Bujara’s pancakes with cheese and herbs

These green pancakes are so good as wraps for lunch with e.g. fresh cream cheese

Procedure

Mix flour and salt in a bowl. Add the milk a little at a time while stirring. Whisk in the eggs. The batter should be smooth. Leave to rest about 15 min.

Add the finely chopped vegetables and herbs. Give the cheese to the batter right before baking the pancakes.

Melt the butter in a frying pan. Bake the pancakes until golden. Serve with fresh cream cheese and a sprinkle of herbs

Ingredients

4 persons
  • 1000 ml milk
  • 3 eggs
  • 240 g wheat or wholemeal flour
  • 100 g barley or rye flour
  • 1 tsp salt
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 small leek, finely chopped
  • Fresh herbs like dill, thyme and tender nettle leaves, finely chopped
  • A handful cheese, finely diced or grated
  • Butter

Go vegetarian: Use a vegetarian cheese.