Cheese Pancakes with Mozzarella and Parmesan

1. 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 100 g
2. 2 Cream cheesepack 140 g ≈ $1.80 20 g
3. 3 Parmesanpack 200 g ≈ $6.00 10 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Mozzarellapack 125 g ≈ $1.80 20 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Almond flourNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 7 g
8. 8 Wheat flour 25 g
9. 9 Salt 1 g
10. 10 Sunflower oil 8 ml

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

Method

1. Mix farmer’s cheese, ricotta, and grated parmesan³ until smooth.

2. Add 1 egg, finely chopped fresh dill⁴, salt, and almond flour; knead into a soft, pliable dough.

3. Cut mozzarella⁵ into 1.5 cm cubes.

4. Wet your hands, shape dough into small patties, place a mozzarella⁵ cube in the center of each, and pinch the edges to seal.

5. Roll the pancakes in all-purpose flour to thicken, pressing gently to form sturdy rounds.

6. Heat oil in a skillet over medium heat. Fry 3–4 minutes per side until golden and crisp.

7. Serve hot.

In short

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