-
Assemble the pancakes:
- Preheat your oven to 200°C (400°F).
- Divide the sliced tomatoes and chopped dill into 4 equal parts.
- Place some of the tomato-dill mixture on each pancake and spread evenly.
- Top each pancake with a portion of grated mozzarella.
-
Bake:
- Place the pancake topping in the preheated oven and bake for 15 minutes or until the mozzarella is melted and bubbling.
-
Surcharge:
- After baking, remove from the oven and serve immediately. Garnish with fresh dill, if desired, and enjoy this crispy cheese treat!
Nutritional information (per serving):
- Calories: 310 kcal
- Total fat: 15 g
- Saturated fatty acids: 7 g
- Trans fats: 0 g
- Cholesterol: 175 mg
- Sodium: 250 mg
- Total carbohydrates: 32 g
- Fiber: 3 g
- Sugar: 6 g
- Protein: 14 g
- Vitamin A: 10%
- Vitamin C: 30%
- Calcium: 20%
- Iron: 6%
- see continuation on the next page
-
Assemble the pancakes:
- Preheat your oven to 200°C (400°F).
- Divide the sliced tomatoes and chopped dill into 4 equal parts.
- Place some of the tomato-dill mixture on each pancake and spread evenly.
- Top each pancake with a portion of grated mozzarella.
-
Bake:
- Place the pancake topping in the preheated oven and bake for 15 minutes or until the mozzarella is melted and bubbling.
-
Surcharge:
- After baking, remove from the oven and serve immediately. Garnish with fresh dill, if desired, and enjoy this crispy cheese treat!
Nutritional information (per serving):
- Calories: 310 kcal
- Total fat: 15 g
- Saturated fatty acids: 7 g
- Trans fats: 0 g
- Cholesterol: 175 mg
- Sodium: 250 mg
- Total carbohydrates: 32 g
- Fiber: 3 g
- Sugar: 6 g
- Protein: 14 g
- Vitamin A: 10%
- Vitamin C: 30%
- Calcium: 20%
- Iron: 6%
- see continuation on the next page
-
