John Myers
Contents
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Ingredients
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
Instructions
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.
Serving
- Coat the buttermilk pancake generously with the herb sauce and roll up the pancake loosely - bon appetit
garnish
- There was also a beetroot salad
Nutrition
Serving: 100gCalories: 38kcalCarbohydrates: 4.1gProtein: 3.4gFat: 0.7g
