Vegetable pancakes

A platter full of vitamins.

For 2–3 people

For the dough:
250 g /9 oz (2 ½ cups) plain flour
4 eggs
1 pinch sugar
1 pinch salt
375 ml/12 fl oz (1 ½ cups) milk
125 ml/4 fl oz (1/2 cup) mineral water

For the vegetable:
1 Spanish onion
1 red sweet pepper
7–8 tbsp cooking oil
pepper from the mill
some cress

Preparation time: 30 minutes (excluding dough rising time)

Per serving: P: 17 g, F: 29 g, C: 54 g, kJ: 2318, kcal: 554

1. Sieve the flour into a mixing bowl and make a hollow in the middle. Beat the eggs with sugar, salt, milk and mineral water using a whisk and pour a little of this mixture into the hollow. Starting from the middle, mix together the egg mixture and flour, then incorporate the egg mixture. But be careful, no lumps please! Leave the pancake mixture to rest for 20 minutes.
2. Peel the onion an cut the pepper into quarters. Wash and prepare both and cut them into very thin strips. Heat a little of the oil in a pan. Add a few strips of pepper and onions and fry lightly for 2 minutes, then pour a thin layer of pancake mixture on top an cook over medium heat. When the edges have turneg golden-yellow, turn over with a cake-slice or wooden spatula and cook the other side until golden yellow.
3. Cook the rest of the pancakes in the same way, stirring the mixture every time before ladling into the pan. Garnish the pancakes with cress and serve with green salad if you like.

Another idea: Instead of onion and pepper, you could use spring onions and mushrooms. Delicious served with green salad.

Fancy a little variation? What about apple pancakes. Prepare the mixture as above but instead of using 1 pinch of sugar, add 1 tablespoon of sugar. Replace the vegetables with 1 kg/2 ¼ lb sour apples such as Bramleys. Peel the apples, cut into quarters and core, then cut into small, thin slices and divide into portions. Put a little oil in the pan, add 1 portion of sliced apple and fry for 2–3 minutes, pour a thin layer of pancake mixture on top and thicken over medium heat. Loosen the pancake from the pan now and then, cooking as described above. Cook the remaining apples and pancake mixture in the same way. Sprinkle the pancakes with cinnamon sugar, almonds and – if you like – icing sugar.