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.