Deftige Pancakes mit Cervelat und Auberginen

Hearty Pancakes with Cervelat and Eggplants

Pane-Bistecca

Yesterday my daughter Andrea brought you some sweet and fruity pancakes and today I bring you a salty version.

Pancakes can nowadays also be served salty. I saw them in cafes, served with bacon or smoked salmon, and all kinds of vegetables, fried eggs etc. I really wanted to eat some of these.

I made mine with Cervelat, a Swiss pork sausage, but you could use any, or just bacon. And I also used eggplants (what else? Of course, eggplants!!!) They turned out crispy, airy inside and sooooo good! Try this variation, use whatever topping you like, it’s delicious!

prep time

15 min

cooking time

30 min

servings

total time

45 min

Ingredients

250 g Ricotta
250 g Flour
½ tsp Baking Powder
1/4 tsp Salt
80 g grated Cheese like Gruyere
200 ml Milk
2 Egg yolk
2 Egg whites
some Butter
chopped Chives
1 Eggplant
1 Cervelat or Bacon
some chopped Parsley
Sea salt

Instructions

Step 1

Pour the Ricotta into a sieve and let the water drip out for 5 minutes.

Step 2

Then put the Ricotta into a bowl and mix with the flour and baking powder, the salt, and the egg-yolks. Then add the milk and mix well.

Step 3

Beat the egg-whites and add them with the grated cheese to the rest, carefully folding it in.

Step 4

Heat some butter in a flat pan and fry the pancakes in batches.

Step 5

Meanwhile slice the eggplant and fry the slices in little oil.

Step 6

Peel the sausage and slice it, fry it in the hot pan of the eggplants.

Step 7

Put a pancake on a plate, add some slices of sausage and eggplant, season with some see-salt, add another pancake and decorate with some more slices of sausage and eggplant. sprinkle with chopped parsley and see-salt and serve.

Notes

It can be served as breakfast or lunch!

Hearty Pancakes with Cervelat and Eggplants