Hearty pancakes with broccoli, ham, cheese and yogurt-garlic sauce

Ingredients for 3 servings:

• 100 g flour
• 2 eggs
• ⅛ liter milk
• 1 pinch of salt
• 1 m.-sized onion(s)
• 150 g cooked ham or turkey or chicken breast
• 450 g broccoli, frozen or 1 fresh
• 100 g Appenzeller or Gouda
• salt and pepper
• 150 g whole milk yogurt or low-fat yogurt, as desired
• 1 clove(s) garlic clove(s)
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, vegetarian option possible

Batter: Mix the flour, eggs, milk, and a pinch of salt to make pancake batter, then cover and let stand. Topping: Thaw the broccoli or cook fresh broccoli in salted water until al dente and divide into small florets. Dice the onion, strip the ham, and cut the cheese into thin strips or small pieces. Sauté the onion in a little oil, add the broccoli, and cook for 3 minutes, stirring, then add the ham and cook briefly. Add the cheese so it’s slightly melted before serving. Season the filling with salt and pepper. Yogurt-garlic sauce: Mix the yogurt with the lemon juice and the crushed or finely chopped garlic (you can use one more clove to taste), and season with salt and pepper. Bake the pancakes. Top each pancake half with the filling. Pour more or less yogurt-garlic sauce over the filling, depending on your taste. Fold the pancakes together, and you’re done! This recipe can be adapted to your liking: My sister used spinach and shrimp instead of broccoli and ham, which is also said to be delicious. You can also make the dish vegetarian by adding more vegetables.