Pancakes with Vegetables recipe

Ingredientsfor

For the dough: 1 egg; 250 milliliters milk; 120 grams Pastry flour; 2 Tbsps grated Parmesan; 1 Tbsp freshly chopped thyme; olive oil (to fry)

For the filling: 1 Eggplant; 2 Zucchini; 2 scallions; 2 Tomatoes; 2 Tbsps olive oil; 1 Tbsp lemon juice; salt; freshly ground peppers

How healthy are the main ingredients?

Parmesan olive oil thyme egg olive oil Eggplant

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Preparation

For the dough: Mix the egg with the milk, flour, parmesan and thyme to a smooth dough and let it rest for about 20 minutes.

Preheat the oven to 240°C (approximately 460°F).

For the filling: Rinse the eggplant and zucchini and cut into slices. Rinse the scallions and cut into rings. Rinse the tomatoes, remove the stalks and cut into columns. Spread the vegetables together onto a baking sheet, drizzle with oil and lemon juice and season with salt and pepper. Cook in the oven for about 10 minutes until golden brown.

Heat a little oil in a frying pan and cook the dough into 4 pancakes, about 1-2 minutes per side. Serve the pancakes filled with the vegetables.

Calorie	344 cal.	(16 %)
Protein	12 g	(12 %)
Fat	18 g	(16 %)
Carbohydrates	32 g	(21 %)
Sugar added	0 g	(0 %)
Roughage	4.1 g	(14 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Pancakes with Vegetables