Friedhelm's hunter's pancakes

Ingredients for 4 servings:

• 300 g flour
• 500 ml milk
• 4 eggs
• 1 pinch of salt
• 1 bunch of chives
• 1 bunch of parsley
• 1 packet of vanilla sugar
• vegetable oil
• 500 g minced meat, half and half
• 400 g mushrooms
• 2 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp rosemary
• 1 tsp basil
• 1 pack of instant gravy
• 200 ml vegetable stock
• 1 cup whipped cream
• salt and pepper
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with minced meat and mushrooms

Separate the eggs, beat the egg whites with vanilla sugar until stiff, and refrigerate. Heat a saucepan over high heat and add the olive oil. Brown the minced meat until crumbly, add the diced onion, crushed garlic, rosemary, basil, and sliced ​​mushrooms, and deglaze with vegetable stock. Season the sauce to taste, reduce the heat to low, and simmer for 30 minutes. Stir the flour, egg yolk, and a pinch of salt into the milk until smooth. Now fold the stiffly beaten egg whites, chives, and parsley into the batter. Heat a little vegetable oil in a pan and, using a ladle, pour the batter into the pan in portions. Cook the pancakes on both sides until golden brown. Stir the whipped cream into the hunter’s sauce every now and then and let it simmer. Finally, add the gravy powder and thicken with a gravy thickener if necessary. Spread one portion over the pancakes and fold the other half over the pancakes. I also made a bean salad with yogurt and the rest of the herbs.