John Myers
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Whole Wheat Pancakes with Tomato and Mushroom Filling
The perfect whole wheat pancakes with tomato and mushroom filling recipe with a picture and simple step-by-step instructions.
For the whole wheat pancakes
- 0,25 bunch Chives fresh
- Parsely
- Dill
- 1 Egg
- Salt
- 50 g Whole wheat flour
- 100 ml Buttermilk
- 1 tbsp Food starch
- 1 tsp Liquid butter
For the tomato and mushroom filling
- 50 g Cherry tomatoes
- 125 g Mushrooms
- 1 Onion
- 1 Clove of garlic
- 1 tsp Olive oil
- 1 tsp Butter
- 1 tsp Creme fraiche Cheese
- 0,5 tsp Thyme spice
- Salt
- Pepper
Whole wheat pancakes
- Clean and finely chop the herbs. Mix the eggs, salt and herbs. Gradually add the flour, starch and buttermilk. Mix in the milk and melted butter. Bake pancakes in a little hot clarified butter.
Tomato and mushroom filling
- Clean and quarter the tomatoes. Clean the mushrooms and cut into slices. Peel and finely dice onion and garlic., Sauté in hot olive oil. Add the mushrooms and butter and stir-fry for 3 minutes. Add creme fraiche, thyme and tomatoes. Season to taste with salt and pepper.
- Arrange the pancakes with the filling and serve immediately. I wish you a good appetite!
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