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Freshly baked cheese and wild garlic pancakes
Creamy and delicious savoury pancakes with cheese and wild garlic

Wild garlic & cheese pancakes

Author: Flavelo
Recipes Vegetarian & Vegan
The first herald of spring, wild garlic, makes this dish special with its intense aroma. We use the leaves that cover the forest floor like a green carpet; under heat, they mellow to lend a delicate garlic-spring onion flavour to the creamy cheese filling. This recipe celebrates seasonal ingredients: simple yet exploding with flavour.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian (Seasonal)

Ingredients

Equipment Needed

  • Stick blender (optional for the batter)
  • Frying pan
  • Baking dish
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Prepare the pancake batter as usual (flour, eggs, milk, soda, salt). Stir a handful of very finely chopped wild garlic directly into the batter too!

Tip: Adding the plant to the batter releases essential oils during frying, infusing the dough.
2 ✓

Fry the pancakes. Be careful not to burn the leaf pieces in the batter (use medium heat).

Tip: Due to the sugar content in the plant parts, the batter may brown faster (caramelisation).
3 ✓

For the filling, mix the sour cream with two-thirds of the grated cheese and the remaining wild garlic (cut into strips). Season with pepper.

Tip: Add salt sparingly, as the cheese is already salty!
4 ✓

Fill the pancakes, fold them into quarters or roll them up, and place them in an ovenproof dish.

Tip: Lightly butter the dish to prevent sticking.
5 ✓

Sprinkle the remaining cheese on top and bake in an oven at 180°C for 10-12 minutes until the cheese melts and starts to bubble.

Tip: No need to overbake, just warm through so the cheese inside melts, forming a creamy emulsion with the sour cream.
6 ✓

Serve immediately; garnish with fresh wild garlic leaves.

Tip: Best served warm while the cheese is still stringy.

Recipe FAQ

It's not wild garlic season. What can I substitute?
You can use spinach mixed with 1-2 cloves of crushed garlic. The flavour effect will be very similar.
The wild garlic is bitter.
Wild garlic can become bitter after flowering. Always use young leaves and avoid over-frying them.

Ingredients

  • 200 g Plain flour
  • 2 whole Eggs
  • 300 ml Milk
  • 150 ml Soda water (sparkling water)
  • 1 tsp Salt
  • 3 tbsp Oil
  • 200 g Grated cheese (Gouda or Edam)
  • 1 bunch Fresh wild garlic (approx. 50-80g)
  • 200 g Sour cream
  • 1 pinch White pepper