This time I was inspired by Flavia, I made pancakes for lunch.
I like them because they're easy to make and always delicious.
1 cup flour (I used 3/4 all-purpose flour and 1/4 whole wheat flour)
1 cup milk
3/4 cup water
1 pinch salt
First of all, I mixed all ingredients to form the batter.
It needs to rest for about 20 minutos before frying.
The idea of adding whole wheat flour didn't quite work, because even though I mixed the batter everytime before pouring it in the skillet, almost all of it remained in the bottom of the recipient. Well, that's ok.
To make everything more handy, I prepared the batter in my measuring cup, so I could just pour it in the skillet.
While the batter is resting, I prepare the stuffing:
I sauté one finely chopped clove of garlic in a little bit of olive oil,
then add a large zuchini, also in small cubes.
I added just a little water and let the zuchini cook until tender, stirring sometimes.
After that I threw ricotta in small cubes (I think it was about 30g, the quantity depends on the taste of the cook), salt, black pepper and parsley.
I covered the pan with its lid, turn off the heat and went back to the batter.
I grease the skillet with some butter, spreading it with a napkin, and fry small portions of batter.
I move the skillet so that the batter will form a nice and round pancake, and when it's bottom comes loose I flip it over and let it brown a little more.
These pancakes roll well, and are soft even though they are crisp on the outside.
I poured small portions of the stuffing over each pancake and sprinkled with grated parmesan before rolling them out. Yumm!
I got 10 pancakes, and today are having some of them with a side of pickeld beets.