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Thin wholemeal pancakes with buttermilk (or kefir)
Who doesn't like pancakes? That's why you should find a way to make them as healthy as possible.
Inspired by my previous salty tart, I made another one: this time with vegetables and mushrooms. This is just great too!
Finished dough: blend the egg with cottage cheese into a homogeneous mass.
Add melted butter, adjika, spices, flour and knead the dough.
Put in the refrigerator for 20-30 minutes.
Finished filling: cut vegetables, mushrooms and fry them lightly in a hot pan (to evaporate the water). Cool.
For pouring: blend eggs with egg white, yogurt. Add grated cheeses, chopped dill, herbs, can very little salt (remember that cheeses also have salt).
Remove the dough from the refrigerator. The dough is put into shape, forming edges. (I usually use rubber gloves for this, which I moisten a little)
Put the filling in the middle and pour the egg-cheese-yogurt mixture.
Put in the oven at 180 degrees and bake for ~ 45 minutes.
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Finished product weight 1170
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Who doesn't like pancakes? That's why you should find a way to make them as healthy as possible.
Instead of bacon pies, I bake healthy, protein-rich cumin cheese and curd breads.
Super delicious whole grain tart with yummy cherries!
A tasty breakfast, quick and easy to prepare.
