Vegetable pancakes

Name: Vegetable pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g Flour; 3 Eggs (size M); 200 ml Milk; 7-10 Tbsp Salt; 600 g colourful peppers; 1 collar Spring onions; 2 tablespoons (10 g each) Oil; 7-10 Tbsp white pepper; 40 g paprika-filled olives; 1/2 bunch Dill, parsley and chives; 250 g Buttermilk quark (0,5 % fat absolute)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g Flour
3 Eggs (size M)
200 ml Milk
7-10 Tbsp Salt
600 g colourful peppers
1 collar Spring onions
2 tablespoons (10 g each) Oil
7-10 Tbsp white pepper
40 g paprika-filled olives
1/2 bunch Dill, parsley and chives
250 g Buttermilk quark (0,5 % fat absolute)

Directions

1
Mix flour, eggs, milk and approx. 1/2 teaspoon salt to a smooth dough, cover and let rest for approx. 20 minutes. Clean, wash and cut the peppers into small pieces. Clean, wash and cut spring onions into rings.
2
Heat 1 tablespoon of oil in a frying pan. Sauté the peppers for about 5 minutes. Add spring onions. Season with salt and pepper. Halve the olives and add to the vegetables. Wash the herbs and dab dry.
3
Cut the chives into small rolls. Chop parsley and dill finely. Mix quark and herbs, season with salt and pepper. Grease the pan with oil and pour in 1/4 of the dough. Add 1/4 of the vegetables and cover.
4
Fry for 6-8 minutes at low heat. Keep warm. Process remaining dough and vegetables in the same way. Serve pancakes with herb quark.