Onion Herb Pancake

Rating: 3.33 / 5.00 (6 Votes)

Total time: 45 min

Servings: 32.0 (servings)


To brush U. Sprinkle:


Perhaps your new favorite bean dish:

Remove the skin from the onions and cut them into 1/2 cm cubes. Remove the peel from the garlic and chop finely. Roast both in the butter until light yellow and cool.

Melt the yeast and the salt in the water. Stir in enough flour to make a thick paste. Add the oil, the herbs and the onion mixture. Gradually add the rest of the flour. Meanwhile, knead the soft dough thoroughly with a food processor until it pulls away from the baking bowl. Cover and let rise until doubled. (45-60 min)

Meanwhile, toast the sunflower seeds in a dry frying pan until golden. Grease the baking sheets and dust lightly with flour. Knead the well risen dough again with a food processor. The finished dough will still be a little bit sticky. Please do not knead in any more flour. Just keep dusting the baking board with flour as you continue to knead.

Divide the dough in half. Roll each half into a roll and cut into 8 pieces (directions based on recipe for 32 pieces). Divide each piece diagonally, press into a palm-sized patty and place on the baking sheet.

Mix the egg yolks with the water and brush the patties with it. Later sprinkle thickly with the sunflower seeds and press them well. Leave to rise for about 5-10 more minutes.

Place a shallow ovenproof dessert dish with boiling hot water on the bottom of the oven. The bread

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