Pancake salati

Ingredienti

• 1 large egg
• 1/4 cup (60g) milk
• 1/2 cup (120g) plain yogurt
• 1/4 cup finely chopped sun-dried tomatoes (about 5 sun-dried tomatoes)
• 2 tablespoons oil from the sun-dried tomatoes jar (or olive oil)
• 3/4 cup (90g) all-purpose flour (spooned and leveled, buckwheat flour also works)
• 1/4 cup (25g) grated Parmesan cheese (packed)
• 3/4 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• cherry tomatoes
• fresh basil leaves
• plain yogurt

Preparazione

1. 1

   Mix the dry ingredients in a small bowl.

2. 2

   Whisk the wet ingredients in a medium/large bowl.

3. 3

   Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix the batter.

4. 4

   Heat some oil from the sun-dried tomatoes jar (about 1 tablespoon) or clarified butter/frying oil in a non-stick skillet over medium heat.

5. 5

   When hot, scoop about 1 spoonful of batter onto the skillet for each pancake.

6. 6

   Cook for about 2 minutes until golden on the bottom, flip over and cook briefly on the other side.

7. 7

   Repeat until you have worked through all the batter.

8. 8

   Enjoy!