Vegetable pancakes à la Didi

Ingredients for 2 servings:

• 4 tbsp flour
• ½ tsp baking powder
• 100 ml milk
• 1 m.-sized egg(s)
• 1 pinch of salt
• 1 potato(s) from the previous day, cooked
• 2 portions of peas and carrots from the previous day, cooked
• 4 cherry tomatoes, halved
• 1 gherkin(s)

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Leftover processing

Combine the flour and baking powder and stir into the milk. Add the egg and a pinch of salt. Let the batter rise for about 1 hour. Meanwhile, cut the potato into small pieces. Slice the gherkin. Stir the potato, gherkin, tomatoes, peas, and carrots into the batter. Heat a pan with a little cooking fat and pour in half of the batter. Spread evenly and cook until golden brown. When the top dries and bubbles, flip the pancake and cook the other side until golden brown. Cook the other half of the batter until golden brown. Plate and serve.