Pancakes: 2 cups all-purpose flour
2 eggs
2 tablespoons vegetable oil
1/2 teaspoon salt
2 cups milk
Veggie Filling: 1/2 cup olive oil
4 large onions
3 green peppers
3 red peppers
5 large zucchinis
2 medium eggplants
2 cloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 medium tomatoes
360g mozzarella cheese
1/2 cup chopped fresh basil
Pancakes: 2 cups all-purpose flour
2 eggs
2 tablespoons vegetable oil
1/2 teaspoon salt
2 cups milk
Veggie Filling: 1/2 cup olive oil
4 large onions
3 green peppers
3 red peppers
5 large zucchinis
2 medium eggplants
2 cloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 medium tomatoes
360g mozzarella cheese
1/2 cup chopped fresh basil
To make the pancakes, combine the flour in a bowl
Make a hole in the center and add the eggs, oil, and salt
Beat lightly, then add the milk gradually and mix until all the batter is uniform
If the batter becomes too thick, pass it through a sieve
Cover with a cloth and let it rest for 2 hours
Heat the frying pan and add butter or margarine between each pancake (about 1/2 cup of batter)
Let it fry for about 3-4 minutes per side
Flip the pancake, holding it with your fingers or a spatula
To make the veggie filling, heat the olive oil in a large pan
Add the onions, sliced into rings, and cook until they're translucent
Add the peppers and zucchinis, cut into slices, and cook for 5 minutes
Add the eggplant, garlic, parsley, oregano, salt, black pepper, and tomatoes
Cook slowly, covered, for 30 minutes
Remove from heat and add the cheese (cut into cubes) and basil
To assemble the cake, place layers of pancakes and veggie filling on a plate
To serve, remove one pancake with veggies per person and enjoy! Serve 6 portions.
