Vegetable and goat’s milk pancakes
Difficulty level: easy
Servings 6 people
Ingredients
- 120 g flour
- 1 c. coffee yeast chemical
- 1 pinch salt
- 1 beet or 2 cooked carrots
- 240 ml goat’s milk ½ skimmed
- 1 c. tbsp lemon juice
To serve
- Goat cheese whipped
- Vegetables crunchy: fennel, carrots…
Instructions
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In a large bowl, combine the dry ingredients: flour, baking powder and salt.
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Puree the cooked vegetables.
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Add the carrot puree or beet puree to the dry ingredient mixture.
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Add the 1/2 skimmed goat’s milk and the lemon juice, mix well.
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Leave to rest for 5 minutes: the dough should swell slightly and have small bubbles on the surface.
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Cook the pancakes in a non-stick pan.
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Top with whipped goat cheese and crunchy vegetables.
© Lactel
