Chanterelle egg cake

Name: Chanterelle egg cake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 200 ml Milk; 100 ml Mineral water; 200 g Flour; 1/2 TEASPOON Baking Powder; 200 g Chanterelles; 1 Onion; 4 TSP Butter or margarine; 7-10 Tbsp Pepper; 2 stem(s) flat leaf parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs (size M)
7-10 Tbsp Salt
200 ml Milk
100 ml Mineral water
200 g Flour
1/2 TEASPOON Baking Powder
200 g Chanterelles
1 Onion
4 TSP Butter or margarine
7-10 Tbsp Pepper
2 stem(s) flat leaf parsley

Directions

1
Stir eggs, salt, milk, mineral water, flour and baking powder until smooth. Let the dough swell for about 10 minutes. In the meantime wash and clean the chanterelles. Peel and finely dice the onion. Heat 1 teaspoon of fat one after the other.
2
Sauté the onions and chanterelles for 2-3 minutes in portions. Season with salt and pepper. Add 1/4 pancake batter each. Bake on each side for 3-4 minutes until golden brown. Wash the parsley, pluck off the leaves, chop them coarsely if necessary and sprinkle them abundantly over the pancakes.