Burrata and Vegetables on Pancake

I needed a lot of rest today after a long day of Track driving on the Hockenheimring yesterday. Something easy to eat was on the agenda. It took me to the late afternoom today until I started cooking.

When I prepare the thicker style German pancakes, I always let the batter rest for 30 min. This is important, because the batter is very runny. The flour in it needs time to develop some gluten to keep the pancakes together. A little bit of baking powder helps with the rise later.

Pancakes prepared always with a sweet filling is often not my go to. My Mom loved the savoury fillings and we ate them a lot this way. Sometimes with ground meat, sometimes with mushrooms or other ingredients she had laying around. Pancakes are great to hide leftovers in as well.

Recipe for 3 large pancakes:

3 eggs, pinch of smoked salt, pepper, smoked paprika

6 heaped tbsp flour

375 ml whole milk

1/2 tsp baking powder

Butter

1 carrot, 1 parsley root, 2 Asian garlic shoots, 1 tsp oil, 50 ml veg stock, salt and pepper

1 Burrata

4 tbsp hot paprika jelly

Prepare the batter and let it rest 30 min. Cut the veggies and put them in a wide pan to sauté for 3 min. Add the veg stock and season and cook until the veggies are done. Take out of the pan.

Melt butter in the same pan and pour 1/3 of the batter in and bake the pancake. Take it out and spread some paprika jelly on top, add veggies and some of the little burrata.