Savory Pancakes

Ingredients

• 120 g spelt flour type 1050
• 2 Eggs
• 250 ml milk (1.5% fat)
• 0.5 tsp caraway seeds
• 1 tsp Baking powder
• Salt
• Pepper
• 2 red bell peppers
• 1 green bell pepper
• 1 onion
• 2 Garlic cloves
• 0.5 bunch Parsley (10 g)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Whisk flour with eggs, milk, caraway seeds and baking powder into a smooth batter. Season with salt and pepper and let rest for 20 minutes.

2. 2.

   Meanwhile wash the bell peppers, halve them, remove seeds and cut into bite-sized pieces. Peel the onion and garlic; quarter the onion and separate layers. Slice garlic thinly.

3. 3.

   Wash parsley, pat dry, set aside some leaves for garnish, finely slice the remaining leaves.

4. 4.

   Heat olive oil in a pan. Sauté onions, garlic and bell pepper pieces over medium heat for 2–3 minutes until softened. Add parsley and season with salt and pepper.

5. 5.

   In another pan, pour a small amount of olive oil. Pour about one ladleful of batter into each side of the pan and cook over medium to high heat, turning after 1–2 minutes per side until golden brown; remove and keep warm. Repeat until all batter is used.

6. 6.

   Distribute the savory pancakes onto four plates, spoon bell pepper mixture on top, fold them together, and garnish with remaining parsley.