Fluffy Pancakes with Cream and Strawberry Filling

1. 1 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Wheat flour 50 g
4. 4 Sugar 8 g
5. 5 Baking powder 3 g
6. 6 Sunflower oil 7 ml
7. 7 Cream cheesepack 140 g ≈ $1.80 30 g
8. 8 Strawberriespack 400 g ≈ $3.50 70 g
9. 9 Powdered sugar 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour with baking powder and sugar.

2. In a separate bowl, whisk egg with milk¹, then combine with the dry mixture, add melted butter, and stir until smooth.

3. Chop strawberries⁸ into small pieces. Mix cottage cheese with powdered sugar.

4. Spoon a ladle of batter onto a hot, dry skillet, top with a dollop of cream⁷ and strawberries⁸.

5. Cover with another ladle of batter and cook for 2–3 minutes per side until golden brown.

6. Serve topped with extra strawberries⁸.

In short

• In the planner this dish is cooked for two days: reheat on day two.