Savory Pancakes with Vegetable Salsa

For the pancakes, combine flour, milk, egg and salt and stir into a smooth batter. Set aside to rest for about 20 minutes.

For the salsa, rinse zucchini, eggplant, tomatoes and bell pepper. Peel and thinly slice garlic. Peel onion, zucchini and eggplant and cut into small cubes. Halve bell pepper, remove seeds and ribs and cut into small cubes. Scald tomatoes, peel, quarter, core and dice. Briefly sauté onion and garlic in hot oil. Add rosemary and eggplant, zucchini and pepper cubes and sauté 1-2 minutes. Add wine and tomatoes to pan and season with salt and pepper. Reduce heat and simmer for about 10 minutes. Season with salt and pepper.

In another skillet, fry the pancakes. Melt butter, pour in portions of batter and fry on both sides until golden. Keep pancakes warm in oven preheated to 70°C (approximately 150°F) until the rest are done. Repeat with remaining batter to finish with 8 pancakes.