Zucchini, Ham and Emmental Pancake

Ingredients

• 1 zucchini (cut into small cubes)
• 1 egg (for the batter)
• 3 càs flour
• 1 càc baking powder
• 1 càs skyr
• salt (to taste)
• pepper (to taste)
• ham (quantity unspecified; for filling)
• 1 tranche Emmental (the description indicates 1 to 2 slices; the transcription says to add one slice of cheese)
• 1 egg (for the topping; optional, to fry)
• oil (for frying the egg, if necessary; quantity unspecified)

Steps

1. 1

   Cut the zucchini into small cubes.

2. 2

   Place the zucchini cubes in a blender with the egg intended for the batter, the skyr, baking powder, and flour, then blend until a batter forms.

3. 3

   Season the batter with salt and pepper to taste.

4. 4

   Cook pancakes using the batter. The source does not specify the cooking temperature or time.

5. 5

   Fill the pancake with ham and one slice of Emmental.

6. 6

   Toast the filled pancake for 2 minutes to make it crispy and melt the cheese.

7. 7

   For an optional indulgent addition, fry the second egg and place it on top of the pancake.

8. 8

   Serve with as many raw vegetables as desired.

Notes

The quantity of ham is not specified. The description suggests 1 to 2 slices of Emmental, while the transcription mentions one slice. The number of pancakes and the pan-cooking details are not specified.

Nutrition per serving

• lunch
• main course
• quick
• savory
• pancake
• zucchini
• fried egg option