Pizza pancakes with basil pesto and side salad

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

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.



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