Breakfast Sunshine…aka a Cheese-Filled German Pancake

I totally winged breakfast on Saturday morning. I pulled a ton of stuff out from the fridge that I could have eaten and then thought, “I wouldn’t mind a cheese Danish.” However, too lazy to go to the store before I ate and feeling adventurous, I decided that I could make my own weird version of a cheese Danish.

There was plenty of cream cheese and eggs in the fridge, and I always keep flour and some form of sugar in the pantry, so I was set. Right. What could I make for the bread? A pancake! Better yet, fancy it up and make a German pancake. Done.

Cheese filling. Let me say, I’ve never made a cheese Danish before but I have made a cheesecake and I feel like those are sort of similar. So I based my filling off that small amount of knowledge. It worked. All too well.

I used this recipe for the German pancake and baked it for a few minutes before adding the cheese filling and finishing the cooking. It came out of the oven all golden and pretty. Unfortunately, I don’t have delicate hands and I just dumped the pancake out of the pan, so I broke the cheese filling–it cracked really, the round shape held. This particular cheese-filled German pancake that I made isn’t the most photogenic, but it tastes oh so good! Top it with fresh berries and drizzle some maple syrup on top and you’ve got a delish pancake-like-cheese-danish.

cheese-pancake-bacon
Cheese-filled German Pancake

Cheese Filling for German Pancake

INGREDIENTS

I rounded the measurements to the closest number, because I was winging it, they might not be exact.

  • 1 cup Cream Cheese
  • 1/4 cup Sour Cream
  • 1 Egg
  • 1/2 cup Powdered Sugar
  • 2 tbs Cake Flour

PREPARATION

  1. Whisk together the cream cheese, sour cream and egg until everything is smooth and easy to whisk.
  2. Gradually add the sugar and flour, whisking continuously until a slightly thicker, smooth consistency is achieved.
  3. Bake the German Pancake for 9 minutes at 400°F, then add the cream cheese mixture and finish baking–about 12-13 more minutes. The pancake should be puffed up around the edges and a nice, even, golden brown color on all surfaces.
  4. Remove from oven and cool for a few minutes then gently pry the pancake away from the sides and slide onto a plate.
  5. Add some fresh fruit and powdered sugar, then drizzle with a little maple syrup (or don’t) and enjoy!

german-pancake-cheese-filled-2

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