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🍽️ Savory Buckwheat Pancakes with Goat Cheese and Crisp Salad

604 kcal · 30 min · 4 servings

Ingredients

• 100 g buckwheat flour
• 50 g spelt flour Type 630
• 2 eggs
• 150 ml milk (3.5 % fat)
• 45 g butter (9 tsp; of which 5 tsp melted)
• 0.5 tsp salt
• 300 g goat cheese (log; 45 % fat in dry matter)
• 20 g chives (1 bunch)
• 1 cucumber
• 2 bunches radishes
• 1 bunch spring onions
• 3 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tbsp sesame oil
• pepper
• 20 g sesame (4 tsp)

Instructions

1. 1. Put both types of flour into a large bowl.
2. 2. Add the eggs, milk, 150 ml of cold water, the melted butter, and a pinch of salt.
3. 3. Whisk everything until the batter is smooth and free of lumps.
4. 4. Cover the bowl.
5. 5. Let the dough rest for about 30 minutes.
6. 6. Slice the goat cheese into thin pieces.
7. 7. Wash the chives thoroughly.
8. 8. Shake the chives dry.
9. 9. Cut the chives into fine rings.
10. 10. Peel the cucumber.
11. 11. Wash the peeled cucumber.
12. 12. Halve the cucumber lengthwise.
13. 13. Scoop out the seeds from the cucumber halves with a spoon.
14. 14. Slice the deseeded cucumber halves.
15. 15. Trim and wash the radishes.
16. 16. Cut the radishes into thin wedges.
17. 17. Trim and wash the spring onions.
18. 18. Cut the spring onions into small rings.
19. 19. Put all prepared salad ingredients into a bowl.
20. 20. Add the soy sauce, lemon juice, and sesame oil.
21. 21. Toss the ingredients well together.
22. 22. Season the salad finally with salt and pepper.
23. 23. Heat a pan.
24. 24. Add one teaspoon of butter to the hot pan.
25. 25. Take a ladle and scoop one quarter of the batter.
26. 26. Pour the batter into the pan.
27. 27. Bake the pancake over medium heat.
28. 28. Fry the pancake for two to three minutes on the first side.
29. 29. Flip the pancake.
30. 30. Fry the pancake for another two to three minutes on the second side.
31. 31. Remove the finished pancake from the pan.
32. 32. Repeat steps 23 to 31 until you have baked a total of four pancakes.
33. 33. Place a slice of goat cheese on each finished pancake.
34. 34. Fold the edges of the pancake over the cheese.
35. 35. Sprinkle each pancake with one teaspoon of sesame seeds.
36. 36. Place the prepared pancakes on a baking sheet.
37. 37. Preheat the oven and turn on the grill function.
38. 38. Put the baking sheet into the preheated oven.
39. 39. Bake the pancakes for three to five minutes.
40. 40. Remove the tray as soon as the cheese begins to melt.
41. 41. Arrange the warm pancakes on plates.
42. 42. Serve the pancakes together with the prepared salad.
43. 43. Garnish the finished dishes with the chopped chive rings.

Nutrition per serving

• kcal: 604
• Protein: 26 g · Fett/Fat: 38 g · Carbs: 39 g