Can I make these without flour?

Flour helps bind the batter, but you can substitute cornstarch in the same amount — the pancakes will be more delicate but less fluffy.

Why do my pancakes tear when flipping?

The batter may be too thin, or the pancakes weren't cooked long enough on the first side. Let them brown for 3–5 minutes, then flip gently with a spatula.

What can replace sour cream?

Use kefir, buttermilk, or Greek yogurt instead. The batter will be slightly thinner, so adjust with a little extra flour.

Can I bake them in the oven?

Yes, place them on a parchment-lined baking sheet, brush with oil, and bake at 200°C (400°F) for 15–20 minutes until golden — a lighter option.

Cheese cakes with herbs

Name: Cheese cakes with herbs
Total time: 30 min
Yield: 4 порции
Cuisine: International
Ingredients: 10% Low-Fat Sour Cream — 300 g; Chicken egg — 165 g; Hard cheese — 200 g; Flour — 150 g; Fresh herbs (assorted) — 130 g; Salt — 2 g; Olive oil — 20 g

40min

967g

Nutrition per 100g

121

These cheesy herb pancakes are a perfect solution for a hearty breakfast or snack. A tender batter, aromatic hard cheese, and fresh herbs create delicious fritters with a crispy crust and soft texture. Simple and quick to make, they always turn out great. A wonderful way to brighten up your morning or serve as a warm appetizer.

BreakfastFried FoodsCheeseSnack

WHAT YOU WILL NEED

From ingredients

7 products

Основа

10% Low-Fat Sour Cream300 g

Chicken egg165 g

Hard cheese200 g

Flour150 g

Зелень и специи

Fresh herbs (assorted)130 g

Salt2 g

Main

Olive oil20 g

SIMPLE PROCESS

Step by step recipe

For fluffy and tender pancakes, the batter should be like pancake batter — thick and pourable. Grate the cheese finely so it melts evenly and creates a golden crust. Chop the herbs finely to release their aroma. Fry over medium heat until golden on both sides. Follow these steps for a perfect result.

Step 1

Prep Ingredients

Whisk the eggs with salt and sour cream until smooth. Grate the cheese finely. Wash, dry, and finely chop the herbs.

Step 2

Mix the Batter

Gradually add the flour to the egg-sour cream mixture, stirring well after each addition until smooth. The batter should be thick, like pancake batter.

Step 3

Add Cheese and Herbs

Fold in the grated cheese and chopped herbs, mixing until evenly distributed.

Step 4

Heat the Pan

Heat olive oil in a skillet over medium heat.

Step 5

Fry the Pancakes

Pour 2–3 tablespoons of batter per pancake into the pan, spreading slightly. Fry for 3–5 minutes per side until golden and crisp.

Step 6

Serve

Transfer the pancakes to a plate, let cool slightly. Serve warm with sour cream or as a standalone snack.

CHEF'S TIP

Choose a Flavorful Hard Cheese

Parmesan, Gouda, or Cheddar will give the pancakes a rich cheesy taste and help create a crispy golden crust. Grate the cheese finely for even distribution.

Don't Overdo the Flour

The batter should be thick like pancake batter. Adding too much flour will make the pancakes dense. Add flour gradually, adjusting the consistency as you go.

Fry Over Medium Heat

High heat will burn the pancakes, while low heat will make them absorb too much oil. Medium heat for 3–5 minutes per side is ideal.

Mix Up the Herbs

Besides classic dill and parsley, try basil, cilantro, or chives — each brings a unique fresh flavor.

SUBSTITUTIONS

Add your taste

With Whole Wheat Flour Replace all-purpose flour with whole wheat for a healthier, nuttier version. Cooking time stays the same.
With Different Herbs Use just one herb (like only dill or only parsley) or add spinach for a color and flavor variation.
Add Garlic Add 1–2 minced garlic cloves to the batter for a savory kick, especially if serving as a soup side.
Vegan Version Replace eggs with flaxseed meal (2 tbsp flax + 6 tbsp water per egg) and sour cream with plant-based yogurt. Use vegan cheese or extra herbs.

HOW TO STORE

How to Store Cheesy Herb Pancakes

Cool the pancakes to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet for 1–2 minutes per side or in the microwave. Freeze them in a single layer, then transfer to a bag. Thaw at room temperature and reheat in a skillet.

GOOD TO KNOW