Greek pancakes

Ingredients for 2 servings:

• 240 g flour
• ½ tsp baking powder
• 3 eggs
• Milk as needed
• 250 g yogurt
• 100 g low-fat curd cheese
• 2 garlic cloves
• 2 large tomatoes
• 1 onion(s)
• ½ cucumber(s)
• salt and pepper
• margarine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filled with tzatziki, cucumbers and tomatoes – a great summer dish

Mix the flour with baking powder and a pinch of salt, add the eggs and mix with enough milk to make a fairly runny pancake batter that can melt in the pan. For the tzatziki, finely chop or press the garlic and mix it into the yogurt. Stir in the quark and season with salt and pepper. Cut the cucumber, tomatoes and onion into small pieces. Cook the pancakes one after the other in a non-stick pan with about 1 teaspoon of margarine per pancake and keep them warm on a plate in the oven. Once all the pancakes are cooked, spread some tzatziki on each one. Add the tomatoes, onions and cucumber and sprinkle with a little salt and pepper. Roll up the pancakes and serve immediately. It also tastes delicious if you fry some minced meat and add it to the pancakes.