What you’ll need: 1 beefsteak tomato
1 clove garlic
few sprigs thyme
few sprigs parsley
3 oz aged Gouda
1 can seltzer
2 oz watercress
1 small shallot
freshly ground black pepper
Equipment: small saucepan
Make tomato sauce
Grate tomato on the large holes of a box grater directly into a small saucepan. Grate garlic on small holes over saucepan. Add 1 tablespoon oil, thyme sprig, and season with salt and pepper. Bring to a simmer and cook, swirling pan occasionally, until slightly reduced, about 5 minutes. Remove from heat.
Prep pancake ingredients
Remove parsley leaves from stems and finely chop (1 tablespoon). Remove thyme leaves from sprigs and finely chop (1 teaspoon). Grate gouda on large holes of box grater. Whisk herbs, cheese, ⅔ cup flour, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl.
Make pancake batter
Crack egg into dry ingredients, add ⅔ cup seltzer and whisk to combine
Heat 1 tablespoon oil in a large non-stick skillet. Working in 2 batches, scoop heaping spoonfuls of batter into skillet. Cook until bottoms are golden and bubbles form on top, about 2 minutes. Flip and cook until cooked through and other side is golden, about 2 minutes more. Transfer pancakes to a rack.
Remove large stems from watercress and tear leaves into bite-size pieces and transfer to a medium bowl. Trim root from shallot. Halve and peel shallot, then thinly slice and add to bowl. Halve lemon and squeeze over salad. Season with salt and pepper, add 1 tablespoon oil and toss.
Serve pancakes with tomato sauce and watercress salad. Enjoy!