The tomato season has started and if you have your own perennials in the garden, you will reap more than you can eat every day. … And at some point, you will probably need some new recipes. If so, try our tomato pan-cake – it’s delicious, spermidin-rich and cooked quickly.
Buckwheat is a healthy alternative to normal flour and we like to use this gluten-free cereal because of its characteristic, slightly nutty flavor. Buckwheat goes well with feta and tomato.
The dish is great for brunch, lunch or dinner for 2, with a fresh salad. All ingredients contian moderate to good amount of spermidine.

Preparation

Preheat oven to 200 ° C two-sided heat. Add olive oil to a 25 cm diameter oven-proof pan. Cut the tomatoes into 1-2 cm thick slices and arrange in the pan. Crumble the sheep’s cheese and spread it all over the tomatoes.
Separate the eggs for the buckwheat dough. Mix flour, turmeric, curry, salt and pepper with buttermilk and egg yolk. Mix the egg whites and stir it in the dough.
Now heat the stove at highest temperature. As soon as it begins to hiss, pour the buckwheat dough on it, wait 20 seconds and then put the pan in the preheated oven for 15 minutes.
While the tomato pan-cake is in the oven, make the marinade. Finely chop basil leaves. Mix marmalade, olive oil, balsamic vinegar, chopped basil leaves, salt and pepper well.
Remove the pan from the oven. Carefully loosen the adhesive edge of the buckwheat dough with a knife from the edge of the pan. Put a large plate on the pan-cake, put on two oven mitts and with a sweep throw the cake onto the plate.
Beautifully decorate and serve. The mass is solid enough to cut beautiful pieces of cake. Place the marinade on the table so that everybody can help him/herself.

Ingredients for a tomato pancake cake (for 2 persons)

Various tomatoes (1 large red, 1 green, 1 handful of yellow cocktail tomatoes)
150 g of feta
60 g buckwheat flour
1 tsp turmeric
1 tsp curry
½ tsp salt
pepper
2 eggs
125 ml buttermilk
—
marinade
2 tbs olive oil
2 tbs dark balsamic vinegar
2 tsp redcurrant jam (red-black)
½ tsp salt
pepper
1 handful of balsamic leaves