Pfannkuchen with buttered vegetables

Whisk the eggs, milk, flour, and a pinch of salt into a smooth thin batter. Let it rest while you start the vegetables — the rest helps the gluten relax for tender pancakes.

Melt 1 tbsp butter in a wide pan. Add the carrots and a splash of water; cover and cook over medium heat for 6-7 minutes until just tender.

Tip the peas into the carrot pan along with the remaining butter, then season with salt and pepper. Toss for 3 minutes until everything is glossy and warmed through. Keep warm on low.

Heat a separate non-stick pan over medium-high. Melt a thin slick of butter. Ladle in enough batter to coat the pan when swirled. Cook 60-90 seconds per side until set and lightly golden. Stack on a warm plate. Repeat until the batter is gone.

Pancakes on the plate, vegetables on the side or rolled inside. Parsley over the top.