Cheese-Stuffed Honey Pancakes (Print Version)

# Ingredients:

→ For the Dough

01 - 3 ¼ cups (500g) all-purpose flour or bread/strong flour
02 - 1 ¼ cups (300ml) water
03 - ½ lemon, fresh juice
04 - 3 tablespoons olive oil
05 - A generous pinch of salt

→ For the Filling

06 - 2 ½ cups (300g) soft goat cheese or a mix of soft goat cheese and feta cheese or/and aged ricotta or Greek xinomizithra

→ For Serving

07 - Greek honey, preferably raw
08 - Optional toppings: walnuts, almonds, cinnamon, extra cheese, jam, fruits

# Instructions:

01 - Combine the flour, lemon juice, and olive oil in a bowl. Use your hands or a stand mixer to mix well. Gradually add the water and mix until the dough is smooth and slightly sticky. It shouldn’t pull away easily from the sides of the bowl. Coat the dough and bowl with a tablespoon of olive oil, cover, and let it rest for at least 2 hours (or overnight in the fridge).
02 - While the dough rests, add the cheese to a bowl and use a fork to smash it until smooth. Set aside.
03 - When the dough is ready, place a bowl of water near your workspace. Dip your hands in the water, shake off the excess, and take a ping pong ball-sized amount of dough. Flatten it with your hands, adding water as needed to prevent sticking. Place a tablespoon of cheese in the center, then fold the dough around the cheese, pinching to seal it into a ball.
04 - Heat a medium-sized skillet over medium-high heat and drizzle with a teaspoon of olive oil. Carefully flatten the dough ball in the skillet using your palm or a wet fork. Cook for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes. Wrap the cooked pancakes in a clean kitchen towel and keep warm in a 250°F (120°C) oven. Repeat with the remaining dough.
05 - Serve the pancakes warm, drizzled generously with honey. Add optional toppings like walnuts, almonds, cinnamon, extra cheese, jam, or fruits as desired.

# Notes:

01 - If the dough rests overnight in the fridge, allow it to come to room temperature for 1-2 hours before cooking.
02 - This recipe makes 8-10 pancakes.
03 - You can freeze the pancakes, but they won’t taste as fresh as when served hot from the skillet.

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