Creamy delights: Mastering cheesecake pancakes at home

These pancakes have a genuine cheesecake flavour. The filling is crafted similarly to the popular baked cheesecake. For added aroma, you can add candied lemon peel and vanilla beans. Made this way, these pancakes smell and taste amazing.

To achieve the ideal consistency for the filling, it's worth using two types of cheese. I opt for semi-fat quark and vanilla-flavoured homogenized cheese. I avoid grinding or blending the mixture; I simply mash it with a fork, making it more cohesive.

Ingredients for the filling (6 pancakes):

• 600 g of quark,
• 140 g of vanilla cheese,
• 28 g of powdered sugar,
• 2 egg yolks,
• seeds from one vanilla bean,
• 14 g of candied lemon or orange peel.

To extract the seeds from the vanilla bean, cut it lengthwise in half, then use a small spoon to scoop out the aromatic centre.

I transfer all the ingredients to a bowl and mash them with a fork until a consistent texture is achieved.

A tried-and-tested pancake batter recipe is key

Everyone seems to have their favourite pancake batter recipe. Mine is straightforward – with 2 cups of flour, 2 eggs, and 2 cups of milk. I add a pinch of salt and two tablespoons of canola oil, and then fry them until golden on both sides in a pancake pan.

To keep the pancakes soft, it's good to pour vanilla sauce over them before baking. I make such a sauce from 200 ml of heavy cream. I mix it with one egg, 1 tablespoon of powdered sugar, and 1 tablespoon of vanilla pudding.

Step 1. Cook the pancakes according to your tried-and-tested recipe.

Step 2. Prepare the cheese filling with quark and vanilla cheese.

Step 3. Preheat the oven to 180°C (355°F).

Step 4. Wrap the filling in pancakes, place them in a baking dish, and pour vanilla sauce over them.

Step 5. Put them in the preheated oven for 40 minutes.

Step 6. Remove the pancakes and sprinkle them with powdered sugar.