Pancakes with Feta Cream

Mix milk, eggs, flour and 1 pinch of salt until smooth. Allow to swell for approx. 10 min.

Peel and rinse the carrots and cut into very fine strips. Clean the spring onions, rinse and cut into fine rings. Pre-cook both in a little boiling hot salted water for about 2 min. Drain well.

Crumble cheese coarsely. Grind finely with yogurt in a high mixing bowl. Rinse chives and cut into rolls. Stir into sauce. Season generously with salt and freshly ground pepper.

4. grease a frying pan (approx. 24 cm ø) with a little bit of oil. Spread 1/4 of the batter evenly in it. Bake briefly and sprinkle 1/4 vegetables on top.

Turn pancakes to the other side and bake until done. Keep warm. Bake 3 more pancakes in the same way. Serve with feta cream.

Extra Tip:

The pancakes taste just as delicious with 1-2 tsp. flaxseed or possibly 1-2 tbsp. seeded oatmeal in the batter.

Preparation time: 35 min

480 2010 14 10 47

Our tip: Fresh chives are much more aromatic than dried ones!

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