Carrot pancakes with lemon sour cream

Persons: 1-2

Ingredients:

• 4 tablespoons flour
• 4 eggs
• 8 tbsp milk (approx. 120 ml)
• salt
• pepper
• nutmeg
• freshly grated
• 2 carrots (approx. 200 g)
• 2 spring onions
• 1 tbsp neutral oil
• 2 tbsp sunflower seeds
• 1 organic lemon
• sugar
• 120 g sour cream
• 2-3 stalks of lemon balm

Preparation:

1. Place the flour in a bowl. Beat in the eggs and gradually add the milk. Mix everything well. Season with salt, pepper and nutmeg. Cover and leave the dough to swell for approx. 10 mins.
2. Peel and roughly grate the carrots. Clean and wash the spring onions and cut into rings. Fold both into the batter.
3. Heat the oil in the pan. Spread the batter evenly. Cook the pancake for approx. 4 mins. over a low heat.
4. Sprinkle over 1 tbsp of sunflower seeds, flip the pancake and cook for a further 4 mins. on the other side.
5. Rinse the lemon in hot water, dry and grate 1⁄2 tsp of the zest. Stir into the sour cream with 1 pinch each of salt and sugar. Wash the lemon balm, shake dry, finely chop the leaves and stir in. Cut the pancake into quarters, sprinkle with the remaining sunflower seeds and serve with the lemon sour cream.
6. VARIANT: Courgettes can be used instead of carrots. Chopped hazelnuts taste good instead of sunflower seeds. Replace the lemon balm with mint.
   

Walnut pancakes with red onions and goat's cheese

Persons: 4

Ingredients:

• 160 g flour
• 40 g ground walnuts
• cinnamon powder
• salt
• 2 eggs
• 1⁄4 l milk
• 4 red onions
• 4 tbsp neutral vegetable oil
• 6 tsp honey
• 4-5 sprigs of thyme
• 100 ml medium sherry (or red grape juice)
• 200 g soft goat's cheese (roll)
• 6 walnut halves
• pepper

Preparation:

1. Mix the flour with the ground walnuts and 1 pinch each of cinnamon powder and salt in a mixing bowl. Beat in the eggs and gradually stir in the milk with a whisk until you have a smooth batter. Cover the dough and leave to swell.
2. Peel the onions and cut into thin rings. Heat 2 tbsp of oil in a pan and fry the onions for 4-5 minutes, turning occasionally. Add 2 tsp honey and a good pinch of salt. Wash the thyme, shake dry, pick off the leaves and add to the onions. Deglaze with the sherry and simmer until the liquid has completely evaporated.
3. In the meantime, preheat the oven to 70 °C. Cook four pancakes from the batter in another pan with 1⁄2 tbsp oil each, stack on a plate and keep warm in the oven. Cut the cheese into slices. Chop the walnut halves.
4. To serve, fill the baked pancakes individually with sherry onions and goat's cheese slices.
5. Drizzle 1 teaspoon of honey over each filling and season with pepper to taste. Fold up the pancakes and serve sprinkled with chopped walnuts.

Sesame pancakes with ham and mushrooms

Persons: 2

Ingredients:

• 100 g flour
• 3 eggs
• 125 ml milk
• 1 tbsp roasted sesame oil
• salt
• nutmeg, freshly grated
• 500 g mushrooms (e.g. chanterelles, porcini mushrooms, king oyster mushrooms)
• 1 tbsp clarified butter
• 1 tbsp crème fraîche
• 2 tbsp chopped parsley
• 4 tsp neutral oil
• 2 tsp sesame seeds
• 4 large slices of cooked ham (approx. 30 g each)

Preparation:

1. Mix the flour, eggs, milk, sesame oil and 1 pinch each of salt and nutmeg to make a batter, cover and leave to swell.
2. Clean and chop the mushrooms. Heat the clarified butter in a pan and fry the mushrooms for 3 minutes over a high heat. Stir in the crème fraîche and chopped parsley. Season with salt and pepper, set aside, cover and keep warm.
3. Heat 1 tsp of oil in a medium frying pan, pour in a quarter of the batter and fry for approx. 2 mins. Sprinkle 1⁄2 tsp sesame seeds on the surface before turning. After flipping, place 1 slice of ham in the middle of each pancake and heat through.
4. To serve, top with the mushroom mixture, roll up the sesame pancakes and serve.

Even more delicious recipes:

Homemade dumplings: South Tyrolean secret recipes
Gratinated pancake rolls
Chicken with red wine, bacon and mushrooms
Fillet medallions in a creamy mushroom sauce
Tarte flambée with pear and camembert