The highlight of the recipe is that during baking, the batter puffs up like a balloon, but quickly deflates as it cools. You can top it with any filling and roll the pancake into a roll. Eat it hot straight from the skillet or let it cool to room temperature.
Ingredients:
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olive oil - 3 tbsp.
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wheat flour - 1/2 cup.
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milk - 1/2 cup.
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eggs - 3 pcs.
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salt - 1/4 tsp.
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freshly ground black pepper - 1/4 tsp.
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grated cheddar cheese - 1/2 cup.
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cherry tomatoes - 2 cups.
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fresh spinach - 3 cups.
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garlic - 3 cloves
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bacon - 3 slices
Preparation:
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Pour 2 tbsp. of olive oil into a large skillet and place it in the oven. Preheat the oven to 220 degrees.
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Meanwhile, in a medium bowl, whisk together the flour, milk, eggs, salt, and black pepper until smooth. Chop about a cup of spinach and fold it into the batter.
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Remove the hot skillet from the preheated oven and pour the batter into it. Return it to the oven and bake for 20 minutes.
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Sprinkle with cheese and bake for another 5 minutes or until golden brown. Remove and let it sit for 5 minutes.
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Meanwhile, in a dry skillet, fry the bacon until crispy, cool, and break into pieces.
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Drizzle the cherry tomatoes with olive oil, season with minced garlic, and roast for 5 minutes alongside the pancake.
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Remove the pancake from the oven, top it with tomatoes, remaining spinach, and bacon.
Per serving: 325 kcal, 14 g protein, 21 g fat: 19 g carbohydrates.
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