Carrot curry pancakes

Juicy dough, put in the polenta and carrots is embedded, to refreshing fennel and orange salad with pistachio and ginger - a legendary Hip Flask!

Ingredients for 4 servings

Pancakes:
• 600 g bunched carrots
• 20 g butter
• 2 tsp sugar
• salt, pepper
• 200 g flour (sifted)
• 70 g Polenta (corn grits)
• 2 teaspoons curry powder. (e.g. Anapurna;. On the Internet available)
• 4 eggs
• 400 ml milk
• 8 tablespoon corn oil

Fennel salad:
• 3 fennel bulbs with green, (approx. 300 g)
• 10 g fresh ginger
• 3 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil Fleur de sel
• 50 g salted pistachios

Time: 55 min plus rest 30 minutes


Preparation

1. Wash the carrots, remove the green and peel the carrots. Thickness carrots in half lengthwise. Heat butter in a large wide pot. Sugar, 1 teaspoon salt, some pepper, 100 ml of water and add carrots. Boil briefly and covered over medium heat in 6-8 minutes to cook al dente. Then drain in a punch, well and let cool.


2. To give pancake flour, polenta and curry powder in a mixing bowl. Separate the eggs and place the egg whites cold. Give yolks, milk, 1/2 teaspoon salt and pepper to the flour and stir with a whisk until smooth. Batter swell for 30 minutes.

3. For the salad fennel clean, pluck off the green and set aside. Fennel cut in half and slice into thin slices 1-2 mm. Ginger Peel and very finely dice. Orange juice with ginger, vinegar and oil mix. Season with fleur de sel. Dressing pour over the fennel, mix well and leave for 20 minutes.

4. Loosen pistachios from the bowl and chop coarsely. Whisk the egg whites with the whorls of the hand mixer until stiff and fold with a spatula gradually under the pancake batter.

5. 2 tablespoons corn oil in a nonstick pan (20-24 cm Ø) heat. Pour 1/4 of the batter into the pan, 1/4 the carrots lay on it and bake for 2-3 minutes over medium heat. Flip the pancakes using a large pot lid and in
Bake for 2-3 minutes ready. Slide pancakes on a flat plate with a plate covered in a preheated oven at 80 degrees (gas 1, convection not recommended) keep warm until all the pancakes are well baked. Pancakes with some salad dish, sprinkle with fennel and pistachios and serve immediately. Serve remaining salad.

Additional tips for preparation
The dough should rest for 30 minutes. Just so the gluten in the flour can swell and make the dough for binding. If you like, there is a top teaspoon cream of tartar. That makes it much more airy. The pan should have a not too high rim, so the pancakes will not stick when turning. When turning assistance suited a large flat pot lid. Please use the oil sparingly. The pancakes should not swim in it, otherwise it soaks up.
Our tip: Just pull for greasing a submerged in oily paper towels by a nonstick skillet. Enough absolutely.

Nutritional information per serving: 826 kcal
• 23 g protein
• 48 g fat
• 73 g carbohydrates