Crunchy lettuce pancakes with tomato-feta-salad

Step 1/3

• 250 g cherry tomatoes
• ¼ head iceberg lettuce
• 1½ tbsp balsamic vinegar
• 1 tbsp honey
• ¼ tsp salt
• 2 tbsp olive oil

• knife
• cutting board
• bowl
• whisk

Halve cherry tomatoes. Cut lettuce into fine strips. Mix balsamic vinegar, honey, and salt in a bowl. Slowly stir in olive oil until dressing is smooth. Add tomatoes and toss.

Step 2/3

• 100 g flour
• 2 eggs
• ½ tsp sugar
• ½ tsp salt
• ½ dash soda water
• butter (for frying)

• frying pan
• spatula
• bowl

Mix eggs, milk, sugar, flour, salt, and mineral water into smooth batter in a bowl. Melt butter in pan over medium-high heat. Add little pancake batter to pan so bottom is thinly covered. Add handful of lettuce, spread, and immediately add another layer of pancake batter. When bottom firms up, flip and bake until golden brown. Repeat until no batter remains.

Step 3/3

• feta cheese (for garnish)
• parsley (chopped, for garnish)

• plate

Add finished pancakes on plates. Arrange tomato salad on top, crumble feta over it and garnish with some chopped parsley.

Enjoy your meal!