Mozzarella Pancake Stacks and Dandelion Salad

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Mozzarella Pancake Stacks and Dandelion Salad
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories468 kcal(22 %)
Protein15.4 g(16 %)
Fat32 g(28 %)
Carbohydrates29 g(19 %)

Ingredients

for
4
For the pancakes
60 grams Pastry flour
40 grams Buckwheat flour
salt
1 teaspoon Dry yeast
100 milliliters Kefir
2 medium eggs
30 grams melted butter
olive oil (for frying)
125 grams Mozzarella
1 bunch Basil
For the salad
400 grams Dandelion greens
2 tomatoes
2 scallions
2 tablespoons Red wine vinegar
salt
freshly ground pepper
3 tablespoons olive oil
How healthy are the main ingredients?
MozzarellaKefirolive oilsalteggolive oil

Preparation steps

1.

For the pancakes, mix flour, buckwheat flour, salt and yeast. Mix kefir, eggs and butter and stir into flour mixture to a smooth batter. Let batter stand in a warm place for about 30 minutes.

For the salad, rinse dandelion greens, spin dry and cut into bite-size pieces. Rinse scallions and cut into pieces. For the vinaigrette, rinse and quarter tomatoes, remove stems and seeds and cut into small cubes. Mix vinegar and oil, season with salt and pepper and stir in tomatoes.

Heat about 1 tablespoon olive oil in a nonstick skillet. Pour batter into skillet in 1-tablespoon portions and fry into pancakes.

2.

Briefly drain pancakes on paper towels. Cut mozzarella into slices. To form each pancake stack, alternately layer three pancakes with three slices mozarella and basil leaves. Set pancake stacks on a baking sheet and bake briefly in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) until mozzarella melts. Garnish pancake stacks with basil. Mix dandelion greens and scallions, toss with vinaigrette and serve with the pancake stacks.