Cheese and Herb Pancakes with Tomato and Balsamic Jam
Baking and Desserts | European cuisine
⏳ Time
1 hour 50 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Cheese and Herb Pancakes with Tomato and Balsamic Jam
Ingredients
- Gruyère cheese - 3.9 oz
- Feta cheese - 3.9 oz
- Herbs - 1 bunch
- Cheshire Cheese - 3.9 oz
- Wheat Flour - 2.3 oz
- Cayenne Pepper - a pinch
- Milk - 2 tablespoons
- Farm fresh eggs - 2 pieces
- Olive Oil - 4 tablespoons
- Tomatoes - 15.9 oz
- Garlic - 1 clove
- Spanish onions - 1 head
- Brown Sugar - 1 teaspoon
- Balsamic Vinegar - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Grate the cheeses.
Step 2
In a bowl, combine 50 g of sifted flour, cayenne pepper, salt, black pepper, and eggs. Add milk and whisk until smooth, then fold in the grated cheese and herbs. Cover and refrigerate for an hour.
Step 3
Peel the tomatoes (this is easy if you place the tomatoes in boiling water for about thirty seconds, or for a minute if they are large), and chop the flesh.
Step 4
Sauté the onion and garlic in olive oil for about 5 minutes until they are soft (do not let them brown). Add the tomatoes, balsamic vinegar, brown sugar, mix well, and cook uncovered on low heat for 30–40 minutes until the liquid evaporates and the mixture thickens. Season with salt and pepper.
Step 5
Make a mixture of the remaining flour, salt, and pepper. Place the dough on a surface and form pancakes about 6 cm in diameter, dusting them with the prepared mixture.
Step 6
In a large skillet, heat olive oil and fry the pancakes until golden brown, then place them on a paper towel. Serve with the tomato and balsamic jam.
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