Rye pancakes with cottage cheese and figs
4 servings
30 minutes
If you mix pancakes with rye flour alone, they will taste sour, and the texture will be more like dried-out thin lavash. Not everyone likes this, so rye flour is usually mixed with wheat flour in a 1:1 ratio - due to the gluten, the result will be more like a pancake we are used to. You can add caraway seeds (unsweetened version) or cocoa (dessert version) to the dough for such pancakes.
1
Beat the eggs with milk, sugar, olive oil, and salt. Dissolve the yeast in a tablespoon of warm water and pour the solution into the bowl with the egg-milk mixture. Add the sifted rye and wheat flour and lightly whisk the contents of the bowl into a homogeneous liquid mass. Let the mixture rest for twenty minutes.
- Chicken egg: 3 pieces
- Milk: 400 ml
- Sugar: 1 tablespoon
- Olive oil: 1 tablespoon
- Salt: 0.5 teaspoon
- Dry yeast: 0.5 teaspoon
- Rye flour: 100 g
- Wheat flour: 100 g
2
In a blender, mix cream cheese with chopped parsley, fresh figs, and garlic. The mixture shouldn't be too pureed and homogeneous, so it's better to use the pulse mode. All components should mix but not become indistinguishable.
- Cream cheese (curd cheese spread): 150 g
- Parsley: 10 g
- Fig: 2 pieces
- Garlic: 1 clove
3
Heat the frying pan, grease it with vegetable oil (using a paper towel or half a potato) and cook pancakes by pouring with a ladle and regularly greasing with oil. Flip the pancake when its surface is fully set and thickened.
- Vegetable oil: 50 ml
4
Spread the ready pancakes with a paste of cheese and figs, roll them up or serve in any other way while hot.
- Cream cheese (curd cheese spread): 150 g
- Fig: 2 pieces
