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Lynn Blackwelder Patterson
Italian pancake with olives
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Ingredients
Directions
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Put the pancake mix in a bowl. Add half of the milk and beat until smooth.
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Mix the eggs and the rest of the milk through the batter and set aside for 15 minutes.
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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.
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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.
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Spread the olive-tomato mixture with mozzarella cubes over the pancakes. If necessary, garnish with fresh oregano.
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Nutrition
590Calories
Sodium0% DV0g
Fat51% DV33g
Protein56% DV28g
Carbs14% DV43g
Fiber0% DV0g
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