Pancakes with Adyghe Cheese
Breakfasts • American
Description
You can substitute the flour with whole grain for a healthier and more interesting flavor. You can also add garlic to the pancake batter to taste.
Ingredients
- Adyghe cheese 15 oz
- Chicken Eggs 2 pieces
- Milk 5 fl oz
- Wheat Flour 3 tablespoons
- Baking Powder 2 teaspoons
- Sour cream (20%) 4 tablespoons
- Garlic 2 cloves
- Parsley 5 bunches
- Salt to taste
- Freshly ground black pepper to taste
- Lime Juice to taste
- Ground red pepper to taste
- Olive Oil 1 tablespoon
- Vegetable Oil 4 tablespoons
Step-by-Step Guide
Step 1
Grate all the cheese on a coarse grater. Add the eggs, milk, flour with baking powder, finely chopped parsley, and 1-2 tablespoons of vegetable oil. Mix everything thoroughly, season with salt and pepper.
Step 2
Heat a small frying pan (about 14 cm) on the stove and grease it with vegetable oil.
Step 3
Fry the pancakes over medium heat so that they completely fill the bottom but are no more than 1 cm thick. Grease the pan with oil before each pancake.
Step 4
For the sauce, take sour cream, squeeze the garlic into it, add chopped parsley, salt, pepper, lime juice, red pepper, and olive oil.
Step 5
Serve either as a layered cake, spreading sauce between each layer, or separately.
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