Vegetable‑Filled Pancakes

Ingredients

• 4 eggs
• 275 g flour
• Salt
• 350 ml milk
• 2 red bell peppers
• 1 small eggplant
• 1 Zucchini
• 150 g oyster mushrooms
• 50 g soybean sprouts
• 1 tsp ginger (fresh grated)
• 4 tbsp oil
• 50 g sesame seeds
• pepper (ground)
• 125 ml Vegetable broth
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• 1 tsp starch
• 3 tbsp light soy sauce

Instructions

1. 1.

   Whisk eggs, flour, a pinch of salt and milk until well combined. Stir in about 150 ml water to create a thin batter, cover and let rest for approximately 20 minutes.

2. 2.

   Meanwhile, prepare the filling: clean, wash, and cut bell peppers, eggplant, zucchini, and mushrooms into short strips; finely chop the mushrooms. Rinse soybean sprouts and set aside.

3. 3.

   Pour the batter into a lightly oiled non‑stick pan (about 18 cm) to make eight thin pancakes, sprinkling sesame seeds before flipping each one. Keep finished pancakes warm in the oven.

4. 4.

   Sauté ginger in remaining oil. Add bell pepper and eggplant, stir‑frying over medium heat for a few minutes. Mix in zucchini and mushrooms, cooking briefly more; season with salt and pepper.

5. 5.

   Add broth, vinegar, and maple syrup to the vegetables, letting it simmer slightly. Whisk starch with a little water until smooth, then use it to thicken the sauce. Fold in soybean sprouts and finish the dish with light soy sauce.

6. 6.

   Distribute filling onto each pancake quarter, fold pancakes twice, and serve immediately.