1. Prepare Pancakes:
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, combine beaten egg, melted butter, and a cup of milk. Maintain the order of operations (egg, butter, then milk).
- Pour the wet ingredients into the dry mixture and stir until just combined. If a more liquid batter is desired, add the remaining quarter cup of milk.
- Heat a large pan, grease with a little butter, and cook the pancakes until bubbles form on the top side and the underside browns. Flip and cook for another minute. Repeat until all the batter is used.
2. Prepare Tomato Mascarpone Sauce:
- Preheat the oven to 180 degrees Celsius and roast the cherry tomatoes until browned.
- In a pan, combine the roasted tomatoes with butter, chopped garlic, mascarpone, cream, wine, oregano, salt, and pepper. Mix well.
3. Prepare Baked Camembert:
- Preheat the oven to 180 degrees Celsius.
- Cut the top of the Camembert into three strips lengthwise and three across, then place rosemary on top. Bake for 8 minutes or until softened.
4. Assembly:
- Take three pancakes and generously pour the tomato mascarpone sauce over them.
- Place the baked Camembert on top of the sauced pancakes.
Serve immediately and enjoy the delightful combination of fluffy pancakes, rich tomato mascarpone sauce, and gooey Camembert with a hint of rosemary.