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Vegetable pancakes

Vegetable pancakes

15 Preparation time

4 Cooking time

For 4 persons

PANCAKE BATTER


200g of T55 flour
14g of Yumgo Whole powder
2 g of salt
5 g of cumin
120g of grated carrots
1 medium leek
170 ml of whole milk
30g of olive oil (for the dough)
+ a little for cooking
120g of cottage cheese


TO SERVE


200g of cottage cheese
The zest of a lemon
1 teaspoon of wholegrain mustard

14g
from Yumgo Whole Powder 1kg
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Yumgo Whole Powder 1kg

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Yumgo Whole Powder 1kg

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Preparation

Discover a healthy and delicious recipe for vegetable pancakes Perfect for lunch, brunch, or a unique appetizer. Easy to prepare, these pancakes are fluffy and delicious. A recipe by Marion Flipo for about ten pancakes.

Preparation :

  1. Prepare the leek Clean and finely slice, then sauté with a drizzle of olive oil and a pinch of salt. Set aside.
  2. Prepare the dough Mix the dry ingredients, then add the milk, cottage cheese, 30g of olive oil, grated carrots and cooked leek. Mix until you obtain a smooth batter.
  3. Cooking the pancakes: In a hot, oiled pan, cook the pancakes for about 2 minutes on each side, until golden brown and fluffy.
  4. Prepare the sauce: mix the cottage cheese with the lemon zest and the old-fashioned mustard.
  5. Serve hot: accompany the vegetable pancakes with the lemon sauce for extra indulgence.
Download the recipe
Yumgo Whole Powder 1kg

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Yumgo Whole Powder 1kg

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