Pancakes with Vegetables

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 2 medium tomatoes
• 1 medium cucumber
• ¼ cup fresh parsley

Instructions

1. 1

   In a large bowl, whisk together 1 cup flour, 1 cup milk, 2 eggs, and 0.5 teaspoon salt until smooth. The batter should be thin enough to spread easily.

2. 2

   Heat a large nonstick skillet over medium heat and add 1 tablespoon of the 2 tablespoons vegetable oil. Pour about 1/4 cup of batter per pancake, tilting the pan to spread it thinly.

3. 3

   Cook each pancake for 2-3 minutes until the edges look dry and the bottom is golden brown, then flip and cook for another 1-2 minutes until the other side is golden. Repeat with remaining batter, adding more oil as needed.

4. 4

   While the pancakes cook, slice 2 tomatoes and 1 cucumber into thin rounds. Roughly chop 0.25 cup fresh parsley.

5. 5

   Serve the warm pancakes topped with the sliced tomatoes, cucumber, and a sprinkle of parsley. Fold or roll them if you prefer.

Tools you’ll need

• Large bowl
• Whisk
• Nonstick skillet
• Spatula
• Knife
• Cutting board

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