Pancakes with wild tomatoes

Ingredients for 2 servings:

• 100 g tomatoes (wild tomatoes)
• 100 ml milk
• 2 tbsp flour
• 3 eggs
• 1 pinch of baking powder
• 1 pinch(s) salt and pepper
• nutmeg
• 4 tbsp good, grated cheese (Emmental, Pecorino, etc.)
• 2 tsp butter
• 2 tbsp oil
• 2 sprigs basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wild tomatoes or currant tomatoes – these are delicious tomatoes, even on the balcony can be grown without problems

Wild tomatoes, currant tomatoes, or similar varieties should be grown and harvested yourself. Growing them is easy and can also be done in hanging baskets, for example, on a balcony. No commercially available tomatoes can match the flavor of fully ripe tomatoes. Slightly larger cherry tomatoes are also suitable for this recipe. Varieties with slightly tender skin are preferable, as removing the skin doesn’t seem sensible for tomatoes of this size. Whisk all the batter ingredients together well. Wash approximately 100g of wild tomatoes and halve or quarter them if necessary. Tear or chop the basil and set aside. Prepare the grated cheese. Preheat the oven to 100°C to keep warm. Heat butter and oil (50/50) in a pan over low heat. Pour half of the batter (1 portion) into the pan and sprinkle half of the tomatoes and cheese over it. Bake over low heat until the batter is firm on top and easily separates from the bottom of the pan. Sprinkle basil over the top and keep warm in the oven until the second pancake is ready, then serve immediately.