Mix the dough out of the flour, milk, egg and 1/2 teaspoon of salt. Let this rest for at least 1 hour and set aside. During this time, lightly toast the pine nuts without fat in a coated pan.

Prepare the vegetables and cut them into pieces or slices. I seared and salted the pepper pieces in a pan and steamed them lightly with a dash of water with a lid. I seared the zucchini slices briefly on each side in the pan. Finally, toss the spring onion in the still warm pan. Halve the mozzarella and cut into slices.

I added a little milk to the dough until it can be stirred well, about 30 - 50 ml. Turn on the grill in the oven or top heat 200 degrees.

I baked two pancakes in two coated pans. To do this, briefly preheat the pans with a little rapeseed oil. Then pour in the batter with a large ladle until the batter is completely distributed over both pans. Heat level 7 of 9, later switch down to 6. When the underside of the pancake turns brown, turn it over with a spatula and continue baking.

Now place the pancakes on a plate and spread a little pesto in the middle and place the peppers, zuccini, tomatoes and onions on top, then the mozzarella, season with salt and pepper. Place the plates on the grid and grill for about 10 minutes until the mozzarella melts. Finally sprinkle with the pine nuts.

I like the fine buckwheat taste very much, it also makes you feel full. Next time I'll put goat cheese on top of the pancakes and gratinate. You should definitely leave an edge free, because the pesto will make the pancake softer. The edge stays slightly crispy in the oven.

You can choose the topping and season it according to your taste. I only seasoned everything with salt and pepper to preserve the flavor of the ingredients.