Summary

Ingredients

• 100 g tomato (s) (wild tomatoes)

For the dough:

• 100 ml milk
• 2 tablespoon flour
• 3 egg (s)
• 1 pinch baking powder
• 1 pinch salt and pepper
• nutmeg
• 4 tablespoons good, grated cheese (Emmentaler, Pecorino or the like)
• 2 teaspoons butter
• 2 tablespoons oil
• 2 stalk / s basil

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Instructions

1. You should grow and harvest wild tomatoes, currant tomatoes or similar varieties yourself. The cultivation is uncomplicated and also in traffic light plants e.g., possible on the balcony. The taste result when fully ripe cannot be achieved by any tomato that can be bought.
2. Of course, slightly larger cherry tomatoes are also suitable for this recipe. Varieties with a slightly tender skin should be preferred, as skin removal does not seem to make sense with this tomato size.
3. Whisk all the dough ingredients together well.
4. Wash approx. 100 g wild tomatoes and cut in halves or quarters if necessary. Pluck or chop the basil and set aside. Prepare the grated cheese. Preheat the oven to 100 ° to keep it warm.
5. Heat butter and oil (50/50) in a pan on low heat. Pour half of the dough (1 portion) into the pan and sprinkle half of the tomatoes and cheese on top. Bake over a mild heat until the dough is firm on top and easily detaches from the bottom of the pan.
6. Scatter basil over the top and keep warm in the oven until the second pancake is ready, then serve immediately.