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Tomato pizza pancakes
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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
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.
This recipe was first published in Fri Mar 29 13:34:14 GMT 2019.