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.
-
50 minMain dishtenderloin, pineapple, olive oil, White wine vinegar, honey, garlic, fresh ginger, chili powder, coriander powder (ketoembar),sosaties (skewer) with sweet pork tenderloin -
40 minMain dishsmoked bacon, chorizo, onion, garlic, passata, Meat bouillon, cumin seed, laurel leaf, orange zest and the juice of whole orange, canned black beans, fresh parsley,brazilian feijoada -
16 minMain dishchorizo sausage, garlic, fresh flat parsley, Flavor Pot mixed herbs, Moroccan wok vegetable, lemon, White beans in tomato sauce,Mediterranean pan with chorizo -
30 minMain dishfloury potatoes, leeks, onion, garlic, traditional olive oil, fresh chives, fresh cream cheese with herbs, smoked chicken strips,stew with leeks-cream cheese and chicken
Nutrition
590Calories
Sodium0% DV0g
Fat51% DV33g
Protein56% DV28g
Carbs14% DV43g
Fiber0% DV0g
Loved it