Savoury Pancake Stack

Ingredients (serves 4)

• 4 Roma tomatoes, halved lengthways
• Salt & freshly ground pepper
• 1 tsp olive oil, plus extra to grease
• 1 1/3 cups (200g) self-raising flour
• 3 shallots, trimmed, thinly sliced
• 2 tbs finely shredded basil
• 1 egg, lightly beaten
• 290ml milk
• Butter, to grease
• 4 slices prosciutto
• 1/3 cup (85g) King Island Dairy Creme Fraiche or sour cream
• Basil leaves, to serve

Method

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the tomatoes cut side up on the tray. Season with salt and pepper. Drizzle with the oil. Roast for 45 minutes or until soft. Set aside.
2. Meanwhile, place the flour, shallots and basil in bowl. Season with salt and pepper. Stir to combine. Gradually whisk in the egg and milk.
3. Heat a non-stick frying pan over a medium heat. Grease with a little butter. Spoon 2 level tablespoons of the mixture into the pan and spread to form a 10cm pancake. Cook for 2-3 minutes each side until golden. Transfer to a plate and cover to keep warm. Repeat with remaining batter.
4. Add a little olive oil to the pan. Cook the prosciutto for about 2 minutes until golden.
5. To serve, spread some creme fraiche on a pancake. Top with another pancake, creme fraiche, pancake, tomato and prosciutto. Repeat to make 4 stacks. Serve scattered with basil leaves.