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🍽️ Tiny Pancakes with Sour Cream and Chanterelles

109 kcal · 30 min · 4 servings

Tiny Pancakes with Sour Cream and Chanterelles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Set the egg whites aside and chill them.
  2. 2. Mix the wheat flour and buckwheat flour in a bowl.
  3. 3. Dissolve the yeast in the milk.
  4. 4. Add the melted butter, egg yolks, and a pinch of salt to the flour mixture.
  5. 5. Stir everything together to form a batter.
  6. 6. Check the consistency: If the batter is too thick, add a little more milk. If it is too runny, add a little more flour.
  7. 7. Cover the bowl and let the batter rise in a warm place for about 20 minutes.
  8. 8. Whip the cold egg whites until stiff.
  9. 9. Gently fold the whipped egg whites into the batter.
  10. 10. Heat some ghee (clarified butter) in a pan.
  11. 11. Place one tablespoon of batter into the pan at a time.
  12. 12. Fry the pancakes in batches for 1 to 2 minutes on each side until golden brown.
  13. 13. Let the finished pancakes drain on a kitchen towel.
  14. 14. Keep the pancakes warm in the oven at 80 degrees Celsius if needed.
  15. 15. Clean the chanterelles and chop them if necessary.
  16. 16. Peel the garlic clove and press it through a garlic press.
  17. 17. Heat oil in a hot pan.
  18. 18. Sauté the garlic until translucent.
  19. 19. Add the chanterelles and fry them along with the garlic.
  20. 20. Continue frying until the released mushroom liquid has evaporated.
  21. 21. Season the mushrooms with salt, pepper, and thyme.
  22. 22. Taste the mushrooms and adjust the seasoning if needed.
  23. 23. Place a dollop of sour cream on each pancake.
  24. 24. Top the sour cream with some chanterelles.
  25. 25. Garnish the pancakes with parsley leaves.
  26. 26. Serve the mini pancakes immediately.

Nutrition per serving