Caprese pancakes

Ingredients for 2 servings:

• 200 g flour
• 400 ml whole milk
• 3 eggs
• 1 pinch of baking powder
• 1 pinch of salt
• 4 tbsp pesto, green
• 2 tbsp Parmesan, grated
• 2 tbsp olive oil for frying
• 250 g tomatoes
• 2 balls of mozzarella, approx. 125 g each
• 8 sprigs basil
• 4 sprigs of oregano
• some salt and pepper
• 2 tbsp Crema di Balsamic vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

“green” pancake with pesto, mozzarella and tomato

Mix the flour, milk, eggs, baking powder, and a little salt to make a pancake batter. Stir in the pesto and Parmesan cheese thoroughly and let the batter rest for a good 10 minutes. Wash the tomatoes, remove the stems and seeds, and roughly chop the flesh. Wash the basil and oregano, spin them dry, pick off the leaves, and roughly chop them. Drain the mozzarella well and tear both balls into large pieces. In two large pans, cook a pancake on each side in 1 tablespoon of olive oil, then carefully turn over and spread the tomatoes, mozzarella, basil, and oregano on the pancake. Season the topping with salt and pepper and place a lid on the pans. This will melt the mozzarella and warm the topping. After cooking, arrange the pancakes on plates and serve garnished with basil, oregano, and balsamic vinegar.