Filled Spelt Pancakes with Salad and Goat Cheese

Ingredients

• 100 g spelt whole‑grain flour
• 200 ml Milk (3.5% fat)
• 2 Eggs
• Salt
• 1 Carrot
• 100 g field salad (or baby spinach)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Pepper
• 80 g soft goat cheese (45% fat in the tin)
• 15 g toasted pine nuts (1 tbsp; or sunflower seeds)

Instructions

1. 1.

   Whisk flour with milk, eggs, 2–4 tbsp water and salt into a smooth batter and let rest for about 10 minutes.

2. 2.

   Meanwhile peel and slice the carrot into strips. Wash and dry the field salad. Mix 1 tbsp oil with vinegar and season with salt and pepper.

3. 3.

   Heat the remaining oil in a large pan and cook four pancakes until golden‑yellow on both sides.

4. 4.

   Slice the goat cheese into 6–8 pieces. Place salad, carrot strips and goat cheese in the center of each pancake, drizzle with dressing, sprinkle seeds, fold in half or quarters, and serve immediately.