Pancakes with curry vegetables

Ingredients for 2 servings:

• 100 g flour
• some salt
• 2 m.-sized eggs
• 250 ml milk
• 200 g sugar snap peas
• 200 g carrot(s)
• 15 g fresh ginger
• 30 g cashew nuts, roasted and salted
• 3 tbsp clarified butter
• 1 tsp curry powder
• 100 g cream cheese
• some mint, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Put the flour and a pinch of salt in a bowl. Beat in the eggs and gradually add 200 ml of milk, stirring constantly. Let the batter rest for 10 minutes. Clean the snow peas and halve them diagonally. Peel the carrots and slice them diagonally into thin slices. Peel the ginger and dice finely. Roughly chop the cashews. Heat ½ tbsp of clarified butter in a non-stick pan. Use the batter to make 4 pancakes, one after the other, and keep the pancakes warm. Heat 1 tbsp of clarified butter in a pan and fry the vegetables for 5 minutes over low heat. Add the ginger, salt, and curry powder, and fry for a further 2 minutes. Remove the vegetables from the pan. Add the cream cheese, mix with the remaining 50 ml of milk, bring to a boil, and season the sauce with salt. Serve the pancakes with the vegetables, sauce, and cashews. Sprinkle with mint leaves and serve.