Millet Pancakes with Sugar Snap Pea Carrot Ragout

A great cake recipe for any occasion:

Mix the millet flakes well with eggs, milk and cheese and season with salt, pepper and nutmeg. Let the dough rest for about half an hour.

Clean the carrots and cut them into slices. Remove the ends from both sides of the sugar snap peas and cut the pods into diamonds.

Sauté the onion cubes in a saucepan with butter. Sprinkle with a pinch of sugar, add the carrots, dust with flour and fill with clear soup. Simmer gently for 10 min, then add sugar snap peas and whipped cream and simmer for another 5 min until soft. Season with salt, pepper and a little nutmeg.

Bake small pancakes in a frying pan with clarified butter. Serve with the vegetable ragout.

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