Gluten-free garlic-cheese pancakes

1. Crumble the yeast in 150 ml of milk, add 1 KL of sugar and leave to ferment for about 10 minutes.

2. In a bowl, mix the Bakery mix, salt, the remaining milk and the prepared leavened yeast. Mix with a mixer with kneading beaters and add oil. We make the dough and leave it covered with food foil for 20 minutes.

3. In the meantime, we can prepare the dressing and filling. Garlic dressing - mix 200 ml of sour cream, 2 pressed cloves of garlic, a pinch of salt and Niva cheese.

Filling - mix butter, melted cheese in casing, egg yolk, pressed cloves of garlic.

4. Turn out the risen dough onto a floured surface and divide into 4 parts. Roll out, fill with filling and sprinkle with grated cheese. Roll up, cut into triangles, place on baking paper and cover with food foil. Let it rise for 20 minutes.

5. Brush with beaten egg and sprinkle with seeds. Bake at 180-200°C for about 20 minutes.