- 75 g Frießinger Mühle Polenta
- 235 ml water
- 335 ml milk
- 125 g Küchenmeister Spelt Flour T630
- 1.5 tsp. salt
- 1 tsp. pepper
- 1 tsp. baking powder
- 2-3 tbsp. tomato paste
- Freshly chopped basil
Avocado, tomato and rucola salad:
- 1 ripe avocado
- 300 g tomatoes
- 2 shallots
- Fresh chopped basil
- Bunch of arugula
Place the polenta and water in a medium sized pot. Cook over medium heat, stirring constantly until thick ca. 5-6 minutes. Now whisk in the milk, remove the pot from the stove and set aside.
Sieve together the flour, salt, pepper, and baking powder. Stir in the polenta mixture. Add the parmesan cheese, tomato paste, and chopped basil and stir until well combined. Add the egg and mix until fully incorporated.
Grease a pan with butter or oil and heat it up. Using a ladle, pour 2-3 dollops of batter into the pan and cook each side for ca. 2-3 minutes, or until golden brown. Keep cooked pancakes warm.
For the salad: Slice the avocado in half, remove the stone and slice the fruit away from the skin. Wash, dry and chop the tomatoes. Peel and dice the shallots. Wash and dry the arugula. Toss together the ingredients for the salad and serve with your pancakes!
These pancakes taste great warm or cold. Try wrapping the salad in the pancakes for a tasty snack!