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Egg Dishes: Buttermilk Pancakes with Herb Sauce

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 38 kcal


For the herb sauce

  • 1 cup Sour cream á 250 ml
  • 1 cup 250 ml milk
  • 1 small Chopped onion
  • Salt
  • Colored pepper a.d. mill
  • Flat leaf parsley
  • 1 tbsp 8 herbs

Buttermilk pancakes

  • 300 ml Buttermilk
  • 50 ml Milk
  • 3 medium Eggs
  • 180 g Gluten free flour
  • 0,5 tsp Salt
  • Oil for frying


Herb sauce

  • Put the ingredients for the herb sauce in a bowl and stir everything well, season with salt and pepper. Stir in the herbs. May like to draw a few hours.

Buttermilk pancakes

  • Put the ingredients for the pancakes in the kitchen machine and stir vigorously, put the dough, only one ladle full at a time, into the oiled pan and bake until golden on both sides. Then keep the pancakes warm until they're all done.


  • Coat the buttermilk pancake generously with the herb sauce and roll up the pancake loosely - bon appetit


  • There was also a beetroot salad


Serving: 100gCalories: 38kcalCarbohydrates: 4.1gProtein: 3.4gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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