For the pickled gherkin cornmeal pancakes, boil the milk with 1 pinch of salt and 30 g of butter in a saucepan. Then stir in the cornmeal, which thickens over low heat while stirring. Allow to cool, stir in the yolks, gherkins and herbs and allow to cool.
With a spoon, cut out keline quantities, form into loaves and fry the pickled gherkin-cornmeal pancakes in the frying butter mixed with the olive oil until golden brown on both sides.
Preparation Tip:
All kinds of salad go well with it, but you can also serve the pickled gherkin and cornmeal pancakes as a side dish with meat and fish.
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