Zucchini Salami Pancakes

Zucchini Salami Pancakes

Zucchini salami pancakes are sprinkled with parmesan, which makes them taste spicier. For the pancakes, first stir in the dough. Mix flour with milk until smooth. Stir the eggs into the dough and season with a pinch of salt. Stir the mineral water lightly under the dough so that the pancakes rise loosely, as can be seen in the picture above. Let the pancake dough swell for a few minutes. For the filling, cut the courgettes into slices. Peel onion and garlic and cut into fine cubes. Heat 1 teaspoon olive oil in a pan and sauté zucchini and onions until soft. Add the garlic and season the zucchini with pepper from the mill, salt and the stripped needles of the thyme twigs. Heat the remaining olive oil in portions in a second coated pan and bake two pancakes one after the other. Place the thinly sliced salami on the zucchini and heat briefly. Spread the zucchini and salami over the pancakes. Grate the fresh Parmesan coarsely, sprinkle over the zucchini salami pancakes shortly before serving and fold the pancakes in half.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
702 kcal
68 g
32 g
36 g

(C)opyright by Marions Kochbuch