Pancakes with Chanterelles

5 from 8 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 61 kcal


For the pancakes

  • 3 Tablespoon (heaped) Flour
  • 150 ml Milk
  • 50 g Butter
  • 2 piece Eggs
  • 0,5 Teaspoon (level) Salt

For the chanterelles

  • 400 g Fresh chanterelles
  • 2 medium-sized Onions
  • 3 tablespoon Butter-Flavored frying oil
  • 3 tablespoon Salt and pepper

For the salad

  • 3 tablespoon Lollo Rosso or any other salad to taste

For the salad dressing

  • 3 tablespoon Sea salt from the mill
  • 3 tablespoon Colorful pepper
  • 2 tablespoon Chopped garden herbs
  • 3 tablespoon Bianco balsamic vinegar
  • 4 tablespoon Rapeseed oil
  • 2 tablespoon Natural yoghurt



  • 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.


Serving: 100gCalories: 61kcalCarbohydrates: 2.5gProtein: 2gFat: 4.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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