Sift the flour into a bowl and stir in the milk until smooth. Stir in the egg yolks, softened butter and salt. Beat egg whites until stiff, fold in and set aside.
Carefully clean the chanterelles with a soft brush. Cut through the big ones once. Peel the onions and finely dice them.
Heat the oil in a pan, fry the onions lightly, add the chanterelles and fry both until golden brown. Stir several times so that everything is browned evenly. Now season to taste with salt and pepper.
Pluck the salad into bite-sized pieces, wash well and dry with the salad spinner. Whisk the ingredients for the salad dressing together and put both aside until serving. Only mix the salad with the sauce when serving.
Heat some neutral oil (rapeseed or sunflower oil) in a coated pan. Fry half of the pancake batter in the pan on both sides lightly brown.
Place the pancakes on a plate. Spread the chanterelles on top and turn one side of the pancake over. Now add the salad dressing to the salad, mix it and serve on the plate or in an extra bowl.