Melt butter and olive oil in a medium frying pan over a medium heat.
Fry garlic, shallot, sage, and thyme for one minute.
Add mushrooms and fry for one additional minute.
Stir in cream, bring to a simmer, season, and remove from heat.
Heat a small frying pan over high heat.
Mix tomatoes, thyme, olive oil, and brown sugar in a bowl.
Cook the tomato mixture in the pan for five minutes while agitating continuously.
Whisk flour, salt, egg, egg yolk, milk, and oil into a loose batter.
Ladle batter into a lightly oiled hot pan and cook for one minute per side until golden.
Layer pancakes with mushroom sauce and serve with roasted tomatoes on the side.