Mini Pancakes Pizzas
Line 2 baking sheets with parchment paper and preheat the oven to 250°C (approximately 480°F).
For the pancakes: Whisk all ingredients in a bowl, cover and let rest for about 20 minutes.
For the topping: Rinse dandelion and blanch in boiling salted water for about 1 minute. Drain, shock in ice water, drain again and coarsely chop.
Peel and mince shallots. Heat butter in a pan and cook shallots. Add dandelion and toasted pine nuts. Season with salt, pepper and nutmeg and set aside. Slice tomatoes and mozzarella.
Heat butter in a small pan and cook 8 pancakes until golden brown on each side. Place finished pancakes on parchment paper. Top each pancake with dandelion mixture, tomato and mozzarella. Bake for 8-10 minutes. Remove, let cool slightly and serve.