Pancake with pesto, tomato and mozzarella

In a bowl, mix self-raising flour and a pinch of salt. Beat the egg with the milk. Pour this in a thin stream while stirring radiantly with the flour mixture. Stir in a smooth and lump-free batter. Stir 1 tablespoon of oil through the batter.

Cut the tomato into 6-8 thin slices and remove as much seed and moisture as possible.

Use a large frying pan with a flat bottom. Heat the frying pan dry before. Pour 1 tablespoon of oil into it. Pour half of the batter and spread the batter evenly. Place as soon as the bottom starts to solidify with regular spacing 3-4 slices of tomato and 4 slices of mozzarella in the still moist top of the pancake.

Turn the pancake when the top is dry. If necessary, use a cover as a reversing aid. Bake the bottom quickly golden brown and cooked, making the mozzarella a bit crunchy. Turn the pancake again, but let it slide on a plate. Brush the pancake with pesto of basil. Bake the second pancake in the same way.