Cheese and cherry pancakes

Ingredients for 2 servings:

• 80 g millet
• 160 g water
• 1 egg(s)
• 350 g low-fat curd cheese
• 1 pinch of salt
• 100 g corn, ground
• 100 g buckwheat, ground
• 100 g sugar, or more
• 200 g milk
• 200 g cherry(s), frozen, approx.
• Fat, for a 20 cm frying pan

Instructions

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

gluten-free

20 cm diameter frying pan with lid. 2 servings when hot, 4 servings when cooled. Rinse 80 g of millet with hot water to remove any bitterness. Add the millet to 160 g of boiling water. Reduce heat to low, close lid. After about 5 minutes, when the water will only be visible as bubbles, turn off heat. Let it swell for about 10 minutes with the lid closed on the still-hot plate. The millet will then be dry and almost white. Mix the millet, egg, quark, salt, corn, buckwheat, sugar, and milk well. Pour into a 20 cm diameter greased frying pan. Add the frozen cherries, press them lightly into the batter, close the lid, and bake on heat setting two of six for 70-90 minutes. When the surface is no longer shiny and the cake lifts from the bottom of the pan when moved back and forth, it’s ready. Serve hot or cold. My own recipe.