Ingredients
For the pancakes
1 large free-range egg
50g/1¾oz plain flour
pinch salt
100ml/3½fl oz milk
knob of butter, for frying
For the topping
handful rocket leaves
30g/1oz roasted red pepper from a jar, drained and cut into strips
½ small red onion, thinly sliced
50g/1¾oz feta, crumbled
30g/1oz pine nuts, toasted
handful flatleaf parsley, roughly chopped
½ lemon, juice only
salt and freshly ground black pepper
Method
To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley.
Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve.
0 σχόλια