Hearty Snack Pancakes with Mortadella & Cheese

Whisk together egg, flour, milk, and a pinch of salt to form a smooth, rather liquid batter. Let the batter rest in the refrigerator for about 30 minutes.

Heat a drop of oil in a coated pan and fry the pancakes one after another until golden brown on both sides. Let cool.

Spread the cooled pancakes with cream cheese. First, place the cheese slices on top (leaving a little space at the edge), then the mortadella slices. Finally, spread arugula and halved cherry tomatoes over them. The cheese should always be the first layer on the cream cheese so that the roll holds together well when heated later.