Hearty pancake tower

Name: Hearty pancake tower
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs; 1/8 l + 1/4 l milk; 1/8 l Sparkling mineral water; 7-10 Tbsp salt, pepper; 100 g (20 g) + 2 tablespoons flour; 1 knife tip Baking Powder; 2 TABLESPOONS butter/margarine; 1 small onion; 2 (approx. 500 g) Courgette; 300 g Mushrooms; 5 TABLESPOONS Oil; 3 Tomatoes; 1 collar Chives; 50 g grated gouda

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs
1/8 l + 1/4 l milk
1/8 l Sparkling mineral water
7-10 Tbsp salt, pepper
100 g (20 g) + 2 tablespoons flour
1 knife tip Baking Powder
2 TABLESPOONS butter/margarine
1 small onion
2 (approx. 500 g) Courgette
300 g Mushrooms
5 TABLESPOONS Oil
3 Tomatoes
1 collar Chives
50 g grated gouda

Directions

1
Mix eggs, 1/8 l milk, mineral water, some salt, 100 g flour and baking powder. Let the dough swell for about 10 minutes
2
Sweat 2 tbsp. flour in hot fat. Stir in 1/4 l milk and bring to the boil. Season with salt and pepper. Simmer for about 15 minutes
3
Peel and finely chop the onion. Clean, wash and slice the zucchini and mushrooms. Fry everything in 2 tablespoons of hot oil. Wash tomatoes and chives. Dice the tomatoes and chives. Fry both briefly. Season with salt and pepper
4
Heat 3 tablespoons of oil in portions in a frying pan. Bake 5-6 pancakes from the dough. Sprinkle with cheese and keep warm. Pile up the pancakes, vegetables and sauce to form a tower and arrange
5
Drink: cool juice spritzer