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Italian pancake with olives
 
 
4 ServingsPTM30 min

Italian pancake with olives


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Directions

  1. Put the pancake mix in a bowl. Add half of the milk and beat until smooth.
  2. Mix the eggs and the rest of the milk through the batter and set aside for 15 minutes.
  3. 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.
  4. 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.
  5. 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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