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    Tomato pizza pancakes

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    Tomato pizza pancakes

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4


    To make the pancakes:
    150g Cooks’ Ingredients Gram Flour
    ½ tsp baking powder
    1 tsp fine salt
    2 tbsp olive oil, plus extra for frying and drizzling

    To serve:
    400g cherry vine tomatoes, halved
    150g mixed olives
    4 tbsp Sacla’ Italia Free From Tomato Pesto
    90g wild rocket 


    1. Mix together the flour, baking powder and salt. Add the oil then whisk in 250ml cold water to make a smooth batter.

    2. Heat a little oil in a 20cm non-stick frying pan and ladle in ¼ of the batter. Cook for 2-3 minutes on each side until the pancakes are golden brown and lightly crisped. Continue to make the 3 remaining pancakes, covering with a tea towel to keep warm.

    3. Top each pancake with the tomatoes and olives and spoon over the pesto. Scatter with rocket, drizzle with a little more oil and serve swiftly. If using unpitted olives, watch out for the stones. 

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