Italian pancake with olives

Name: Italian pancake with olives
Total time: 30 min
Yield: 4
Ingredients: 400 gram multigrain pancake mix; 800 milliliters milk; 2 egg; liquid baking product; 125 gram olive without pit; 12 dried tomato on oil; 200 gram cherry / Christmas; 1 teaspoon dried oregano; 150 gram Mozzarella

Ingredients

400 gram multigrain pancake mix
800 milliliters milk
2 egg
Liquid baking product
125 gram olive without pit

12 dried tomato on oil
200 gram cherry / Christmas
1 teaspoon dried oregano
150 gram Mozzarella

Directions

Put the pancake mix in a bowl. Add half of the milk and beat until smooth.
Mix the eggs and the rest of the milk through the batter and set aside for 15 minutes.
Heat a dash of oil and stir fry the olives, dried tomatoes, cherry tomatoes, oregano and salt and pepper for 2-3 minutes. Keep warm.
Heat a little oil in a frying pan and fry a pancake from a thin layer of batter. Keep warm and bake until the batter is empty.
Spread the olive-tomato mixture with mozzarella cubes over the pancakes. If necessary, garnish with fresh oregano.