Savory Wild Garlic Pancakes with Fillings Option
Ingredients
- 30g wild garlic (about 2 bunches)
- 200ml milk
- 100g all-purpose flour
- 1/2 teaspoon salt
- 2 medium eggs
- oil
Preparation
Wash, clean, and pat dry the wild garlic. Cut the leaves into thirds and place in a measuring cup with the milk, then blend finely with an immersion blender
Mix the flour and salt in a bowl. Add the wild garlic-milk mixture and whisk until smooth. Add the eggs and beat
Heat a little oil in a large pan. Pour about 1 ladle of batter into the pan and swirl to cover the entire bottom. Fry the pancake for 1-2 minutes on each side over medium heat
Fill the pancakes as desired, serve with herb quark, or cut into strips for a pancake soup. The pancakes will keep for at least 3 days when refrigerated
Tips
You can also easily freeze the pancakes rolled up. When needed, simply take them out of the freezer and let them thaw at room temperature for about 30 minutes. Filled as a wrap or used as a soup addition, they are a real delight
