Vegetable Pan with Pancakes
For the pancake batter, mix the eggs with milk, flour and some sesame oil. Let stand for a few minutes.
Trim and rinse the broccoli, divide into florets and cook in salted boiling water until al dente. Rinse the green cabbage and cut into 2 cm (approximately ¾ inch) pieces. Drain the broccoli, rinse with cold water and drain. Rinse the tomatoes and cut into quarters. Peel the garlic and cut into slices.
Toast the sesame seeds in a dry pan.
Heat the remaining sesame oil in a wok and fry the vegetables. Pour in the vegetable broth and simmer for 5 minutes. Stir in the toasted sesame seeds.
Heat a little vegetable oil in a pan and fry 4 crispy pancakes successively from the batter. Roll up the pancakes and cut into slices. Serve the pancake slices with the vegetables in bowls.