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American pancake with tomato and egg
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Ingredients
Directions
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Mix in a bowl the self-rising flour with some salt. Add the buttermilk and cold water with a spatula.
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Stir in 1/3 of the eggs and stir everything into a smooth batter.
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Heat a knob of butter in a frying pan and bake 8 pancakes of Ø 10 cm from the batter.
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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.
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Keep the pancakes on a plate under aluminum foil warm and fry the following pancakes.
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In the meantime, heat the remaining butter in another frying pan and fry four fried eggs on a low heat.
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Halve the to and cut the chives and leaf parsley fine.
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Brush the pancakes with fresh cream cheese and place a pancake with the cream cheese in each dish.
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Divide half of the herbs and sprinkle with salt and pepper.
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Put another pancake with the fresh cream cheese on top.
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Divide the rest of the herbs and cover and cover with a fried egg. Sprinkle the egg with salt and pepper.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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