Snack-filled Pancakes

Whisk all ingredients together to form a smooth but quite liquid batter and let it rest in the refrigerator for half an hour.

Then, on a non-stick pancake pan with a heavy bottom, spread one large drop of oil and fry each pancake on both sides.

On a cooled pancake, spread cheese (not all the way to the edges), then mortadella, and on top either tomatoes, arugula, or a little fresh cheese. Generally, the combinations are up to you. The cheese must go first to seal the pancake during baking and prevent it from opening back up.