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Vegetable pancakes with dip

updated

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Ingredients for 4 servings:

  • 2 carrots
  • 1 zucchini
  • 2 eggs
  • 300 ml buttermilk
  • 250 g spelt flour (wholemeal)
  • 2 tsp baking powder
  • 1 tsp sea salt
  • marjoram
  • Parsley
  • tarragon
  • 2 tbsp olive oil
  • 250 g quark
  • 200 ml yogurt
  • pepper
  • Sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

For the vegetable pancakes, wash the carrots and zucchini, then coarsely grate both. Whisk together the eggs, buttermilk, flour, and baking powder until smooth. Stir in the grated vegetables, salt, and herbs, and cook 12 pancakes one after the other in heated oil until golden brown. For the dip, combine the quark and yogurt with the herbs, season with salt and pepper, and serve with the vegetable pancakes.

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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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