Rice pancake with curd and berry filling
Rice pancake with cottage cheese and berry filling is a bright, hearty and delicious breakfast. Replace wheat flour with rice flour and sugar with honey and berries for a healthier dish. Delicious morning! Ingredients (per 1 serving)
For the pancake:
Rice flour - 16 g (1 tablespoon)
Sour cream - 30 gr (1 tablespoon)
Egg - 1 egg
Leavening Agent - 1 pinch
Salt - 1 pinch
Sugar - 1 pinch
*
For the filling:
Cottage cheese - 50 gr
Fresh berries (I have blueberries) - 30-40 gr
Honey - 1 tablespoon
Vegetable oil - to grease the pan
*
For serving (optional):
Berries (choice) - to taste
Honey - to tast
Prepare the products.
In a bowl combine the egg, sour cream, salt and sugar.
Mix with a whisk until homogeneous.
Pour into a bowl flour and baking powder.
Mix until all lumps are dissolved.
Grease a frying pan with vegetable oil and heat it well. Pour the batter into the pan and fry the pancake for 1-2 minutes.
Turn the pancake and fry for 1 minute more.
Combine in a separate container cottage cheese, berries and honey.
Using an immersion blender we grind the mass until homogeneous.
Spread the filling on half of the pancake. Cover the filling with the second half of the pancake.
Rice pancake with cottage cheese and berry filling is ready.
Complement the breakfast with fresh berries and honey, if desired.
Bon appetit