Saturday, June 16, 2012



  1. 6 tablespoons ready-made pesto
  2. 1 red pepper, chopped
  3. 60 g/1 oz black or green olives, pitted and quartered
  4. 155 g/5 oz feta cheese, crumbled

Whole-meal pancakes
  1. 125 g/4 oz tiny pasta shapes, cooked
  2. 2/3 cup/170 ml/ 5 1/2 fl oz milk
  3. 1 teaspoon vinegar
  4. 1 egg, lightly beaten
  5. 1 cup/155g/5oz whole-meal flour
  6. 1/4 teaspoon bicarbonate of soda
  7. pinch sugar
  8. pinch salt
  9. 15 g/1/2 oz butter

  1. To make pancakes, place milk, vinegar and egg in a jug and mix to combine.  Sift flour, bicarbonate of soda, sugar, and salt together into a bowl.  Make a well in center of flour mixture, pour in milk and mix until smooth.  Stir in pasta.
  2. Melt butter in a frying pan over a low heat, pour in one-sixth of the pancake mixture and cook for 2-3 minutes or until bubbles appear on surface of pancake and base is golden.  Turn and cook for 2-3 minutes longer.  Remove pancake from pan, set aside and keep warm.  Repeat with remaining pancake mixture to make 6 pancakes.
  3. Spread each pancake with 1 tablespoon pesto, then top with red pepper and olives; scatter with feta cheese.  Place pancakes under a preheated hot grill and cook for 3-4 minutes or until cheese softens and starts to brown.
  4. It makes 6 serving.

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.