* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the pancakes. Put the flour, the baking powder, the oregano, the salt and pepper in a large bowl and form a hollow in the middle. Put the eggs and the milk in another bowl and beat slightly. Add the eggs and milk mixture in the bowl with the flour and beat with a whisk until it turns into a smooth batter. Heat the olive oil, for the frying part, well in a frying pan and add spoonfuls of the batter you have made. Lower the temperature to medium and fry for 2-3 minutes each side of the pancake. Remove the pancakes from the frying pan and place them in a baking pan lined with paper napkins to drain. Set the pancakes aside.
- Step 2: Prepare the sautéed capers. Heat the olive oil in a small saucepan and then add the onion and sauté for 5-6 minutes until soft and golden brown. Pour in the wine and wait for 1 minute for it to evaporate. Then add the fresh tomato sauce,the pepper, the sugar, the bay leaves, the allspice, the parsley and 1/2 glass of water. Mix well and cook for approximately 15 minutes on medium temperature, until the sauce thickens. Add the capers the 5 last minutes of cooking.
- Step 3: Arrange the pancakes on a platter, spoon out the sautéed capers onto the pancakes and serve. If you wish, you can put the sautéed capers in a bowl and serve it alongside the pancakes.
Ingredient List
- some olive oil for the frying part
- 130g all purpose flour (refined)
- 150g fresh milk
- 1tsp baking powder
- 2 eggs
- salt
- ground black pepper
- 2 tbsp oregano
- 200g capers
- 2 onions (finely chopped)
- 300g fresh tomato sauce
- 80g extra virgin olive oil
- 80g sweet white wine
- 1 tsp sugar
- 5 allspice grains
- 2 tbsp parsley
- 2 bay leaves