Summary

Ingredients

• 2 carrot (s)
• 1 zucchini
• 2 egg (s)
• 300 ml buttermilk
• 250 g spelled flour (whole rain)
• 2 teaspoons baking soda
• 1 teaspoon sea salt

For the dip:

• marjoram
• parsley
• tarragon
• 2 tablespoon olive oil
• 250 g quark
• 200 ml yogurt
• pepper
• sea-salt

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Instructions

1. For the vegetable pancakes, wash the carrots and zucchini, then roughly grate both. Beat eggs, buttermilk, flour and baking powder until smooth. Stir in the grated vegetables, salt and herbs and bake 12 pancakes one after the other in heated oil until golden brown.
2. For the dip, mix the quark and yoghurt with the herbs, season with salt and pepper and serve with the vegetable pancakes.