Vegetable pancakes

Name: Vegetable pancakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Eggs; 150 ml Mineral water; 250 ml Milk; 300 g Flour; 150 g frozen peas; 1 can(s) (425 ml) Vegetable corn; 1 big red pepper; 120 g cooked ham; 200 g Mushrooms; 4 TSP Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Fresh cream; 7-10 Tbsp Dill

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Eggs
150 ml Mineral water
250 ml Milk
300 g Flour
150 g frozen peas
1 can(s) (425 ml) Vegetable corn
1 big red pepper
120 g cooked ham
200 g Mushrooms
4 TSP Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Fresh cream
7-10 Tbsp Dill

Directions

1
Stir eggs, mineral water and milk until smooth. Stir in flour with a whisk. Let the dough rest for a while. In the meantime defrost the peas, drain the corn. Clean and wash the peppers and cut them into small cubes.
2
Dice ham as well. Clean, wash and thinly slice the champions. Heat 1 teaspoon of fat in a pan. Fry 1/4 of the mushrooms for 3 minutes. Add 1/4 each of the remaining vegetables and ham. Season with salt and pepper. Spread 1/4 of the dough on top. Bake for about 5 minutes, turn and bake again for about 5 minutes. Process remaining vegetables and dough in the same way.
3
Add 1/4 each of the remaining vegetables and ham. Season with salt and pepper. Spread 1/4 of the dough on top. Bake for about 5 minutes, turn and bake again for about 5 minutes. Process remaining vegetables and dough in the same way. Serve each pancake sprinkled with crème fraîche and coarsely chopped dill