Buckwheat pancakes with cottage-cheese cream & raspberries

Time: 20 minCategory: Breakfasts

Ingredients

• Buckwheat flour — 100 g, egg — 1, milk — 120 ml
• Cottage cheese 5% — 120 g, sweetener — to taste
• Raspberries — 100 g

Steps

1. Whisk flour, egg and milk into a smooth batter.
2. Cook small pancakes on a dry non-stick pan on both sides.
3. Whip the cottage cheese with sweetener, spread on the pancakes, top with raspberries.

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