Spaghetti pancakes with tomatoes and cheese

Ingredients for 2 servings:

• 1 handful of spaghetti, cooked
• 450 ml milk
• 250 g flour
• 2 eggs
• 2 pinches of salt
• 1 pinch(s) of pepper
• 1 shot of mineral water
• ½ jar dried tomatoes in oil
• 100 g cheese, of your choice
• 2 tsp, heaped dried herbs of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian leftover meal, makes about 2 – 3 thick pancakes

Mix milk, flour, eggs, mineral water, salt, and pepper into a batter. Cut the dried and pickled tomatoes into small pieces. Grate or dice the cheese (I used grated Gouda cheese). Heat a little oil from the pickled tomatoes in a medium-sized pan. Add the tomato pieces and a few spaghetti strands to the pan. Spread the batter over the tomatoes and sprinkle with the cheese. Fry until golden brown on both sides. To serve, sprinkle with oregano, herbs de Provence, or whatever else you have on hand. Makes 2-3 thick, filling pancakes. You can also make them with fresh tomatoes.