Roggenpfannkuchen mit Rettichsalat
Prep: 30min
|
Servings: 4
|
Cook: 15min
Roggen pancakes with radish salad is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g rye flour (fine)
- 75 g wheat flour
- 0.5 tsp Salt
- 150 ml milk
- 100 ml mineral water
- 2 Eggs
- butter for frying
- 50 g freshly grated horseradish
- 100 g Sour cream
- Lemon juice
- Salt
Instructions
-
1.
Whisk the rye flour, wheat flour and salt with the milk and mineral water and cover to rest for about 30 minutes.
-
2.
Fold in the eggs. In a pan fry small pancakes one at a time in a little butter. Cook each side 1–2 minutes until golden brown.
-
3.
Mix the horseradish into the sour cream and season with lemon juice and salt. Serve with the pancakes.
