Greek Style Puffy Pancake Recipe
Ingredients
Puffy Pancake (recipe follows)
2 cups sliced Mushrooms (8 ounces)
1 large onion, sliced
1 cup shredded carrots
3/4 cup Vegetable Juice
1 teaspoon cornstarch
1/2 teaspoon dried basil leaves, crushed
3/4 cup crumbled feta cheese, divided (4 ounces)
2 tablespoons Sliced Pitted Ripe Olives
2 tablespoons chopped fresh parsley
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.
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.
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