Tomato Bulgur pancakes

Superbly refined: Bulgur, dates and tomato juice revive the pancake batter. Lemony herb salad with feta's as filling it.

Ingredients for 6 units
Pancakes:
• 250 g flour
• 1 teaspoon cream of tartar
• 400 ml of tomato juice
• 4 bio eggs
• 3 Teaspoon Ducca, (North African spice mixture;. E.g. the Internet available)
• Salt, Pepper
• 2 dates, (without core)
• 80 g bulgur
• 200ml vegetable stock
• 1 tablespoon white wine vinegar
• 6 tbsp. corn oil

Salad:
• 1 bunch mint, (about 40 g)
• 1 bunch of parsley, (70 g)
• 40 g black olives (in oil, without stone)
• 150 g cherry tomatoes
• 150 g feta cheese finely grated zest
• 1/2 lemon bio Fleur de sel
• 6 tablespoons olive oil
• 2 tablespoons lemon juice

Time: 40 min plus cooking time 30 minutes

Preparation

1. Mix for the pancake flour with cream of tartar in a bowl. Add tomato juice, eggs, Ducca, 1/2 teaspoon salt and pepper and stir with a whisk until smooth. Allow to swell for 30 minutes.

2. Finely chop the dates. Let bulgur in a sieve, rinse briefly cold, drain and cook with the vegetable stock, vinegar and dates according to package directions and let cool.

3. Wash for lettuce mint and parsley, shake dry, pluck off the leaves and place in a bowl. Drain olives and cut in half. Cherry tomatoes cut in half. Feta cheese coarsely crumble with your hands.

4. Stir bulgur under the pancake batter. Each 1 tablespoon corn oil in a nonstick pan (Ø 20 cm) pan. Pour 1/6 of the pancake batter into the pan and bake for 2-3 minutes over medium heat. Flip the pancakes using a large pot lid and bake for 2-3 minutes. 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 baked.

5. Mix herb leaves with lemon zest, a little fleur de sel, olives, cherry tomatoes, olive oil and lemon juice gently and serve with feta cheese on the pancake.

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, add 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: 533 kcal
• 15 g protein
• 31 g fat
• 47 g carbohydrates