Kansasgirl: I am pleased to see that youâ€™ve authentically included cheese (the chĂ¨vre choice is a good one!) in your German pancake recipe. Your version would be called Pfannkuchen mit Beerenquark -- that is, if youâ€™d like to add some fresh berries. Somewhat amusingly, pfannkuchen are also known as Dutch babies!
My basic pfannkuchen has these proportions: 4 eggs, 4 fl. oz. milk, 4 oz. flour, 2 tsp granulated sugar, pinch salt, and butter for the cast-iron skillet. A variety of toppings can be added, such as chopped ham, diced sweet peppers, Seville-orange marmalade, and sautĂ©ed apple slices.
For a richer pancake, I use this recipe from Cucina alla Tedesca (1982): 3 eggs, 8 fl. oz. milk, 1-1/3 cups flour, pinch salt, 1 lb. (drained) cottage cheese processed with 1/3 cup granulated sugar & 4 fl. oz. milk, and about 1Â˝ cups fresh raspberries. (Actually, I think this recipe is more Austrian in origin than German: In Austria they are called Palatschinken. The most famous there is the Topfenpalatschinken filled with a cottage cheese base filling, then cream is poured over them and then they are baked in oven until the cream is absorbed. The recipe for Cheese Palatschinken published in Jules J. Bond's The Viennese Cuisine I Love is one I can recommend.)
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina