Wheat Pancakes with Basil

Ingredients

• 250 g wheat
• 0.8 l vegetable broth (from the jar)
• 1 onion
• 1 bunch parsley
• 1 red bell pepper
• 25 g butter
• 2 Eggs
• 2 tbsp clarified butter
• 1 cup sour cream
• 1 cup yogurt
• 1 bunch radishes
• 2 tbsp finely chopped parsley
• 0.5 tsp seasoned broth
• Salt
• Pepper
• 1 bunch Basil

Instructions

1. 1.

   Grind wheat to medium fine. Heat broth and whisk in the wheat flour, bring to a boil once. Cover for about 10 minutes to absorb, then cool. Peel and finely chop onion. Wash, dry, shake off water, and finely chop parsley. Wash pepper, deseed, remove white membrane, dice finely. Beat eggs into the grain mixture, fold in onions, peppers, and parsley. Shape dough into small patties. In a nonstick pan heat clarified butter and fry patties on both sides for about 6-8 minutes.

2. 2.

   Wash radishes, grate and salt lightly, let sit. Mix yogurt and sour cream with parsley, salt, pepper; taste. Drain water from radishes and stir them into the dip.

3. 3.

   Wash basil, dry, shake off water and distribute over two bowls, place finished patties on top, serve with dip.