Wild Garlic Pancakes

Cut off wild garlic stalks, wash the leaves and spin dry. Coarsely chop 60 g wild garlic leaves and whisk with milk, eggs, flour and a big pinch of salt. Let the dough swell for 30 minutes.

Heat 1El oil in a non-stick pan and stir through the dough. Scatter 1 tablespoon of almond flakes into the pan. Let 1 quarter of the pancake batter run into the pan and immediately cover with a few wild garlic leaves.

Fry the pancakes until golden. With the help of a flat pan lid or large plate, turn and fry the other side in the same way. Let the pancakes slide out of the pan onto a flat plate. Covered with another flat plate in the hot oven at 80 degrees on the wire rack Keep warm in the middle of the oven.

Using the remaining dough, almond flakes and wild garlic, fry 3 more pancakes and keep warm.

Cut the date tomatoes into small pieces, add to the sour cream and stir until smooth. Season to taste with a little salt. Spread wild garlic pancakes on plates and serve with tomato sauce.