Cottage Cheese with Dill and Garlic for Pancakes
A thick, salty filling made from cottage cheese, sour cream, and fresh herbs. Perfect for cold pancake rolls and snackable wraps.
- Time
- 10 min
- Serving
- 236 kcal
- Ingredients
- ≈ $1.57
- Protein
- 20 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 120 g
- 2 Dillpack 50 g ≈ $1.80 6 g
- 3 Garlic≈ $10.00 per kg 2 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 25 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the cottage1 cheese with a fork until finely crumbled.
Finely chop the dill2 and grate or mince the garlic3 very finely.
Add the sour4 cream, dill2, garlic3, and salt to the cottage1 cheese.
Mix until it forms a thick, spreadable consistency; if the cottage1 cheese is dry, mash it for another minute.
Chill the filling for 5 minutes or spread it directly onto the pancakes.
Tips
- Why it works
- Mash the cottage cheese with a fork into fine crumbs so the filling does not separate and spreads evenly over the pancakes. If lumps remain, the roll will tear when you roll it up.
- Substitutions
- Parsley in the same amount works instead of dill, but the filling will be less aromatic. Replace the sour cream with 5% yogurt for a lighter result.
- Common mistakes
- If the filling is runny, the pancakes will turn soggy. Check the consistency: it should hold its shape but spread easily.
- Storing and reheating
- Keeps for 2 days in the fridge. Warm for 10 seconds in the microwave before eating. Do not freeze, the cottage cheese will separate.
- Serve with
- Serve with cold pancakes rolled up, with sour cream for dipping. Good for breakfast or a light snack at the office.
Comments 0
Sign in to leave a comment.
No comments yet.