Name: Mediterranean pancake stack
Yield: 1 serving
Cuisine: Bake
Ingredients: 45.00 ml flour wholewheat; 45.00 ml oat flour; 150.00 ml milk; 1.00 eggs extra-large, whisked; sea salt and freshly ground black pepper; 10.00 ml fresh chillies 573; 1.00 onion chopped; 1.00 red pepper sliced; 1.00 green pepper sliced; 2.00 courgettes sliced into rings; 1.00 aubergine diced; 400.00 g tomatoes whole, finely chopped; 1.00 garlic cloves, crushed; 25.00 g mozzarella cheese grated; 5.00 ml sour cream

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Ingredients (15)

PANCAKES

45.00 ml	flour — wholewheat
45.00 ml	oat flour
150.00 ml	milk
1.00	eggs — extra-large, whisked
	sea salt and freshly ground black pepper

FILLING

10.00 ml	fresh chillies — 573
1.00	onion — chopped
1.00	red pepper — sliced
1.00	green pepper — sliced
2.00	courgettes — sliced into rings
1.00	aubergine — diced
400.00 g	tomatoes — whole, finely chopped
1.00	garlic — cloves, crushed

OTHER

25.00 g	mozzarella cheese — grated
5.00 ml	sour cream

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Method:

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.