Pancakes with Ham and Mushrooms

Ingredients

• Chicken Egg 1 piece
• Kefir 5 fl oz
• Corn Starch 0 oz
• Activated Baking Soda a pinch
• Ocean salt to taste
• Erythritol 1 tablespoon
• Olive Oil to taste
• Pickled Chanterelles 5 oz
• Ham 0 oz
• Cheshire Cheese 0 oz

Step-by-Step Guide

Step 1

Pour kefir into a deep bowl. Crack in 1 egg.

Step 2

Add cornstarch and baking soda.

Step 3

Add erythritol and a pinch of salt.

Step 4

Whisk thoroughly with a mixer or whisk.

Step 5

Pour the resulting mixture in portions into the heated olive oil in the pan.

Step 6

When the pancake is browned, flip it and cook for another 2 minutes over medium heat.

Step 7

Slice the champignon mushrooms. Heat olive oil and sauté the mushrooms for 3 minutes.

Step 8

Cut the ham into cubes.

Step 9

Season the mushrooms with salt and stir.

Step 10

Add the ham. Sauté for another 3 minutes, then remove from heat.

Step 11

Cut the cheddar into cubes and add to the sautéed mushrooms and ham. Mix well.

Step 12

Place the filling on the pancake.

Step 13

Fold the pancake into a square.

Step 14

Sauté in the pan under a lid for 2 minutes over medium heat.

Step 15

Transfer to a plate and serve.