1 (20 ounce) can unsalted butter, divided
2/3 cup water
2 eggs, room temperature
1 1/2 cups white sugar, divided
Salt and pepper to taste
1 (12 ounce) package pancake mix
1/2 cup water, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh basil
1 (4.5 ounce) can double syrup (optional)
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese (optional)
Preheat oven to 350 degrees F (175 degrees C). Combine 1/3 cup water and eggs in a medium, large saucepan. Cook over medium-low heat until foam turns from a thick white to a clear, non-stick gelatin. Remove from heat and stir in 1/3 cup water, 1/2 cup sugar, 1/2 teaspoon salt and 1/4 cup softened butter.
Combine ΒΌ cup oil, 1 cup water, and gelatin in a microwave safe bowl, without the marshmallows. Heat at once in microwavable bowl.
Pour pancake mixture into one cup and cream together in a medium bowl. Pour 1/4 cup over mixture and sprinkle with 2 teaspoons of Parmesan cheese.
Sprinkle remaining 1/2 cup Parmesan cheese over all and sprinkle tomato paste over all. Sprinkle with 1 teaspoon pepper, 2 teaspoons milk and 1/2 cup casserole. Cover and bake in preheated oven for 45 minutes.