Salty pancakes with lentils flour
100 g yellow lentils flour
80 g flour type “0”
250 g milk
1 spoon of baking soda
200 g fresh cheese
a zest of a lemon
In a bowl beat with a whip the yolks and the milk (keeping the egg whites). Add the flours and the baking soda, mix carefully not to create lumps.
Whisk the egg whites, stirring gently from below upwards. Add salt.
In a hot frying pan, pour the batter and create a disc. Cook the pancakes on both sides and continue until you finish the batter.
Mix the fresh cheese with the zest of a lemon and spread it on the pancakes.
Add salmon jerky and serve it.