Usuba
Pancakes with cottage cheese and strawberry caramel
Thin pancakes with a sweet filling of cottage cheese and strawberries in caramel sauce. The dish is served warm with ice cream and additional strawberry caramel.
- Total
- 80 min
- Standard serving
- 253.6 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Whisk the eggs with salt and 30 grams of sugar until the sugar is completely dissolved.
- 3
Step 3
Pour 100 ml of warm milk and stir.
- 4
Step 4
Sift the flour with baking soda and mix thoroughly with a whisk until you get a uniform, thick, sticky dough.
- 5
Step 5
Gradually add the remaining milk to the dough. Add vegetable oil and mix well. Let the dough rest for 15–20 minutes.
- 6
Step 6
Grease the pan with vegetable oil and fry the pancakes on both sides until golden brown.
- 7
Step 7
Slice the strawberries.
- 8
Step 8
Pour 80 grams of sugar into the skillet, wait until it melts and turns into caramel. Add butter and stir until smooth.
- 9
Step 9
Add strawberries and vanilla paste to the caramel. Stir, remove from heat and let cool slightly.
- 10
Step 10
Place strawberries in caramel on half of the pancake, then add cottage cheese. Fold the pancake in half to make a triangle.
- 11
Step 11
Place the pancakes on a plate and add a scoop of ice cream to them.
- 12
Step 12
Serve drizzled with a small amount of strawberry caramel from the pan.
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