Savory pancakes with tomato and basil

To prepare the savory tomato and basil pancakes, start by separating the egg yolks from the whites. In the small bowl with the yolks, pour in the melted butter that has cooled down 1. Mix with the whisk 2, then add the room temperature milk slowly 3 and continue to mix with the whisk.

In a separate small bowl, add the baking powder to the flour 4 and sift them directly into the bowl with the eggs. Mix the ingredients with the whisk 6 until you get a smooth mixture.

Also add the grated gruyère cheese 7 and mix well to combine the ingredients. Coarsely chop the basil 8 and add it to the mixture 9.

Then also pour in the tomato paste 10, mix the ingredients well, and set aside for a moment. Take the egg whites that you had placed in another bowl, add a pinch of salt, and beat them 11 until stiff. Then gently add them to the batter using a spatula 12.

Mix from the bottom up to avoid deflating the egg whites 13. When the batter is well combined and smooth 14, heat a flat pan and grease it with a pat of butter evenly over the entire surface. Pour a small amount of batter at a time with a ladle to create the pancakes 15. Cook them for about 1 minute or until the side in contact with the pan is well cooked.

Then turn them over with the appropriate spatula 16 and let them brown for about 1 minute on the other side as well. As they are ready, place them on a tray and when you are done, cover them with plastic wrap 17 while you start preparing the cream. On a cutting board, chop the mint leaves 18.

Pour the sour cream (or alternatively you can use Greek yogurt) into a small bowl and add the mint leaves 19; salt and pepper to taste and mix with a spoon 20. Now that your cream is ready, you can decorate each pancake: with a piping bag fitted with a star nozzle, decorate the savory tomato pancakes with the cream and serve them, adding, if you like, a mint leaf and poppy seeds for a delicious appetizer 21!