Batter-derived food products were made that have a continuous spongy structure with a filling encased within the spongy structure. In some embodiments, filled pancakes with encased filling were made. The filled food products were made by depositing the filling on partially cooked components. After the filling was deposited, the partially cooked components were heated further to generate a fully cooked food product with filling encased within the cooked food product. In some embodiments, a pancake component with the filling deposited was combined with another pancake component and further heated to seal the edges and produce a filled pancake with the filling sealed within the pancake.
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