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Vegetable pancakes

updated

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Ingredients for 4 servings:

  • 125 g flour
  • 3 eggs
  • 200 ml milk
  • 600 g bell pepper(s), colored
  • 1 bunch of spring onions
  • 2 tbsp oil
  • salt and pepper
  • 250 g herb curd

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Vegetarian

Mix the flour with eggs, milk, and about 1/2 teaspoon of salt to form a smooth batter. Cover and let rest for about 20 minutes. Cut the bell peppers into small pieces and the spring onions into rings. Heat 1 tablespoon of oil and fry the bell peppers for about 5 minutes. Add the spring onions and fry briefly. Season with salt and pepper. Grease a pan with 1/2 tablespoon of oil. Pour in half of the batter, spread evenly, and top with half of the vegetables. Cover and fry over low heat for 6-8 minutes, then keep warm. Process the remaining batter and vegetables in the same way. Serve the pancakes with herb quark.

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Written by John Myers

Professional Chef with 29 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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