1 ¼cupsmilkYou can substitute ½ cup of sour cream for ½ cup of milk if you like.
2 teaspoons baking powder
1cupall purpose wheat flour
4large cloves garlic
Fresh nutmega few scrapes
2tablespoonsmelted butter
Instructions
Wearing gloves, pick the tops of young nettles in the spring and wash them.
Oil the garlic, wrap in foil, and bake for 20 minutes at 350 or until just soft, then cool and remove from the skin.
Mix the flour and baking powder. Prepare a pot for steaming. Steam the nettles until just wilted, about 2-3 minutes. You can also boil a pot of water and blanch the nettles for 1 minute, but the flavor won't be as strong.
Remove the nettles to a cutting board, cool and squeeze out any excess water. Roughly chop the nettles.
Put half of the nettles in a blender or food processor with the milk, egg, garlic cloves salt, butter, nutmeg and pepper, then puree until it makes a smooth batter. Transfer the mixture to a bowl and fold in the remaining nettles and flour.
Heat a lightly greased frying pan on medium heat. Cook scant ¼ cups of the batter for pancakes, putting a small piece of fresh goat cheese in the middle of each one as they’ve begun to set.
Serve with sautéed mushrooms, sausage gravy, eggs, or in place of a starch for lunch or dinner.
Serving as pictured
I like to serve these with a fried egg and sauteed wild mushrooms.
Notes
Note on serving sizesSavory pancakes are rich, so I account for 1 per person, depending on how much saucy business you have to soak up.