Cheesecake pancakes: Your new breakfast obsession

The cheesecake flavor in these pancakes is not an exaggeration. The filling is prepared just like the popular bake. To enhance the aroma, you can add candied lemon peel and vanilla beans. Prepared this way, the pancakes smell and taste amazing.

To achieve the ideal consistency for the filling, it's best to mix two types of cheese. I prefer semi-fat quark and vanilla-flavored homogenized cheese. I don't grind or blend the mixture; I simply mash it with a fork, which makes it more cohesive.

Ingredients for the filling (6 pancakes):

• 21 oz of quark,
• 5 oz of vanilla cheese,
• 1 oz of powdered sugar,
• 2 egg yolks,
• seeds from one vanilla bean,
• 0.5 oz of candied lemon or orange peel.

To extract the seeds from the vanilla bean, cut it lengthwise and use a small spoon to scoop out the aromatic center.

Add all the ingredients to a bowl and mash them with a fork until you achieve a consistent texture.

A tried-and-true pancake batter recipe is key

Everyone probably has their favorite pancake batter recipe. I make mine simply with 2 cups of flour, 2 eggs, and 2 cups of milk. I add a pinch of salt and two tablespoons of canola oil. I fry them in a pancake pan until golden on both sides.

To keep the pancakes soft, pour vanilla sauce over them before baking. I make the sauce with 7 fl oz of heavy cream, mixed with one egg, 1 tablespoon of powdered sugar, and 1 tablespoon of vanilla pudding.

Step 1. Cook the pancakes using your tried-and-true recipe.

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

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

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

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

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