Wholemeal pancake cake with salad filling
easy
60 mins
60 mins
Ingredients
- 250 g finely ground wholemeal wheat flour
- 3 Eggs (size M)
- 3/8 l Milk
- 1/8 l fizzy mineral water
- 1 TEASPOON Salt
- 1 collar Chives, dill and parsley
- 2 (150 g each) Mug of whole milk yoghurt
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Herbal salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Sesame seeds
- 1 (approx. 600 g) Radish
- 500 g Tomatoes
- 100 g Alfalfa sprouts
- 2 TABLESPOONS Oil
Directions
- 1
For the dough, mix flour, eggs, milk, mineral water and salt with a whisk until smooth, allow the dough to swell for about 30 minutes. For the sauce, wash the herbs and chop them coarsely (put some parsley aside for garnishing).
- 2
Mix yoghurt, lemon juice and chopped herbs, season with herbal salt and pepper. Roast sesame seeds in a dry pan until golden brown. Clean and peel the radish and cut or slice it finely.
- 3
Wash the tomatoes, remove the stalk and cut the tomatoes into slices. Sort the sprouts, wash and drain. Heat some oil in a coated pan. Fry six thin pancakes one after the other until golden brown and keep warm.
- 4
Place a pancake on a serving dish. Alternately place some tomato and radish slices on top, sprinkle with some of the sprouts. Cover with a second pancake. Do the same with the remaining pancakes, tomato and radish slices and sprouts.
- 5
Place a few slices of tomato and radish on the top of the pancake to garnish. Garnish with parsley and sprinkle with sesame seeds. Serve with herb sauce.
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