* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the pancakes. Heat 50g olive oil in a frying pan and add the leek and the coriander. Sauté for 5-6 minutes until the leek softens and all the aromas are drawn out from the coriander. Remove from the heat and set aside to cool. Place the flour, the baking powder, the salt, the pepper, the mizithra, the spearmint, the sautéed leek, the milk and the eggs in a bowl and mix well until the ingredients become a thick batter. Heat the olive oil in a deep frying pan. As soon as it's warm enough, add spoonfuls of the batter, lower the heat and fry the pancakes for 3-4 minutes on each side, until golden brown. Remove the pancakes from the frying pan and place them on paper napkins to drain.
- Step 2: Prepare the tomato sauce. Heat the rest of the olive oil in a saucepan. Add the onion, the carrot, the garlic and sauté for 5-6 minutes until they soften and get golden brown. Add the tomato sauce, the salt, the pepper, the basil, the sugar, 1/2 glass of water and cook on medium heat for approximately 15 minutes, until the sauce thickens. Remove from the heat and wait for 10 minutes for the sauce to cool.
- Step 3: Place the tomato sauce in a serving bowl and put the bowl on a platter. Spread the pancakes on the platter and serve.
Ingredient List
- 250g all-purpose flour
- 2 leeks (finely chopped)
- 120g extra virgin olive oil
- 2 eggs
- 100g dry mizithra cheese (grated)
- 1tbsp spearmint
- 1tsp baking powder
- 1tbsp coriander (crushed)
- 1 onion (finely chopped)
- 2tsp garlic puree
- 1 carrot (grated)
- salt
- ground black pepper
- 1tsp sugar
- 2tbsp basil
- 280g tomato-chili sauce
- olive oil for the frying part
- 100g fresh milk