John Myers
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Wild Garlic Pancakes with Sour Cream and Lime Dip
The perfect wild garlic pancakes with sour cream and lime dip recipe with a picture and simple step-by-step instructions.
Sour cream and lime dip
- 1 cups Sour cream
- 1 Lime, zest and juice
- Salt
- Black pepper from the mill
Wild garlic pancakes
- 50 g Wild garlic fresh
- 3 Eggs
- 250 ml Milk
- 120 g Flour
- 1 pinch Salt
- 4 tbsp Sliced almonds
- Oil
Sour cream and lime dip
- Put the sour cream in a bowl. Mix in the lime zest as well as salt and pepper and everything well and season again and add lime juice if you like. Cover and leave to stand in the refrigerator for about 2 hours.
Wild garlic pancakes
- Choose approx. 8 – 10 small, beautiful leaves from the wild garlic and set them aside. Put the 3 eggs and the milk in a tall container. Roughly chop the rest of the wild garlic and add it and now finely puree everything with the magic wand and then put this liquid in a bowl, add the flour and salt and stir to a smooth liquid dough. Let it rest for at least 30 minutes.
- Grease a pan with oil and heat it up. Then add a ladle of the pancake batter to the pan (medium heat). When the mixture starts to thicken, sprinkle a few sliced almonds over it and decoratively distribute 2 – 3 of the wild garlic leaves on top. When the mixture is completely thickened, turn the pancake with the help of a plate and fry for another 2 – 3 minutes on the other side. Do the same with the rest of the dough.
- Serve the wild garlic pancakes with the sour cream and lime dip.
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