Thyme pancakes with mountain cheese and herb seitlings

Name: Thyme pancakes with mountain cheese and herb seitlings
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Eggs (Gr. M); 1/8 l Milk; 100 g Flour; 7-10 Tbsp salt and pepper; 4 Stem(s) Thyme; 50 g Mountain cheese (piece); 16 cherry tomatoes; 100 g Herb sidlings or mushrooms; 2 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Eggs (Gr. M)
1/8 l Milk
100 g Flour
7-10 Tbsp salt and pepper
4 Stem(s) Thyme
50 g Mountain cheese (piece)
16 cherry tomatoes
100 g Herb sidlings or mushrooms
2 TABLESPOONS Oil

Directions

1
For the pancakes, mix eggs, milk and flour to a smooth dough. Season with salt and pepper and let it swell for about 15 minutes.
2
Meanwhile, wash the thyme, shake dry and pluck the leaves from the stalks. Grate the cheese. Wash the tomatoes. Clean the mushrooms, wash them briefly if necessary and halve them depending on size. Stir thyme and cheese into the dough.
3
Heat 1 tablespoon of oil in a coated frying pan. Fry half of the mushrooms and half of the tomatoes briefly in each. Spread half a dough on each. Bake for 2-3 minutes until the bottom is golden brown.
4
Turn and continue baking for 2-3 minutes. Warm the finished pancakes in the oven (at approx. 50°C).
5
From remaining mushrooms, tomatoes and dough in 1 tablespoon hot oil bake another pancake in the same way.