For the vegetable and curd pancake, mix flour with a little paprika, salt, pepper, curd cheese, milk and egg yolk to a smooth dough and let it rise for half an hour. Sauté onion in oil until translucent.
Add carrots, stir-fry for 3 minutes. Add zucchini and cook for 5 minutes at low temperature. Fold snow and kitchen herbs into batter, pour over vegetables.
Bake at low temperature with lid closed for 10-15 minutes. Pluck into coarse pieces with forks, bake for another 5 minutes. Arrange the finished vegetable and curd pancake and serve.
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