50 g gruyere cheese
100 g grated parmesan
1 tbsp chopped chives
2 tbsp chopped parsley
1 tbsp chopped basil
100 g Italian type 00 flour
½ tsp instant yeast
70 ml whole fat milk
2 medium eggs
salt, to taste
black pepper, to taste
4-5 tbsp extra virgin olive oil (for the pancake pan)
For the cream:
80 g sour cream (or thick Greek yoghurt)
1 tbsp chopped chives
salt, to taste
black pepper, to taste
First grate the gruyere cheese coarsely and put to one side. Chop all the herbs (chives, parsley and basil) separately. Sieve the flour and instant yeast into a large bowl and add the grated cheese and then the chopped herbs, one after the other.
Beat the eggs in a separate bowl with the milk and add to the dry ingredients. Mix well until the pancake mixture is smooth, add the grated parmesan cheese, season with salt and pepper and mix again. Put 2 tablespoons of extra virgin olive oil in a small non-stick frying pan and heat over a medium flame: put 3 spoons of the pancake mixture into the frying pan to form 3 small pancakes and cook on each side until golden.
Remove the pancakes from the pan, drain on kitchen roll and keep warm; add another spoon of extra virgin olive oil to the pan and fry the remaining pancakes in the same way. To make the cream to serve with the pancakes, mix the sour cream (or Greek yogurt) and half a tablespoon of chopped chives in a bowl until smooth and season with salt and pepper. Serve the savoury pancakes with herbs with a spoonful of cream on each one and a sprinkling of chopped chives.