Green spicy pancakes with roasted mushrooms, ricotta and salmon
- half a liter of pancake batter (200 g flour, 300 ml milk, 2 eggs, 200 ml soda water)
- 3 tablespoons finely chopped fresh herbs (mint, coriander, lemongrass, parsley)
- 150 g shiitake
- 200 g of ricotta cheese
- 150 g smoked salmon
- oil, salt and pepper
Slice the shiitake mushrooms, season with salt and pepper, then sauté. Add the finely chopped herbs to the pancake batter and fry the pancakes.
For spicier pancakes, add a little chilli to the batter.
Slightly thicker pancakes work best. Top the finished pancakes with crumbled ricotta, strips of salmon and fried mushrooms, then sprinkle with chives.
A delicious weekend brunch!