Savory pancakes – quick to make

Ingredients for 4 servings:

• 200 g flour
• 200 ml milk
• 50 ml mineral water
• 2 eggs
• Salt
• some oil for frying
• e.g. salami
• e.g. bell pepper(s)
• e.g. tomato(s)
• n. B. cheese
• n. B. Mushrooms
• n. B. onion(s)
• n. B. garlic
• n. B. Ham, cooked
• e.g. tuna
• possibly fruits of your choice

Instructions

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

Using leftovers after fondue or raclette

First, mix the pancake batter. The ingredients above are an example, but everyone probably has their own recipe for pancake batter. Otherwise: Using a mixer, make a slightly creamy batter from the ingredients, from flour to salt. If it’s still too thick, add a little more mineral water. If it’s already too runny, stir in a little more flour. While the batter rests, cut the salami or cooked ham into pieces, and the tomatoes or peppers into thin slices. Drain the mushrooms, if desired, and peel and finely dice the onions and garlic. Grate the cheese, if necessary. All of these ingredients should be ready and ready to go. Lightly oil a pan (Teflon is best) and pour in enough batter to cover the bottom. Immediately sprinkle a little of the ingredients you’ve prepared onto the still-liquid batter in the pan, adding the cheese last. Cook the pancake over medium heat and carefully flip it after about 1-2 minutes. Repeat this process with the remaining batter and ingredients until everything is used up. I always have most of the ingredients in the house, so these pancakes are often and happily served at our table. But they are an absolute must if we’ve had raclette or fondue the day before. We always have plenty of leftovers of all the ingredients, which can then be used to create these pancakes to suit every taste. Most of the ingredients are already chopped up, and the pancakes are quick to make. You can really use anything you like, savory or sweet. If you prefer something sweet (like my daughter), you can use canned mandarins or pineapple—we always have those with raclette anyway—or apple pieces, etc. But then it’s better to leave out the cheese and maybe sprinkle a little sugar over the finished pancakes. I used to make pizza to use up the leftovers, but these pancakes are also a delicious variation. And every pancake can be different. As a party gag, I once got those little pancake molds that you put in a pan to fry heart-shaped eggs, etc. Pour the batter into the pan, place a slice of salami in the center of the batter, add some onion and garlic pieces, and top with cheese. Keep them warm on a plate in the oven until you’ve made enough pancakes. It was a lot of work, but the guests loved it.