Pancakes with Vegetables

Step 1

In a large bowl, whisk together 1 cup flour, 1 cup milk, 2 eggs, and 0.5 teaspoon salt until smooth. The batter should be thin enough to spread easily.

Step 2

Heat a large nonstick skillet over medium heat and add 1 tablespoon of the 2 tablespoons vegetable oil. Pour about 1/4 cup of batter per pancake, tilting the pan to spread it thinly.

Step 3

Cook each pancake for 2-3 minutes until the edges look dry and the bottom is golden brown, then flip and cook for another 1-2 minutes until the other side is golden. Repeat with remaining batter, adding more oil as needed.

Step 4

While the pancakes cook, slice 2 tomatoes and 1 cucumber into thin rounds. Roughly chop 0.25 cup fresh parsley.

Step 5

Serve the warm pancakes topped with the sliced tomatoes, cucumber, and a sprinkle of parsley. Fold or roll them if you prefer.