Wild Garlic Pancakes

Ingredients

• 20 g Parmesan (1 piece; 30% fat in cream)
• 3 eggs
• Salt
• 500 ml milk (1.5% fat)
• 250 g whole wheat flour
• 12 g wild garlic with flowers (0.25 bunch)
• 1 clove garlic
• 150 g Yogurt (1.5% fat)
• 250 g low-fat quark
• 10 g Dill (0.5 bunch)
• Pepper

Instructions

1. 1.

   Grate the Parmesan finely. Whisk the eggs with ½ teaspoon salt, Parmesan and about 450 ml milk. Stir in the flour until a smooth pancake batter forms. Let the batter rest for 20 minutes.

2. 2.

   Meanwhile wash the wild garlic, pat dry, set aside the flowers, and finely chop the leaves.

3. 3.

   For the dip peel and finely chop the garlic. Mix garlic with yogurt and quark. Wash the dill, pat dry, trim the tips. Combine the dill and wild garlic flowers with the quark mixture and season with salt and pepper.

4. 4.

   Stir the wild garlic into the batter and add a little milk if the batter is too thick.

5. 5.

   Heat a large non‑stick pan (22–24 cm diameter). Brush each side lightly with oil. Pour about one small ladle of batter, spread by tilting the pan, and cook each pancake for 2–3 minutes per side at medium heat. Keep warm while making the remaining pancakes. Serve the wild garlic pancakes with the quark dip.