Whole Grain Crispy Pancakes

Finely grind the wheat, millet, barley and spice grains. Mix salt and grated cheese with the wholemeal meal. Mix with mineral water and oil. Cover and let it swell for 2-4 hours.

In the meantime, grease a baking tray with light butter and dust with flour so that the pancake can be easily removed from the tray after baking.

Preheat the oven to 230.

Spread the swollen dough on the baking sheet and sprinkle with the topping.

Bake for about half an hour on the middle shelf.

After baking, cut into pieces on the spot and serve warm with curd cream, cream cheese or just plain. These pancakes are also suitable as an accompaniment to soups.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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