How to cook
For the savory gazpacho pancakes, melt the butter and mix it with the milk.
Add the beaten eggs with the salt, tomato puree and paste (very fine, seedless)
Towards the end, add the flour and beat with a wire whisk, so that there are no lumps.
The mixture at this stage seems thin, so leave it for 30-40 minutes - this way the flour is hydrated and it thickens.
If your pancake mixture is still too thin, there's no problem adding a little more flour.
Pour one ladle in a greased pan with a non-stick coating. Bake each pancake for 2-3 minutes on one side (moderate heat) and then turn them for a minute on the other side.
You can spread the baked savory pancakes with butter to make them soft, or you can put a lid on top - this way they will stay warm.
To properly garnish your gazpacho pancakes, chop the sping onions, cucumber, peppers and garlic into small cubes. Season this vinaigrette with vinegar, olive oil and a pinch of salt (without overdoing it with salt, since the jamon is also salty).
Serve each savory pancake with the gazpacho vegetables and shredded pieces of jamon.
Serve them for breakfast or as an unusual and very effective appetizer.
Enjoy your meal!