Bujara’s pancakes with cheese and herbs

These pancakes are a fantastic way to enjoy wild herbs — the so-called weeds — which are incredibly good for you, packed with vitamins and absolutely free. Forage your herbs well away from roads and traffic fumes, and go for the new shoots as they’re crisp and have the best flavour.

Bujara’s Pancakes with Cheese and Herbs

Try these pancakes as a side for dinner or as delicious cold lunch wraps with cream cheese.

Procedure

In a bowl, mix the flour and salt. Gradually add the milk while stirring. Then add the eggs and whisk until the batter is smooth. Let it rest for about 15 minutes.

Add the finely chopped vegetables and herbs. Stir in the cheese just before frying.

Melt the butter in a frying pan and cook the pancakes until golden. Serve with cream cheese and a sprinkle of fresh 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
  • 1 good handful cheese, finely diced or grated
  • Butter

Cook’s notes

Make vegetarian pancakes by using a vegetarian cheese.

When the pancakes are cooked over an open fire, they take on a lovely smoky flavour and taste even better!