Salty Pancakes with Philadelphia
Ingredients
| 2 | eggs | |
| 2 cup | 480 ml | fresh milk |
| 2 cup | 480 ml | flour |
| 1 pinch | salt | |
| ½ tsp | 2.5 ml | baking soda |
| 3 tbsp | 45 ml | oil |
| — | butter for spreading | |
| 150 g | Philadelphia Original | |
| 7-8 | sun-dried tomatoes | |
| 2 clove | garlic | |
| to taste | black pepper | |
| to taste | basil |
Instructions
Ingredients needed:
For the pancakes:
- 2 eggs
- 2 cups fresh milk
- 2 cups flour
- 1 pinch of salt
- ½ tsp baking soda
- 3 tbsp oil
- butter for spreading
For the filling:
- 150 g Philadelphia Original
- 7-8 sun-dried tomatoes
- 2 cloves garlic
- black pepper
- basil
Method:
For the pancakes:
- Leave the products at room temperature in advance. In a deep bowl beat the eggs, add the fresh milk, the salt and the baking soda. Add the sifted flour and stir well.
- Fry the pancakes in a hot pan and, while still warm, spread them with butter.
For the filling: 3. Cut the sun-dried tomatoes into cubes, press the garlic cloves. Mix them together with the Philadelphia Original and the seasonings to taste. 4. Distribute the filling among the pancakes. Fold them from all sides and bake in a moderate oven for about 10-15 minutes or until a golden crisp crust forms.