Pancake Jajarm

Ingredients for 4 servings:

• 800 g potatoes
• 400 g carrot(s)
• 200 g bell pepper(s)
• 3 stalks of lovage
• 5 stalks curly parsley
• 250 g quark (low-fat quark)
• 200 g cheese, medium-aged Gouda, grated
• 3 large eggs
• 150 g ground corn kernels (10 tbsp)
• 6 grains of pepper, ground
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ¼ nutmeg, grated
• 1 ½ tsp salt
• 5 tbsp soy sauce (tamari)
• 6 tbsp Aceto balsamico de Modena
• Fat for the pans
• Sour cream or sour cream

Instructions

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

gluten-free / own recipe

Coarsely grate the potatoes, carrots, and bell pepper. Finely chop the lovage and parsley, stalks removed. Grind the corn kernels, peppercorns, cumin seeds, and coriander seeds together. Mix all ingredients until the balsamic vinegar is thickened. Fry in hot fat until the sauce is about the size of your hand. Or place four 20 cm diameter frying pans in hot fat, cover, reduce heat to 1-1.5 of three possible settings, turn over after about 25 minutes, bake for another 10 minutes, keep warm, and fry the rest. Serve with a generous dollop of sour cream or sour cream. Serves 4 as a main course, or 6-8 as a side dish.