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Wild garlic pancakes

Sometimes you just have to try something different.

This time we were inspired by spring and the wild garlic season to create these pretty and incredibly delicious Asian pancakes and we have to say that they turned out really well!

Bärlauch Pancakes von oben
Wild garlic pancakes

They are crispy on the outside and the aromas of wild garlic in combination with the dip made of soy sauce, chili, lemon and sesame go together perfectly!

Outside of the wild garlic season you can replace the wild garlic with spring onions or just experiment a little. It is important that the ingredient is finely chopped and not too hard so that it does not stick too much through the dough when rolling out and tear the pancakes apart.

How to make the wild garlic pancakes!
Bärlauch Pancakes mit Dip

Wild garlic pancakes

Madeleine
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 pieces

Ingredients
  

  • 250 g flour
  • 180 ml water (lukewarm)
  • ¾ tsp salt
  • 5 tbsp oil (+ a little more to brush on)
  • 70 g wild garlic

Instructions
 

  • First prepare the pancakes batter by putting the flour, water and salt in a bowl and mixing with a fork.
  • When everything is sticking together, continue kneading with your hands until the dough has become supple. This can take a few minutes. If the dough is still too dry, just add a little more water (preferably a teaspoon at a time).
  • The dough now has to rest for almost half an hour and should be formed into a ball and set aside well covered.
  • In the meantime you can wash the wild garlic, dry it well (it is advisable to use a salad spinner or a kitchen towel) and roughly chop it. It is best to remove the hard parts of the stems.
  • After the resting time, the dough can now be divided into 4 equal pieces and shaped into balls.
  • Now roll out the first of the 4 balls thinly on a floured work surface, brush with a little oil and put some wild garlic on top.
  • Now it is rolled up and this role is further rolled up into a snail.
  • This snail is now rolled out thinly and as round as possible with the rolling pin.
  • The resulting pancake can now be set aside on a plate lined with baking paper.
  • Do the same with the other 3 dough balls and don't forget the baking paper between the finished pancakes to prevent them from sticking to each other.
  • Now set up the pan, let it get hot and add about one tablespoon of oil, e.g. rapeseed oil, for each pancake. Put the first of the pancakes in the pan and fry for a few minutes on each side until the desired browning is achieved. This takes about 2-3 minutes.
  • Cut the finished pancakes into quarters and serve fresh and hot with a little dip.

Notes

This recipe is basically suitable for any occasion. For brunch or as a snack and finger food to share.
We mixed soy sauce with lemon, chili and sesame as a dip. This underlines the Asian character and tastes really great and fresh in combination.

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