Pancakes with sausage and tomato

Prepare the products according to the list. I made 4 big and hearty pancakes with a filling.

I have cooked smoked sausage, but you can use any filling you want. You can also add cheese, bell peppers or other uncooked vegetables to the pancakes if you prefer.

Wash and dry the tomatoes and green onions.

Combine eggs and milk in a deep bowl. Whisk with a fork or whisk.

Add flour, baking powder, salt and ground black pepper. Thoroughly mix the pancake batter until smooth.

Cut tomatoes and sausage into small cubes.

Add the chopped tomatoes and sausage to the pancake batter. Stir to combine.

Finely chop the green onions (it is better to use only the green part of the feather, so the taste will be more delicate) and add to the bowl with the batter.

Bright multicolored batter for omelet pancakes is ready. In terms of consistency, it will turn out quite liquid, with flecks of vegetables, and will trickle down from a spoon or ladle.

Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Pour about a scoop of batter into the skillet and spread it across the bottom, gently tilting the skillet sideways. Fry the pancake over medium heat for about 3 to 4 minutes, until the surface of the pancake is matted.

Using a spatula, flip the pancake to the other side and fry for about 1-2 minutes more.

Transfer the cooked pancake to a board or plate. Fry the rest of the pancakes in the same way, mixing the batter each time so that the pieces of vegetables, sausage and greens do not settle to the bottom. Stack the fried pancakes on top of each other, so they stay hot longer.

The hearty pancakes with sausage and tomato filling are ready. Serve them to the table, garnishing with parsley if desired.

Bon appetit