Wholesome pancakes with lamb's lettuce and honey-peanut butter dressing

Ingredients for 2 servings:

• 200 g wholemeal flour, e.g. wheat or spelt, freshly ground
• 250 ml water
• 125 ml cream
• 1 pinch of salt
• 2 small eggs
• 2 handfuls of lamb’s lettuce or arugula
• n. B. sprouts (cereal sprouts)
• 2 tsp peanut butter
• 2 tbsp peanut oil or mild olive oil
• 1 tsp honey
• 2 tsp mustard
• n. B. water
• Butter for the pan
• n. B. herbs, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

wholesome, vegetarian

For the batter, put the flour, water, cream, salt, and eggs in a bowl and mix well with a mixer. Then refrigerate for half an hour. In the meantime, wash the lettuce and, if using, the sprouts and set aside. Then mix together the peanut butter, oil, honey, and mustard to create a creamy sauce. Add a little more water if desired. If you like, you can add fresh herbs or spices. Now stir the pancake batter again briefly. Fry in batches in a pan on both sides until golden brown. Place the hot pancake on a plate, add the lettuce, garnish with the lettuce sprouts, and finally drizzle with the dressing. Note: I used three ladles of batter = three pancakes. This was enough to feed two people as a main course.