Vegetable pancakes

Name: Vegetable pancakes
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 40 g + 1 tsp (5 g) wholemeal wheat flour; 1 Egg (Gr. M); 4-5 Tbsp Mineral water; 7-10 Tbsp Salt; 100 g cleaned broccoli; 100 g cleaned mushrooms; 1 (50 g) cleaned tomato; 1 tsp (5 g) butter/margarine; 7-10 Tbsp Cayenne pepper; 1 tablespoon (10 g) ripened cream; 1 tsp (5 g) Oil; 1 tsp (5 g) Sesame

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

40 g + 1 tsp (5 g) wholemeal wheat flour
1 Egg (Gr. M)
4-5 Tbsp Mineral water
7-10 Tbsp Salt
100 g cleaned broccoli
100 g cleaned mushrooms
1 (50 g) cleaned tomato
1 tsp (5 g) butter/margarine
7-10 Tbsp Cayenne pepper
1 tablespoon (10 g) ripened cream
1 tsp (5 g) Oil
1 tsp (5 g) Sesame

Directions

1
Mix 40 g flour, egg, mineral water and some salt to a smooth dough
2
Washing vegetables. Cut broccoli into small florets, cut stems into slices. Steam both in 1/8 l salted water covered for about 7 minutes. Drain, catch the stock
3
Chop the mushrooms and tomatoes. Heat the fat. Fry the mushrooms for about 5 minutes, turning them over. Season with salt and cayenne pepper. Sprinkle 1 teaspoon of flour over the mushrooms. Add broccoli stock while stirring and bring to the boil. Warm up broccoli and tomato. Stir in sour cream and season to taste
4
From the dough in a coated pan in hot oil
5
Bake 2 pancakes. Fill with the vegetables. Roast the sesame seeds and sprinkle over them