Dandelion Salad with Mozzarella Pancake Towers

Ingredients

• 60 g flour
• 40 g Buckwheat flour
• Salt
• 1 tsp dry yeast
• 100 ml kefir
• 2 eggs (medium size)
• 30 g melted butter
• olive oil (for frying)
• 125 g mozzarella
• 1 bunch Basil
• 400 g dandelion greens
• 2 Tomatoes
• 2 Spring Onions
• 2 tbsp Red wine vinegar
• Salt
• ground pepper
• 3 tbsp olive oil

Instructions

1. 1.

   Mix both flours with salt and yeast. Stir in kefir, eggs, and butter. Let the dough rise for 30 minutes in a warm spot. Meanwhile, clean the dandelion greens, rinse, dry, and cut into bite‑sized pieces. Wash the tomatoes, quarter them, remove seeds, and dice finely. Trim the spring onions, rinse, and chop. Whisk vinegar with salt, pepper, and olive oil; add tomato cubes. Heat about 1 tbsp olive oil in a non‑stick pan. For each pancake, carefully pour 1 tbsp of batter and cook small pancakes.

2. 2.

   Place briefly on paper towels. Slice mozzarella into rounds and assemble three pancakes with mozzarella, layering basil leaves between each. Warm the pancake towers on a baking sheet in a preheated oven at 180 °C (gas 2‑3, fan 160 °C) until the mozzarella slightly melts. Toss dandelion greens with spring onions and tomato vinaigrette, then plate alongside the mozzarella pancakes. Garnish the towers with basil.

3. 3.