John Myers
Ingredients for 4 servings:
- 250 g whole wheat flour
- 3 egg yolks
- 3 egg whites, beaten stiffly
- some sea salt
- 375 ml milk (raw milk – premium milk)
- 125 ml water
- 4 large carrots, grated
- ¼ head of cauliflower or kohlrabi, grated
- e.g. sunflower seeds
- e.g. sesame
- n. B. linseed
- some rapeseed oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Place the wholemeal wheat flour in a mixing bowl, make a well in the flour, and add the egg yolks. Add a pinch of sea salt and gradually mix everything, starting in the center, with the milk and water. Stir in the carrots and cauliflower. Add sunflower seeds, flaxseeds, or sesame seeds, if desired. Just before baking, fold in the stiffly beaten egg whites. Pan-fry with rapeseed oil, rather than frying, and only turn over when the underside is firm. Keep the finished pancakes warm in the oven or under a cloth. Serve with salad or spread with chive quark or herb cheese.
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