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 dishbutter or margarine, Provencal mini-carts, Dutch stir-fry vegetables, ham cubes, eggs (M), ground old cheese, cucumber, thousand Island dressing,firm omelette with mini-circles -
25 minMain dishfresh parsley, vine tomato, garlic, something crumbly potatoes, traditional olive oil, chicken broth from tablet, bread, slice of chorizo sausage,garlic-potato soup -
20 minMain dishred peppers, butter or margarine, Nasi Bami meat, paprika powder spicy, Hungarian paprika cream soup, Fougasse de Boulogne, sour cream,stuffed Hungarian pepper soup -
20 minMain dishSpaghetti, bean mix, traditional olive oil, vegetable burger, unsalted pecans, tomato-mascarpone sauce,spaghetti with tomato-mascarpone sauce
Nutrition
590Calories
Sodium0% DV0g
Fat51% DV33g
Protein56% DV28g
Carbs14% DV43g
Fiber0% DV0g
Loved it