Italian pancake with olives

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.