Pancakes with Tomatoes, Mozzarella and Dandelion
Pancakes with tomatoes, mozzarella and dandelion is a recipe with fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g flour
- 100 g semolina
- Salt
- 300 ml milk
- 3 eggs
- 500 g dandelion
- 50 g pine nuts (fat‑free roasted)
- 1 Shallot
- 1 tbsp butter
- Salt
- pepper (ground)
- nutmeg
- 4 tomatoes
- 200 g mozzarella
- clarified butter (for frying)
Instructions
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1.
Line two baking sheets with parchment paper and preheat the oven to 250°C.
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2.
Whisk all ingredients for the pancake batter in a bowl, cover and let rest for about 20 minutes.
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3.
Wash, clean, trim the dandelion and blanch in boiling salted water for about 1 minute; drain, shock in ice water, dry and roughly chop.
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4.
Peel and finely chop the shallot, sauté in hot butter until translucent, add the dandelion and roasted pine nuts, season with salt, pepper and nutmeg, set aside. Slice tomatoes and mozzarella into rounds.
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5.
In a small pan with clarified butter cook 8 pancakes and place on the baking sheets. Top each pancake with dandelion, tomato and mozzarella slices and bake in the hot oven for about 8–10 minutes until the cheese melts and turns lightly brown.
