Healthy and cheap food

Instructions:

Prepare the Batter:

In a large mixing bowl, whisk together the eggs, warm milk, and warm water.
Add sugar, yeast, and baking powder to the mixture. Stir until well combined.
Gradually add flour to the mixture, stirring continuously to avoid lumps.
Once all the flour is added, mix in salt. The batter should be smooth. Cover the bowl and let it rest for about 30 minutes to allow the yeast to activate.
Prepare the Filling:

Dice the green peppers, red pepper, tomato, and potato into small pieces.
In a separate pan, sauté the diced vegetables until they are tender. Season with salt and pepper to taste.
Grate the cheese and set it aside.
Cooking the Pancakes:

Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
Pour a ladleful of the batter onto the skillet to form a pancake.
Immediately sprinkle some of the cooked vegetable mixture and grated cheese onto the pancake.
Cook until bubbles form on the surface of the pancake and the edges start to look set, then flip it over using a spatula.
Cook for another 1-2 minutes until the pancake is cooked through and the cheese is melted.
Repeat the process with the remaining batter and filling ingredients, adjusting the filling amount according to personal preference.
Serving:

Serve the stuffed pancakes warm, either as a savory breakfast option or as a snack.
Optionally, you can garnish with fresh herbs like parsley or cilantro before serving.
Enjoy your Vegetable and Cheese Stuffed Pancakes!