Pancakes with cooked ham and herb cream

Ingredients for 2 servings:

• 8 slices of cooked ham
• 250 g flour
• 350 ml milk
• 2 eggs
• 1 tsp salt
• Oil for the pan
• 1 tomato(s)
• 200 g crème fraîche
• 1 tbsp lemon juice
• ½ bunch chives
• 6 sprigs of parsley
• 6 stalks of thyme
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the chives, spin dry, and cut into fine rolls. Wash the parsley, spin dry, and roughly chop the leaves. Wash the thyme, spin dry, and peel the leaves. Score the tomato, briefly blanch it in boiling water, rinse it in cold water, and peel the skin. Quarter the tomato, remove the stem and all seeds, and finely dice the flesh. Mix the crème fraîche and lemon juice in a bowl until smooth. Stir in the chives, parsley, thyme, and diced tomatoes; season with salt and pepper. Cut the cooked ham into hand-sized pieces. In a mixing bowl, use a hand mixer to make a batter from the flour, salt, milk, and eggs. Let it rise for about 10 minutes. Heat a pan with a little oil. First, add half of the pancake batter to the pan and immediately place two pieces of cooked ham on top. Then pour the second half of the batter over the pancake and bake it. Keep the finished pancakes warm in the oven and repeat the process. Serve the pancakes on plates, spread with a little herb cream, decorate or sprinkle with fresh herbs, and serve immediately.