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🍽️ Small green barley pancakes with porcini mushrooms and elderberry compote

638 kcal · 30 min · 4 servings

Ingredients

• 200 g Elderberries
• 100 g Sugar
• 1 tbsp Lemon juice
• 3 Eggs
• 250 g Green wheat flour
• 0.5 tsp Sugar
• 0.5 tsp Salt
• 250 ml Milk
• Vegetable oil (for frying)
• 2 Shallots
• 10 g candied ginger
• 2 Stems Basil
• 500 g Porcini mushrooms
• 2 tbsp Olive oil
• 1 tbsp brown sugar
• 1 tbsp Lemon juice
• 50 ml Vegetable broth
• Salt
• Pepper

Instructions

1. 1. Remove the stems from the elderberries and wash them thoroughly.
2. 2. Place the berries together with the sugar and lemon juice in a pot.
3. 3. Bring the mixture to a boil.
4. 4. Let the compote simmer gently over low heat for ten minutes.
5. 5. Separate the eggs by dividing the yolk from the white.
6. 6. Whip the egg white until it forms stiff peaks.
7. 7. Place the egg white foam in a cool spot.
8. 8. Mix the egg yolks with the flour, sugar, salt, and milk to form a smooth batter.
9. 9. Let the batter rest for 15 minutes.
10. 10. Peel the shallots and dice them finely.
11. 11. Cut the candied ginger into fine cubes.
12. 12. Wash the basil and shake it dry.
13. 13. Cut the basil leaves into fine strips.
14. 14. Clean the porcini mushrooms and wipe them with kitchen paper.
15. 15. Slice the mushrooms lengthwise.
16. 16. Preheat the oven to 100 degrees Celsius (top and bottom heat).
17. 17. Gently fold the egg white foam into the pancake batter.
18. 18. Heat some vegetable oil in a wide pan.
19. 19. Pour a small ladle of batter into the pan for each pancake.
20. 20. Bake the pancakes for about four to five minutes until golden brown.
21. 21. Turn the pancakes once.
22. 22. Let the finished pancakes drain on kitchen paper.
23. 23. Keep the pancakes warm in the oven.
24. 24. Repeat the process until all the batter is used up.
25. 25. Heat olive oil in a second pan.
26. 26. Fry the shallots, ginger, and porcini mushrooms over medium heat for six minutes, stirring occasionally.
27. 27. Sprinkle the mixture with sugar and let it caramelize slightly.
28. 28. Deglaze the pan with lemon juice and vegetable broth.
29. 29. Stir the basil strips into the mushroom mixture.
30. 30. Season the filling with salt and pepper.
31. 31. Serve the green barley pancakes immediately with the porcini mushrooms and elderberry compote.

Nutrition per serving

• kcal: 638
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 85 g