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Pancakes with cheese, salami and tomato
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Ingredients
Directions
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Mix the self-raising flour in a mixing bowl with a pinch of salt and break the egg above it.
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Pour in half of the milk and stir everything with the hand mixer to a smooth batter.
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Add the rest of the milk while mixing until it is a nice pancake batter.
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Let the batter rest for half an hour.
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Cut the tomatoes into slices.
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Stir the grated cheese through the batter.
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Heat a knob of butter in the frying pan and spoon in half a tablespoon of batter while you tilt the bottom of the pan.
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Allow the batter to flow quickly over the entire bottom by turning the pan.
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Place slices of salami and tomato in the batter.
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Bake the pancake over medium high heat until bubbles appear on the top and the batter is almost dry.
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Then turn the pancake with a lid: put the lid on the pan and turn them together so that the pancake is on the lid.
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Now let the pancake with the unbaked side slide into the pan.
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Fry the bottom too until golden brown.
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Let the pancake slide on a warm plate.
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Bake three pancakes in the same way.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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