Vegetable pancakes with sour cream

Name: Vegetable pancakes with sour cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 Eggs (size M); 125 ml Mineral water; 200 ml Milk; 250 g Flour; 300 g frozen peas; 2 (150 g each) red peppers; 1 can(s) (425 ml/ separation weight: 285 g) Vegetable corn; 1 collar Chives; 1/2 bunch Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g Schmand

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 Eggs (size M)
125 ml Mineral water
200 ml Milk
250 g Flour
300 g frozen peas
2 (150 g each) red peppers
1 can(s) (425 ml/ separation weight: 285 g) Vegetable corn
1 collar Chives
1/2 bunch Parsley
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g Schmand

Directions

1
Stir eggs, mineral water and milk until smooth. Stir in flour with a whisk. Let the dough rest for a while. In the meantime defrost the peas. Clean, wash and cut the peppers into small cubes.
2
Drain the corn. Wash herbs, dab dry. Cut chives into small rolls, chop parsley finely. Put aside about 2 teaspoons of chives. Stir the herbs into the dough. Heat 1 tablespoon of oil in a pan (26 cm Ø).
3
Fry half of the peas, peppers and corn briefly in it. Season with salt and pepper. Spread half of the dough on top. Cover and bake at low heat for about 6 minutes. Turn with the help of the lid and bake again for about 6 minutes.
4
Keep pancakes warm. Process remaining vegetables and dough in the same way. Put sour cream on the pancake and serve sprinkled with chives.