🍰 Chive Pancakes with Roasted Root Vegetables and Yogurt Dip

Name: Chive Pancakes with Roasted Root Vegetables and Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: Carrots 3 pcs.; Parsnips 3 pcs.; Spring onions 1 bunch; Oil 3 tbsp.; Salt 1 tsp.; Pepper, black ground 0.5 tsp.; Yogurt, plain 150 g; Spelt flour, Type 630 250 g; Milk 200 ml; Eggs 3 pcs.; Chives, fresh 20 g

343 kcal · 30 min · 4 servings

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Ingredients

Carrots 3 pcs.
Parsnips 3 pcs.
Spring onions 1 bunch
Oil 3 tbsp.
Salt 1 tsp.
Pepper, black ground 0.5 tsp.
Yogurt, plain 150 g
Spelt flour, Type 630 250 g
Milk 200 ml
Eggs 3 pcs.
Chives, fresh 20 g

Instructions

1. Preheat the oven to 180 degrees Celsius with fan.
2. Thoroughly wash the carrots and parsnips.
3. Peel the root vegetables and trim off the ends.
4. Cut the carrots and parsnips lengthwise into quarters.
5. Wash the spring onions and remove the root ends.
6. Cut the spring onions in half lengthwise.
7. Line a baking tray with baking paper.
8. Spread the prepared vegetables evenly on the tray.
9. Drizzle one tablespoon of oil over the vegetables.
10. Season the vegetables with salt and pepper.
11. Roast the vegetables in the oven for about 25 minutes.
12. Place the yogurt into a small bowl.
13. Season the yogurt with salt and pepper and stir well.
14. Add flour, milk, eggs, salt, and pepper into a separate bowl.
15. Whisk the batter ingredients until a smooth mixture forms.
16. Wash the chives and shake them dry.
17. Slice the chives into fine rings.
18. Fold the chives into the pancake batter.
19. Heat one tablespoon of oil in a non-stick pan over medium heat.
20. Pour one ladle of batter into the hot pan.
21. Tilt the pan to spread the batter evenly.
22. Cook the pancake for 1 to 2 minutes until golden brown.
23. Flip the pancake when it starts to release easily from the pan.
24. Cook the other side for about 1 minute until golden brown.
25. Remove the finished pancake from the pan.
26. Repeat the process until all the batter is used.
27. Take the vegetables out of the oven.
28. Place some roasted vegetables onto each pancake.
29. Add a dollop of yogurt dip onto the vegetables.
30. Roll up the filled pancakes.
31. Plate the pancakes.
32. Serve the remaining yogurt dip on the side.

Nutrition per serving

kcal: 343
Protein: 13 g · Fett/Fat: 14 g · Carbs: 45 g