Savory pancakes

Ingredients for 4 servings:

• 2 m.-sized eggs
• 250 ml beer
• 1 pinch of salt
• 150 g flour
• Fat for frying
• e.g. Gouda or Emmental, coarsely grated
• e.g. tomato(s), sliced
• e.g. salami, sliced
• e.g. cheese, sliced
• e.g. marjoram or oregano
• n. B. Vegetables of your choice or cooked leftovers from the previous day
• n. B. cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

For the pancake batter, mix the eggs, beer, salt, and flour well and let the batter rest for half an hour. 1. Cheese pancake variation: Add coarsely grated Gouda or Emmental cheese to the prepared batter, cook the pancakes in hot oil, and finish cooking with the lid closed after turning. 2. Pizza pancake variation: Before turning, place slices of tomato, salami, and cheese on each pancake, sprinkle with marjoram or oregano, turn over, and finish cooking slowly. 3. Vegetable pancake variation: Cook the pancakes in oil, then top with spinach, cauliflower, asparagus, mushrooms, or other leftover vegetables from the day before and roll up. Serve sprinkled with cheese.