Pancakes Tuscany

Ingredients for 2 servings
• 125 g Zucchini
• 1 onion
• 125 g flour
• 2 eggs
• 250 ml milk
• 5 tablespoons grated Parmesan
• Salt, Pepper, Sugar 
• 300 g vine tomatoes
• 100 g green onions
• 2 tablespoons white wine vinegar
• 5 tbsps. Olive oil

Time: 35 min

Preparation

1. Brushing For the dough zucchini and grate coarsely. Finely dice onion. Flour, eggs and milk powder to a smooth dough. Zucchini, onions and parmesan mix, salt and pepper and leave for 15 minutes to swell..


2. Clean, wash and coarsely chop tomatoes 2. Cut the white and light green of spring onions into thin rings. Vinegar, pepper, per 1 pinch of salt and sugar. Embezzle 3 tablespoons olive oil and mix gently with tomatoes and spring onions.

3. Dough stirs again well. Heat 1 tablespoon olive oil in a nonstick pan (20 cm diameter). For the half of the dough over medium heat a golden-brown pancakes bake, after about 2 minutes. Contact. Keep warm and bake out the remaining dough another pancake. Serve with the salad.

Nutritional information per serving: 785 kcal
• 29 g protein
• 46 g fat
• 63 g carbohydrates