Crumb Tiger's Rye Pancakes

Ingredients for 1 servings:

• 1 egg(s)
• 50 ml water
• 60 g rye flour, type 997
• ¼ tsp caraway seeds
• 2 pinches of salt
• ¼ tsp baking powder
• 80 g cheese, hearty
• 2 cloves garlic
• 1 tbsp extra virgin olive oil
• 3 m.-sized tomato(s) as a side dish

Instructions

Working time approx. 6 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 12 minutes

with caraway, garlic and cheese

Peel the garlic and slice it thinly. I used slices of cheese, which I simply chopped up a little by hand. Alternatively, you can of course also use grated cheese. Whisk the egg, water, rye flour, salt, caraway seeds, and baking powder into a batter. Heat the olive oil in a pan, do not let it get too hot, and cook 4 pancakes one after the other, using 2 tablespoons of batter each. Cook over low heat for 2-3 minutes, then turn over; they should be light brown on the bottom. Now add the garlic slices to the pancakes and then spread the cheese on top. Cook with the pan covered for another 2-3 minutes, until the cheese is melted. Remove the stems from the tomatoes, slice them, and place them on a plate. Add salt to taste. Add the pancakes, and you have a quick meal.