Cauliflower meatball pancakes à la Didi

Ingredients for 12 servings:

• 330 g cauliflower
• 130 g meatball(s)
• 3 m.-sized eggs
• 6 tbsp flour
• 4 tsp salt
• 2 pinches of nutmeg
• 50 g butter
• 300 ml milk

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Use leftovers, makes 12 pancakes each 18 – 20 cm in diameter

Whisk the eggs with the milk. Sift over the flour and season with salt and nutmeg. Stir everything together and let the batter rest for at least half an hour. Meanwhile, cook the cauliflower until soft and divide it into florets. Slice the florets. Slice the meatballs as well. Heat a pan (I use a reversible pan) with a little butter. Place the cauliflower slices and the meatball slices flat in the pan and pour the batter over them. Cook the pancakes until golden brown on both sides. Repeat this process until all the batter is used up. This takes about 5 minutes per pancake. Plate the pancakes and serve.