I’ve never made pancakes, and I love eating them. Luckily, my husband makes phenomenal pancakes, and because of me, he also mastered the ones with gluten-free flour. Every time I would post a photo of pancakes on instagram, you asked me for a recipe, and he does it all without measuring. One Saturday, while I was still asleep, he made pancakes. As he used flour and milk from the new packaging, I weighed the rest and we finally have the recipe. I mean, because I won’t do them 😂😂😂


Pancake batter

  • 3 eggs
  • 270 g Schar Mix B flour
  • 555 g of milk

Beat the eggs, add the milk and flour and mix with a whisk until you get a smooth mixture without lumps. Bake the pancakes in the usual way. We have a goose pan with a diameter of 32 cm and from this mixture we get 10 pancakes.

Stuffing for baked pancakes with cheese

  • 500 g of cottage cheese
  • 360 g sour cream
  • sherry to taste
  • raisins and lemon zest to taste
  • 2 eggs
  • 200 ml of sweet cream

Mix cottage cheese and sour cream and sugar to taste. Add scrambled eggs, raisins and lemon zest. Coat the pancakes with the mixture, wrap and arrange in a suitable baking sheet next to each other without gaps. If there is a little stuffing left, add sweet cream and pour it over the pancakes. Bake at 180°C until the surface gets a nice color and bakes, about 20 minutes.

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