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Cheese Stuffed Pancakes

Delicious cheese stuffed pancakes that are easy to prepare and perfect for breakfast, snacks, or light dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Dough
  • 200 ml warm milk Helps activate the yeast for fluffier pancakes.
  • 1 teaspoon sugar Feeds the yeast and adds sweetness.
  • 1 teaspoon yeast Active dry yeast for leavening.
  • 350-400 g all-purpose flour Can substitute with bread flour for a chewier texture.
  • 1 teaspoon salt Enhances overall flavor.
  • 20 ml vegetable oil Plus more for frying.
Filling
  • 200 g grated cheese Cheddar, mozzarella, or your choice. Use a mix for added flavor.
  • 1 egg egg Binds the cheese filling together.

Method
 

Preparation
  1. In a bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until bubbly and foamy.
  2. Add the flour, salt, and vegetable oil to the yeast mixture. Mix until a smooth dough forms, adjusting flour if necessary.
  3. Knead the dough for about 5 minutes until soft and pliable. Cover it with a clean towel and let it rest for 30 minutes.
  4. While the dough rests, mix the grated cheese and egg together in a separate bowl until well combined.
Cooking
  1. Once the dough has rested, divide it into small balls (about the size of a golf ball) and flatten each into a disk about ¼ inch thick.
  2. Place a tablespoon of the cheese filling in the center of each disk. Fold the edges over and pinch to seal tightly.
  3. Heat vegetable oil in a frying pan over medium heat. Add the stuffed pancakes in batches and fry for about 3-4 minutes on each side until golden brown.
  4. Remove from the pan and place on paper towels to absorb excess oil. Serve hot.

Notes

Make these pancakes ahead by preparing the filling and dough the night before. Freeze leftovers for easy reheating. Serve with sour cream or hot sauce.