Mushroom and nut pancakes

Ingredients for 2 servings:

• 2 eggs
• 75 g wheat flour (whole wheat) or whole spelt flour
• 150 ml milk
• 300 g mushrooms or oyster mushrooms
• 3 tbsp walnuts, chopped
• 2 tbsp parsley, flat, chopped
• 2 tbsp butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the egg yolks with the flour and milk, and season with salt and pepper. Clean and slice the mushrooms. Melt 1 tablespoon of butter in a large non-stick pan and fry the mushrooms until all the liquid has evaporated. Then season with salt and pepper and set aside. Fold the beaten egg whites into the egg yolk mixture. Melt another 1 tablespoon of butter over medium heat and add the batter, scattering the mushrooms on top. Cover and let the mixture set. Turn over using a plate and, after about half a minute, tear into pieces with two forks. Sprinkle with parsley and serve immediately. Serve with lamb’s lettuce or arugula salad with cocktail tomatoes.