1 tbsp fresh oregano, finely chopped (dried is also possible)
1 tbsp fresh dill , finely chopped (dried is also possible)
4-6 tbsp olive oil
4 red tomatoes, sliced
4 yellow tomatoes, sliced
½ tbsp balsamic vinegar
Method:
Grate the zucchini in the food processor.
In a bowl, mix the self-raising flour with some salt and add the buttermilk and 75-100 ml of cold water while stirring with a spatula. Also add the eggs and stir everything into a smooth batter.
Then stir the grated goat cheese, zucchini, oregano, dill and freshly ground pepper into the batter
Heat a little oil in a large frying pan and scoop 3 mounds of batter into it. Fry pancakes until bubbles appear on top. Flip pancakes and fry the other side until golden brown. Fry another 12-15 pancakes in this way
In a bowl, whisk together a dressing of balsamic vinegar, 2 tablespoons of olive oil and some salt and pepper . Stir in the tomato slices.
Place a stack of pancakes on each plate and place the tomato slices next to them.
Serving tips
Not a fan of goat cheese? You can also replace it with spicy old cheese or even leave it out…
