Mix the millet flour with the sour whipped cream, eggs and salt.
Rinse, clean and drain the mushrooms. Also rinse the zucchini, cut the ends into small pieces, peel and cut the zucchini into slices.
Melt the clarified butter in two frying pans at the same time, add the mushrooms as well as the zucchini and sauté for 5 minutes. Spread the batter evenly over the vegetables, place a lid on each frying pan and turn the pancakes to the other side, sprinkle with the cheese and bake for 10 min at medium heat with the lid closed.
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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