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Vegetable pancakes with herb curd

updated

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Ingredients for 1 servings:

  • 40 g flour
  • 1 small egg(s)
  • 50 ml milk
  • salt and pepper
  • 150 g bell pepper(s), colored
  • 2 spring onions
  • 1 tsp oil
  • 15 g olives, stuffed with peppers
  • 2 sprigs of dill
  • Parsley
  • chives
  • 75 g quark (buttermilk)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Whisk together the flour, egg, milk, and salt; let it rest. Dice the bell peppers and sauté in the hot oil for about 5 minutes. Add the spring onions, slice them into rings, and season with salt and pepper. Add the halved olives. Chop the herbs, mix with the quark, and season to taste. Pour the batter into a pan, spread the vegetables on top, and cover and cook over low heat for about 6-8 minutes. Serve the vegetable pancake with the herb quark. Serves 1 to 2, depending on your appetite.

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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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