Milky Cherry Tomato Cake

Overview

I bought a box of preserved cherry tomatoes in the supermarket. I enjoyed eating them because they were sour and sweet. When I woke up early in the morning, I suddenly thought about how it would taste if I made preserved fruit into cookies. I took action... Twenty minutes later, this sour, sweet and milky cookie became my breakfast. I like the taste. When the children from the neighbor upstairs came to play at home, all the remaining cookies were eaten by the little ones. Not only did I like this cake, but my children also loved it.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• cake
• students
• flour
• olive oil
• preserved cherry tomatoes
• white sugar
• ketchup
• milk

Ingredients

Steps

1. 1 Cut the cherry tomatoes into small dices and set aside.

   

2. 2 Take 110 ml of milk and pour it into a large bowl.

   

3. 3 Add about two tablespoons of tomato paste and sugar into the milk and mix well.

   

4. 4 Sift flour into milk and stir to form a paste.

   

5. 5 Add the diced cherry tomatoes and mix well.

   

6. 6 Preheat the electric pan, add a little olive oil, scoop in the batter and spread it into a pancake shape and fry both sides.