Egg Dishes: Buttermilk Pancakes with Herb Sauce
Servings: 2 people
For the herb sauce
- 1 cup Sour cream á 250 ml
- 1 cup 250 ml milk
- 1 small Chopped onion
- Salt
- Colored pepper a.d. mill
- Flat leaf parsley
- 1 tbsp 8 herbs
Buttermilk pancakes
- 300 ml Buttermilk
- 50 ml Milk
- 3 medium Eggs
- 180 g Gluten free flour
- 0,5 tsp Salt
- Oil for frying
Buttermilk pancakes
Put the ingredients for the pancakes in the kitchen machine and stir vigorously, put the dough, only one ladle full at a time, into the oiled pan and bake until golden on both sides. Then keep the pancakes warm until they're all done.
Serving: 100g | Calories: 38kcal | Carbohydrates: 4.1g | Protein: 3.4g | Fat: 0.7g