John Myers
Ingredients for 2 servings:
- 100 g spelt flour type 630
- 1 egg(s)
- 40 ml cream
- 1 shallot(s)
- 25 g ham
- 5 green olives
- 140 g organic cucumber(s)
- 250 g low-fat curd cheese
- Salt
- Black pepper, freshly ground
- some thyme, dried
- Rapeseed oil, for the pan
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
Makes 4 smaller pancakes
Mix the flour, egg, and cream in a large bowl, sprinkle with salt, pepper, and thyme, and let the pancake batter rise for about 15 minutes. Then add the quark to the batter and mix well. Heat the oil in a pan over medium heat. Peel and finely dice the shallot, sauté in the hot oil, and add to the batter. Quarter the cucumber with the skin on, remove the seeds, and cut into small pieces. Add to the batter. Thinly slice the olives, add to the batter along with the ham, and mix everything well. Heat the oil in a pan over medium heat and use the batter to make 4 small pancakes, one after the other. Remove the fat from each pancake on a double layer of kitchen paper. Arrange the finished pancakes on a plate, garnish, and serve.
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