Savory Pancakes with Italian Cheese Dressing with Balsamic Vinegar GPI and Parmigiano Reggiano PDO

For the batter:
160g "00" All-purpose Flour
200g Milk
1 egg
50g Grated Parmisan cheese
1 tsp Sugar
1 small pinch of Salt
Black Pepper to taste
50g Seed Oil
1 tsp (full) Baking Powder

For toppings:
Tomatoes to taste
Grilled zucchini to taste
Cream cheese to taste
Coppa or other deli meat
Carandini Italian Cheese Dressing with Balsamic Vinegar of Modena PGI and Parmigiano Reggiano PDO

Gather all ingredients for the batter in a bowl, then whisk quickly until mix is smooth and thick.
Heat a non-stick pan, slightly coated with oil.
Gently pour small amounts of batter and flip carefully when it starts bubbling.
Cook at medium heat for a few minutes, flipping often. Repeat this step for the remaining batter.
When all pancakes are ready, top with fresh cream cheese, grilled zucchini, a couple slices of coppa, and a few drops of Carandini’s Italian Cheese Dressing with Balsamic Vinegar of Modena PGI and Parmigiano Reggiano PDO.