Savory Pancake Cake with Vegetables and Basil

Ingredients

• 2 Eggs
• 200 g Flour
• 1 tsp Baking powder
• 350 ml milk
• 2 tbsp parmesan
• Salt
• 50 g basil
• 3 Tbsp butter (for frying)
• 100 g diced bacon
• 1 handful spinach leaves
• 2 onions
• 1 yellow bell pepper
• 2 Tomatoes
• 100 g mushrooms
• pepper (ground)
• 125 g mozzarella ball

Instructions

1. 1.

   Whisk the eggs, flour, baking powder and milk into a smooth batter; add parmesan and a pinch of salt and let rest for about 20 minutes. Remove basil leaves (reserve some for garnish), roughly chop and fold into the batter. Cook three pancakes in lightly heated butter in a non‑stick pan.

2. 2.

   Preheat the oven to 250 °C with upper and lower heat.

3. 3.

   For the filling, wash, trim and roughly chop spinach; peel and slice onions thinly; wash, halve, deseed and dice bell pepper; wash, quarter, seed and dice tomatoes; clean mushrooms, wipe dry and slice thinly. In a pan without added fat, cook bacon until crisp, then add onions, pepper and mushrooms; lightly brown, season with salt and pepper, add tomatoes and spinach, adjust seasoning. Drain mozzarella and cube it; mix into the vegetables. Place two pancakes on parchment paper in a baking tray, spread the filling over them, briefly gratinate under the preheated grill. Stack the remaining pancake on top and serve garnished with basil.

4. 4.

   Serve hot, optionally with a side salad or crusty bread.