Westphalian Mettwurst pancakes with salad

Ingredients for 4 servings:

• 250 g flour
• 4 eggs
• 375 ml carbonated mineral water
• 1 pinch of salt
• 4 Mettwurst sausages
• some clarified butter for frying
• 1 small head of iceberg lettuce or endive
• 1 small onion(s)
• 1 cup of natural yogurt
• 3 tbsp oil
• 2 tbsp vinegar
• e.g. salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

hearty, tasty, inexpensive

Mix the pancake ingredients into a smooth batter and let it rest for 1/2 hour. Cut the lettuce into strips and finely dice the onion. Mix the dressing ingredients together and season with sweet and sour sauce. Mix with the lettuce and onion. Slice one Mettwurst sausage for each pancake and fry it in a little clarified butter over moderate heat. Then pour 1/4 of the batter over the sausage slices and fry until golden brown on both sides. Spread the lettuce over the finished pancakes.