Vegetable and Cheese Pancake

Ingredients:

• 120 grams flour
• 45 milliliters milk
• 3 eggs
• 140 grams light Galbanino cheese, sliced
• 3 green onions, sliced
• 1 potato, peeled and grated
• 1 onion, chopped
• 1 red pepper, diced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking soda
• A pinch of fresh mint, chopped
• A pinch of parsley, chopped

Instructions:

1. In a large mixing bowl, combine flour, salt, sugar, and baking soda. Mix these dry ingredients well.
2. In another bowl, beat the eggs and then mix in the milk.
3. Gradually add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. Mix until you have a smooth batter.
4. To the batter, add grated potato, chopped onion, diced red pepper, sliced green onions, chopped mint, and chopped parsley. Mix well to ensure even distribution of the vegetables.
5. Gently fold in the slices of Galbanino cheese, trying to keep the slices intact as much as possible.
6. Heat a non-stick pan over medium heat. Once hot, pour in a ladleful of the batter to form a pancake. Spread it out slightly to ensure even thickness.
7. Cook for about 2-3 minutes on one side, or until the edges start to lift and the bottom is golden brown. Carefully flip the pancake and cook for another 2-3 minutes on the other side.
8. Repeat with the remaining batter, adding a little oil to the pan if needed to prevent sticking.
9. Serve the pancakes hot, garnished with additional fresh herbs if desired. These savory pancakes make a great breakfast, brunch, or even a light dinner.