A savory twist on the classic pancake: perfect for breakfast, lunch, or dinner. The delicate, soft texture of Carré de l’Est cheese combines beautifully with the fluffy pancake batter.
Ingredients
- Eggs – 3
- Radish sprouts – 25 g
- Butter – 10 g
- All-purpose flour – 85 g
- Milk – 115 ml
- Olive oil – 1 tablespoon
- Carré de l’Est cheese – 250 g
- Salt – 0.33 teaspoon
Instructions
Step 1: Preheat the Baking Dish Place a cast-iron skillet or ovenproof dish with a diameter of about 20 cm in the oven preheated to 200°C while preparing the pancake batter. The dish should be heated well.
Step 2: Prepare the Pancake Batter In a bowl, combine eggs, milk, olive oil, flour, and salt sifted through a sieve. Mix until the ingredients are well combined. The batter should be smooth and not too thick.
Tip: If you have more time, let the prepared batter rest for about 20 minutes to allow it to rest, then mix it again.
Step 3: Bake and Serve the Pancake Remove the heated cast-iron skillet from the oven and add butter to it. Carefully (as the dish is very hot), spread it over the bottom and sides. Pour the prepared pancake batter into the prepared dish. Place slices of Carré de l’Est cheese in the center.
Bake the pancake for about 20 minutes in an oven preheated to 200°C, until it turns golden brown.
Important: Do not open the oven during the first 15 minutes of baking to prevent the pancake from collapsing.
Remove the pancake from the oven and serve it warm. Garnish the top with your favorite sprouts, such as radish sprouts.
