Chvishteri: Cornmeal Pancakes with Suluguni Cheese
Fluffy cornmeal pancakes stuffed with melted suluguni cheese. A quick, hearty breakfast with a crispy crust and a salty, gooey cheese center.
- Time
- 25 min
- Serving
- 568 kcal
- Ingredients
- ≈ $1.99
- Protein
- 24 g
Ingredients
- 1 Cornmealpack 700 g ≈ $2.40 65 g
- 2 Suluguni cheesepack 300 g ≈ $6.00 60 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Plain yogurtpack 300 g ≈ $2.19 45 g
- 5 Butterpack 180 g ≈ $1.58 10 g
- 6 Salt 1 g
- 7 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 60 ml of water and 250 ml of milk7 to a boil, then stir in the cornmeal1, salt, and mix well. Let it sit for 10 minutes to thicken.
Once cooled, fold in the egg and yogurt until you have a thick, stiff batter.
Grate the suluguni2 cheese and mix it into the batter.
Shape the dough into 2 flat pancakes using damp hands.
Heat oil in a pan over medium heat and fry the pancakes for 4–5 minutes per side until golden brown and crispy.
Remove when the cheese inside melts and the pancakes are fully cooked through.
Tips
- Why it works
- Mix the grits with the egg and yogurt into a thick batter so the flatbreads don't fall apart when frying. If the batter is runny, add 10 g grits.
- Substitutions
- Replace the yogurt with 45 g sour cream. The batter will be denser, but the crust thinner. You can replace the suluguni with 50 g hard cheese (Gouda or Edam).
- Common mistakes
- The flatbreads fall apart when frying if the batter is too wet. Check the consistency: the batter should hold its shape but not stick to your hands.
- Storing and reheating
- Keep in the fridge for 1 day in a closed container. Reheat in the microwave for 30 seconds under a lid or in a pan for 2 minutes.
- Serve with
- Serve with 50 g cherry tomatoes cut in half, or with 1 teaspoon honey for a sweet and salty contrast.
Comments 0
Sign in to leave a comment.
No comments yet.