Vegetable pancakes from the tray

Name: Vegetable pancakes from the tray
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 125 g Flour; 1 TEASPOON Baking Powder; 5 Eggs (Gr. M); 100 ml Milk; 100 ml Mineral water; 7-10 Tbsp salt, pepper; 250 g Carrots; 1 red pepper; 1 collar Spring onions; 200 g Feta; 1 TABLESPOON Oil; 1 collar flat-leaf parsley and chives; 400 g Schmand; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

125 g Flour
1 TEASPOON Baking Powder
5 Eggs (Gr. M)
100 ml Milk
100 ml Mineral water
7-10 Tbsp salt, pepper
250 g Carrots
1 red pepper
1 collar Spring onions
200 g Feta
1 TABLESPOON Oil
1 collar flat-leaf parsley and chives
400 g Schmand
baking paper

Directions

1
Push a fat pan (deep baking tray) into the oven, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer)
2
For the dough mix flour and baking powder in a bowl. Add eggs, milk and mineral water and mix everything to a smooth dough. Season with salt and pepper. Let it swell for about 10 minutes.
3
Peel or clean and wash the carrots and peppers and cut them into very fine strips. Clean and wash spring onions and cut them into fine rings. Crumble the feta.
4
Coat baking paper with oil. Take the fat pan out of the oven and cover it with the baking paper. Pour the dough evenly onto the fat pan. Spread prepared vegetables and feta on top. Bake in a hot oven for 15-20 minutes.
5
Meanwhile wash herbs, shake dry. Pluck parsley leaves and chop finely. Cut chives into small rolls. Mix herbs with sour cream. Season to taste with salt and pepper.
6
Take out the pancakes. Pull the pancakes off the tray with the paper. Let cool down briefly. Roll up the pancakes from the short side while pulling off the paper. Cut the pancakes into pieces. Serve with the herb cream.