You can’t go greener than with these savoury wild garlic pancakes. The delicious and beautiful pancakes topped with fresh lettuce, sweet tomatoes and grapes, creamy cottage cheese, avocado, sweet corn and sunny-side-up egg make a wonderful meal to enjoy for lunch, dinner or Sunday brunch.
Spring is the season of wild garlic known also like bear’s garlic or ramsons (sounds like a Roman fighter). I love it. From April till June is the perfect time to pick this wonderful plant (at least in Germany). Of course, you can also buy it at your local grocery.
Just like common garlic, also wild garlic is known for its antibiotics and antibacterial properties. More, it’s rich in vitamins A and C, iron, sodium, copper and calcium. So don’t say that garlic is only stinky. Nope. Garlic is delicious and healthy, too. Wink.
Moreover, I know you can use it in soups, salads and rice, but I still prefer making pesto. I love home-made pesto. Well, this time I managed not making pesto out of it. In fact, I mixed it into the pancake batter, instead.
Therefore, these pancakes are a wonderful way how to enjoy wild garlic. They are so easy to make, they make your meal look beautiful and they are delicious, too. The important thing is, when frying them, you fry them only on one side for 1-2 minutes. In other words, you don’t need to flip these pancakes.
Savoury toppings
Top them with some fresh vegetables, some cheese and maybe an egg and you’ll get a light main dish. The toppings I listed here below, were only my spontaneous idea. You can pick whatever suits you the most. And if you don’t like vegetables, you can still use cheese, chicken or ham and roll it up.
This recipe serves 5-6 pancakes. Why do I say so? Because, every time you make pancakes, the first one is always ugly and not perfect. Am I right? Wink. But the rest will be just gorgeous. Also, if you use a small frying pan, you’ll get more pancakes, but obviously smaller. Wink.
Additionally, if you are looking for more pancake recipes, you must check these out: American bacon-peach pancakes, the colourful turmeric and beetroot pancakes or the delicate French crepes.
Ingredients for about 5-6 savoury wild garlic pancakes:
- 80-100 g wild garlic leaves
- 300 ml of milk
- 180 g flour
- 1 egg
- salt
- 3 Tbsp sparkling water
- 1 tsp lemon juice
- 60 g sourdough starter (discard or 1 tsp baking powder)
Ingredients for the pancake toppings:
- 3 handfuls of lamb lettuce
- 10-15 cherry tomatoes
- 1 avocado (sliced)
- 4-5 Tbsp of sweet corn
- grapes
- 100-150 g cottage cheese
- olive oil
- vinegar
- 2 eggs (one for each; optional)
To begin, wash the wild garlic, chop it and then, together with milk and a couple of drops of lemon juice, blend it. In a larger bowl, combine flour, one egg, sparkling water, a pinch of salt, sourdough starter and the wild garlic mixture.
Now, using a hand mixer, mix until well combined. You’ll get a lovely green colour. Let the batter sit while preparing the toppings. Wash and drain the lamb lettuce, wash the cherry tomatoes and halve them (or don’t), peel and slice an avocado and then sprinkle with some lemon juice (in order to keep the vivid green colour).
Furthermore, prepare two non-sticking frying pans. A larger one, for the pancakes (or if you have a pancake pan use that) and a small one for the eggs. Lightly grease the larger pan with some olive oil (or coconut oil). Once it’s hot, add one ladle (medium size) of pancake batter in the middle of it and then keep tilting the pan in a circular motion, in order to swirl the batter evenly around the pan.
Pancakes without flipping
Soon you will see small bubbles to form and once the top side gets dry, take the pancake out of the pan. It will take approximately 1-2 minutes. Yes, no flipping this time. You can keep the pancakes wrapped in aluminium foil or in the oven if you want to keep them warm.
Continue with the rest of the pancake batter. In between, you can combine the lettuce and cherry tomatoes in a bowl and toss them with some olive oil and vinegar.
After you have all of the savoury wild garlic pancakes ready, you can pick your favourite vegetables, some cheese and maybe an egg as toppings and serve. I love mine topped with fresh lamb lettuce, sweet cherry tomatoes, fruity grapes, avocado, sweet corn, some cottage cheese and let’s not forget a sunny-side-up egg. A stunning lunch for the whole family.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
