Pancakes with Adyghe cheese
4 servings
60 minutes
Pancakes with Adyghe cheese are an original combination of American classic and the delicate dairy flavor of Adyghe cheese. Their texture is airy and slightly elastic, while the aroma is appetizing with subtle notes of parsley and creamy sour cream. They are served with a spicy sauce made of sour cream, garlic, and lime, adding freshness and a slight tang to the dish. These pancakes can be presented as a layered cake soaked in sauce or individually served with fresh herbs. Perfect for a cozy breakfast or an unusual dinner treat. The cheese makes the pancakes especially soft, while spices add expressiveness to them. This dish combines tenderness and rich flavor, creating harmony between home warmth and gastronomic sophistication.
1
Grate all the cheese on a coarse grater. Add eggs, milk, flour with baking powder, finely chopped parsley, and 1-2 tablespoons of vegetable oil. Mix everything thoroughly, and season with salt and pepper.
- Adyghe cheese: 400 g
- Chicken egg: 2 pieces
- Milk: 150 ml
- Wheat flour: 3 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Parsley: 5 bunch
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
2
Heat a small frying pan (about 14 cm) on the stove and grease it with vegetable oil.
- Vegetable oil: 4 tablespoons
3
Fry the pancakes over medium heat so they completely fill the bottom but are no more than 1 cm thick. Grease the pan with oil before each pancake.
- Vegetable oil: 4 tablespoons
4
For the sauce, take sour cream, squeeze garlic into it, add chopped parsley, salt, pepper, lime juice, red pepper, and olive oil.
- Sour cream 20% fat: 4 tablespoons
- Garlic: 2 cloves
- Parsley: 5 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
- Lime juice: to taste
- Ground red pepper: to taste
- Olive oil: 1 tablespoon
5
It can be served as a cake, with each layer spread with sauce, or separately.
