Instructions:
Prepare the Batter:
In a large mixing bowl, combine the flour, salt, sugar, and baking soda. Mix these dry ingredients well.
In another bowl, beat the eggs and then mix in the milk.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. Mix until you have a smooth batter.
Add the Vegetables and Cheese:
To the batter, add the grated potato, chopped onion, diced red pepper, sliced green onions, chopped mint, and chopped parsley. Mix well to ensure the vegetables are evenly distributed throughout the batter.
Gently fold in the slices of Galbanino cheese, trying to keep the slices intact as much as possible.
Cook the Pancake:
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 an even thickness.
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.
Repeat with the remaining batter, adding a little oil to the pan if needed to prevent sticking.
Serving:
Serve the pancakes hot, garnished with additional fresh herbs if desired. These savory pancakes make a great breakfast, brunch, or even a light dinner.
Tips:
For a lighter version, you can substitute the flour with a whole grain or gluten-free alternative.
Feel free to add other vegetables according to your preference or what’s in season.
These pancakes can be served with a side of sour cream or a yogurt-based sauce for added flavor.
Enjoy your savory vegetable and cheese pancakes!
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