Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
Ingredients
- 80 gram Carrot in Korean
- 100 gram Cheese hard
- 2 tablespoons Mayonnaise or sour cream
- 1 clove Garlic to taste
- 0,5 liter Kefir for pancakes
- 1 piece Chicken egg for pancakes
- Flour wheat / Flour for pancakes
- Greenry for decoration
Ingredients
|
Instructions
- I'm making pancakes. They are all prepared in different ways, depending on the source of the dairy product. Today I did this: in 0.5 liters of yogurt at room temperature, I added 1 tsp baking soda, mixed well. Beat the egg, half a teaspoon of salt, flour to the consistency of thick sour cream. No sugar! Pancakes are thin.
- Then everything is no less simple: cheese and carrots in Korean (cooked according to your favorite recipe or bought at the nearest market) are sent to a shredder-blender. And after a few seconds we get an orange-yellow crumb. Add mayonnaise or sour cream to it (to taste). The mixture should not be liquid, only become homogeneous.
- Collect defensive towers: spread English muffin cheese - carrot muffin...then another one and so on to the desired height... It seemed to me that it was possible to pass for spicy, and I added even thin plates of garlic. Decorate with greenery. These turrets can be reheated in the microwave before serving. The cheese will melt, and it will be so nice to stretch it… If you are really too lazy to mess with pancakes, you can, of course, thinly slice bread... But this will be a completely different story…