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Greek Style Puffy Pancake Recipe
|Sliced mushrooms||8 Ounce (2 Cups)|
|Onion||1 Large, sliced|
|Shredded carrots||1 Cup (16 tbs)|
|Vegetable juice||3⁄4 Cup (12 tbs)|
|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|
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 mg
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
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.