Mini Savory Pancakes

13 ingredients
6 steps

Ingredients

  • 1 1/4 cups self-rising flour
  • 2 tsp sugar
  • 3/4 cup milk
  • 1 None egg
  • 3 tbsp butter, melted, plus additional, for cooking
  • 1/4 cup finely grated Parmesan cheese
  • 2 tbsp sliced pitted black olives
  • 2 tbsp chopped sun-dried tomatoes
  • 1 tbsp finely chopped basil
  • 2/3 cup mascarpone or sour cream
  • 1 tbsp sun-dried tomato pesto
  • 4 slices prosciutto, grilled, torn
  • None None Basil leaves, to garnish

Directions

  1. 1
    Sift flour into a large bowl. Stir in sugar.
  2. 2
    Whisk milk, egg, melted butter, Parmesan cheese, olives, tomatoes and basil in a medium bowl. Season to taste.
  3. 3
    Make a well in the center of the flour mixture. Gradually blend in milk mixture until batter is smooth. (Add more milk if batter is too thick.)
  4. 4
    Heat a large nonstick skillet on medium heat. Brush with additional melted butter.
  5. 5
    Drop heaping tablespoonfuls of batter into pan. Cook for 1-2 mins until bubbles appear on the surface. Turn and cook other side for 1 min or until golden. Transfer to a wire rack to cool. Repeat with remaining mixture, brushing the pan with butter as needed.
  6. 6
    Meanwhile, combine mascarpone with pesto in a small bowl. Serve pancakes topped with mascarpone mixture, prosciutto and basil leaves.

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