Filter
Reset
Sort ByRelevance
Lynn Blackwelder Patterson
Italian pancake with olives
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
30 minMain dishpumpkin, (olive oil, onion, parsnip, garlic, ras el hanout, lentils, Beef broth, grill sausage natural, leaf parsley,lentil stew with pumpkin, parsnip and grill sausage -
30 minMain dishchicken breast, fresh fresh mint, white cheese in oil with herbs, zucchini, chestnut mushrooms, garlic, fresh tagliatelle, fresh red pesto sauce,stuffed chicken rolls with pasta pesto -
40 minMain dishpotatoes (floury), fennel, salt, dried tomatoes in oil, dill, gravad laughter, (Dutch shrimps, milk, butter or margarine, (freshly ground) pepper,fennel stew with gravad laughter and shrimp -
30 minMain dishbaby potatoes, chicken breast, lemons, bread-crumbs, cornflakes, flat leaf parsley, flour, Eggs, butter, shallots, whipped cream,crispy chicken with lemon sauce
Nutrition
590Calories
Sodium0% DV0g
Fat51% DV33g
Protein56% DV28g
Carbs14% DV43g
Fiber0% DV0g
Loved it