WHAT YOU’LL NEED

• Ingredients: (Serves 6)

• For the pancake batter:

• 2 eggs

• 600g milk

• 75g wheat flour

• 75g barley flour

• 5g salt

• Butter, for frying

• For the filling:

• 500g crystal-clear whey, obtained from yogurt or buttermilk • 20g butter • 3 onions, cut into paper-thin slices • 1–2 spoonfuls cream • 30g whole barley seed, sprouted to roughly 3cm-long green sprouts, to serve