pancakes

Ingredients for 2 servings:

• 50 g buckwheat, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 50 g corn, ground
• 50 g butter
• 50 g quark
• 2 eggs
• Tomato ketchup
• 300 g salami, sliced, approx.
• 80 g cheese, medium-aged Gouda grated, approx.
• 200 g feta cheese
• 350 ml milk, approx.
• 2 eggs
• herbs, frozen
• Flour, possibly
• Fat, for 28 cm pan

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, leftovers

Combine 50g ground buckwheat, 50g ground brown rice, 50g ground amaranth, 50g ground corn, 50g butter, 50g quark, and 2 eggs. Place in a greased 28cm frying pan and spread evenly. Spread with ketchup, cover with salami slices, and grate Gouda cheese. Blend the feta and eggs in the milk, add the frozen herbs, and pour over the Gouda cheese. Cover and bake at medium heat until the milk mixture has set. If you feel the milk mixture is too thin, simply sprinkle a little flour over it. Serves 2-4.