Savory Pancake with Colorful Vegetables

Ingredients

• 100 g wheat flour
• 75 g spelt flour
• 350 ml milk
• 2 Eggs
• 1 pinch salt
• butter 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
• a splash dry white wine
• Salt
• black pepper (freshly ground)
• freshly grated Pecorino
• Basil

Instructions

1. 1.

   Whisk the flour with milk, egg and a pinch of salt to make a smooth pancake batter. Set aside and let rest for about 20 minutes.

2. 2.

   Wash, peel, and clean the zucchini, eggplant, onion, garlic, and bell pepper. Slice the garlic thinly; dice the remaining vegetables. Blanch the tomatoes in hot water, cool, peel, quarter, seed, and cube them. Quickly sauté onion and garlic in hot oil, add rosemary, then stir in diced eggplant, zucchini, and bell pepper for 1–2 minutes. Deglaze with white wine, fold in tomatoes, season with salt and pepper, and let simmer gently for about 10 minutes before tasting.

3. 3.

   In a separate pan melt butter and fry pancakes in batches of eight until golden. Remove and keep warm at 70 °C in the preheated oven until all are cooked.

4. 4.

   Serve each pancake filled with some of the sautéed vegetables, topped with grated cheese and basil.