Pancake Burger

For the pancake burger, whisk together flour, milk, 2 eggs, baking powder, salt and nutmeg to a smooth pancake batter and let it swell for half an hour.

Wash parsley, shake dry and chop finely. Peel and finely chop one onion and garlic.

In the meantime, knead minced meat, the remaining eggs, breadcrumbs, salt, pepper, garlic, parsley and onion with your hands to a homogeneous mass.

Season again if necessary, then cut the meat into quarters, shape into pancake-sized loaves and refrigerate.

Melt butter in a frying pan and fry pancakes in portions until golden brown on both sides – the dough should yield eight pieces.

Grate the Gouda cheese. Wash and slice the tomatoes. Peel the onion and cut into rings. Now fry out the four meat loaves in the pan. Preheat the oven to 150 °C.

Line a baking tray with baking paper, spread four pancakes on it, put one meat loaf and a blob of ketchup on each.

Top with tomato slices and onion rings, sprinkle with half of the Gouda, cover each with a second pancake and finally add the remaining Gouda. Bake the pancake burger for fifteen minutes.

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