1 teaspoon of salt
1 medium green or red bell pepper, finely diced
1 medium tomato, finely diced
1 medium potato, grated
120 grams of your favorite cheese (cheddar, mozzarella, etc.), grated
Instructions:
Prepare the Batter:
In a large bowl, whisk together the eggs, milk, and water until well combined. Stir in the sugar and let it dissolve.
Sprinkle the yeast over the liquid mixture, stir gently, and allow it to activate for about 10 minutes, or until it becomes frothy.
In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until you have a smooth batter. Let the batter rest for about 30 minutes to allow the yeast to work.
Add the Veggies and Cheese:
After the batter has rested, fold in the diced bell pepper, tomato, grated potato, and grated cheese. Mix until everything is evenly distributed.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of oil or butter.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side and cooked through.
Serve:
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