1/4 c Olive Oil
1 md Onion; chopped
1 md Red capsicum; finely
-chopped
1 md Green capsicum; finely
-chopped
250 g Button mushrooms; sliced
100 g Salami; chopped
100 g Ham or bacon; chopped
1 2/3 c Plain flour
1 tb Olive oil (extra)
1 1/4 c Milk
1 tb Tomato paste
2 Eggs; lightly beaten
2 Egg yolks
1 ts Dried thyme
1 ts Dried oregano
2 c Cheese; grated
Heat 1 tb of the oil in pan, add onion, red & green capsicums,
mushrooms, salami & ham or bacon. Cook, stirring, until onion is
soft; cool. Sift flour into a bowl, gradually stir in combine extra
oil, milk, tomato paste, eggs, egg yolks, thyme & oregano; stir until
thick & smooth. Stir in vegetable mixture, cover & refrigerate for 20
minutes. Heat a little of the remaining oil in a non-stick pan (base
measuring about 26 cm). Pour approximately 3/4 cup of the batter
mixture into the pan, cook until underside is browned, then turn &
brown other side. Slide pancake onto heatproof serving plate,
sprinkle with 1/3 cup of the cheese. Repeat with remaining oil,
batter mixture & cheese to make 6 pancakes, placing the cooked
pancakes on top of each other as they're cooked to form a stack.
Transfer the pancake stack to a moderately hot oven for about 5
minutes or until cheese has melted & pancakes are hot. Cut into
wedges to serve.
