Little Dutch Pancakes with Buffalo

Method

1. Sift and mix flour, buckwheat flour and salt in a bowl.
2. Make a well in the center and add the yeast.
3. Add the milk and stir from the middle into a thick batter.
4. Let the batter stand for 10 minutes.
5. Dilute the batter gradually with the rest of the lukewarm milk and chopped Buffalo.
6. Place a damp cloth over the bowl and let the batter rise in a warm place for about 1 hour.
7. Heat Dutch pancake pan and brush with butter.
8. Spoon the batter in to the holes with a ladle, filling only half way.
9. Bake the pancakes quickly, once they are brown, turn them quickly with a fork, and bake on the second side until brown.

Method

1. Peel the cucumber on the cutting board and grate it over a sieve.
2. Sprinkle a little bit of salt over it and let it drain.
3. Meanwhile, mix the crushed garlic with the spices and add some crushed pepper.
4. Add a large dash of olive oil and the juice of half a lemon.
5. Stir everything well.
6. Allow the flavors to develop by putting 2 hours in the refrigerator.

Method

1. Preheat Oven at 180 °C.
2. Mix the butter, caster sugar, milk, a pinch of salt and the vanilla extract to a smooth mixture.
3. Mix chopped almonds and finally the Zeeland flower.
4. Make small piles of the batter with a teaspoon.
5. Lay the piles on baking sheet leaving enough space in between.
6. Bake them in 6 to 10 minutes until golden brown.
7. Let them cool on a cooling wire/ rack.
8. Place a cup on an amuse spoon with a fritter.
9. Add the Tzatziki dip to the fritter.
10. Garnish with an edible flower.

Recommendations
Keep an eye on brandy-snaps whilst in the oven. Browning can go fast! If they become too dark, they taste bitter and if they remain too light they are not crunchy.

Allergens