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Cheese – olive – pancakes

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Ingredients for 2 servings:

  • 1 egg(s)
  • 200 g low-fat curd cheese
  • 1 pinch(s) of sugar
  • 1 tsp salt
  • 50 g cheese, Gouda, grated
  • 50 g sunflower seeds
  • 200 g milk
  • 150 g corn, ground
  • 50 g buckwheat, ground
  • 10 peppercorns, ground
  • 3 tbsp olives, black, sliced ​​(brine)
  • 200 g cheese, Limburger 9%
  • Butter or margarine for greasing the frying pan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, vegetarian

20 cm frying pan with lid. 2 servings. Stir all ingredients, from egg to Limburger, for about 4 minutes on medium heat. Pour into a greased frying pan. Close the lid. Bake slowly on heat setting two of six for about 60-70 minutes. If the cake can be moved around in the pan, place a frying pan of the same size on top, flip it over, and bake with the lid on for another 20 minutes. Serve hot. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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