Are you looking for some brunch inspiration? Take a look at these mouth-watering pancake recipes with a difference.
The blintz is a centuries-old recipe originating in Russia and Eastern Europe, filled with sweet and tart fruit. The Nutella-stuffed buttermilk pancake, on the other hand, is an American invention and a Pinterest favourite.
Claire’s stuffed pancakes
These Cherry Blintzes ooze with cool ricotta, sweet cream cheese and tangy cherries. They’re as great for weekend brunches as they are for a special Shrove Tuesday treat if you have a sweet tooth.
Meanwhile, if you have a whole set of sweet gnashers, my second recipe might be right up your street. To fill anything with chocolate seems to be an American passion, so I couldn’t resist trying Nutella-filled buttermilk pancakes. My ‘chocolate coin’ technique came around by trial and error, and it makes everything a whole lot easier.
Cherry Blintzes
Note: the blintz batter is slightly thicker than a normal pancake mix, with an extra egg. This makes it hold together better so you can fill and fold it.
Ingredients
Serves two (double up the quantities for four)
For the pancakes:
80g flour
30g icing sugar
2 large eggs
120ml milk
1/2 tsp vanilla extract
Pinch of salt
For the filling:
120g Ricotta cheese
120g cream cheese
40g icing sugar
Finely grated zest of one lemon
1/2 tsp vanilla extract
Cherry compote, cherry jam or fresh cherries
Method
1. Mix the flour and icing sugar in a large bowl then gradually whisk in the eggs and milk
2. Leave the batter in the fridge for an hour to rest
3. Mix all the filling ingredients (apart from the cherries) together in a bowl and chill these too
4. Lightly grease and preheat a non-stick frying pan until fairly hot
5. Pour in enough batter to thinly cover the bottom of the pan
6. When the edges turn golden, flip and cook the second side
7. Cool the pancakes on some kitchen paper
8. Place a generous spoonful of the cream cheese filling on each pancake near the bottom (you can add some cherries here too if you like)
9. Roll the pancake over once, fold in the sides and then roll until you have a little pancake burrito
Tip: you can prepare them to this stage, refrigerate and then cook as you need them
10. Warm a little butter in the pan and cook each blintz gently on each side until extra golden
11. Dust with icing sugar and serve with your cherries/compote/jam
Chocolate filled buttermilk pancakes
Tip: you can make a big batch of chocolate spread ‘coins’ and keep them frozen in a container for whenever you fancy a melting, chocolate stuffed pancake.
Ingredients
Serves two – double up the quantities for four
For the pancakes:
125g plain flour
2 tsp baking powder
1 egg
150ml milk (or 75ml milk and 75ml buttermilk)
For the filling:
Chocolate or hazelnut spread
Method
1. Spoon tablespoons of your chocolate spread onto a baking tray covered in greaseproof paper. Flatten them out with the spoon until they are like big chocolate coins – around 1/2cm thick. Place in the freezer for a couple of hours.
2. Mix the flour and baking powder in a bowl then gradually whisk in the eggs and milk
3. Lightly grease and preheat a non-stick frying pan to a medium heat
4. Add a large tablespoon of batter and drop a chocolate spread disk into the centre
5. Cover the chocolate with a little more batter and spread it out to cover any gaps
6. When golden, flip it and cook the other side
7. Repeat until you’ve used all your batter
8. Serve with whatever you fancy; strawberries, blueberries and, of course, messy chocolatey faces.
The post Cherries or chocolate – choose your side with our stuffed pancake recipes appeared first on Village Life.
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