Cheese‑filled Pancakes

Ingredients

• 250 ml milk (3.5 % fat)
• 75 g spelt whole‑grain flour
• Salt
• 2 Eggs
• 1 tbsp butter
• 200 g feta
• 2 sprigs dill
• 4 pickled green pepperoncini
• 100 g yogurt (3.5 % fat)
• 1 tbsp Lemon Juice
• ground black pepper

Instructions

1. 1.

   Beat milk, flour, a pinch of salt and the eggs until frothy. Let the batter rest for 15 minutes.

2. 2.

   Heat a little butter in a pan. Drop a spoonful of batter into the pan and cook each side about 2–3 minutes over medium heat until golden brown. Repeat with the remaining batter to make four pancakes. Keep warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1).

3. 3.

   Crush the feta. Wash, dry and roughly chop the dill. Slice two pepperoncini into thin rings.

4. 4.

   Combine feta, dill, pepperoni rings, yogurt and lemon juice. Season with salt and pepper. Spread the mixture over the pancakes, roll loosely and garnish with the remaining pepperoncini before serving.