Hearty Pancake Tower

Name: Hearty Pancake Tower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Radishes; 1/2 Cucumber; 300 g Cottage cheese; 7-10 Tbsp salt, pepper; 2 Eggs (Gr. M); 1 TABLESPOON Sugar; 5 TABLESPOONS Oil; 250 ml Milk; 175 g Flour; 1 TEASPOON Baking Powder; 6 culm(s) Chives

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Radishes
1/2 Cucumber
300 g Cottage cheese
7-10 Tbsp salt, pepper
2 Eggs (Gr. M)
1 TABLESPOON Sugar
5 TABLESPOONS Oil
250 ml Milk
175 g Flour
1 TEASPOON Baking Powder
6 culm(s) Chives

Directions

1
Wash the radishes, rub dry, clean and grate coarsely. Cucumber wash, dry grate, clean and coarsely grate. Mix cucumber and radishes with cottage cheese. Season to taste with salt and pepper.
2
Whisk eggs, sugar and 1 pinch of salt with the whisk of the hand mixer until creamy. Stir in 3 tablespoons of oil and milk. Mix flour and baking powder and stir in.
3
Heat 2 tablespoons of oil in portions in a coated pan (bottom approx. 20 cm Ø). Bake about 3 pancakes of the dough one after the other in the pan for about 2 minutes on each side at medium heat until golden brown. Stack the baked pancakes on a preheated plate and keep warm.
4
Spread the pancakes with the vegetable and cottage cheese mixture and layer them into a turret. Wash the chives, shake dry and cut into fine rolls. Arrange turrets on a plate, sprinkle with chives and cut into 4 pieces.