Pancakes with diced tomato

Pancakes diced tomato

    Prepare the tomatoes: 1 min dip them in a pan of boiling water. Cool and then in a bath of cold water. Peel them and cut them into quarters. Empty them of their juice and their seeds, then cut the flesh into small cubes. Let them drain in a colander. 

    Prepare the batter: Shift flour into a bowl and pour the milk, whisking to avoid making lumps. Add the eggs and chives. Salt and pepper. 

    Heat a little oil in a large non-stick pan. When the oil is hot, pour a ladle of batter.Sprinkle some diced tomato. 
    Let brown over medium heat. When the pancake is off, turn it over using a spatula and cook for 2-3 minutes on the other side. 
   Turn the pancake on a serving dish and enjoy in the moment, accompanied by a salad crisp.  

Christine Ferber: “It’s flat on Friday, days without meat, as Mom always prepared. And it’s a perfect dish in summer, because it is simple and light. “ You can also make individual pancakes in a small pan, and replace the tomato with bacon or ham.

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