Greek Style Pancakes

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INGREDIENTS:

Base:

  • 3/4 glasses of milk
  • 1 egg
  • 1 glass of flour
  • 1 tsp vanilla sugar
  • 3/4 glass sparkling water
  • 2 – 3 tbsp olive oil
  • pinch of oregano
  • 1 tsp salt

Filling:

  • 1 cucumber, grated
  • 1 garlic clove crushed
  • 2 tbsp greek yoghurt
  • 1 tbsp fresh mint (can be dried)
  • 1 small eggplant, sliced
  • 100f feta cheese, sliced
  • 1 tsp oregano
  • 1/2 iceberg lettuce, chopped
  • 2 tbsp olive oil
  • sea salt, pepper

METHOD:

Mix the egg with milk, flour, oregano and pinch salt. To the mixture add in the sparkling water, mix well and leave aside for 30 minutes.

Preheat the frying pan with the olive oil and make the pancakes.

Grate the cucumber and dry it out of the juice. Mix the cucumber with the greek yoghurt, garlic, mint, sea salt and pepper.

Smear the olive oil on both sides of the eggplant and grill it (on both sides).

Mix all the ingredients together, place on the pancakes and serve.

TIP: you can freeze the pancakes by placing baking paper in between each pancakes and wrapping in the kitchen foil.

 

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