Wild Garlic Pancakes

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash wild garlic, shake dry, remove stalks. Cut the leaves into strips and puree together with the milk in the mixer or the star of the hand mixer. Stir in eggs, milk and salt, leave to soak for 30 minutes.
The dough should be relatively thin (add milk if necessary) so that there are thin pancakes that cook quickly, brown a little and keep their green color.
Heat the fat in a pan, pour in a thin layer of batter and bake over medium heat.
The wild garlic pancakes can be used as a side dish or as a main course, e.g. filled with a mushroom ragout (increase the amount if necessary) and of course as an insert in a clear vegetable stock.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.