Pea and nettle pancakes with pea-shoots, feta and pickled red onions
    serves 4

    3 eggs
    250 g flour
    a little salt
    6 dl milk
    100 g nettles
    150 g fresh peas (shelled weight)
    2 red onions
    a little salt and sugar
    ½ dl apple cider vinegar
    50 g feta
    a few pea shoots

    Break the eggs into a bowl, and whisk the eggs and flour together. Add a little salt. Melt the butter in a pot, and add the egg-batter. Cook until it becomes totally smooth and shiny. Add milk little by little while whisking, so that you get a dough that’s thin, but holds together.

    Wash the nettles and dry thoroughly. Place them in a hot pan with a little olive oil and fry them for 30 seconds, until they collapse a little.
    Take the nettles out of the pan and chop them finely, add half of the shelled peas, which have also been lightly chopped. Stir everything together thoroughly.

    Heat a pan over a fire or on a burner and add a little pancake dough to the pan. Shake the pan so that the dough distributes itself over the whole pan. Fry the pancake for about 30 seconds, until it’s golden-brown. Flip it and fry on the other side until it’s finished. Remove the pancake and continue in the same way, until all the pancake dough is used.
    Garnish the warm pancakes with pickled red onions, the pea-nettle mixture, feta in small pieces and pea shoots on top. Drizzle with a little olive oil and serve.

    Pickled red onions
    Peel the red onions. Slice them in half, and then cut them into thin slices. Place the slices in a bowl, season with a little salt and sugar, cover with vinegar, and mix thoroughly. Let the onion slices sit and marinate for 15-20 minutes and soften a little, so they lose a little of their sharp onion taste, but still have crunch. The onions can easily sit longer.