Rye and Egg Pancakes with Carrot Breakfast

Ingredients

For four people (Vegetarian)

300g rye flour
1 medium onion
150ml carbonated mineral water
3 medium free range eggs, beaten
1 tablespoon lemon juice
1 large fresh carrot
2 teaspoons runny honey
150ml sour cream
1 tablespoon chopped fresh mint
100g Emmental cheese, grated
3 tablespoons olive oil


Recipe

Mix the rye flour with a pinch of salt in a bowl. Grate the onion into the rye flour, then mix the mineral water and beaten eggs into the flour and onion mixture and leave to soak for 30 minutes.

Wash, peel and grate the carrot, then mix in the lemon juice, honey, a little salt and the sour cream. Sprinkle the salad with the mint.

Stir the grated cheese into the rye flour mixture, then shape the mixture into 4 pancakes. Heat the oil a little at a time and fry each pancake until golden brown on each side.

Fold the hot pancakes onto plates with a mound of the carrot salad. Serve to a select ' brunch' of jovial friends after an early morning game of tennis.


Body Talk

Carrots, often popular with children, are great raw or cooked and help to promote a healthy digestive system.

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