Red Pancakes

Ingredients

• 150 g spelt whole‑grain flour
• 100 ml beetroot juice
• 75 ml milk (3.5% fat)
• 1 egg
• Salt
• Pepper
• 1 onion
• 10 g ginger root
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp tomato paste
• a pinch turmeric powder
• 200 g red lentils
• 400 ml Vegetable broth
• 2 handfuls herbs (about 5 g each; parsley, coriander, chives)
• 250 g quark (20% fat in the fridge)
• 1 tbsp lime juice
• 8 tsp rapeseed oil
• 150 g cherry tomatoes
• 1 handful baby spinach (about 10 g)
• 1 small container of watercress

Instructions

1. 1.

   Whisk flour, beetroot juice, milk and egg together; season with salt and pepper and let rest for about 30 minutes.

2. 2.

   Meanwhile, peel and finely dice onion, ginger and garlic. Sauté in a pot with olive oil over medium heat for 2–3 minutes. Add tomato paste and turmeric, cook another 2 minutes. Stir in lentils, pour in broth, and simmer on low heat for 10–12 minutes until the lentils are tender, stirring occasionally.

3. 3.

   Wash and dry the herbs. Finely chop parsley and coriander; slice chives into thin ribbons. Mix herbs with quark and season with salt, pepper and lime juice.

4. 4.

   Heat a non‑stick pan over medium heat. Pour in about one tablespoon of oil for each pancake. Spoon batter into the pan and cook 3–4 minutes per side until golden brown. Keep pancakes warm in the oven.

5. 5.

   Wash and halve the tomatoes. Rinse spinach leaves and pat dry.

6. 6.

   Arrange pancakes on a plate. Top with lentil mixture, scatter cherry tomatoes and spinach over them, and spread a little quark on top. Fold the pancakes over and garnish with watercress. Serve remaining quark on the side.