Paprika pancakes with yogurt dip

Ingredients for 1 servings:

• 125 g flour
• 100 ml milk
• 100 ml carbonated mineral water
• 2 eggs, size M
• ½ tsp salt
• 1 pointed pepper, red
• 2 slices of Black Forest ham
• some paprika pepper
• 2 tbsp Parmesan, grated
• Oil for frying
• 1 cup of natural yogurt
• ½ cup sour cream
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

for 2 large pancakes

Mix all the ingredients for the pancake batter in a tall bowl until smooth and let rest. Wash and deseed the bell peppers and cut into small, fine cubes. Also cut the ham into small pieces. Heat a little oil in a small pan and first roast the diced bell peppers. When they start to brown, add the ham pieces and some paprika and fry everything for about 3 minutes. Set the pan aside. Now heat a little oil in a large non-stick pan and pour in half of the batter and let it fry for a while at medium heat. Spread half of the ham and bell pepper cubes on the top (uncooked side) and sprinkle with about 1 tablespoon of Parmesan cheese. When the pancake begins to set, carefully flip it over with two spatulas and finish cooking. Using a plate, flip the pancake over so that the side with the bell peppers and ham is on top. Keep warm in the oven if necessary. Make the second pancake in the same way. Mix the yogurt and sour cream with a little salt and serve with the pancakes. This dish also makes a great warm appetizer by simply baking small pancakes.