This is my go-to emergency dinner when time has run out and I need something filling, comforting and low-effort. It can be eaten warm from the oven, packed into lunchboxes, or sliced and enjoyed cold the next day.
Batter
200g plain flour
1 tbsp cornflour or rice flour
2 eggs
100ml milk (or plant milk)
100ml vegetable oil
½ tsp baking powder
Salt, pepper and garlic to taste
Fillings
½ onion, finely chopped
6 cherry tomatoes, chopped
2 tbsp sliced olives
½ mozzarella ball, diced
1 tbsp sesame seeds
A small handful of grated mozzarella for the top
Method
Heat the oven to 170°C. Line a shallow round or square baking tin with baking paper.
Scatter the onion, tomatoes, olives and diced mozzarella in the baking tin. Set it aside.
Place all the batter ingredients into a blender and blend until completely smooth. The mixture should be pourable.
Pour the batter evenly over the fillings. Sprinkle over the grated mozzarella and sesame seeds.
Bake on a low or middle shelf until the cheese begins to turn golden and the top develops a light crust.
Remove from the oven and allow to rest for a few minutes. The pancake will settle slightly as it cools, creating a soft, creamy interior beneath the crisp top.
Serve warm or cold!
Mx
Mariane's Kitchen 