Description
These Cretan Honey Pancakes Stuffed offer a delightful twist on traditional pancakes by incorporating a creamy cheese and honey filling inspired by the flavors of Crete. Soft, fluffy pancakes encase a smooth mixture of myzithra cheese and sweet honey, with optional additions like nuts and fresh fruit. Perfect for a unique breakfast or brunch treat that combines sweet and savory in every bite.
Ingredients
Scale
Batter Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ½ cups milk (or plant-based milk)
- 2 large eggs
- 2 tablespoons unsalted butter, melted (or olive oil)
Filling Ingredients
- 1 cup myzithra cheese (or ricotta cheese)
- ¼ cup Cretan honey (or any high-quality honey)
- ½ teaspoon vanilla extract
- Optional fillings: chopped walnuts, fresh berries, sliced bananas
Toppings
- Cretan honey (or any high-quality honey), for drizzling
- Optional toppings: chopped walnuts, sesame seeds, fresh fruit
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter or olive oil until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid overmixing; it’s okay for the batter to be a little lumpy.
- Mix the Cheese: In another bowl, stir together the myzithra (or ricotta) cheese, honey, and vanilla extract until smooth and creamy.
- Add Optional Fillings: Fold in chopped walnuts, fresh berries, or sliced bananas into the cheese mixture if using for extra texture and flavor.
- Heat the Pan: Preheat a lightly oiled griddle or non-stick pan over medium heat.
- Pour the Batter: For each pancake, pour about ¼ cup of batter onto the hot griddle.
- Add Filling: When bubbles begin to form on the surface of the pancake (around 2-3 minutes), spoon a portion of the cheese and honey filling into the center of the pancake.
- Flip and Cook: Carefully flip the pancake to enclose the filling inside and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat: Continue making pancakes and stuffing them with the filling until all batter and cheese mixture is used.
- Drizzle with Honey: Stack the cooked pancakes on a serving plate and generously drizzle with Cretan honey for sweetness.
- Add Toppings: Sprinkle optional chopped walnuts, sesame seeds, or fresh fruit on top as desired.
- Serve Immediately: Serve the stuffed pancakes warm to enjoy the rich, creamy filling and honey glaze at their best.
Notes
- Use plant-based milk to make this recipe dairy-free; choose a dairy-free ricotta alternative for the filling.
- Ensure the pan is well heated but not too hot to prevent burning pancakes before they cook through.
- Customize fillings with your preferred nuts or fruits to add texture and flavor.
- These pancakes are best served fresh but can be kept warm in a low oven for a short time.
- For a vegan version, substitute eggs with flax eggs and use vegan cheese and honey substitutes.
