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Herb pancakes with radishes
40 m active | 42 m total
Nutrition facts per serving:
  • Energy in kcal about 656
  • Fat about 41g
  • Carbohydrates about 52g
  • Protein about 19g
This is needed
This is needed for 4 people
Batter
  • 250 g white flour
  • 0.75 tsp salt
  • 0.75 tsp baking powder
  • 0.75 tsp sodium bicarbonate
  • 50 g butter
  • 2.5 dl buttermilk
  • 2 egg
  • 1 bunch herbs (e.g. parsley, chives and basil)
Radish salad
  • 2 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 1 bunch radish
Dressing
  • 200 g sour single cream
  • 0.5 dl buttermilk
  • 2 tsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 1 bunch herbs (e.g. parsley, chives and basil)
To cook the pancakes
  • 80 g bacon, sliced
  • olive oil for frying
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And that's how it's done
And that's how it's done
Batter
Mix the flour, salt, baking powder and baking soda in a bowl, create a well in the middle.
Melt the butter in a pan, allow to cool slightly. Place the buttermilk, eggs, herbs and butter in a measuring cup, then puree.
Gradually pour the herb mixture into the well while stirring with a whisk, continue to whisk until the batter is smooth.
Radish salad
Combine the balsamic and oil, season. Cut the radishes into slices, add, mix.
Dressing
Combine the sour single cream, buttermilk and oil, season.
Set aside a few herbs, finely chop the rest, mix in.
To cook the pancakes
Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Remove and drain on paper towels. Heat a dash of oil in the same pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins., turn the pancakes, cook for a further 1 min., cover and set aside. Repeat these steps with the remainder of the batter. Plate up the pancakes with the radish salad. Sprinkle with the remainder of the herbs. Serve with the bacon and the dressing.