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.
-
40 minMain dishfresh trout, traditional olive oil, white onions, lemon, traditional olive oil, fresh tarragon, Red pepper, garlic, butter butter sea salt, fresh baguette artisanal white,trout in newspaper with barbecue loaf -
20 minMain dishoil, onion, green pepper, Red pepper, pumpkin, paprika, cumin powder (djinten), sausage, White rice, vegetable stock of tablet, chicken broth from tablet, butter,rice with sausages and pumpkin -
80 minMain dishrib, sunflower oil, Red pepper, onion, garlic, Ketoembar ground coriander, ground cumin, dried nutmeg, ketjapmarinademanis, tamarind paste, chicken broth from tablet,smoor daging (beef braised in soy sauce) -
90 minMain dishSushi rice, rice vinegar, tofu natural, sesame oil, fresh ginger, soy sauce, candy cucumber, nori sheet, chilled seaweed salad, chilled edamame soybeans,green sushi tray with crispy tofu and nori
Nutrition
590Calories
Sodium0% DV0g
Fat51% DV33g
Protein56% DV28g
Carbs14% DV43g
Fiber0% DV0g
Loved it