John Myers
Chanterelle Pancakes
The perfect chanterelle pancakes recipe with a picture and simple step-by-step instructions.
- 8 tbsp Low-Fat milk
- 1 medium size Egg
- 75 g Flour
- Salt
- 200 g Fresh chanterelles
- 3 Spring onions fresh
- 150 g Date tomatoes
- 1 tbsp Oil
- 2 tsp Oil
- Black pepper from the mill
- 2 tsp Finely grated mountain cheese
- Put the milk, egg, flour and 1 pinch of salt in a tall mixing bowl and mix with a mixer to form a smooth dough. Set aside so that the flour can swell.
- Clean the chanterelles with a breast. Wash and clean the spring onions and cut into diagonal strips. Wash the date tomatoes and cut in half.
- Heat 1El oil in a medium-sized pan and fry the chanterelles over high heat. Fry the spring onions for about 1 minute. Mix in the tomatoes, fry briefly. Salt and pepper the vegetables. Keep the vegetables warm.
- Wipe the pan with kitchen paper and heat 1 teaspoon oil in it. Stir the pancake batter, put half of the batter into the pan, bake one pancake, keep warm. Bake another pancake in the remaining oil from the remaining batter. Arrange the pancakes with the chanterelle vegetables and serve sprinkled with cheese.
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