Whole-grain pancakes

Ingredients for 4 servings:

• 3 tbsp Flour (Type 405)
• 3 tbsp flour (whole wheat flour)
• 3 eggs, (size L)
• 500 ml milk (maybe a little more)
• Salt
• 1 kg Chinese cabbage (washed and cut into strips)
• 2 tbsp margarine
• nutmeg
• 200 g grated cheese (Emmental, Gouda…)
• 8 tbsp sunflower seeds (roasted in a fat-free pan)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

filled with steamed Chinese cabbage, cheese and sunflower seeds

Heat the margarine in a large saucepan. Add the Chinese cabbage until it collapses. Season with a little nutmeg to taste. Set aside and keep warm. Mix the flour, eggs, milk, and salt into a pancake batter. This should have a rather runny consistency. Cook the pancakes one after the other in a pan. Serve the warm pancakes on plates. Cover one side with the (drained) Chinese cabbage, top with the grated cheese, and sprinkle with sunflower seeds. Now fold the pancake closed so that the cheese melts slightly.