Spelt pancakes with carrots and peppers

Ingredients for 4 servings:

• 150 g spelt flour
• 1 tsp baking powder
• 50 ml milk
• 2 eggs
• 1 pinch of salt
• 2 tbsp oil for frying
• 2 onions
• 3 tsp curry paste, green
• 5 carrots
• 3 bell peppers, colored
• 100 ml vegetable stock
• 2 tbsp soy sauce, light
• 4 stalks of coriander for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

young skin with colorful vegetables

Mix the flour, salt, and baking powder in a bowl. Gradually stir in the milk, 75 ml water, and eggs. Let the batter rest for about 30 minutes. In the meantime, wash and peel the carrots and cut them into thin pieces about 5 cm long. Wash, deseed, quarter, and lengthwise into strips from the bell peppers. Peel and finely chop the onions. Heat 1 tablespoon of oil in a saucepan and sauté the onions until translucent. Add the curry paste, carrots, and bell pepper pieces and sauté. Add the vegetable stock, cover, and simmer over low heat for 10-15 minutes. Rinse and dry the coriander, and pick off the leaves. Stir the batter once. Heat 1 tablespoon of oil in a non-stick pan. Ladle in 4 portions of batter and fry over low heat for 1-2 minutes on each side. Use the remaining batter in the remaining oil to fry 6 more pancakes. Season the carrot and bell pepper curry with soy sauce. Serve with the fritters and garnish with coriander.