Italian Baked Pancakes with Cheese and Tomato
First, make the pancake batter. Put the flour and the pinch of salt in a bowl. Make a well in the centre and drop in the beaten eggs. Start to whisk, then gradually add in the milk and the water, whisking all the time, until the batter is completely smooth. Add in the melted butter and set the batter aside. The batter can sit in the fridge for 24 hours.
Next, make the tomato sauce. Put the olive oil in a wide saucepan, add the finely sliced onion and the crushed garlic, season with the salt and the freshly ground black pepper, then cover and cook on a low heat until the onions are completely soft. Add the chopped tinned tomatoes or the chopped fresh tomatoes, whichever you're using, and half of the torn basil leaves. Uncover and cook for about 20 minutes until the tomatoes are soft and the sauce has thickened. Add the remaining torn basil leaves and season to taste with the salt, pepper and a pinch of sugar.
While the tomato sauce is cooking, you can make the pancakes. Put a medium-sized frying pan on a high heat and allow it to become very hot. Pour the batter into a jug for easy pouring. Wipe the hot frying pan with an oiled piece of kitchen paper. Pour in just enough batter to cover the base of the pan - the batter will start to cook as soon as it hits the pan, so swirl it around the base immediately.
Cook on a high heat for 30 seconds to one minute, until the pancake is golden brown around the edge. Using a fish slice or a palette knife, carefully but quickly flip the pancake over (you might need to take the pan off the heat while you do this) and cook the other side for another 30 seconds to one minute, until golden brown. Remove to a plate and cook the remaining pancakes. You'll need a total of eight.
Preheat the oven to 180°C, 350°F, Gas 4. In a bowl, mix together the grated fresh mozzarella and the ricotta to make a spreadable paste. To assemble the dish, place a pancake on the bottom of a 25cm (10in) square or round ovenproof dish, spread it with a thin layer of the cheese mixture, then top with another pancake, and continue assembling, alternating between the cheese mixture and the pancakes until you have a total of seven layers of pancake and seven layers of the cheese mixture. Finish with a top layer of the eighth pancake.
Pour the tomato sauce over the top, sprinkle with the finely grated Parmesan.
Place in the oven (it can also be stored in the fridge overnight or frozen at this stage). Bake for 30-40 minutes until the sauce is bubbling around the edges and the centre feels hot when a skewer is inserted. Take out of the oven, cut into wedges and serve with a lovely green salad.