Recipe: Wild garlic pancakes
Wild garlic pancakes recipe, for a seasonal starter or ideal for a dinner aperitif, wild garlic is abundant in the forests, it is the peak season for wild garlic. My first salty pancake, friends I’ll do it again. We loved these scented pancakes with smoked brisket and that particular taste of wild garlic. Always new recipes with this wild garlic, we never tire and we love the expeditions in our large forests. Surprise your friends with these wild garlic pancakes, I will present you other recipes with this plant.
Recipe ingredients
- Wild garlic pancakes recipe for: 21 pancakes
- 125 g flour
- 30g butter
- 1 egg
- 20 cl of fluid cream or milk
- 1/2 sachet baking powder
- 1 pinch of salt
- Pepper
- 20 g wild garlic without tail, equivalent to 30 leaves
- 50 g butter
- ½ teaspoon of fine salt
- 2 tablespoons of parmesan powder
Instructions
- Rinse wild garlic with clear water.
- Stem the leaves by removing as much of the stem as possible.
- Dry the leaves with paper.
- Finely crush the leaves with a large knife.
- Cut the bacon into strips and then into small cubes.
- Place the breast in the oven at 200 ° for 7 minutes.
- Scramble the eggs.
- Add the milk to the eggs.
- Melt the butter and add it to the milk.
- Combine the flour, baking powder, pepper and salt.
- Mix together.
- Stir in the wild garlic and grilled brisket.
- Let your dough rest like a pancake batter in the fridge.
- Bake your pancakes.
- When you cook the pancakes, small air bubbles will be created.
- When they burst you can turn them over.
Preparation time: 20 minutes
Cooking time: 3 to 4 minutes
Number of rooms: 21
4 star rating: 1 review
What wine to drink with: Wild garlic pancakes
My favorite wine for this recipe: Hautes de nuit Pinot noir grape variety
Temperature between 15 ° and 17 °
Garlic in the woods
Stalk
Rinse with water
Dry the leaves
Crush the leaves
Chest
Cut it into small cubes
Mix with the dough
Bake the pancakes
Flip the pancakes
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