Hearty pancake corners

Name: Hearty pancake corners
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3-4 Stem(s) Parsley; 2 eggs , 1/4 l milk (Gr. M); 100 g Flour; 1 knife tip baking powder, salt; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Pepper, some sugar; 2 TABLESPOONS + 2 tsp oil; 1 small onion; 2 ripe tomatoes; 100 g Lamb's lettuce; 1 (approx. 100 g) scalded bratwurst; 2 tablespoons (30 g) Schmand; 1/2 TEASPOON Tomato paste

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3-4 Stem(s) Parsley
2 eggs , 1/4 l milk (Gr. M)
100 g Flour
1 knife tip baking powder, salt
1 TABLESPOON White wine vinegar
7-10 Tbsp Pepper, some sugar
2 TABLESPOONS + 2 tsp oil
1 small onion
2 ripe tomatoes
100 g Lamb's lettuce
1 (approx. 100 g) scalded bratwurst
2 tablespoons (30 g) Schmand
1/2 TEASPOON Tomato paste

Directions

1
Wash and chop the parsley. Mix with eggs, milk, flour, baking powder and 1 pinch of salt to a smooth dough. Cover and let it swell for about 10 minutes
2
Mix vinegar, salt, pepper and sugar, add 2 tablespoons of oil. Peel and finely chop the onion. Wash the tomatoes, cut off 2 strips to garnish, cut the rest into slices. Clean and wash the salad. Mix everything with marinade
3
Cut the sausage into thin slices. Fry half in 1 teaspoon of oil in a pan (approx. 20 cm Ø). Pour half of the dough over it and bake on both sides until golden brown. Bake the second pancake in the same way
4
Mix the sour cream and tomato paste. Season to taste with salt, pepper and a little sugar. Garnish with tomato strips. Cut the pancakes into 6-8 cake pieces each. Serve with salad. Add dip