Savory Easter Pancakes

Ingredients:

150 grams self raising flour
4 tablespoons sour cream
1 egg
1 teaspoon sugar
1-1 ½ cup milk
7 cm zucchini, coarsely grated
1 ½ teaspoons chopped rosemary
½ tablespoon corn oil
(Freshly ground) pepper & salt
150 gram Cambozola cheese, at room temperature, and into small pieces
approximately 40 grams of rocket (arugula) leaves

Directions:

Whisk the flour, sour cream, egg, sugar and 1 cup of milk with a mixer until a smooth consistency.
Whisk in the remaining milk mixture. Add the zucchini, rosemary, oil and salt and pepper to taste.
Cook small appetizer-sized pancakes in a non-stick frying pan.
Bake until the edges are dry but center is still moist. Turn them and cook the other side brown.
Divide the cheese and arugula over the pancakes and serve them at room temperature.