Wild garlic pancakes with spring vegetables
At the start of spring, you may find that a walk in the woods is accompanied by a light breeze of garlic. That will be wild garlic, a plant whose bright green, very upright leaves and star-like white blossoms cover the ground under the trees. Pick them (avoiding any areas where dogs could have been), bring them home, wash them well and use them in salads, pasta dough, pancakes, or omelettes. One of the wild wonders of the early spring.
See more recipes from Scandinavian Green.
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This recipe is from Scandinavian Green by Trine Hahnemann (Hardie Grant). You can buy the book here.
Recipe information
Yield
10 pancakes
Ingredients
For the pancakes
For the filling
Preparation
Method
Step 1
For the pancakes, boil the potatoes until soft, then drain and pass through a ricer.
Step 2
Blend the wild garlic with the olive oil, then put in a bowl with the potatoes, butter, the 50g (scant ¼ cup) of crème fraîche and the salt. Fold in the flour.
Step 3
Divide into 10, roll into balls, then place on a baking tray lined with baking parchment. Cover and refrigerate overnight.
Method
Step 4
Roll each ball out on a floured surface into 12cm (4½in) pancakes. Cook in a dry frying pan over a medium heat until golden brown on both sides.
Step 5
For the filling, cut the cabbage into medium slices, then mix with the spring onion, wild garlic, dill, olive oil and lime juice. Season to taste. Serve with the pancakes, lime wedges and crème fraîche on the side.
