Salted Butter	tbsp
Eggs
Milk	ml
All-Purpose Flour	g
Kosher Salt	tsp
Parmesan Cheese	tbsp
Fresh Herbs (Thyme, Basil, Parsley, Dill)	tbsp
Handful Cherry Tomatoes
Basil Pesto	tbsp
Olive Oil
Salt & Pepper to taste

1. Preheat the oven to 220 ºC.
2. Place 2 tablespoons of butter in a cast iron skillet (oven proof pan). Place the skillet in the centre of the oven for 5 minutes, no longer not to burn the butter.
3. In a blender or food processor, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth.
4. On a side in a small bowl, combine the parmesan and herbs.
5. Remove the hot skillet from the oven and pour the batter into the skillet. Quickly, sprinkle the parmesan herb mix gently overtop of the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
6. In the meantime fry the egg, and in a bowl mix halved tomatoes with pesto and a drizzle of olive oil.
7. Once pancake is ready, place tomatoes and egg inside of pancake, serve with salad or any other side of your preference.

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