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Mediterranean pancake stack

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 18
Servings 1


  • 45
    wholewheat flour
  • 45
    oat flour
  • 150
  • 1
    extra-large egg, whisked
  • salt and freshly ground black pepper
  • 10
    olive oil
  • 1
    onion, chopped
  • 1
    small or half a red pepper, sliced
  • 1
    small or half a green pepper, sliced
  • 2
    small courgettes, sliced into rings
  • 1
    aubergine, diced
  • 400
    whole tomatoes, finely chopped
  • 1
    clove garlic, crushed
  • 25
    mozzarella, grated
  • 5
    sour cream


Preheat the oven to 190 ºC (375 ºF) . Spray a baking sheet with nonstick spray. Mix the wholewheat and oats flours in a mixing bowl. Whisk the milk and egg together and beat in the flour. Season with salt and pepper and leave for 10 minutes. Brush a small pan with oil and heat. Spoon just enough batter into the pan to cover the bottom. Cook until set and golden brown underneath, turn and cook until done. Repeat with the remaining batter. To make the filling, heat the olive oil in a pan and sauté the onion until tender. Add the peppers, courgettes and brinjal and stir-fry until tender and lightly browned. Stir in the tomato and garlic and heat for a few minutes. Place 1 of the pancakes on the baking sheet and spoon the filling on top. Repeat with the remaining pancakes and vegetables, ending with a pancake. Mix the mozzarella and sour cream and spoon on top. Place under a heated grill until golden brown. Serve with a salad. Serves 1-2.

Read more on: starch  |  bake  |  grill

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