John Myers
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Chives Pancakes with Tomato and Mozzarella Salad in Honeydew Melon
The perfect chives pancakes with tomato and mozzarella salad in honeydew melon recipe with a picture and simple step-by-step instructions.
salad
- 500 g Date tomatoes
- 2 Cans Mini mozzarella balls
- 3 Spring onion,
- 2 Red onions
- 2 Honeydew melons
- 1 Limes (juice)
- Chilli powder
- Salt
pancakes
- 250 g Flour
- 1 pinch Seasoned Salt
- 500 ml Milk
- 3 Eggs
- 1 pot Chives
- Oil
for the salad
- Halve the melons and cut out balls with a melon shaper. Remove cores. Slightly cut off the ball on the underside of the melon skin so that it will stand on a plate later
- Cut the tomato and mozzarella balls in half. Cut the spring onions into rings and the onions into strips.
- In a bowl, mix the melon balls, tomato and mozzarella halves, as well as spring onions and onion strips. Scatter lime juice and spices on top and mix.
- Now fill the whole thing into the hollowed out melon halves and place on a plate
pancakes
- Cut the chives into rolls and set aside. Mix the flour, salt, milk and eggs together well in a bowl.
- Heat the oil in a small pan, fill in about a medium-sized soup ladle full of batter and sprinkle with chives. Let the pancake batter set until it is only a little liquid, then turn it and briefly fry the side of the pancake. The pancakes should be golden yellow.
- When the batter is baked, place the pancakes on the plates with salad
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