Lemon Pancakes with Cheese Filling

Ingredients

for the pancakes:

Flour 1 cup

Sugar 3 tsp

Salt 1 pinch

Eggs 3 pcs

Milk 500 ml

Vanilla essence 1 tsp

Lemon zest 1 pc

Lemon juice 2 tsp

Poppy seeds 2 tsp

Butter 20 g

For the filling:

Cream cheese 250 g

Icing sugar 1/2 cup

Lemon juice 4 tbsp

Lemon zest 1 pc

Vanilla extract 1 tsp

Blueberries 1.5 cups

Pancakes: In a bowl, combine flour, sugar, and salt. Separately, whisk all the remaining ingredients except the butter. Add the flour mixture to the egg mixture and whisk. Add the butter, stir again, and let the dough rest briefly while preparing the filling.

Filling: Mix the cheese with powdered sugar, stir in the lemon juice and zest, and vanilla essence. Stir until smooth. Add the berries, mash them lightly, and stir.

Fry the pancakes over medium heat in a hot frying pan until golden brown on both sides. Let them cool. Spread half of the pancake with cream, add a little (1/2 teaspoon or as desired) blueberry jam, and fold the pancake into quarters. Repeat with the remaining pancakes.

Serve sprinkled with lemon zest, powdered sugar, fresh berries, and mint leaves.

Bon appétit!