American pancake with tomato and egg

Mix in a bowl the self-rising flour with some salt. Add the buttermilk and cold water with a spatula.

Stir in 1/3 of the eggs and stir everything into a smooth batter.

Heat a knob of butter in a frying pan and bake 8 pancakes of Ø 10 cm from the batter.

Always spoon 2 pieces of batter into the frying pan with a ladle and fry the pancakes until bubbles appear on top. Turn the pancakes over and bake the other side until golden brown.

Keep the pancakes on a plate under aluminum foil warm and fry the following pancakes.

In the meantime, heat the remaining butter in another frying pan and fry four fried eggs on a low heat.

Halve the to and cut the chives and leaf parsley fine.

Brush the pancakes with fresh cream cheese and place a pancake with the cream cheese in each dish.

Divide half of the herbs and sprinkle with salt and pepper.

Put another pancake with the fresh cream cheese on top.

Divide the rest of the herbs and cover and cover with a fried egg. Sprinkle the egg with salt and pepper.