"Higher always goes" pancake mountain

Name: "Higher always goes" pancake mountain
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Flour; 7-10 Tbsp salt, pepper, sugar; 2 Eggs (Gr. M); 150 ml Milk; 100 ml Sparkling mineral water; 1 Cucumber; 1/2 bunch Dill; 4 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS Oil; 8 large slice/s (approx. 70 g each) cooked ham; 200 g ripened cream; 4 TABLESPOONS Wild cranberries (glass)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

I bet you never had pancakes like this before. With cranberries, sour cream and curly salad on top, this classic tastes even better.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Flour
7-10 Tbsp salt, pepper, sugar
2 Eggs (Gr. M)
150 ml Milk
100 ml Sparkling mineral water
1 Cucumber
1/2 bunch Dill
4 TABLESPOONS White wine vinegar
2-3 TABLESPOONS Oil
8 large slice/s (approx. 70 g each) cooked ham
200 g ripened cream
4 TABLESPOONS Wild cranberries (glass)

Directions

1
For the pancake batter, mix flour, 1 pinch of salt, eggs, milk and mineral water to a smooth batter. Let it swell for about 30 minutes.
2
For the cucumber salad wash the cucumber. Cut into spaghetti with a spiral slicer or dice as desired. Wash the dill, shake dry, tear up and mix in. For the dressing, mix vinegar and 2 tablespoons of water with 1⁄2 tsp salt, pepper and 1 tablespoon of sugar.
3
Heat oil in portions in a coated pan. Place 2 slices of cooked ham on top of each other and turn in the batter. Fry one after the other in the hot oil, turning until golden brown. Keep warm in the oven (electric cooker: 50 °C). Mix cucumber and dressing. Eat ready pancakes with sour cream, cranberries and cucumber spaghetti.