Cheese Pancakes with Marshmallow
Soft cheese pancakes with marshmallow filling and blueberry flavour — a traditional dish with a modern twist.
Ingredients
- Marshmallow with blueberry filling JAKO 150 g
- Cottage cheese 400 g
- Egg 1 piece
- Wheat flour 3 tbsp
- Sugar 2 tbsp
- Salt 1 pinch
- Vegetable oil 3 tbsp
- Sour cream for serving
We add only what we sell. The rest is up to you.
Method
- Press the cottage cheese through a sieve or blend in a blender until smooth and uniform
- Cut the marshmallows into small cubes so they distribute evenly throughout the pancakes
- Add the egg, sugar, salt and flour to the cottage cheese and mix thoroughly
- Carefully fold the chopped marshmallow into the cottage cheese mixture without breaking the pieces
- Heat the oil in a pan over medium heat
- Form oval-shaped pancakes with wet hands and carefully place them on the hot oil
- Fry for 3-4 minutes on each side until golden brown
- Serve hot with sour cream and extra marshmallows if desired