Pancakes and Vegetable Soup

For the pancakes, pour the flour into a bowl and stir until smooth with the milk. Add the egg and mix well. Season with salt and pepper. Add water if the batter is too thick.

Rinse the parsley, shake dry and chop. Mix half of it into the batter and allow the batter to rest for a few minutes.

Heat a pan with a small amount of butter, add a small ladle of batter, rotate and tilt the pan to coat thinly and cook the pancakes on each side until golden brown, about 2 minutes. Set aside, allow to cool and proceed with the rest of the batter.

For the soup, rinse, trim and chop the vegetables. Peel the onion and garlic, chop, and sauté in a pot with hot oil. Add the vegetables and cook briefly. Pour in the broth and simmer for 20 minutes, until the vegetables are cooked.