pancakes with feta, fried egg and quick cherry tomato jam

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THE EXPERIENCE

INGREDIENTS

FOR THE CHERRY TOMATO JAM

1 tbsp olive oil
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250 gr. cherry tomatoes, quartered
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½ tbsp mustard
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freshly ground pepper
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60 gr. honey
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3-4 basil leaves, minced
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FOR THE PANCAKES & FOR SERVING

320 gr. all purpose flour
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7 gr. salt
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70 gr. sugar
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5 gr. baking soda
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12 gr. baking powder
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450 ml DODONI fresh milk, full fat 3,5%
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80 gr. DODONI fresh cow’s butter & more for the frying pan
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2 eggs and 1 egg yolk
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40 ml white vinegar
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150 gr. DODONI Feta, crumbled
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4 fried eggs
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salt
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freshly ground pepper
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100 gr. DODONI Feta, crumbled
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recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
35 minutes
PREPARATION

Weigh all the ingredients for the pancakes. Wash the cherry tomatoes and cut them into quarters.

EXECUTION

Start with the cherry tomato jam. Heat the olive oil and cherry tomatoes in a small pot and in keep stirring them for about 2-3 minutes, in medium heat. Add mustard, freshly ground pepper and honey and stir. Add the basil leaves and stir for another 1-2 minutes. Remove from heat and let it cool. Prepare the pancakes. In a bowl mix the flour, salt, sugar, baking soda and baking powder. Add the DODONI fresh milk and mix well, using a whisk. Melt the DODONI fresh cow’s butter and mix well into the bowl. Add the eggs, egg yolk and vinegar and mix. Add the DODONI Feta and stir it in, just until incorporated. Heat a little butter in a non - stick frying pan and pour a big spoonful (using a ladle) of the dough for each pancake. Fry the pancakes for about 3 minutes per side, until golden brown. Place the stacked pancakes on serving plates, top them with a fried egg each, a tablespoon of cherry tomato jam and some crumbled feta.
 Serve immediately.