John Myers
Wild Garlic Pancakes
The perfect wild garlic pancakes recipe with a picture and simple step-by-step instructions.
- 100 g Wild garlic fresh
- 3 Eggs
- 220 ml Milk
- 180 g Spelled flour
- Salt
- 4 tbsp Oil
- 4 tbsp Flaked almonds
- 200 g Sour cream
- 50 g Date tomatoes
- Cut off wild garlic stalks, wash the leaves and spin dry. Coarsely chop 60 g wild garlic leaves and whisk with milk, eggs, flour and a big pinch of salt. Let the dough swell for 30 minutes.
- Heat 1El oil in a non-stick pan and stir through the dough. Scatter 1 tablespoon of almond flakes into the pan. Let 1 quarter of the pancake batter run into the pan and immediately cover with a few wild garlic leaves.
- Fry the pancakes until golden. With the help of a flat pan lid or large plate, turn and fry the other side in the same way. Let the pancakes slide out of the pan onto a flat plate. Covered with another flat plate in the hot oven at 80 degrees on the wire rack Keep warm in the middle of the oven.
- Using the remaining dough, almond flakes and wild garlic, fry 3 more pancakes and keep warm.
- Cut the date tomatoes into small pieces, add to the sour cream and stir until smooth. Season to taste with a little salt. Spread wild garlic pancakes on plates and serve with tomato sauce.
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