Pancakes with cheese
Origin of the recipe
Cheese blini are a delicious combination of a traditional pancake base and a rich cheese filling, popular in the cuisines of many countries, from the Balkans to the Middle East. In Russian cuisine, they originated as a hearty breakfast or light dinner option, especially back when cottage cheese or hard cheese were readily available. Cheese is either added directly to the dough or used as a filling—in both cases, the blini are soft on the inside and slightly crispy on the outside. Today, this recipe is especially beloved for its simplicity, quick preparation, and versatility: these blini pair well with herbs, vegetables, ham, or simply served with sour cream.
What do you need for cooking?
Ingredients
For the test
-
Milk
-
Flour
-
Cheese
-
Egg
-
Salt
-
Sugar
-
Baking powder
-
Vegetable oil
For the sauce
-
Sour cream
-
Mayonnaise
-
Garlic
-
Dill greens
Kitchen utensils
- Whisk
- shoulder blade
- Grater
- deep bowl
- Non-stick frying pan
Step-by-step recipe
Step 1:
Grate the cheese on a fine grater and set aside.
Step 2:
Break eggs into a bowl, add salt and sugar and beat well with a whisk.
Step 3:
Pour in the milk and mix well again.
Step 4:
Gradually add the flour, sifting it through a sieve to avoid lumps. Whisk until smooth.
Step 5:
Add the grated cheese and mix gently with a spatula to avoid lumps.
Step 6:
Heat a frying pan over medium heat and brush it with a little oil.
Step 7:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 8:
Fry the pancake until the surface is bubbly and matte.
Step 9:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 10:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 11:
Prepare the sauce: mix sour cream, mayonnaise, garlic and dill in a bowl until smooth.
Step 12:
Serve the pancakes warm with sour cream sauce or any other sauce of your choice.
Cooking tips
Don't overdo it with sugar - too much of it can spoil the taste and make the pancakes too
sweet.
Let the dough rest for 10–15 minutes before baking – this will improve its structure.
Use a non-stick frying pan to prevent the pancakes from sticking and to make them easy to flip.
Don't overdo it with cheese—too much can make the pancakes too dense or cause them to burn; 50–70 g per 200 ml of liquid is ideal.
Add a pinch of baking soda or baking powder if you want a fluffier texture, especially if you use fermented milk products (kefir, sour cream).
Fry over moderate heat - the cheese darkens quickly, and at high temperatures the pancakes may burn on the outside while remaining raw on the inside.
Serve immediately after cooking—hot cheese pancakes are especially tender and flavorful; they lose some of their texture as they cool.
