Filled Pancakes with Tomatoes and Avocado

Ingredients

• 150 g wheat (finely ground)
• 0.5 tsp Salt
• 1 pinch nutmeg (grated)
• 0.25 l milk
• 4 tbsp balsamic vinegar
• 2 tbsp olive oil
• 500 g cocktail tomatoes
• 2 Garlic cloves
• 2 Avocados
• 1 bunch Basil
• 2 Eggs
• Palm oil (for baking)

Instructions

1. 1.

   Whisk whole wheat flour, salt, nutmeg and milk into a smooth batter and let it rest. Wash the tomatoes, halve and quarter them, then mix with vinegar and oil.

2. 2.

   Peel the garlic cloves and squeeze them in. Peel, pit and dice the avocados, then fold them into the tomato mixture.

3. 3.

   Wash the basil, shake off excess water, set aside some leaves for garnish, finely chop the rest and fold into the salad; let it sit.

4. 4.

   Meanwhile whisk the eggs and stir them into the batter. Heat palm oil in a non‑stick pan and cook four pancakes one after another.

5. 5.

   Plate the pancakes, spoon the tomato‑avocado salad on top, fold them together and serve garnished with basil.