Pizza pancakes with basil and green salad

Chef Nicole Hofen
Ingredients
Eggs

250 ml milk

50 ml sparkling water

Flour

½ tsp. baking soda

3-4 tbsp. frying oil

Halloumi

Tomatoes

 

Salad

Onion

Basil

7 tbsp. salad oil

1 tsp. vinegar

Salt and pepper

Preparation

Total cooking time (incl. resting time): 20 min.

Allergy: gluten, dairy, eggs

What’s needed: pan, spatula, blender or whisk, cutting board, knife, bowls, sieve, kitchen scales, measuring cup, salad spinner.

 

Basil

Wash the basil and blend it with 2 pinches of salt and 5 tbsp. of salad oil.

Pancake

Mix water, milk, eggs, flour, baking soda and a pinch of salt together, until thoroughly combined and lump-free.

Cut 150 g tomatoes, halloumi and ½ onion into dices and add salt and pepper. Heat up the frying oil in a pan, reduce the heat and bake the pancakes one after the other.

If you see bubbles forming on the pancake’s surface, place the diced tomatoes on top of the pancakes and cover it with some of the liquid dough. 

Now lift the pancake and fry them from the other side.

Salad

Wash the salad, mix it with slices of onions and quartered tomatoes and season with salad oil, vinegar and salt and pepper.

The pancakes will be served with the basil paste.

 

 

 

 

 

 

 

 

Traci Tool

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