Savory Pancakes with Sautéed King Oyster Mushrooms and Sour Cream

Ingredients

• 30 g small onions (1 small onion)
• 1 small garlic clove
• Salt
• 1 bunch chives
• 0.5 lemon
• 40 g sour cream (10% fat)
• 80 g double cream fresh cheese
• 40 g crème fraîche (30% fat)
• Pepper
• 150 g Spelt flour Type 1050
• 2 tsp Weinstein baking powder
• 200 ml Milk (3.5% fat)
• 4 tsp rapeseed oil
• 200 g king oyster mushrooms

Instructions

1. 1.

   For the sour cream peel the onion and garlic. Dice the onion finely. Split the garlic in half and either press it or grate it with a pinch of salt using the back of a sharp knife.

2. 2.

   Bring some water to a boil in a small pot and briefly cook half of the diced onion in it. Strain the onion cubes through a sieve, rinse them cold and pat dry. Wash, dry and cut the chives into fine ribbons. Squeeze half a lemon. Mix all ingredients together with 2 tbsp chive ribbons for the sour cream and season with salt and pepper. Cover the dip and refrigerate for at least one hour.

3. 3.

   Combine the dry ingredients for the pancake batter in a bowl. Add the milk and whisk until smooth. Heat 2 tsp oil in a non‑stick pan, pour about 1 tbsp of batter into the pan and cook 4–6 pancakes, about 3–4 minutes on each side over medium heat until golden brown.

4. 4.

   While the pancakes cook, clean the mushrooms and cut them in half or quarters depending on size. Heat 1 tsp oil in a small pan and sauté the king oyster mushrooms for 3–4 minutes over medium heat. Season with salt and pepper.

5. 5.

   Serve the pancakes on two plates topped with sour cream, 2 tbsp chive ribbons and the sautéed king oyster mushrooms.