For the feta and olive pancakes with lettuce, first mix the milk, yogurt, baking powder, baking soda, flour and eggs for the pancakes. Add olives, thyme and feta and season with sea salt and pepper.
Heat olive oil in a frying pan, fry the pancake mixture in 3 to 4 portions (the taler should not be too large). When bubbles have formed, turn and finish frying for 1 minute.
Mix Vogerl salad with the cashews, season with a little apple cider vinegar, olive oil, sea salt and pepper.
Stack the pancakes into a tower and serve the feta-olive pancakes with vogerl lettuce.
Preparation Tip:
The Feta Olive Pancakes with Vogerlsalat can be served for brunch or as an appetizer.
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