PANCAKES with PESTO and OLIVES
- 6 tablespoons ready-made pesto
- 1 red pepper, chopped
- 60 g/1 oz black or green olives, pitted and quartered
- 155 g/5 oz feta cheese, crumbled
Whole-meal pancakes
- 125 g/4 oz tiny pasta shapes, cooked
- 2/3 cup/170 ml/ 5 1/2 fl oz milk
- 1 teaspoon vinegar
- 1 egg, lightly beaten
- 1 cup/155g/5oz whole-meal flour
- 1/4 teaspoon bicarbonate of soda
- pinch sugar
- pinch salt
- 15 g/1/2 oz butter
- 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.
- 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.
- 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.
- It makes 6 serving.
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