Leek pancakes

Ingredients for 1 servings:

• 60 g margarine
• 1 pinch(s) of sugar
• ½ tsp herbal salt
• 120 g brown rice, ground
• ¼ tsp coriander, ground
• 70 g almonds or nuts, ground (almond mill)
• 100 g mineral water, carbonated
• ¼ tsp vegetable broth, granulated
• 120 g water
• 2 tbsp vinegar
• 1 lemon(s), juice and flesh
• 5 peppercorns, ground
• 500 g leek, approx.
• 60 g mountain cheese, grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

gluten-free, egg-free, vegetarian

24 cm frying pan with baking paper and lid 1 portion, possibly for two Mix the ingredients for the dough together and pour into a 24 cm frying pan lined with baking paper, spread it out with the back of a tablespoon, pulling up the edges a little too, put in the fridge for about 30 minutes. Cut the leek into not too small pieces. Cover the bottom of a saucepan with 120g water, add the vinegar, 0.25 tsp granulated vegetable stock, lemon juice and lemon flesh, bring to a boil, add the leek, reduce the heat and cook/sauté covered for about 10-12 minutes. Place the leek on the dough base, spread it out and then grate the cheese over it, close the lid, bake on level 1 of six levels for 35 minutes (if the pan was still hot from cooking the leeks), otherwise about 5 minutes longer. Please touch the dough, it should no longer stick, otherwise bake a little longer. Please handle the dough, it should no longer stick, otherwise bake a little longer. Grab the cake by the baking paper and pull it onto a plate, then slowly slide another plate between the cake and the baking paper. It might be a little awkward, but that’s how it stays intact, for the eyes. Note: Brown rice, ground, is particularly suitable for the base, as it absorbs the liquid well.