Spicy Wild Garlic Pancake
Try the spicy wild garlic pancake with sheep cheese and pink pepper in spring, brought to you by Spoonsparrow. A delicious lunch not just for vegans.
Ingredients
- 30 g currants (2 tbsp)
- 2 Eggs
- 150 g spelt whole‑grain flour
- 1/2 tsp salt
- 150 ml sparkling mineral water
- 50 ml milk (1.5% fat)
- 50 g Wild garlic (1 bunch)
- 4 tsp rapeseed oil
- 100 g sheep cheese
- 1 tsp Pink peppercorns
Instructions
-
1.
Soak currants in 50 ml hot water. Separate the eggs.
-
2.
Mix flour with 1/2 tsp salt, then gradually stir in mineral water, milk and yolks. Let the batter rest for about 20 minutes.
-
3.
Meanwhile wash the wild garlic, shake off excess water, trim it, and slice into fine strips.
-
4.
Drain the currants. Whisk the egg whites until stiff peaks form and fold them into the batter.
-
5.
Heat 1 tsp rapeseed oil in a non‑stick pan. Pour half of the batter into the pan, then spread half of the currants and wild garlic over it. Cook on medium heat for about 3 minutes to form a pancake.
-
6.
When the underside is set, flip the pancake and add another teaspoon of oil. Finish cooking and break the pancake into small pieces (smarrn) with two spatulas.
-
7.
Remove the smarrn, place it in a baking dish and keep warm in a preheated oven at 100 °C (fan: 80 °C, gas: level 1). Prepare another portion of smarrn from the remaining ingredients.
-
8.
Serve the wild garlic smarrn on a plate. Pat the sheep cheese dry and crumble it over the smarrn with your fingers. Sprinkle pink peppercorns on top and serve immediately.
