Add whipped cream to the pancake batter, mix well. Transfer to a squirt bottle for easy and mess-free pouring.

Blend farmer cheese, cottage cheese, sugar, and vanilla sugar until smooth and set aside.

Grease a large frying pan or griddle with cooking spray.

Pour about a tablespoon of batter for each pancake. Stick a cake pop into only half of the pancakes, leaving the others empty.

While it’s cooking, add a teaspoon of cheese mixture to the center of the pancakes with the sticks, then flip the plain pancakes over them, to cover (like a sandwich).

Continue cooking the pancake sandwiches, flipping until both sides are golden, then place on a wire rack to cool. Repeat until the batter is done.

To garnish, drizzle with dark and/or white chocolate and sprinkle some brittle.