Hearty pancakes with raw vegetables

Name: Hearty pancakes with raw vegetables
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 15 g Flour; 1 pinch Salt; 1 egg (size M); 1 TEASPOON Butter or margarine; 1 TEASPOON Sunflower seeds; 150 g Carrots; 1 (50 g) Spring onion; 2 TABLESPOONS ripened cream; 7-10 Tbsp Cress

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

15 g Flour
1 pinch Salt
1 egg (size M)
1 TEASPOON Butter or margarine
1 TEASPOON Sunflower seeds
150 g Carrots
1 (50 g) Spring onion
2 TABLESPOONS ripened cream
7-10 Tbsp Cress

Directions

1
Mix flour, salt, egg and 50 ml water to a smooth dough. Heat the fat in a frying pan and brown the sunflower seeds in it. Add the pancake batter and bake at medium heat until golden on both sides. Peel and coarsely grate the carrots. Clean and wash the spring onion and cut into rings.
2
Mix carrot and spring onion. Mix sour cream and cress. Arrange pancakes with raw vegetables and sour cream. Serve with lettuce and a lemon vinaigrette