Jerusalem Artichoke Pancakes with Avocado Cream

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the Jerusalem Artichoke Buffer:

For the avocado cream:


For the Jerusalem artichoke pancakes with avocado cream, mix the yeast with some lukewarm buttermilk and let it rise.

Mix eggs, flour, remaining buttermilk. Add the yeast mixture. Let the dough rest for a while.

In the meantime, peel the Jerusalem artichoke tubers thinly and grate finely. Add to the milk-flour mixture and season with salt and chopped thyme.

Heat oil in a frying pan and fry out about eight pancakes.

Meanwhile, cut the avocado in half and remove the skin and pit. Mash the flesh together with sour cream, a clove of garlic, salt and pepper.

Chop fresh kitchen herbs and add to the avocado cream. Arrange the Jerusalem artichoke pancakes with avocado cream and serve.

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