Green pancakes

Pancakes are quickies: the batter is made in a few minutes. You'll need more time to pick the herbs and effectively bake the pancakes.

Go on a herb hunt.

Wash the herbs, remove the hard stems, pour in the milk, and blend as finely as possible.

Beat the eggs and add the sugar and salt.

Add the flour and oil and gradually stir in the blended herbs.

Let it sit for at least half an hour so the herbs can fully release their flavor.

Half an hour later
Pour the batter through a sieve to remove the leftover herbs.

Place a non-stick pan over medium heat and add some oil.

Pour a ladle of batter into the pan – create a sufficiently thick layer.

Let the pancake cook gently and flip it over. Place it on a plate and immediately cover it with plastic wrap, this keeps the pancakes fresh in color and deliciously tender.

Cook the batter.

Serve cold, pure nature, or top them with a very soft, neutral cheese: try to maintain the flavor of the subtle herbs!