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Salted pancakes with speck and vegetables

ingredients

servings

1

Iodized salt

to taste

Speck

2 slices

Courgette

1 unit

Instant yeast for savoury dough

1 teaspoon

Grated Parmesan cheese

1 spoon

Water

to taste

Eggs

1 unit

Chickpea flour

30 grams

Brown rice flour

40 grams

single courses from Italy

Salted pancakes with speck and vegetables

Salted pancakes with speck and vegetables

with meat with eggs with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted pancakes with speck and vegetables

A perfect lunch also to eat out of the house in a break from work or lessons, soothing and tasty as I like it!

Salted pancakes with speck and vegetables step 1

step 1

In a saucepan mix the two flours together with the yeast and add the egg, mix with a fork to incorporate the whole flour.

Salted pancakes with speck and vegetables step 2

step 2

Now with lukewarm water, set the consistency of the compound and add the vegetables (in my case herb and scarola) chopped with knife and the speck always cut thin.

Salted pancakes with speck and vegetables step 3

step 3

Finish by adding Parmesan cheese and spiced and salted according to your taste. Now you can cook the pancake as always in the dish of the diameter of about 14 cm for 10 minutes, turn and finish the cooking.

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