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🍽️ Savory pancakes with colorful vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 100 g wheat flour
• 75 g spelt flour
• 350 ml milk
• 2 eggs
• 1 pinch salt
• butter fat (for frying)
• 1 zucchini
• 1 eggplant
• 1 onion
• 1 garlic clove
• 1 yellow bell pepper
• 4 tomatoes
• 2 tbsp olive oil
• 1 tsp fresh chopped rosemary
• 1 splash dry white wine
• salt
• pepper (from the mill)
• freshly grated Pecorino
• basil

Instructions

1. 1. Whisk the flour, milk, egg, and a pinch of salt together until you have a smooth batter.
2. 2. Let the batter rest for about 20 minutes.
3. 3. Wash the zucchini, eggplant, bell pepper, and onion.
4. 4. Peel the eggplant and the onion.
5. 5. Peel the garlic.
6. 6. Slice the garlic thinly.
7. 7. Dice the zucchini, eggplant, bell pepper, and onion into small cubes.
8. 8. Pour hot water over the tomatoes.
9. 9. Immediately shock the tomatoes in cold water.
10. 10. Remove the skin from the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the core from the tomatoes.
13. 13. Dice the tomatoes.
14. 14. Heat oil in a pan.
15. 15. Sauté the onion and garlic briefly in the hot oil.
16. 16. Add the rosemary.
17. 17. Add the cubes of eggplant, zucchini, and bell pepper.
18. 18. Sweat the vegetables for 1 to 2 minutes.
19. 19. Deglaze the mixture with wine.
20. 20. Stir in the tomatoes.
21. 21. Season the vegetables with salt and pepper.
22. 22. Let the vegetables simmer on low heat for about 10 minutes.
23. 23. Taste the vegetables and adjust the seasoning if needed.
24. 24. Preheat the oven to 70 degrees Celsius.
25. 25. Melt ghee in another pan.
26. 26. Cook the pancakes in batches, one after the other.
27. 27. Remove the cooked pancakes from the pan.
28. 28. Keep the pancakes warm in the preheated oven.
29. 29. Fill the pancakes with the vegetables.
30. 30. Sprinkle the filled pancakes with cheese.
31. 31. Sprinkle the pancakes with basil.
32. 32. Serve the pancakes.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 42 g