Try these whole wheat pancakes with herbs as an alternative to white flour crepes. Packed with flavor, these pancakes have real "Wohngemeinshaft" (student co-op) taste. Try them in soup or as a casserole with your favorite filling.
Makes 6 ten-inch pancakes.
See larger image.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 T. sunflower seeds
- 1 c. whole wheat flour
- 1/2 tsp. salt
- 1/8 tsp. fresh ground nutmeg
- 1 egg
- 1 c. milk
- 1/4 c. water
- 1/4 c. chopped, fresh parsley
- 2 T. chopped, fresh chives
Preparation:
Grind the sunflower seeds in an old coffee grinder reserved for grinding spices, or chop fine. Add the meal to the whole wheat flour with the salt and nutmeg and stir together.
In another bowl or cup, whisk the egg and milk together. Stir into the whole wheat mixture until smooth.
Let the batter sit for 15 - 30 minutes.
Batter should be as thin as packaged cake batter. Stir and add water or milk, if necessary.
Stir in the herbs.
Heat a crepe pan or non-stick frying pan, oil it and make a test pancake with about one tablespoon of batter. Thin batter further, if necessary.
Bake pancakes. Flip when set. Do not brown. Roll up when warm.
