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🍰 Savory Oven Pancake

382 kcal · 30 min · 4 servings

Ingredients

• 2 small zucchini (each 200 g)
• 1.5 tbsp olive oil
• 100 g frozen peas
• salt
• 3 spring onions
• 1 red chili pepper
• 125 g mozzarella (45 % fat in dry matter)
• 1 handful purslane or basil (each 5 g)
• 125 g spelt flour Type 630
• 1 tsp baking powder
• 5 eggs
• 125 ml milk (3.5 % fat)
• 70 ml sparkling mineral water
• pepper

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini lengthwise into thin slices.
3. 3. Heat a grill pan on the stovetop over medium heat.
4. 4. Brush the hot grill pan with half a tablespoon of oil.
5. 5. Place the zucchini slices in the pan.
6. 6. Fry the zucchini for five minutes on the first side.
7. 7. Turn the zucchini slices and fry them for another five minutes.
8. 8. Remove the zucchini from the pan once it has grill marks.
9. 9. Bring a pot of water and salt to a boil.
10. 10. Add the peas to the boiling water.
11. 11. Cook the peas for two minutes.
12. 12. Shock the peas in cold water.
13. 13. Drain the peas well.
14. 14. Preheat the oven to 200 degrees Celsius conventional heat.
15. 15. Line a baking sheet with baking paper.
16. 16. Drizzle the baking sheet with the remaining oil.
17. 17. Place the baking sheet in the hot oven for five minutes.
18. 18. Wash the spring onions and trim the ends.
19. 19. Cut the spring onions diagonally into five to six centimeter long pieces.
20. 20. Halve the chili pepper lengthwise.
21. 21. Remove the seeds from the chili pepper.
22. 22. Wash the deseeded chili pepper.
23. 23. Finely chop the chili pepper.
24. 24. Slice the mozzarella into thin slices.
25. 25. Pick the purslane leaves from the stems.
26. 26. Wash the purslane thoroughly.
27. 27. Dry the purslane in a salad spinner.
28. 28. Put flour, baking powder, eggs, milk, mineral water, and half a teaspoon of salt into a bowl.
29. 29. Whisk the ingredients into a smooth batter.
30. 30. Carefully remove the hot baking sheet from the oven.
31. 31. Pour the pancake batter onto the hot sheet.
32. 32. Shake the sheet to spread the batter evenly.
33. 33. Arrange the fried zucchini slices on the batter.
34. 34. Scatter the spring onion pieces over the batter.
35. 35. Sprinkle the chopped chili over the batter.
36. 36. Distribute the drained peas over the batter.
37. 37. Place the mozzarella slices on the batter.
38. 38. Place the sheet in the oven for about twenty minutes.
39. 39. Grind fresh pepper over the finished oven pancake.
40. 40. Sprinkle the oven pancake with the dry purslane.
41. 41. Serve the oven pancake hot.

Nutrition per serving

• kcal: 382
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 32 g