Ingredients

• 2 eggs ((m))
• 300 ml milk (lukewarm milk)
• 7 g instant yeast (1 tbsp)
• 25 g granulated sugar
• 16 g baking powder (1 tbsp)
• 1 g Italian seasoning
• 350 ml water (lukewarm water)
• 500 g flour (all-purpose flour)
• 9 g salt (1½ tsp)
• 150 g red bell pepper (1.5 grilled pepper)
• 100 g zucchini (⅓ zucchini)
• 25 g fresh chives
• 50 g carrot
• 35 g black olives
• 50 g Grana Padano
• sunflower oil (to fry in)

Instructions

1. Break the eggs into a bowl and whisk. Add the warm milk and mix well. Add the yeast, sugar, baking powder, and Italian seasoning, then mix until combined. Gradually add the warm water and stir well. Add the flour and salt, mix until smooth. Cover and let the batter rise for 15-30 minutes.

2. Finely chop the red bell pepper, zucchini, and chives. Grate the carrot and slice the black olives.

3. Add the bell pepper, zucchini, chives, carrot, black olives, and Grana Padano to the batter. Mix until combined.

4. Heat a small amount of sunflower oil in a skillet or pancake pan over medium heat. Add about 155 g of batter per pancake. Cook for 30-45 seconds on one side, then flip and cook through.

5. Keep the vegetable pancakes covered while they’re still warm.

6. Fill the vegetable pancakes with a fresh salad or any filling of your choice.