Three‑Cheese Pancakes

Whisk the eggs with salt in a bowl, then add the flour and milk and mix into a smooth pancake batter.

Let the batter rest for about 10 minutes.

Meanwhile, finely grate the Gouda and Parmesan and cut the Gorgonzola into small cubes. Chop the chives.

Preheat a non-stick pan over medium heat.

Pour one quarter of the batter into the pan, swirl it around and distribute one quarter each of Gouda, Parmesan and Gorgonzola on top. Let the cheese melt briefly and sprinkle with some chives.

Flip the pancake and continue frying for about 1 minute, seasoning with pepper to taste.

Fold the pancake twice and cut it in half. Proceed the same way with the remaining three portions of batter and cheese.