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Ingredients:
Pancakes:
- 200 g kate’s low carb muffin and cake base flour mix
- 1 egg, size “M”
- 4,5 dl bubbly water
- 1 tsp vanilla flavour
- 1 pinch of salt
- 20 g oil
Filling:
- 3 eggs, size “M”
- 300 g cottage cheese
- zest of a lemon
- 1 tsp vanilla flavour
- 3-4 tbsp erythritol powder (or confectioner’s sugar)
- 30 g butter
On top:
- 2 dl sour cream
- 2 tbsp erythritol powder (or confectioner’s sugar)
- 1 egg, size “M”
- 2 tbsp milk
Preparation:
- Measure the flour mix, the egg, the vanilla flavour and the salt into a bowl, add the bubbly water and the oil, then mix the batter until clump free.
- Heat up the pan, lightly coat it with oil and bake thin, rollable pancakes.
- To the filling: separate the eggs and beat the egg whites until stiff.
- Beat the egg yolk with the sweetener and the butter until foamy. Add the cottage cheese, the lemon zest and the vanilla flavour then gently stir in the egg white foam.
- Grease a baking tray or a heat-resistant bowl with butter then fill in the pancakes with the cottage cheese filling.
- With a knife, cut the rolled pancakes into thirds and lay them into the baking tray.
- Spread their top with the mixture of the sour cream, egg, milk and sweetener.
- Bake in a preheated oven at 180°C for approx. 20-25 minutes.
Enjoy!
