Pizza pancakes with basil pesto and side salad
Recipe by Nicole Hofen
Benoo mealkit: Eggs, Halloumi, Tomatoes, Salad, Onion, Basil, Self raising flour
At home: 250 ml milk, 50ml sparkling water or water, 3-4 tbsp. frying oil, 7 tbsp. salad oil, 1 tsp. vinegar, salt and pepper
|Total cooking time (incl. resting time): 20 min|
|Allergen: gluten, dairy, eggs|
|What’s needed in the kitchen:pan, spatula, blender or whisk, cutting board, knife, bowls, sieve, kitchen scales, measuring cup, salad spinner
Wash the basil and blend it with 2 pinches of salt and 5 tbsp. of salad oil.
Mix water, milk, eggs, self-raising flour and a pinch of salt together, until thoroughly combined and lump-free.
Cut 150 g tomatoes, halloumi and ½ onion into cubes and add salt and pepper. Heat up the frying oil in a pan, reduce the heat and bake the pancakes one after the other.
When you see bubbles forming on the pancake’s surface, place the mix (tomatoes, halloumi, onion) on top of the pancakes and cover it with some liquid dough.
Now lift the pancake and fry them from the other side.
Wash and cut the salad. Slice the other half of the onion and cut the remaining tomato in quarters. Mix it together with the salad. For the dressing, season to taste with salad oil, vinegar and salt and pepper.
The pancakes will be served with the basil pesto.