Golden brown baked bread pancakes with wild garlic sauce
Difficulty:
Preparation time: 30 minutes
Serving size: 4
Ingredients
For the bread pancakes:
- 1 IBIS Stone Oven Baguette Grain
- 2 onions
- 1 tablespoon sunflower oil
- 250 ml vegetable stock
- Salt
- Pepper
- 1 tsp paprika powder, sweet
- 2 eggs (size L)
For the wild garlic sauce
- 1 IBIS baguette roll from the 6-pack
- 250 ml milk
- 2 hard-boiled eggs
- 1/2 bunch wild garlic
- 100 ml sunflower oil
- 250 g sour cream
- Salt
- Pepper
Also:
- Sunflower oil for frying
- Wild herb salad to serve
Instruction
Preheat the oven to 200 °C convection oven. Line a baking tray with baking paper. Bake the stone-oven baguette and the baguette roll for 10 minutes. Remove and slice the baguette while still hot (wear oven gloves!) and place back on the tray. Allow to dry well in the remaining heat. Allow the baguette roll to cool completely.
Remove the dried stone-baked baguette from the oven, leave to cool, then chop in a blitz chopper.
Peel and finely chop the onions. Sauté in the sunflower oil until translucent. Add the breadcrumbs and gradually pour in the vegetable stock. Bring everything to the boil and simmer, stirring, to form a porridge. Transfer to a bowl, stir in the paprika powder, salt and pepper and leave the porridge to cool.
Meanwhile, for the sauce, chop the baguette roll into small cubes and pour the milk over it in a bowl. Peel the hard-boiled eggs. Wash the wild garlic, dab dry and cut into strips.
Squeeze the baguette rolls and place in a high bowl. Add the eggs, wild garlic, sunflower oil and sour cream. Blend everything with a hand blender until creamy. Season the sauce with salt and pepper.
Whisk the eggs for the pancakes into the lukewarm bread mixture. Heat enough oil in a high pan. Take off tablespoons of batter and fry the bread pancakes on both sides until golden brown. Serve with the wild garlic sauce and enjoy. Serve with a fresh green wild herb salad.
Preparation time: approx. 30 minutes (plus approx. 30 minutes baking time).
