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Ingredients
Mozzarella Pancake Stacks and Dandelion Salad
- For the pancakes
- 60 grams Pastry flour
- 40 grams Buckwheat flour
- salt
- 1 tsp 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 Tbsps Red wine vinegar
- salt
- freshly ground pepper
- 3 Tbsps olive oil
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.
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.