Usuba
Thin pancakes with Adyghe cheese and tomatoes
Delicate thin pancakes filled with Adyghe cheese and fresh tomatoes. A simple recipe for breakfast or a light lunch. The pancakes are cooked on a dry skillet, and the filling is added just before serving.
- Total
- 20 min
- Standard serving
- 251.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Break an egg into a bowl, add sugar.
- 2
Step 2
Whisk until smooth, add a pinch of salt.
- 3
Step 3
Sift the flour through a sieve.
- 4
Step 4
Pour the milk into the egg mixture.
- 5
Step 5
Mix all ingredients until smooth dough without lumps.
- 6
Step 6
Add vegetable oil and stir.
- 7
Step 7
Bake the pancakes on a dry non-stick skillet over medium heat. Pour the batter in a thin layer and fry until golden brown on both sides.
- 8
Step 8
Grate the Adyghe cheese on a fine grater.
- 9
Step 9
Chop the tomatoes into small cubes.
- 10
Step 10
Place grated cheese and tomato cubes on each pancake, fold into an envelope or roll. Serve warm.
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