Salami-Germ Pancake

For the Salami-Germ-Palatschinke dissolve the yeast in the milk. Mix flour with salt in a bowl, add yeast milk and egg, mix everything well with a whisk.

Cover and leave to swell in a warm place for about 30 minutes. Meanwhile, cut the salami into small cubes. Wash and slice the tomato.

Stir the parsley and pepper into the dough. Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Pour half of the batter into the pan and, holding it at a slight angle, spread it out.

Top with half the tomato and diced salami and diced mushrooms, sprinkle with a little oregano, and top with the cheese slices in small particles as well.

Allow to set over a mild heat for about 10 minutes, the last 5 minutes with the lid on so that the cheese melts.

Preparation Tip:

Finely chop the basil leaves and sprinkle over the Salami-Germ Pancake just before serving. The Salami-Germ-Palatschinke is a refined and quick alternative to pizza.

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