Spicy buttermilk pancakes

Name: Spicy buttermilk pancakes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g Butter or margarine; 2 Eggs (size M); 375 ml Buttermilk; 250 g Flour (Type 1050); 2 TEASPOONS Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Carrots; 1 collar Spring onions; 1 Garlic clove; 150 g Whole milk yoghurt; 2 TABLESPOONS Milk; 25 g clarified butter; 2 TABLESPOONS unpeeled sesame; 7-10 Tbsp Salad leaves and chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g Butter or margarine
2 Eggs (size M)
375 ml Buttermilk
250 g Flour (Type 1050)
2 TEASPOONS Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Carrots
1 collar Spring onions
1 Garlic clove
150 g Whole milk yoghurt
2 TABLESPOONS Milk
25 g clarified butter
2 TABLESPOONS unpeeled sesame
7-10 Tbsp Salad leaves and chervil

Directions

1
Melt the fat. Beat the eggs with the whisk of the hand mixer until frothy. Stir in melted fat and buttermilk. Mix flour, baking powder, salt and pepper, sieve onto the buttermilk egg mixture and stir in.
2
Clean, wash, peel and cut carrots into pieces Clean, wash and cut spring onions into rings. Peel garlic and press it through a garlic press. Stir yoghurt and milk until smooth, stir in garlic and season with salt and pepper.
3
Cook the carrots in boiling salted water for about 15 minutes, add the spring onions after about 13 minutes of cooking time and cook until done. In the meantime, heat clarified butter in a pan, add 1 teaspoon of sesame seeds to each pan and bake 4 pancakes one after the other.
4
Drain the vegetables on a sieve. Mix the remaining sesame seeds into the vegetables. Form pancakes into a bag, arrange them on plates with the vegetables and a dash of yoghurt-garlic dip. Serve garnished with lettuce leaves and chervil as desired.