savory pancakes

Ingredients for 12 servings:

• 2 small onions, finely diced
• 1 red bell pepper(s), diced
• 1 handful of peas, frozen green, or more
• Olive oil, or other
• 400 ml milk
• 100 ml mineral water, carbonated
• 200 ml sweet cream
• 7 eggs, separate
• 400 g buckwheat, ground.
• 100 g ground corn (polenta) OR
• 500 g flour
• ½ tsp salt
• 1 tsp baking powder (cream of tartar), plenty, or other
• 5 grains of pepper, ground.
• 200 g cheese (Gouda, 48% or other), coarsely grated or grated
• Olive oil, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free

Sauté the onion in olive oil, add the bell pepper, mix, then the frozen peas, and sauté gently. Let cool slightly. Mix the egg yolk with the milk, carbonated mineral water, and cream. Stir in the flour, baking powder, salt, flour, and ground pepper. Fold in the grated cheese, as well as the vegetable mixture, and finally, carefully fold in the stiffly beaten egg whites. Heat the olive oil in the pans, then add a ladleful of batter, shaking the pan to distribute the batter evenly. You can omit the oil after the first batch when the pans are very hot.