Spelt Pancakes

Ingredients

• 70 g spelt whole‑grain flour
• 50 ml milk (1.5 % fat)
• 50 ml sparkling mineral water
• Salt
• 1 egg (size S)
• 500 g zucchini (2 medium)
• 100 g celery stalk with greens (1 stalk)
• 150 g cherry tomatoes
• 100 ml classic vegetable broth
• 1 tsp Olive oil
• Cayenne pepper
• 4 Basil stems

Instructions

1. 1.

   Whisk flour, milk and sparkling water until smooth. Add a pinch of salt and the egg; let the batter rest for 30 minutes.

2. 2.

   Wash, trim and halve zucchini lengthwise, then slice into about 5 mm thick rounds.

3. 3.

   Wash celery, shake dry, pluck off leaves to set aside. Trim stalk, remove strings and cut into 5 mm thick pieces.

4. 4.

   Wash cherry tomatoes and halve them.

5. 5.

   Bring vegetable broth to a boil. Add celery pieces and zucchini slices; cover and simmer for about 5 minutes over low heat.

6. 6.

   Stir batter again. Heat oil in a pan, pour half the batter and spread evenly by tilting the pan.

7. 7.

   When the batter has set and the bottom is light brown, flip the pancake gently and finish cooking. Remove and keep warm covered. Repeat with the second pancake.

8. 8.

   Add cherry tomatoes to the vegetables and heat through. Season the vegetable mixture with salt and cayenne pepper.

9. 9.

   Wash basil, shake dry, pluck leaves and finely chop. Fold into the vegetable mix. Serve the spelt pancakes topped with the vegetable blend and garnish with celery greens.