Cucumber pancakes with tzatziki

Ingredients for 8 servings:

• 85 g butter
• 200 g corn flour
• 2 cucumbers, approx. 900 g
• 1 tsp sea salt
• 1 tsp paprika powder, or granules
• 150 g yogurt
• 150 g sour cream or sheep’s milk yogurt 10% fat
• 2 cloves garlic or more
• Sea salt
• possibly dill, freshly chopped
• Oil for the pan

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Tzatziki is a Greek specialty. Often, you don’t know what to do with all that cucumber juice; these pancakes are a great solution. Finely grate two cucumbers (about 900g), squeeze the mixture firmly in a cloth, and weigh out 400cc of the cucumber juice. Melt 65g butter over very low heat + stir in 200g cornflour with a whisk, gradually adding the cucumber juice + stirring until the batter is smooth. Remove the batter from the heat + season with 0.75 – 1 tsp sea salt + 1 tsp paprika + let it swell a bit. For the tzatziki: Mix together 150g each of yogurt + cucumber flesh + sour cream/sheep’s yogurt, squeeze in 2-5 garlic cloves + sea salt + stir in some fresh dill, if desired. Heat the pan with very little oil to heat 1.5 (out of 3 possible heat settings). Pour in enough batter and spread it out to cover the bottom. Brown the pancakes uncovered for 10-14 minutes on both sides. Serve with the tzatziki. For 4 servings, approximately 1740 kJ / 420 kcal, 9 g protein, 20 g fat, 48 g carbohydrates + 9 g fiber per person. Ingredients for 8 pancakes with a diameter of 24 cm.