Sunflower seed pancakes

Name: Sunflower seed pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Flour; 2 Eggs; 1/4 l Buttermilk; 7-10 Tbsp Salt; 1 pinch Baking Powder; 750 g Mushrooms; 125 g fresh mung bean sprouts; 1 collar Spring onions; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 125 ml sweet-sour sauce; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Sunflower seeds; 7-10 Tbsp Oil; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Flour
2 Eggs
1/4 l Buttermilk
7-10 Tbsp Salt
1 pinch Baking Powder
750 g Mushrooms
125 g fresh mung bean sprouts
1 collar Spring onions
1-2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
125 ml sweet-sour sauce
7-10 Tbsp Sweet peppers
4 TABLESPOONS Sunflower seeds
7-10 Tbsp Oil
7-10 Tbsp Parsley

Directions

1
For the dough, mix flour, eggs, buttermilk, salt and baking powder until smooth. Let it swell a little. For the filling, wash and clean the mushrooms and cut them in half. Wash the sprouts and let them drip off.
2
Clean and wash spring onions and cut them into bite-sized pieces. Heat clarified butter. Fry the mushrooms in it while turning. Add the spring onions and fry. Deglaze with 1/8 litre water.
3
Season with salt and pepper. Stir in the sauce and bring to the boil. Fold in sprouts. Season again with salt, pepper and paprika. Roast sunflower seeds in a dry pan until golden brown and take them out.
4
Coat the pan with oil. Fry dough in it in portions to 6-8 pancakes. Fill the pancakes with the vegetables. Serve folded over and sprinkled with sunflower seeds. Garnish with parsley as desired.