Mozzarella and Tomato Pancake Stack

Pancakes

• 40 g Parmesan cheese, cut in pieces (2 cm)
  of vegetarian hard cheese, cut in pieces (2 cm)
• 125 g plain flour
• 300 g whole milk
• 2 medium eggs
• 1 pinch fine sea salt

Tomato Sauce

• 2 garlic cloves
• 80 g onions, quartered
• 60 g celery stalks, cut in pieces
• 15 g olive oil
• 800 g tinned chopped tomatoes
• 1 bay leaf
• 1 tsp pomegranate molasses
• 1 tsp tomato purée
• 1 Tbsp unsalted butter
• fine sea salt, to taste
• ground black pepper, to taste

Béchamel

• 35 g unsalted butter, diced, plus extra for greasing
• 35 g plain flour
• 1 pinch ground nutmeg
• fine sea salt, to taste
• ground black pepper, to taste
• 425 g whole milk

Assembly

• 240 g mozzarella cheese, drained, diced (1 cm)
• 1 bunch fresh basil, leaves only, chopped