Blintz Pancakes
Transform your breakfast routine with these luscious Blintz Pancakes, a delightful fusion of crepes and cheesecakes. This recipe combines tender, paper-thin pancakes made with a silky batter of milk, eggs, and flour, and fills them with a rich, creamy mixture of cream cheese, ricotta, powdered sugar, and vanilla. Each pancake is folded into perfection, lightly pan-fried to golden crispness, and served warm with your choice of fresh fruit, sweet jam, or a luxurious drizzle of syrup. Perfect for brunch or a special-occasion breakfast, these Blintz Pancakes offer a sophisticated yet approachable dish that’s as visually stunning as it is delicious. Easy to prepare in just 40 minutes, this recipe is sure to become a family favorite. Indulge in the best of breakfast with this irresistible blend of textures and flavors!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter
- 1 tablespoon sugar
- 0.25 teaspoons salt
- 8 ounces cream cheese
- 0.5 cup ricotta cheese
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon oil or butter (for greasing the pan)
- optional fresh fruit, jam, or syrup (for topping)
Instructions
In a mixing bowl, combine the all-purpose flour, milk, eggs, sugar, and salt. Whisk until the batter is smooth and free of lumps. Set aside to rest for 10 minutes.
While the batter rests, prepare the filling. In a separate bowl, beat together the cream cheese, ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. Set the filling aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of oil or butter.
Pour about 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter into a thin, even layer.
Cook the pancake for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Carefully flip the pancake and cook for an additional 30 seconds on the other side. Repeat this process with the remaining batter, stacking the pancakes on a plate.
To assemble the blintz pancakes, place a spoonful of the filling in the center of each pancake. Fold the sides over to create a square or roll it up like a burrito.
In a clean skillet, melt a small amount of butter over medium heat. Place the filled pancakes seam-side down in the skillet and cook until they are golden brown on each side, about 2-3 minutes per side.
Serve the blintz pancakes warm, topped with fresh fruit, a dollop of jam, or a drizzle of syrup as desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 17.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 213 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
