Brunost Stuffed Pancakes

Ingredients

• 300 ml Milk
• 2 pcs Eggs
• 0.25 tsp Salt
• 80 g Brown Cheese
• 100 g Blueberries
• 120 g Plain Flour
• 20 g Butter
• 0.25 pcs Lemon

Method

1. Whisk {plain_flour}, {milk}, {eggs}, and {salt} in a bowl until smooth and fluid, then let the batter stand briefly so the {plain_flour} hydrates for more tender pancakes.
2. Leave the batter at room temperature until slightly thicker and any bubbles on the surface settle.
3. Shave or thinly slice {brown_cheese} so it melts quickly and evenly inside the pancakes.
4. Warm {blueberries} in a small saucepan over low heat until they just start to burst, then add a little {lemon} juice for brightness.
5. Melt a little {butter} in a nonstick skillet over medium heat, swirl in enough rested batter for thin pancakes, and cook in batches until the underside is golden and the top looks dry at the edges. Flip, lay in {brown_cheese}, fold, and cook briefly until the cheese turns soft and molten. Add more {butter} between batches so the pancakes stay lacy and richly flavored.
6. Transfer the hot pancakes to plates, spoon over the warm {blueberries}, and finish with a final squeeze of {lemon} to sharpen the sweet richness of the {brown_cheese}.