For babies and children: quick lunch
Fennel soothes the stomach, potatoes provide valuable egg white and vitamins: With this dish, you can easily outsmart little vegetable muffins.
Rinse and clean fennel, setting the green leaves aside. Rinse and peel the potatoes. Grate potatoes and fennel with a raw vegetable grater. Mix eggs, millet flakes and flour with grated potatoes and season with salt and nutmeg. Heat a small amount of fat in a coated frying pan. Form about 1 tbsp of batter per pancake in the fat and fry narrow pancakes until golden brown on both sides. Remove the pancakes from the frying pan and drain the fat on a paper towel. Mix cream cheese with yogurt until creamy, season with pepper, fennel seeds, salt and fennel greens and offer as a dip with the pancakes.
Coated frying pans must not be heated as high as iron or stainless steel pans, as the coating will suffer. Therefore, you can use fat with a lower smoke point (such as butter) in these frying pans. Bake the pancakes at a moderate temperature: they will not become too dark, will not set and will become nice and crispy despite the mild temperature.
Tip: Use a normal or light yogurt as needed!
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