Pancakes with cheese and herbs
4 servings
45 minutes
Cheese and herb pancakes are a cozy dish of Russian cuisine that embodies the tenderness and aroma of fresh herbs. Their roots trace back to Slavic baking traditions where the combination of greens and cheese was always considered successful. In this recipe, amaranth groats, lentils, and Arborio rice create a delicate base, while mozzarella inside adds softness and rich flavor. Dill adds fresh spring notes, and the golden crust formed during frying and baking makes the pancakes especially appetizing. They are perfect for breakfast, a snack or a light dinner, pairing well with sauces based on sour cream or yogurt. These pancakes are not only filling but also rich in plant proteins, making them an excellent choice for balanced nutrition.
1
Rinse the grains and boil for 15-20 minutes in separate pots (but can also be done in one at the same time). The rice should become soft and sticky.
- Amaranth groats: 0.3 glass
- Arborio rice: 0.5 glass
- Lentils: 0.3 glass
2
Finely chop the dill (or any other greens).
- Dill: 1 bunch
3
Mix amaranth, lentils, and rice, add an egg (optional), flour, salt, and pepper. Form pancakes, placing a small ball of mozzarella in each.
- Amaranth groats: 0.3 glass
- Arborio rice: 0.5 glass
- Lentils: 0.3 glass
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 4 pieces
4
Fry in a pan until golden brown, then place in an oven preheated to 200 degrees for 10 minutes.