Green Salad with Pancakes and Carrot Milk
Ingredients
- For the salad and pancakes
- 7 Tbsps Pastry flour
- 1 Tbsp Buckwheat flour
- 1 tsp salt
- 1 tsp sugar
- 3 eggs
- 250 milliliters milk
- butter
- 1 Oak leaf lettuce
- sunflower oil
- apple cider vinegar
- salt
- peppers (freshly ground)
- For the carrot milk
- 1 Apple (russet)
- 6 tsps lemon juice
- 300 milliliters Carrot juice
- 300 milliliters Soy milk
- 4 tsps Maple syrup
Preparation steps
For the pancakes: Combine the flour, salt, eggs, sugar, and milk into a smooth, pourable batter. If the dough is too thin, add more flour. If the dough is too thick, add more milk. Heat butter in a non-stick pan and cook 10-12 small pancakes.
For the salad: Rinse the lettuce and spin dry. Stir in 3 tablespoons of sunflower oil and 2 tablespoons of cider vinegar. Season with salt and pepper. Roll up the pancakes, cut into small rolls and place on the salad.
For the carrot milk: Peel the apple and cut out the core. Finely grind the apple and mix with 2 teaspoons of lemon juice. Mix the grated apple, carrot juice, soy milk, and maple syrup. Puree with an immersion blender. Season with the remaining lemon juice. Distribute the carrot milk into 4 glasses and serve with a long-handled spoon to stir.
