On September 2020, I am taking on the challenge of offering you a new recipe every day based on a seasonal vegetable or fruit.
Today let’s enjoy a bit more Sun Vegetables!
These sunny days in September make me want to flavour most of my dishes with sunny vegetables. These pancakes are no exception to the rule: dried tomatoes, mozzarella, spinach…
Savoury pancakes?
Have you ever tried savory pancakes? For me, it wasn’t my first try but this recipe is, undoubtedly, the best I’ve ever done 😉
I truly hope that you’ll get inspired by this very colourful and flavourful recipe! How about your next brunch?
See you tomorrow for new inspirations!
Enjoy,
Caroline
Eggs: 2 ∞ Mince the spinach leaves, the sun-dried tomatoes and cut the mozzarella into cubes.
Ingredients
Oil: 20 g
Semi-complete flour: 1 cup - 120 g
Milk: a bit more than 2/4 cup
Yeast: 1 tsp
Mozzarella: 80 g
Dried tomatoes - about 8 - 20 g
Spinach leaves: 2 handfuls
Tahini for toppingInstructions
∞ In a salad bowl, mix the eggs and milk. Add the flour, baking powder and oil. Mix to obtain a very smooth preparation.
∞ Add the mozzarella, tomatoes and spinach.
∞ Cook the pancakes in a very hot and oiled frying pan. I count about two tablespoons for a pancake.
∞ I like to eat them with tahini on top and a little tomato sauce flavoured with Provençal herbs.
