For the wild garlic pancakes, mix all the ingredients for the pancakes and leave to soak for at least half an hour. Chop the wild garlic leaves for the filling and stir with the curd cheese and salt to a spicy cream.
Cut 30 g of wild garlic leaves into noodles and mix with the batter for the pancakes. Fry 8 small or 4 larger pancakes from the batter in a coated pan or pancakemaker.
Fill the pancaces with the wild garlic cream and serve sprinkled with some chopped wild garlic.