Zucchini and Trappist in a big American pancake sprinkled with my pinch of magic

Ingredients:

150g zucchini (grated and drained),

2 eggs,

350 ml of milk,

75ml of oil,

0.5 cups of yogurt,

1 bag of baking powder,

300g of flour,

150g trappist (grated),

salt, spice C, dry parsley, cherry tomatoes, sesame and flax seeds.

Preparation:

* First peel the zucchini, remove the seeds, wash and grate coarsely. Season with a pinch of salt, mix and leave in a colander to release water and drain at the same time. While preparing the dough.

* Dough:

Beat 2 egg whites with a mixer until stiff, beat for about 10 minutes. Add 2 egg yolks and beat for another 5 minutes.

Then add all the liquid ingredients: 0.5 cups of yogurt, 350ml of milk and 75ml of oil. Join with wire.

Mix 1 bag of baking powder in 300g of flour. Gradually add to the mass and combine everything nicely with a wire. Add salt, spice C and dry parsley to taste and 150g of Trappist. Squeeze the zucchini firmly with your hands and add to the dough and mix gently. Pour into a 34cm diameter pan lined with parchment paper and lightly oiled. Decorate with sesame seeds, cherry tomatoes and flax seeds that give it a special touch. Bake for 10 minutes at 150C, then increase the temperature to 180C and bake for about 10 minutes until nicely browned.

You will get the perfect breakfast. Serve with yogurt or sour milk.

The savory pancake was born from my pinch of magic. I hope you enjoy it!

Enjoy!

By Ivana Kostić