Pumpkin Cheese Pancake

Beat the eggs with the milk. Then add flour, Parmesan cheese and a little salt and mix well.

Peel and finely chop the onion, cut the carrots into thin slices and chop the cheese.

Fry the onion in a pan with a little oil and then add the diced pumpkin and carrots. Add a little salt, herbs and pepper and fry lightly for a few minutes. Add a little water and steam the carrots and pumpkin pieces until they are firm to the bite and the water has almost evaporated.

Pour the batter over the squash pieces, add the cheese and stir through. Then let the bottom brown a bit (not too dark) , quarter the batter and flip it over.

Fry again and then cut into pieces. Fry until everything is well done and a little browned.

Arrange the pancake and serve.

Preparation Tip:

The pumpkin-cheese pancake goes well with a crisp green salad. If you like, you can also use other types of cheese.

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