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Greek Style Puffy Pancake

American.foodie's picture
Ingredients
  Sliced mushrooms 8 Ounce (2 Cups)
  Onion 1 Large, sliced
  Shredded carrots 1 Cup (16 tbs)
  Vegetable juice 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon, crushed
  Crumbled feta cheese 4 Ounce, crumbled (3/4 Cup)
  Sliced pitted ripe olives 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
Directions

Prepare Puffy Pancake.
Meanwhile, spray 10-inch nonstick skillet with vegetable cooking spray.
Over medium-high heat, cook mushrooms, onion and carrots 5 minutes or until vegetables are tender, stirring often.
In small bowl, stir together juice, cornstarch and basil.
Stir mixture into skillet; cook 4 minutes or until slightly thickened, stirring often.
Sprinkle 1/2 of the feta onto pancake.
Spoon vegetable mixture over feta.
Sprinkle with remaining feta, olives and parsley.
Cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Dish: 
Pancake
Ingredient: 
Vegetable

Rate It

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3.986665
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 609 Calories from Fat 222

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 17.2 g85.9%

Trans Fat 0 g

Cholesterol 100.9 mg33.6%

Sodium 1761.7 mg73.4%

Total Carbohydrates 66 g22.2%

Dietary Fiber 13 g52%

Sugars 32.2 g

Protein 23 g46.7%

Vitamin A 626.7% Vitamin C 206.2%

Calcium 94.3% Iron 62%

*Based on a 2000 Calorie diet

2 Comments

Anonymous's picture
Hi, I cannot find the recipe for the puffy pancake. Any help would be greatly appreciated. I am eager to try this recipe! Thanks!
Anonymous's picture
Neither can I! If you find it please post it!
Greek Style Puffy Pancake Recipe