Savory Oven Pancakes

Ingredients

• 2 small zucchini (200 g each)
• 1.5 tbsp olive oil
• 100 g frozen peas
• Salt
• 3 spring onions
• 1 red chili pepper
• 125 g mozzarella (45% fat in whole milk)
• 1 handful purslane or basil (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.

   Clean, wash and slice zucchini lengthwise into thin slices. Heat a grill pan, brush with ½ tbsp oil and fry the zucchini slices for 5 minutes on each side over medium heat until grill marks appear.

2. 2.

   Cook peas in boiling salted water for 2 minutes, shock in cold water and drain. Line a baking sheet with parchment paper, drizzle with remaining oil and preheat oven to 200 °C (180 °C fan; gas level 3) for 5 minutes to warm the sheet.

3. 3.

   Meanwhile trim spring onions, wash and cut diagonally into 5–6 cm pieces. Halve chili lengthwise, deseed, wash and chop. Slice mozzarella thinly. Rinse purslane, wash and dry by spinning.

4. 4.

   In a bowl whisk spelt flour, baking powder, eggs, milk, sparkling water and ½ tsp salt until smooth. Remove hot baking sheet from oven, pour batter onto it and spread evenly by tilting the pan. Top the savory oven pancakes with zucchini, spring onions, chili cubes, peas and mozzarella slices and bake in the hot oven for about 20 minutes. Sprinkle pepper over the pancakes, dust with purslane and serve.