Cottage Cheese Pancakes

Ingredients

• 0.5 bio lemon
• 14 oz Cottage Cheese
• 3 eggs
• 4.4 oz Spelt Flour Type 1050
• 2 tsp Baking powder
• 0.4 oz Raw Sugar (15g)
• 2 pinches vanilla powder
• Pinch Salt
• 2 tbsp butter
• 17 oz Strawberries
• 4 Lemon Balm Stems

Instructions

1. 1.

   Rinse the lemon half with hot water, pat dry, zest finely, and squeeze the juice. Combine both with cottage cheese and eggs. In a separate bowl, mix flour with baking powder, 1 tbsp sugar, vanilla powder, and a pinch of salt and add to the cottage cheese. Mix everything thoroughly.

2. 2.

   Bake a total of 8 small pancakes one after the other. Heat 1 tsp of butter in a large pan. Add 4 dollops of batter and bake until golden brown on both sides over medium heat for 3-4 minutes. Use up the remaining batter in the same way.

3. 3.

   Meanwhile, clean and wash the strawberries, chop 1/3 of them finely and set aside; puree the rest with the remaining sugar. Wash, shake dry, and pluck the leaves from the lemon balm.

4. 4.

   Drizzle the cottage cheese pancakes with strawberry puree, add the remaining berries on top and garnish with lemon balm.