Pancakes with Margarita filling
2 servings
30 minutes
Stuffed pancakes 'Margherita' are an exquisite blend of Russian traditions and Mediterranean flavors. Their base is tender kefir pancakes that are airy and light. The filling is inspired by classic 'Margherita' pizza: stretchy mozzarella, juicy cherry tomatoes, and fragrant basil. This dish surprises with its balance – thin, golden pancakes envelop a warm, gooey cheese mass complemented by the freshness of greens and the tangy acidity of balsamic sauce. It is perfect for a cozy breakfast or an elegant dinner. The combination of flavors makes it versatile – the tenderness of the dough harmonizes with the rich filling. A treat that unites different culinary traditions while preserving the warmth and simplicity of home cooking.
1
Pour kefir into a deep container.
- Kefir: 200 ml
2
Break the eggs.
- Chicken egg: 2 pieces
3
Add starch.
- Cornstarch: 40 g
4
Add erythritol and a pinch of salt.
- Erythritol: 1 tablespoon
- Sea salt: to taste
5
Add soda.
- Baking soda: pinch
6
Mix with a mixer.
7
Grate the cheese on a coarse grater.
- Pizza mozzarella (low-moisture): 70 g
8
Cut the cherry tomatoes in half and salt them. Separate the basil leaves from the stems.
- Cherry tomatoes: 10 pieces
- Sea salt: to taste
- Basil: 2 sprigs
9
Heat oil in the pan. Pour the mixture into the pan in portions.
- Olive oil: to taste
10
When the pancake is browned, flip it and fry for another 2 minutes over medium heat.
11
Put grated cheese on the pancake.
- Pizza mozzarella (low-moisture): 70 g
12
Add tomatoes.
- Cherry tomatoes: 10 pieces
13
Add basil.
- Basil: 2 sprigs
14
Fold the pancake in half.
15
Place the pancake in the pan and fry covered for about 2 minutes until the filling melts.
16
Garnish with balsamic sauce and serve.
- Balsamic glaze: to taste
