Small Buckwheat Pancakes with Porcini Mushrooms and Elderberry Compote

Ingredients

• 200 g elderberries
• 100 g sugar
• 1 tbsp Lemon Juice
• 3 eggs
• 250 g buckwheat flour
• 0.5 tsp Sugar
• 0.5 tsp Salt
• 250 ml milk
• vegetable oil (for frying)
• 2 shallots
• 10 g candied ginger
• 2 sprigs Basil
• 500 g porcini mushrooms
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp Lemon Juice
• 50 ml Vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   For the elderberry compote, rinse and wash the berries, then mix them in a pot with sugar and lemon juice. Bring to a boil and simmer gently over low heat for 10 minutes.

2. 2.

   Separate the eggs. Beat the egg whites into stiff peaks and set aside cold. Whisk together the yolks with flour, sugar, salt, and milk. Let the batter rest for 15 minutes.

3. 3.

   Meanwhile, peel and finely dice the shallots. Cut the candied ginger into small cubes. Wash basil, shake dry, and slice leaves into fine strips. Clean the porcini mushrooms with paper towels and cut them lengthwise into slices.

4. 4.

   Preheat the oven to 100 °C (convection).

5. 5.

   Fold the beaten egg whites into the pancake batter. Heat a little vegetable oil in a wide pan and pour a small ladle of batter for each pancake—about 4–5 per batch. Cook pancakes golden brown for 4–5 minutes, flipping once. Drain on paper towels and keep warm in the oven until all batter is used.

6. 6.

   In another pan heat olive oil, add shallots and ginger with porcini mushrooms over medium heat, stirring for 6 minutes. Sprinkle sugar and let caramelize slightly. Deglaze with lemon juice and vegetable broth. Mix in basil leaves, season with salt and pepper. Serve the buckwheat pancakes immediately with porcini mushrooms and elderberry compote.