also warm the soul with their rich and balanced flavor.
1
Sift the flour into a deep bowl.
- Wheat flour: 500 g
2
In another bowl, whisk the eggs with a pinch of salt and pour in room temperature milk.
- Chicken egg: 5 piece
- Salt: to taste
- Milk: 1 l
3
Pour the milk into the flour, mix thoroughly to avoid lumps, and gradually add the melted butter. Let the dough rest for 2 hours.
- Milk: 1 l
- Wheat flour: 500 g
- Butter: 25 g
4
Then add sparkling water to the dough, mix again, and fry the pancakes.
- Carbonated water: 150 ml
5
Chop the greens finely.
- Dill: 1 bunch
- Fresh mint: 1 bunch
- Tarragon leaves: 1 bunch
- Parsley: 1 bunch
- Coriander: 1 bunch
6
Spread the pancake, place cheese circles on top, sprinkle with greens, and fold in half.
- Cheese: 300 g
- Dill: 1 bunch
- Fresh mint: 1 bunch
- Tarragon leaves: 1 bunch
- Parsley: 1 bunch
- Coriander: 1 bunch
7
Do the same with the other pancakes.
8
Fry the cheese pancakes on both sides until the cheese melts. After that, you can cut them in half.