Salty pancakes with lentils flour

Type
First Courses

Difficulty
Medium

Season
Spring

INGREDIENTS

100 g  yellow lentils flour
80 g  flour type “0”
3 eggs
250 g  milk
1 spoon of baking soda
200 g  fresh cheese
salmon jerky
a zest of a lemon

PREPARATION

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.