American Pancake with Cup and Sweet-Sour Sauce

Prepare the batter: In a medium bowl, whisk together the flour, yeast, and salt. Reserve

In a blender, beat the egg until it forms a fluffy consistency (approximately 2 minutes)

Add the milk, mixing with a spatula

Transfer to the bowl with the flour and mix

Add the butter and mix until a homogeneous batter is formed

In the center of a non-stick skillet, place 1/3 cup (80ml) of the batter, without spreading, and cook over high heat until bubbles appear on the surface

Reduce the heat to low

With a spatula, flip the pancake to brown the other side (approximately 2 minutes)

Transfer to a plate

Repeat the process with the remaining batter. Reserve

Prepare the sauce: In a medium pan, over medium heat, sauté the onion in olive oil, stirring occasionally, until it's soft (approximately 2 minutes)

Add the tomato puree, honey, vinegar, and oregano, mixing well, then increase the heat and let simmer for approximately 1 minute

Add the water, salt, and hot pepper sauce, mix, and let simmer until a thick sauce forms (approximately 3 minutes). Reserve

Place the pancakes on a plate or tray and, alongside, distribute the cup slices

Serve with the sweet-sour sauce

412 calories per serving