Pancakes with nut and cheese filling
6 servings
30 minutes
Pancakes with a nut and cheese filling are an elegant combination of the softness of thin dough and the rich flavor of tangy blue cheese and walnuts. Russian cuisine is famous for its love of pancakes, which have historically been a symbol of the sun and prosperity. In this recipe, the traditional base is enriched with beer, giving the dough lightness and tenderness. The filling, combining the creamy texture of cheese and the crunch of nuts, reveals itself when warmed, creating a harmony of taste. These pancakes are perfect for a festive breakfast or cozy evening – they are served warm to fully appreciate their creamy consistency and expressive flavor. This recipe is a find for gourmets who value texture play and aromatic complexity.
1
Sift the flour into a bowl.
- Wheat flour: 500 g
2
Pour in warm milk and warm beer, mix well.
- Milk: 750 ml
- Unfiltered beer: 250 ml
3
Add eggs, salt, melted butter, and knead the dough well.
- Chicken egg: 6 pieces
- Salt: 0.5 teaspoon
- Butter: 2 tablespoons
4
Cover the bowl with a towel and leave it for 2 hours.
5
Bake pancakes on a well-heated skillet. Fry pancakes on each side until golden brown.
6
For the filling, mix crumbled blue cheese, cream, and ground nuts in a pot, place the pot over low heat, and warm until smooth.
- Mould-ripened cheese: 300 g
- Cream 30% fat: 100 ml
- Crushed walnuts: 4 tablespoons
7
Spread the filling on the ready pancakes, fold them in quarters, and place them on a plate. Serve warm.
