Tender blini dough, creamy cheese and fresh herbs are combined in these pancakes. They not only taste incredibly delicious and are particularly aromatic, but also look good enough to eat. Whether for breakfast, as a snack or for a buffet – the herb pancakes with cheese are versatile to serve. Moreover, they are easy and quick to make. A detailed herb and cheese blini recipe with exact quantities and step-by-step instructions can be found below.
What herbs for the recipe?
I made the herb and cheese blini with dill and parsley. They combine perfectly with each other and with the dough in terms of taste, I think. Plus, they smell incredibly delicious.
Alternatively, you can use just dill or just parsley for the recipe – depending on which you like.
Or test completely different herbs to your taste. Use fresh chives and cilantro, for example. Or try the pancakes with basil.
Which cheese can I use?
For the herb pancakes I used ready-made organic grated cheese. It was a mixture of different cheeses.
If you like, you can also buy a whole piece of cheese and then grate it with a grater. Which type of cheese you use depends on your taste.
Experiment with spices
While I’ve never experimented with spices in this herb pancakes recipe, I can imagine that it would make them taste even heartier. For example, you can mix in some paprika powder** to the blini batter. You can add heat to the herb and cheese blini with crushed garlic.
Tell me in a comment, with which spices you refined the pancakes, and how they tasted to you.
Which pan can I use?
Use a coated pan that nothing will stick to. Grease it only before the first pancake.
Since this batter contains pieces of cheese and herbs, it doesn’t melt in the pan as easily as regular blini batter. That’s why I used a small pan. On a not so large surface, such a batter is easier and faster to spread.
Of course, a larger pan also works. Then you can help the batter to spread with a spoon. But you have to act quickly, because a pancake cooks quickly in a hot pan.
A pancake panbag** is also very suitable for baking the herb and cheese blini.
How to serve herb pancakes with cheese?
The herb and cheese blini taste delicious both warm and cold. You can serve them
The herb pancakes with cheese fit ideally, next to my wholemeal bread rolls, to a hearty breakfast. Since they are very quick to make, you can spoil your family with it on the weekend already in the morning.
The herb and cheese blini are also great as a snack. So you can satisfy your hunger in between.
The herb and cheese blini recipe you’ll find here at the end of the post in the recipe box is very simple.
All you have to do is prepare a classic blini batter and let it rest for a while. Then you mix it with grated cheese and fresh herbs.
Now you can start frying the pancakes in the pan. Depending on the size of your pan or the amount of blini you make, it may take a little more or less time.
How to make herb pancakes with cheese: tips and tricks
Instead of or in addition to dill and parsley, you can use other herbs according to your preferences.
You can also refine the blini batter with different spices.
Use either ready-made grated cheese or buy a piece of cheese and grate it yourself.
Use a coated pan for baking the pancakes. You only need to grease it once before the first pancake.
Video for the herb and cheese blini recipe
By the way, you can find a short video for this herb and cheese blini on my Youtube channel. There you can watch exactly how to prepare the blini batter and how to bake the pancakes. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make herb and cheese blini using this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the savory pancakes.
Tender blini dough, creamy cheese and fresh herbs are combined in the pancakes. They not only taste incredibly delicious and are particularly aromatic, but also look good enough to eat. Whether for breakfast, as a snack or for a buffet – the herb pancakes with cheese are versatile to serve. In addition, they are easy and quick to make with this recipe.
Add flour, stir thoroughly with a whisk and let the liquid batter rest for 20 minutes.
Finely chop the dill and parsley, removing any stems from them that are too thick.
Add the chopped dill and parsley and grated cheese to the liquid batter and mix.
Add vegetable oil and mix it again.
Grease the pan with vegetable oil and heat it.
Using a ladle, pour some batter into the hot pan and swirl it briskly so that the batter spreads evenly throughout the pan. Bake the pancake over medium heat until golden yellow to golden brown on both sides.
Repeat until all the batter is used, stirring the batter in the mixing bowl as you go. There is no need to grease the pan.