In prehistoric times people used to cook pancakes on hot, flat stones. Nowadays there are numerous varieties of this flat cake made from batter. This one is similar to the French crêpe and is eaten as a dessert.
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1.
Add sugar into the lukewarm milk and put the yeast into the milk. Let the yeast rise for a few minutes.
2.
Break the sheep and the cow's cottage cheese with a fork. Mix the flour with the margarine and add the both cottage cheeses.
3.
Add the egg yolks, the sour cream and the salt and finally add the milk with yeast.
4.
We will get a soft dough. Let it rise again for 30 minutes.
5.
Grate the Parmesan cheese.
6.
Roll out the dough and sprinkle 70 g of Parmesan cheese on top. Roll it up lengthwise and let it rise for another 10 minutes.
7.
Roll it out again until 3 cm thin and glaze the top of the dough with beaten egg yolk. Sprinkle with grated cheese. Then cut out with a round shaped biscuit-cutter.
8.
Finally put in oiled pan sprinkled with flour and bake in preheated oven (200 grades C) for 30-35 minutes. The cakes are best when fresh, lukewarm.
