Pancakes stuffed with seasonal vegetables

Do you know a person that doesn't like pancakes? Well, neither do we! But this time instead of sugar, add salt to the pancake mixture, and you can season them with your favorite spices or finely chopped herbs. A great idea would be parsley, but also a pinch of turmeric, smoked red pepper or chili.

Prepare the filling quickly, and you can also add pieces of sausage or bacon to it. Prepare the salad and that's it, a lunch you'll love from the very first bite - it's ready.

You need:

• 5 pancakes
• 1 red pepper
• 1 onion
• 1 eggplant
• 1 zucchini
• 1 clove of garlic
• 1 teaspoon of thyme
• 1 teaspoon of chopped basil
• Mozzarella
• Olive oil
• Salt, pepper

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Preparation process:

1. Heat the olive oil in a pan and sauté the chopped onion. 
2. Add diced vegetables, and crushed garlic and simmer for another five minutes.
3. Season with salt and pepper. At the end, add fresh thyme and basil.
4. Heat the oven to 200°C. Top the pancakes, add mozzarella, and fold them over.
5. Place the pancakes in an ovenproof dish and bake for ten minutes.
6. After baking, you can pour Greek yogurt, herbs and garlic sauce over the pancakes.

Post By: Vanessa F.