Green spicy pancakes with roasted mushrooms

Green spicy pancakes with roasted mushrooms, ricotta and salmon

Ingredients:

• half a liter of pancake batter (200 g flour, 300 ml milk, 2 eggs, 200 ml soda water)
• 3 tablespoons finely chopped green herbs (mint, coriander, lemongrass, parsley)
• 150 g shiitake
• 200 g ricotta cheese
• 150 g smoked salmon
• chives
• olive oil, salt and pepper

Preparation:
Slice the shiitake mushrooms, season with salt and pepper, then sauté. Add the finely chopped herbs to the pancake batter and fry the pancakes.

For spicier pancakes, add a little chilli to the batter.

Slightly thicker pancakes work best. Top the finished pancakes with crumbled ricotta, strips of salmon and fried mushrooms, then sprinkle with chives.

A delicious weekend brunch!