Recipe:
Chef: Manfred Lassahn
Restaurant: Hyatt
BASIL PANCAKES WITH TOMATO
INGREDIENTS
• 4 cup Pancake batter
• 2 Tbsp Basil chiffonade
• 6 Eggs
• 3 Tbsp Heavy cream
• 1 Tbsp Olive oil
• 2 Tbsp Shallots chopped
• 1 cup Roma tomato seeded & diced
• 2 tsp Basil chopped
PROCEDURES
Preheat oven to 350º
Combine the pancake batter with the basil, make 3 inch pancakes, cook and set aside.
Lightly butter individual ramekins and place, break 1 egg into the dish and place 1 Tbsp heavy cream over the top.
Place egg ramekin into rectangular pan filled 2/3 with hot water
Bake for about 6 minutes or until desired doneness is reached.
Heat oil in saucepan, add shallots and sauté for 30 seconds
Add tomato, sauté for 10 seconds, remove from heat and stir in the remaining 2 tsp of basil.
Arrange 3 pancakes in the center of plate, carefully remove egg without breaking, place onto pancake and spoon tomato comfit over the top.
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