Cheese and greens pancakes with tomato jam and balsamic vinegar
4 servings
110 minutes
This recipe combines the rich traditions of European cuisine with a modern gastronomic approach. Cheese and herb pancakes embody tenderness and flavor richness, harmoniously blending the spiciness of Gruyère, the creamy softness of feta, and the depth of cheddar. The crispy golden crust conceals a soft center filled with the freshness of herbs. Tomato jam with balsamic vinegar adds a refined sweet-sour note to the dish, creating a contrast between salty cheese and caramelized tomatoes. This flavor duo makes the dish perfect for both a morning breakfast and an exquisite appetizer on a festive table. The pancakes can be served as a standalone dish or paired with a light salad, creating a gastronomic harmony that will impress even the most discerning gourmet.
1
Grate the cheese.
- Gruyere cheese: 110 g
- Feta cheese: 110 g
- Cheddar cheese: 110 g
2
In a bowl, combine 50 g of sifted flour, cayenne pepper, salt, black pepper, and eggs. Pour in the milk and whisk until smooth, then fold in grated cheese and herbs. Cover and refrigerate for an hour.
- Wheat flour: 65 g
- Cayenne pepper: pinch
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
- Milk: 2 tablespoons
- Green: 1 bunch
3
Peel the tomatoes (it's easy to do by placing them in boiling water for about thirty seconds, or a minute for large ones), and chop the flesh.
- Tomatoes: 450 g
4
Sauté onion and garlic in olive oil for about 5 minutes until soft (do not let them darken). Add 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.
- Red onion: 1 head
- Garlic: 1 clove
- Olive oil: 4 tablespoons
- Tomatoes: 450 g
- Balsamic vinegar: 1 tablespoon
- Brown sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Make a mixture of the remaining flour, salt, and pepper. Place the dough on the table, shape it into pancakes with a diameter of 6 cm, and sprinkle with the prepared mixture.
- Wheat flour: 65 g
- Salt: to taste
- Ground black pepper: to taste
6
In a large skillet, heat olive oil, fry the pancakes until golden-brown, and place them on a napkin. Serve with tomato jam and balsamic vinegar.
- Olive oil: 4 tablespoons