Butter Milk Lentil
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g flour
- 0.5 liter ½ buttermilk
- 1 pinch (s) salt
- 0.5 teaspoon ½ dry yeast
- 1 teaspoon vanilla flavor or sachet vanilla sugar
- butter or margarine for frying
Print Recipe
Pin Recipe Instructions
- Warm the buttermilk lukewarm (slightly warmer than room temperature). Then stir in the spices and yeast. Finally, slowly stir in the flour until lump-free. When the dough is a viscous, creamy mass, heat up a pan and melt some butter in it.
- Scoop some batter into the middle of the pan and distribute it by swirling the pan. If the plentils get brown spots, they are done. It should be about 6 pins.
- I like to serve them traditionally with applesauce and cinnamon sugar or Nutella or chocolate and banana or maple syrup and cream or my caramelized apple sauce.
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