Nettle Pancakes
LIGHT LUNCH or SIDE DISH
As most of you know, nettles are one of my absolute favorite herbs, and there is no better way to celebrate their vibrant, earthy flavor than in these fluffy, golden nettle pancakes.
If you have nettles in your garden, you know how quickly they grow, so why not uses them in these nutritious pancakes.
Eat them for breakfast with a dollop of yogurt, lunch with a slice of cheese or even as a side dish to a soup or stew.
INGREDIENTS
600 ml milk
3 eggs
1 tsp fine sea salt
165 g plain flour
45 g butter, melted, plus extra for frying
2 cups blanched, drained nettles
INSTRUCTIONS
Place the milk, eggs and salt in a bowl and whisk to combine.
Gradually add the flour and the melted butter, whisking until the batter is smooth.
Leave to rest for 30 minutes.
Finely chop the nettles and stir into the pancake batter.
Heat a frying pan over medium-high heat. Add a knob of butter and a ladle of the batter, and tilt pan to spread about 2 mm thick and 10 cm in diameter.
Cook for 1 minute or until set and browned. Flip over and cook for a further 1 minute or until brown. Transfer the pancake to a plate. Repeat with the remaining batter, adding a knob of butter in between each pancake.
Best served warm
ABOUT THE HERB
Want to know more about the plants in this recipe? Explore individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.
(gold are available. Grey coming soon!)
Nettles
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