Stuffed Pancakes for a Snack

In a bowl, beat the egg with milk and salt using a whisk. Gradually add the flour and mix until you get a homogeneous and rather liquid batter. Let the batter rest in the refrigerator for 30 minutes.

Heat a non-stick pancake pan and grease it with a little oil. Pour a ladleful of batter and cook the pancake on both sides until golden. Repeat the process until you finish the batter.

On each cooled pancake, place the cheese slices (leaving the edges free), then add the mortadella slice. On top, add the chopped tomatoes, arugula, or a little fresh cow's cheese. The cheese should be placed first so that, when heated, it seals the pancake.