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🍽️ Savory Sourdough Pancakes

320 kcal · 30 min · 4 servings

Ingredients

• 300 g Rye sourdough (fresh or leftover starter)
• 1 pinch Salt
• 2 Spring onions
• 1 Handful Herbs (e.g. Dill and Parsley)
• 1 Red onion
• 0.25 Cucumber
• 1 tsp Capers
• 1 tbsp Olive oil
• 40 g Cream cheese

Instructions

1. 1. Put the sourdough starter into a bowl.
2. 2. Thin it with a little water if needed.
3. 3. Season the mixture with salt.
4. 4. Stir everything well.
5. 5. Set the bowl aside.
6. 6. Clean the spring onions.
7. 7. Rinse them under running water.
8. 8. Slice the spring onions into rings.
9. 9. Wash the herbs.
10. 10. Shake them dry.
11. 11. Chop the herbs roughly.
12. 12. Peel the onion.
13. 13. Halve the onion.
14. 14. Slice the onion into rings.
15. 15. Wash the cucumber.
16. 16. Slice the cucumber into rounds.
17. 17. Chop the capers roughly.
18. 18. Heat half a tablespoon of oil in a frying pan.
19. 19. Pour half of the batter into the hot pan.
20. 20. Fry the pancake over medium heat.
21. 21. Cook the first side for about two minutes.
22. 22. Flip the pancake.
23. 23. Cook the second side for another two minutes.
24. 24. Remove the finished pancake from the pan.
25. 25. Process the remaining batter in the same way.
26. 26. Spread cream cheese over the warm sourdough pancakes.
27. 27. Distribute the prepared toppings on top.
28. 28. Season the filling lightly with salt again.
29. 29. Fold the pancakes.
30. 30. Serve the pancakes immediately.

Nutrition per serving

• kcal: 320
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 51 g